Nigerian Jollof Rice

Ingredients

• 12 tablespoon ghee or neutral oil(28g)
• 21 large red onion(150g)
• 33 bay leaves(2g)
• 44 tablespoon tomato paste(60g)
• 51 large red pepper(150g)
• 64 tomatoes(480g)
• 72 medium red onion(240g)
• 81 habanero pepper(15g)
• 96 garlic cloves(18g)
• 101 thumb ginger(20g)
• 111 tablespoon dried thyme(5g)
• 122 tablespoon curry powder(14g)
• 131 teaspoon white pepper(2g)
• 141 teaspoon bbq seasoning(3g)
• 152 teaspoon salt(12g)
• 164 cup par boiled long grain rice(800g)
• 175 cup chicken stock(1200g)
• 182 tablespoon butter(28g)

Instructions

1. 1Heat a large pot over medium heat. Add ghee or oil and let it melt.
2. 2Add finely diced red onion and bay leaves. Cook for 10 minutes, stirring occasionally.
3. 3Blend red pepper, tomatoes, red onion, habanero pepper, garlic cloves, and ginger until smooth. Set aside.
4. 4Add tomato paste to the pot and cook for 8 minutes, stirring, until it turns a deep dark red but not burnt.
5. 5Add the blended pepper mix to the pot. Reduce heat to medium-low and cook for 30-40 minutes, stirring occasionally, until the paste has reduced and fat rises to the top.
6. 6Add dried thyme, curry powder, white pepper, bbq seasoning, and salt. Stir well.
7. 7Pour in chicken stock and stir. Taste and adjust seasoning as needed.
8. 8Cover and simmer for 15 minutes.
9. 9Add washed par boiled long grain rice. Stir well, reduce heat to low, cover, and cook for 25 minutes.
10. 10Turn off the heat and let the rice stand, covered, for 20 minutes.
11. 11Fluff the rice with a fork. Optionally, stir in butter.
12. 12Serve hot, optionally with fried plantain and chicken.