Authentic Oven-Baked Jollof Rice

Name: Authentic Oven-Baked Jollof Rice
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8
Ingredients: 400 g basmati rice; 3 red peppers halved and deseeded; 1 white onion halved; 2 clove garlic; 1 tbsp grated ginger or ginger purée; 1 Scotch bonnet chilli deseeded if you prefer less heat; 5 tbsp vegetable or sunflower oil; 100 g Tomato puree; 2 bay leaves; 1 tbsp dried thyme; 2 tsp curry powder; 1/2 tsp ground white pepper; 600 ml hot chicken stock made with 2 stock cubes; 1 tsp salt

A vibrant and aromatic West African staple, this Jollof rice is baked in the oven for perfectly fluffy grains every time. Infused with a rich tomato-pepper base and warm spices, it's the ultimate comfort food for any celebration.

Servings8 Portions

Prep Time15 Mins

Cook Time45 Mins

Difficulty

Intermediate

Ingredients

basmati rice
400 g
red peppers halved and deseeded
3
white onion halved
1
garlic
2 clove
grated ginger or ginger purée
1 tbsp
Scotch bonnet chilli deseeded if you prefer less heat
1
vegetable or sunflower oil
5 tbsp
Tomato puree
100 g
bay leaves
2
dried thyme
1 tbsp
curry powder
2 tsp
ground white pepper
0.5 tsp
hot chicken stock made with 2 stock cubes
600 ml
salt
1 tsp

Step-by-Step Instructions

Preheat your oven to 200°C (180°C fan/gas 6). Place the basmati rice in a fine-mesh sieve and rinse thoroughly under cold running water until the water runs clear, then drain well and set aside.

In a food processor, combine the halved red peppers, white onion, garlic cloves, grated ginger, and the Scotch bonnet chilli. Blitz the mixture until it is finely chopped but still has some texture, rather than being a completely smooth liquid.

Heat the vegetable oil in a large ovenproof casserole dish or Dutch oven over medium heat. Add the tomato puree and fry for 2-3 minutes, stirring constantly to cook out the raw acidity.

Pour the blitzed pepper and onion mixture into the casserole dish. Fry for about 5 minutes, then stir in the bay leaves, dried thyme, curry powder, ground white pepper, and 1 teaspoon of salt. Cook for another 1-2 minutes until the base is highly fragrant.