Baked Jollof Rice Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">400g long-grain rice (preferably parboiled)</li> <li class="ingredients-single-item">3 tbsp vegetable oil</li> <li class="ingredients-single-item">1 large onion, finely diced</li> <li class="ingredients-single-item">600g ripe tomatoes, roughly chopped</li> <li class="ingredients-single-item">2 red bell peppers, deseeded and roughly chopped</li> <li class="ingredients-single-item">2 scotch bonnet peppers, deseeded (adjust to taste)</li> <li class="ingredients-single-item">4 garlic cloves, minced</li> <li class="ingredients-single-item">30g tomato paste</li> <li class="ingredients-single-item">800ml vegetable or chicken stock</li> <li class="ingredients-single-item">2 bay leaves</li> <li class="ingredients-single-item">1 tsp dried thyme</li> <li class="ingredients-single-item">2 tsp curry powder</li> <li class="ingredients-single-item">1 tsp smoked paprika</li> <li class="ingredients-single-item">1 tbsp white sugar</li> <li class="ingredients-single-item">1 vegetable stock cube, crumbled</li> <li class="ingredients-single-item">Salt and black pepper to taste</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">Food processor or blender</li> <li class="equipment-single-item">Large ovenproof casserole dish with lid</li> <li class="equipment-single-item">Fine mesh sieve</li> <li class="equipment-single-item">Aluminum foil</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 180°C (350°F). Rinse the rice thoroughly under cold water until the water runs clear - this removes excess starch and prevents the rice from becoming sticky. Drain completely and set aside. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In a blender or food processor, combine the tomatoes, red bell peppers, scotch bonnet peppers, and half the diced onion. Blend until completely smooth. This pepper base (often called "stew base") is the foundation of your Jollof rice's flavor. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Heat the vegetable oil in a large, oven-safe casserole dish over medium heat. Add the remaining diced onion and cook until translucent and fragrant, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until aromatic but not browned. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Stir in the tomato paste and cook for 2 minutes, stirring constantly. This brief caramelization enhances the umami flavor and reduces the raw tomato taste, adding depth to your Jollof. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Pour in the blended pepper mixture and bring to a simmer. Cook uncovered for 15-20 minutes, stirring occasionally, until the sauce has reduced and the raw smell has disappeared. You'll notice the oil slightly separating from the sauce when it's ready. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Add the curry powder, thyme, smoked paprika, bay leaves, crumbled stock cube, and sugar. Season with salt and pepper to taste. The combination of these spices creates the characteristic Jollof flavor profile - warming, slightly smoky, and deeply savory. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Stir in the rinsed rice, ensuring every grain is coated with the sauce. Pour in the vegetable or chicken stock and stir once. The liquid should be about 2.5cm (1 inch) above the rice - add more stock or water if needed. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Bring the mixture to a boil, then cover tightly with the lid. If your lid doesn't seal well, place a sheet of aluminum foil between the pot and lid to create a tight seal - this ensures the rice steams properly without losing moisture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Transfer to the preheated oven and bake for 35 minutes. This oven method allows for even heat distribution, preventing the scorching that can happen on stovetops, while still developing the beloved smoky flavor. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> After 35 minutes, remove from the oven and let it rest, still covered, for 10 minutes. This resting period allows the rice to finish cooking in its own steam and for the flavors to fully develop. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Remove the bay leaves, then gently fluff the rice with a fork to separate the grains. If you desire the coveted "bottom pot" (slightly caramelized layer at the bottom), return the uncovered pot to the oven for 5 minutes. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Serve your Jollof rice hot, proud of its vibrant orange-red color and perfectly separated grains. Traditional accompaniments include fried plantains, grilled chicken, or beef, but it's absolutely delicious on its own too! </li> </ol>