Jollof rice recipe

In Sierra Leone the rice cooks in a fried tomato-paste and Scotch bonnet base, moistened with the broth of meat that was first boiled and then fried.

2 hours and 10 minutesmedium12 ingredients

Ingredients

• 500 g long-grain rice
• 4 tbsp tomato paste
• 2 Scotch bonnet chillies
• 600 g plum tomatoes
• 1 onion
• 4 clove garlic
• 4 stock cubes
• 800 g lamb leg
• 3 tbsp all-purpose seasoning
• 2 bay leaves
• 1000 ml vegetable oil
• 1 tsp salt

How to make Jollof rice

1. Season 800 g diced lamb leg with 3 tbsp all-purpose seasoning, cover with cold water and simmer for 40 minutes to 1 hour until tender, skimming off the foam; drain, keeping the broth, and pat the meat dry.
2. Heat 1 l vegetable oil to 170 °C and fry the lamb in batches for 2–3 minutes until golden; drain on paper.
3. In a heavy casserole, cook 1 diced onion in 3 tbsp oil over medium heat for 10–15 minutes until golden.
4. Add 4 crushed garlic cloves, 1–2 chopped Scotch bonnets, 3 tbsp tomato paste and the remaining 1 tbsp seasoning; fry for 2 minutes.
5. Add 600 g chopped plum tomatoes, 4 crushed stock cubes, 2 bay leaves and salt, then simmer for 5 minutes.
6. Stir in 500 g rinsed long-grain rice and the fried lamb, then pour in 850 ml of the reserved broth, topped up with water if needed.
7. Cover with foil and the lid and cook on low heat for 25–30 minutes, stirring occasionally, until the rice is tender.
8. Leave to stand, covered and off the heat, for 15–20 minutes before serving.

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