Jollof rice recipe

The Guinean take on jollof, where tomato paste is fried down in red palm oil and the rice cooks in a broth already loaded with beef and smoked fish.

1 hour and 35 minutesmedium12 ingredients

Ingredients

• 500 g parboiled long grain rice
• 150 g tomato paste
• 100 ml red palm oil
• 200 g smoked fish
• 500 g beef
• 2 scotch bonnet pepper
• 2 onions
• 300 g tomatoes
• 2 carrots
• 300 g cabbage
• 2 bay leaves
• 1 tsp salt

How to make Jollof rice

1. Brown 500 g of beef cubes in 100 ml of red palm oil with 2 chopped onions, about 8 minutes.
2. Stir in 150 g of tomato paste and fry it down over low heat for 10 minutes, until it darkens and the oil separates; skip this and you do not have jollof.
3. Blend 300 g of tomatoes with 2 scotch bonnet peppers and pour the puree into the pot with 2 bay leaves and 1 teaspoon of salt.
4. Add 1.5 litres of water and 200 g of flaked smoked fish, then simmer 30 minutes to build the broth.
5. Lift out the meat and fish, add 2 carrots and 300 g of cabbage in large wedges, cook 10 minutes until just tender, and remove them too.
6. Rinse 500 g of parboiled rice and stir it into the boiling red broth, keeping roughly twice as much liquid as rice and no more.
7. Cover, drop the heat to the lowest setting and cook 25 minutes without stirring, so a lightly toasted crust forms at the bottom.
8. Fold the rice gently, pile the meat, fish and vegetables back on top, and serve.

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