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Puree to Smoothness: Toss your tomatoes, onions, and a mix of bell and spicy peppers into a blender. You're aiming for a smooth texture that'll evenly coat the rice. Customize Your Spice Level: Here's where you can make it your own with traditional spices like ginger, garlic, and bay leaves.
Add the vegetables, rice and 400ml water. Bring to a boil, then reduce the heat to low and cover the pot with foil and a lid. Simmer for another 20-30 minutes, until the rice is cooked through and the liquid is absorbed.
Aug 12, 2016 · Instructions. Cut the cauliflower into florets and place in a food processor. Blitz until the cauliflower resembles breadcrumbs. Stir in the tomatoes, tomato paste and spices and combine well. Place the cauliflower on a baking tray and drizzle with the olive oil. Bake for 15 minutes, stirring through half way.
Mar 26, 2019 · While the sauce cooks down, rinse the rice well until the water runs clear. Once the sauce is ready per step 2, add the rice and stir to coat with the tomato mixture. Pour in the water or stock, stir to combine. Cover and let slowly simmer for 30-40 minutes until rice is cooked through.
Jan 5, 2022 · Stir, add in the washed rice. Cover the pot tightly and cook the rice on low heat till it's almost tender. (About 25 minutes). Add the remaining sliced red onion, sliced tomato, and butter. Cover the pot and continue to steam the rice till it's tender. Stir the rice and take it off the heat.
Oct 2, 2017 · In a blender, combine tomatoes, red bell peppers, habanero peppers, and large red onions. Blend until the mixture is smooth, then set it aside. Wash the rice thoroughly to remove excess starch, and set it aside for later use. In a medium-sized pot over medium heat, add oil and butter. Allow them to heat up.
Leftover jollof will keep in the fridge for up to 2 days, but make sure that the rice is spread out and cooled rapidly, then chilled, for food safety. Preheat the oven to 220°C, fan 200°C, gas 7. Add the peppers to a lined baking tray, cut-side down, and drizzle with 1 tablespoon of oil. Roast for 35 minutes or until starting to blacken.
