Nigerian Jollof Rice

In a blender, combine the tomatoes, red bell pepper, scotch bonnet, half the onion, garlic, and ginger. Blend until smooth. This forms the heart of your Jollof flavor.

Heat oil in a large pot over medium heat. Add the remaining chopped onions and sauté until translucent. Stir in the tomato paste and fry for 2–3 minutes to deepen the flavor. Pour in the blended sauce and let it simmer uncovered for 15–20 minutes, stirring occasionally, until it reduces and thickens. The oil should begin to separate from the sauce.

Add thyme, curry powder, bay leaf, paprika (if using), Maggi cube, and salt to the reduced sauce. Stir well. Pour in the rinsed rice and mix until the grains are coated in the sauce.

Pour in the broth and stir. Reduce heat to low, cover tightly with a lid (or foil under the lid for a better seal), and simmer for 25–30 minutes. Do not stir while cooking — this helps avoid soggy rice. Check occasionally to ensure it’s not burning; add a splash of water if needed.

Once the liquid is absorbed and the rice is tender, fluff it gently with a fork. For extra flavor, cover and let the rice steam in its own heat for 5–10 minutes. Serve hot with grilled chicken, fried plantains, or salad.