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Jollof Rice

Jollof Rice is a spicy and rich tomato and scotch bonnet based rice dish, popular in West Africa. Both the Ghanaians and the Nigerians claim it as their own invention, and will argue till the cows come home about it. I don't know where it came from originally but I do know that it is delicious. This can be served as a side with fried chicken/fish or a curry, but it is good enough to be a meal all on its own. It is quite spicy with 2 scotch bonnets, but then it is supposed to be. If you don’t like too much spice use 1 instead, or use 3 if you want the dish to really make you sweat!


700g Tomatoes, roughly chopped

2 Scotch Bonnets, roughly chopped

2 Red Peppers, roughly chopped (or whatever colour pepper you can find)

1 medium onion, finely sliced

2 teaspoon curry powder

1/2 teaspoon salt

1 teaspoon black pepper

1 teaspoon dried thyme

1 teaspoon chilli flakes

2 tablespoons tomato paste

3 tablespoons rapeseed oil

250ml stock

2 cups rice

handful of frozen peas

2 Carrots, finely diced

25g butter

Prep Time: 10 minutes

Cooking Time: 45 minutes

Serves: 6 - 8 people (as rice, ideally served with fried chicken, a curry or fried fish, serves 4 people as a main)


  1. Put the tomatoes, scotch bonnets and peppers in a blender and blitz until smooth

  2. Heat a large heavy bottomed pot to a medium heat, add the oil and onion and fry until the onion is starting to brown

  3. Add the curry powder, pepper, salt, thyme, chilli flakes and tomato paste and fry for about 30 seconds

  4. Add the blended tomato mix and stock, turn the heat to low, simmer for 10 minutes

  5. Add the rice, peas, carrots and butter to the pot and mix through

  6. Cover the pot in tinfoil, and then put the lid on top

  7. Put the pot on the smallest ring on the lowest heat setting and cook for 30 minutes, don't be tempted to take the lid off, it may char a little but that is ok.

  8. Turn the heat off but don’t take the lid off, leave to stand for 15 minutes so the rice steams you perfection

  9. Serve and enjoy!

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