Jollof Rice

Serves 5 10 mins Prep 50 mins Cooking



  • 80ml vegetable oil (don't use olive oil!)
  • 400g tin of tomatoes
  • 4 large red bell peppers
  • 3 medium-sized red onions (1 sliced thinly, 2 chopped), divided
  • 2 tsp Very Lazy Chopped Chillies
  • 3 tbsp tomato paste
  • 2 tsp Caribbean curry powder
  • 1 tsp dried thyme
  • 2 dried bay leaves
  • 1 litre of stock or water, divided
  • 2 tsp of unsalted butter
  • 500g basmati rice, rinsed
  • Salt and pepper

Jollof Rice

Serves 5 10 mins Prep 50 mins Cooking


Cooking Steps

  • 1

    In a blender, combine tinned tomatoes, peppers, chopped onions, and Very Lazy chillies with roughly half the stock and blend until smooth. Pour into a large pot and bring to the boil before covering and simmering for 10 - 12 minutes.

  • 2

    In a separate large pan, heat oil and add the sliced onions. Season with a pinch of salt, then fry for 2 - 3 minutes. Then add bay leaves, curry powder and thyme with a pinch of black pepper for 3 - 4 minutes on medium heat. After that, add the tomato paste and stir for another 2 minutes.

  • 3

    Add your reduced tomato-pepper-Very Lazy chillies mixture to the pan and stir, and set on medium heat for 10 to 12 minutes till reduced by half, with the lid on. This is your stew!

  • 4

    Add 4 cups of the stock to the cooked tomato sauce and bring it to a boil for 2 minutes.

  • 5

    Add the rinsed rice and butter, stir, cover with a double piece of foil/baking or parchment paper and put a lid on the pan—this will seal in the steam and lock in the flavour. Turn down the heat and cook on low for 30 minutes.

  • 6

    Just one final stir and you're ready to eat!

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