Oven baked Jollof Rice
Here is another take on Jollof Rice, one of the most famous West Africans one pot meal - Simplicity, is what sets apart the stove top from the oven baked method of cooking Jollof rice.
- Prep time
- 20 min
- Cook time
- 45 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 Cups Rice (Long grain (see note))
- 6 Tbsp Oil
- 2 Teaspoons curry powder
- 1 teaspoon thyme
- 1 Onion (Medium)
- Salt
- 1 Tomato (Large )
- 2 stock cubes
- 2 Cups Chicken stock
- 2 Red Bell pepper
- 2 Tomatoes
- 1 Onion
- 2 Tbsps Tomato paste
- 1 Scotch bonnet
- 1 Tbsp Ginger (Minced/Grated)
- 2 cloves Garlic
Instructions
- 1
To make the sauce, blend the peppers, Tomatoes, Onion, Garlic, Ginger and Tomato paste.
- 2
Heat the Oil, and add the diced onions. Stir-fry the Onions for about 1 to 2 minutes or till translucent.
- 3
Add the sauce and let that cook for about 5 minutes. Add the Curry powder, Thyme, salt, Chicken stock, Bay leaves and stock cubes then cover it up and allow it to come to a rolling boil.
- 4
Stir in the Rice, cover it up and put it in a 350°F (180°c) oven for 45 minutes to 1 hour (depending on the type of rice used)
- 5
Finish this up by stirring in the diced Tomatoes or mixed vegetables. Serve hot. Enjoy!