Search
  • Eat, Darling, Eat

Jollof (African Rice)

Updated: Apr 4

(by Nicola Asare)


6 tomatoes, roughly chopped

2 medium onions, roughly chopped

1 small red bell pepper, seeded and roughly chopped

1 small green red pepper, seeded and roughly chopped

1 - 2 large Scotch bonnet peppers, stem removed

3 cloves garlic

1 t. vegetable oil

4 T. tomato paste

2 c. medium- or long-grain rice

1 t. salt or to taste

In a blender, combine tomatoes, onions, bell peppers, Scotch bonnets, and garlic until smooth.

In a large pot, heat oil, and fry the blended mixture for 10 minutes over low heat.

Add tomato paste to mixture, blending well, and continue to cook over low heat.

The oil will come to the top.

Rinse the rice and add to the pot.

Add water to cover the rice.

Season with salt and pepper.

Cover and cook over medium heat, adding additional water around the edges if necessary, until rice is tender, approximately 30 – 40 minutes.


Recent Posts

See All

Anna's Lemon Pound Cake

(by Maya Moravec) (Note: You’ll need 4 or 5 large lemons for the cake, syrup, and glaze.) For cake: 3 c. all-purpose flour, spooned into measuring cup and leveled off with knife 1/2 t. baking soda 1/2

Mushroom Sauce á la Rosi

(by Stephanie Russ) 1 – 2 cloves garlic, finely chopped 3 – 4 oz. butter 1/2 lb. mushrooms, cleaned and sliced 8 oz. vegetable broth 16 oz. cream salt and pepper to taste all-purpose or almond flour c

Mom's Fried Chicken Drumsticks

(by Clisver Alvarez) 1 package Knorr chicken bouillon powder pinch of oregano pinch of black pepper juice of 1 lime 8 chicken drumsticks vegetable oil flour Combine bouillon powder, oregano, pepper, a