This is a popular dish in West Africa eaten for everyday and special occasions alike! Jollof Rice is a one pot meal made with long-grain rice, infused with tomatoes, onions, spices, vegetables and meat. 

Jollof Rice 

INGREDIENTS:

2/3 cup oil

small onion (chopped)

4 cups rice

4 cups omi ­eran (omi eran is stock in Yoruba, can be beef, chicken, or pork) 

2 cup parboiled blended stew base (recipe here) 

3 tablespoons tomato paste

1 teaspoon each curry

1 teaspoon thyme

1 teaspoon white pepper

2 bay leaves

salt ­ to taste

2-3 Maggi Bouillon cubes (found here)

Sliced tomato and onion, to taste

2 tablespoons butter

DIRECTIONS:

1. Place a pot on medium heat, heat up oil.

2. Add in sliced onion. Fry until slightly browned. Add in spices and bay leaf. Stir.

3. Add in tomato paste. Stir fry. Cover and cook for 2­-3 mins.

4. Add in pepper mixture. Stir-Fry. Cover and cook 5 mins.

5. Add in stock, seasoning cube and salt. Stir. Cover and simmer for 15 mins. Taste and adjust for seasoning.

6. Stir in drained washed rice. Reduce heat to medium low. Seal pot with foil or a lid.

7. Leave to cook for 30 mins. No need to stir or open. LET IT GO!

8. Stir in butter, sliced tomatoes and onions. Increase heat to high (This is where the smokiness happens). Leave for 5-8 minutes or just until you can smell the burn. Turn off heat. Leave to rest covered for 10 minutes before serving.

Recipe submitted by @9jafoodie with edits by PlanetBox