Jollof Rice

Step 2: Make the sauce & rinse the rice

Jollof sauce

  • Whole peeled tomatoes
    397 g1 14 oz can
  • White onions
    1/4
  • Red Bell Peppers, chopped
    3
  • Habanero Peppers
    2
  • Salt
    a sprinkle
  • Cooking oil
    30 g
  • Curry Powder
    3 g
  • Cayenne Pepper
    to taste
  • Red Onions
    1/2
  • Bay Leaves
    2
  • Jollof spice mix
    10 g

In a blender, add the canned peeled tomatoes, 1/4 of a white onion, red bell peppers, habanero, and a sprinkle of salt. Blend until completely smooth and set aside.

Set a pan over medium heat and add the cooking oil. Thinly slice the red onion and toss it in the pan. for about 5 minutes until softened, but still with a bite to them.

  • Remove half of the red onions and set aside for garnishing later on.

With half of the red onions still in the pan, add the bay leaves, Jollof spice mix, curry powder, and cayenne powder to for 30 seconds before pouring in the sauce from the blender.

Bring the liquid to a , then turn the heat to medium-low and let it simmer for 15 minutes to and slightly thicken.

Meanwhile, rinse the basmati rice 3 to 4 times in a strainer to remove the starch.