Recipe
Jollof Rice
The Sunday staple, finished with a spoon of beef chilli sauce.
- Total
- 60 min
- Serves
- 4
- Prep
- 15 min
- Cook
- 45 min
Ingredients
- 400g long grain rice, rinsed until the water runs clear
- 2 tbsp Efamy Beef Chilli Sauce, plus more to serve
- 1 tin chopped tomatoes
- 2 red onions, one blended and one sliced
- 1 red pepper, blended
- 3 tbsp vegetable oil
- 500ml stock
- 1 bay leaf
- Salt to taste
Method
Blend one onion with the red pepper until smooth.
Heat the oil in a heavy pan and fry the sliced onion until soft and golden.
Add the blended mixture and cook down for 10 minutes, stirring, until it darkens and the raw smell goes.
Stir in the tomatoes and the chilli sauce. Cook for another 10 minutes until thick.
Add the rice and turn it through the sauce so every grain is coated.
Pour in the stock, add the bay leaf, season, and bring to a simmer.
Cover tightly and cook on the lowest heat for 25 to 30 minutes without lifting the lid.
Rest off the heat for 5 minutes, fluff with a fork, and serve with more chilli sauce alongside.