Jollof Rice is a famous West African dish (popular in Ghana, Nigeria, and others) where rice is cooked in a flavorful, spicy tomato and pepper stew (stew base), giving the final dish its characteristic rich red color and deep flavor.

Prep Time	Cook Time	Serves
30 minutes	1 hour 15 minutes	6

Part A: Ingredients

• Rice: 3 cups Parboiled Rice (long grain, rinsed).
• Stew Base: 1 large Onion, 2 Red Bell Peppers, 2 Habanero/Scotch Bonnet Chilies (seeds removed or left whole), 1 (14.5 oz) can Crushed Tomatoes, 3 Tbsp Tomato Paste.
• Liquid/Spice: 1/2 cup Oil (vegetable or canola), 1 large Onion (sliced), 1 cup Chicken Stock, 2 Bay Leaves, 1 tsp Curry Powder, 1 tsp Thyme, Salt.

Part B: Instructions

Step 1: Prepare the Pepper Blend

1. Roughly chop the onion, red bell peppers, and chilies. Blend them with the crushed tomatoes into a smooth paste.

Step 2: Make the Stew

1. In a large, heavy pot or Dutch oven, heat the oil over medium heat. Add the sliced onion and fry until caramelized (about 10 minutes). Remove the sliced onions and set aside (these are often added back later).
2. Add the tomato paste to the hot oil and fry for 5 minutes, stirring constantly, until it darkens slightly.
3. Pour in the blended pepper mixture. Add the curry powder, thyme, and bay leaves. Bring to a boil, then reduce heat and simmer the stew for 20-25 minutes, until the sauce thickens and the oil floats to the top.

Step 3: Cook the Rice

1. Add the chicken stock and salt to the tomato stew base. Bring back to a simmer.
2. Add the rinsed rice to the pot. Stir the rice gently to ensure it is evenly coated in the sauce. The liquid level should be slightly above the rice.
3. Cover the pot tightly (use a layer of foil under the lid for a tighter seal). Reduce the heat to the lowest possible setting. Steam the rice for 30–40 minutes.

Step 4: Finish

• After 30 minutes, check the rice; if it’s not cooked, add a splash more water/stock and continue cooking. Once done, gently fluff the rice with a fork (don’t overmix).
• Serve the Jollof Rice warm, garnished with the reserved caramelized onions, often alongside fried chicken or beef.