{"id":228367,"date":"2025-05-07T07:42:23","date_gmt":"2025-05-07T07:42:23","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/bread\/jollof-rice\/"},"modified":"2025-05-07T07:42:23","modified_gmt":"2025-05-07T07:42:23","slug":"jollof-rice","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=228367","title":{"rendered":"Jollof Rice"},"content":{"rendered":"<p> <br \/>\n<\/p>\n<div id=\"post-body-7913797953752541883\">\n<div class=\"separator\" style=\"clear: both; text-align: center;\"><a href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjXhUfeKNKJErTBiMr9jAx_n5_yv_Ud_d-CABezNsILI6bC-MtaulT-plxBM61k5xvBYibMcR8iKW7A_1AQ0fylVFjK4kNd8BVxpSbjjrXp6wzCI0BKsUzurW8c42wxm31Ygf461TUZ1rV05aYyJGrviPFVy_xpP1I3qxAvDOTIxP9QeqwKAvXjNTARZbQ\/s4080\/PXL_20250504_221103392.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" data-original-height=\"3072\" data-original-width=\"4080\" height=\"343\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjXhUfeKNKJErTBiMr9jAx_n5_yv_Ud_d-CABezNsILI6bC-MtaulT-plxBM61k5xvBYibMcR8iKW7A_1AQ0fylVFjK4kNd8BVxpSbjjrXp6wzCI0BKsUzurW8c42wxm31Ygf461TUZ1rV05aYyJGrviPFVy_xpP1I3qxAvDOTIxP9QeqwKAvXjNTARZbQ\/w456-h343\/PXL_20250504_221103392.jpg\" width=\"456\"\/><\/a><\/div>\n<p style=\"text-align: justify;\">For letter J, we have jollof rice!\u00a0 Beautifully flavored and quite spicy, feel free to reduce the amount of spicy pepper if you are not used to it.\u00a0 I used one pepper for a half batch and it was quite spicy but not lose the tongue hot.\u00a0 Spice is also very filling.\u00a0 Youngest thought this tasted very much like our favorite yellow curry and the flavors are indeed similar.\u00a0 Love the curry addition.<\/p>\n<p><i><span style=\"font-size: large;\">Jollof Rice <\/span><\/i><br \/><span style=\"font-size: x-small;\">from Zena&#8217;s Kitchen<\/span><\/p>\n<p><i>For the sauce:<\/i><br \/>1 red bell pepper, cut into small pieces<br \/>2 medium vine tomatoes, cut into small pieces<br \/>1 red onion, quartered<br \/>1-2 scotch bonnet chilies, quartered (I used a habanero)<br \/>3 garlic cloves, smashed<br \/>25g fresh ginger, peeled and roughly chopped<br \/>100ml water<\/p>\n<p><i>For the rice: <\/i><br \/>150ml vegetable oil (~\u2154 cup scant)<br \/>1 red onion, finely chopped<br \/>1 red bell pepper, diced<br \/>150g (10 tbsp) double concentrated tomato paste <br \/>1 tbsp curry powder<br \/>2 tsp dried thyme (I used fresh, 1\u00bd tbsp)<br \/>3 chicken stock cubes (or equivalent in bouillon base or demi-glace)<br \/>2 dried bay leaves<br \/>600ml water<br \/>600g white basmati rice (3 cups) (I used jasmine rice on hand)<br \/>salt and pepper to taste<\/p>\n<p>1 vine tomato, chopped <\/p>\n<p>Place all the ingredients for the sauce in a blender and puree until smooth.<\/p>\n<p>Heat the vegetable oil in a large pot or Dutch oven on medium heat.\u00a0 Add the onion and saute for 3 minutes, stirring occasionally.\u00a0 Add the tomato paste and stir until blended and continue until it is fragrant and slightly darkened, 3 to 5 minutes.<\/p>\n<p>Pour in the blended sauce, stirring to combine and bring it all to a simmer.\u00a0 Reduce heat to medium-low and partially cover the pot with the lid &#8211; this will splatter!\u00a0 Cook, stirring occasionally, until the mixture has reduced by about a third of its original volume and the oil begins to separate from the sauce, about 12 to 15 minutes.<br \/>\u00a0\u00a0\u00a0 <br \/>Add the curry powder, thyme, stock cubes, bay leaves and water, and stir to blend. Season generously with salt and pepper, taste and adjust, then cover and bring to a boil over medium-high heat.<br \/>\u00a0\u00a0\u00a0 <br \/>Rinse the rice with cold water until the water runs clear, then drain. Add the rice to the boiling sauce and stir to combine. Top with the diced red pepper.\u00a0 As soon as it comes to back a boil, reduce heat to low, cover and cook for 25 minutes.<\/p>\n<div class=\"separator\" style=\"clear: both; text-align: center;\"><a href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhXkXY_GV6WKcXRmLdvjgjAJoREKYuivbHqQQBV2Co5j_Xi68viLidMkjRPrEMgDSeGczYnxLDVdIUDCfrhmTziGQ_DIwPZemKe_2NeHxezKWYYC_pOfz0_YjnkLE7hPU37KnrDGq-vCmHDTRopDOeovl3QNgcIs7spz0p5IOAP4cbuaLtWYz5OyzenrsI\/s4080\/PXL_20250504_204929310.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" data-original-height=\"3072\" data-original-width=\"4080\" height=\"241\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhXkXY_GV6WKcXRmLdvjgjAJoREKYuivbHqQQBV2Co5j_Xi68viLidMkjRPrEMgDSeGczYnxLDVdIUDCfrhmTziGQ_DIwPZemKe_2NeHxezKWYYC_pOfz0_YjnkLE7hPU37KnrDGq-vCmHDTRopDOeovl3QNgcIs7spz0p5IOAP4cbuaLtWYz5OyzenrsI\/s320\/PXL_20250504_204929310.jpg\" width=\"320\"\/><\/a><\/div>\n<p>At the end of the cooking time, the rice should have absorbed all the liquid and be cooked through.\u00a0 If it is still saucy, remove the lid and simmer a little longer to reduce.\u00a0 Remove the bay leaves, give the rice a stir and you\u2019re ready to serve, traditionally with grilled chicken and fried plantain.<\/p>\n<p>We had ours with a whole chicken roasted on the barbecue.\u00a0 Delicious! <\/p>\n<div class=\"separator\" style=\"clear: both; text-align: center;\"><a href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgjTgRkQVRSCRUghjrnj6ksQKbB1UcOl1LA5VE2ZNoCifkIo0zVecgArHsj09NrkcfTi3xrCYmB_07508tEBpb_R1iAaAzCJmUBs8q8GAEAWI_TOaE0QICNILJeztAd7xLH2eiEUBnnys9eBHxyVDSMoIWlP_fuHiT_kOA-d3F3Rod0UV7VSUc4IP1TJsU\/s4080\/PXL_20250504_221118985.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" data-original-height=\"3072\" data-original-width=\"4080\" height=\"241\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgjTgRkQVRSCRUghjrnj6ksQKbB1UcOl1LA5VE2ZNoCifkIo0zVecgArHsj09NrkcfTi3xrCYmB_07508tEBpb_R1iAaAzCJmUBs8q8GAEAWI_TOaE0QICNILJeztAd7xLH2eiEUBnnys9eBHxyVDSMoIWlP_fuHiT_kOA-d3F3Rod0UV7VSUc4IP1TJsU\/s320\/PXL_20250504_221118985.jpg\" width=\"320\"\/><\/a><\/div>\n<p>Here are some more letter J recipes:<\/p>\n<div class=\"separator\" style=\"clear: both; text-align: center;\"><a href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjgg8O0pOPt_ut-5dJasPsnpYl8xbh_97waEBpHEApzJo9dBwO2OgelsVlFNJFSW0VZd1Hd7FrptwxMx9b5AnmYDVcTK3HDBIriaC7uwYdyboHojbTKrLGQgymwnggTc_fQUAX8ZL589h7oGcJgIj4aNDt2DMKoE8fmIAkvWVFbtLZHIUc8OkaFxoNRfik\/s2800\/alphabet%20fruit%20veg.png\" style=\"margin-left: 1em; margin-right: 1em;\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" data-original-height=\"1800\" data-original-width=\"2800\" height=\"258\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjgg8O0pOPt_ut-5dJasPsnpYl8xbh_97waEBpHEApzJo9dBwO2OgelsVlFNJFSW0VZd1Hd7FrptwxMx9b5AnmYDVcTK3HDBIriaC7uwYdyboHojbTKrLGQgymwnggTc_fQUAX8ZL589h7oGcJgIj4aNDt2DMKoE8fmIAkvWVFbtLZHIUc8OkaFxoNRfik\/w400-h258\/alphabet%20fruit%20veg.png\" width=\"400\"\/><\/a><\/div>\n<p>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>For letter J, we have jollof rice!\u00a0 Beautifully flavored and quite spicy, feel free to reduce the amount of spicy pepper if you are not used to it.\u00a0 I used one pepper for a half batch and it was quite spicy but not lose the tongue hot.\u00a0 Spice is also very filling.\u00a0 Youngest thought this [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":228368,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[139],"tags":[40710,6837],"dealstore":[],"offerexpiration":[],"class_list":["post-228367","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","tag-jollof","tag-rice"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - 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