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Ingredients. For the jollof rice. 3 tbsp vegetable oil. 1 brown onion, roughly chopped. 4 garlic cloves, crushed. 1–2 Scotch bonnet chillies, roughly chopped or left whole. 4 tbsp tomato purée....
- Light Meals & Snacks
- 4-6
- African
Oct 13, 2020 · How to make Classic Nigerian Jollof Rice: What you’ll need: Tomatoes. Red bell pepper. Red onion. Fresh ginger. Garlic. Scotch bonnet pepper. Sunflower oil. Rice. Paprika powder. Dried thyme. Nutmeg. Bay leaf.
- (30)
- Nigerian, West-African
- Main Course
Aug 16, 2016 · Ingredients. 1/3 cup oil (vegetable/canola/coconut, not olive oil) 6 medium-sized fresh plum/Roma tomatoes, chopped, OR a 400-gram tin of tomatoes. 6 fresh, red poblano peppers (or 4 large red bell peppers), seeds discarded. 3 medium-sized red onions (1 sliced thinly, 2 roughly chopped), divided.
- Side
- 1
- African
- 30 min
Sep 26, 2022 · This recipe for Ghanaian jollof rice brings you a brightly colored red/orange rice dish, with wonderful spice and rich and saucy beef (or other meat). Jollof rice is a much-loved festive dish that people often serve at weddings, parties, and other large gatherings. The rice cooks in a rich and spicy tomato-based sauce, giving it a bright color.
- Dinner Recipes
- 2 min
- 245
Apr 18, 2020 · Turn the instant pot or electric pressure cooker into saute mode. Add in the sliced onions and cook until translucent and beginning to turn golden. Turn off the sauté mode and add in the rice, bay leaf, curry powder and thyme and stir well. Stir in the prepared bell pepper puree.
- 4-6
Step 1, Blend the bell peppers, onion, tomato, garlic and habanero pepper, if using, in a blender or food processor until puréed, about 30 seconds. You should have about 2 cups. Step 2, Heat the ...
- Gabi Odebode for Food Network Kitchen
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How to make Nigerian jollof rice?
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How do you make Jollof?
What is Ghanaian jollof rice?
Ingredients. 400g basmati rice. 3 red peppers, halved and deseeded. 1 white onion, halved. 2 garlic cloves. 1 tbsp grated ginger, or ginger purée. 1 Scotch bonnet chilli, deseeded if you prefer less heat (optional) 5 tbsp vegetable or sunflower oil. 100g tomato purée. 2 bay leaves. 1 tbsp dried thyme. 2tsp curry powder (we used hot madras)
