Oven-Baked Jollof Rice

zenaskitchen.com

Gabriela Batista

MD Specialized in Clinical Nutrition / Chef / Pâtissière

SCALE ½x1x2x

subheading: For the stew base:

4 medium vine tomatoes, halved and deseeded

1 red bell pepper, cut into large chunks

1 onion, cut into large chunks

1 red scotch bonnet chilli, stem removed (see Notes)

1 tbsp vegetable oil (or any neutral oil)

15g fresh ginger, peeled and roughly chopped

1 tsp fine sea salt

subheading: For the jollof rice:

600g parboiled long-grain rice (I use Ben’s Original)

150ml vegetable oil (or any neutral oil)

1 onion, finely chopped

60g double concentrated tomato purée

1 tbsp curry powder (mild, medium or hot, as preferred)

1 tbsp dried thyme

3 chicken or vegetable stock cubes

2 dried bay leaves

600ml boiling water

Directions at zenaskitchen.com

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