I use this recipe to cook for a family of 5 all the time
Jollof rice ingredients
3cups long-grain parboiled rice
5large tomatoes (blended)
2red bell peppers (blended)
1medium onion (1 blended, 1 sliced)
2scotch bonnet (atarodo)
1/4cup tomato paste
1/2cup vegetable or palm oil
2cups chicken or beef stock
1teaspoon curry powder
1teaspoon thyme
2seasoning cubes
1bay leaf
Salt to taste
Instructions
1
Blend the peppers and tomatoes:
2
Blend the tomatoes, red bell peppers, scotch bonnet, and one onion until smooth. Boil the mixture for about 10–15 minutes to reduce excess water.
3
Prepare the sauce:
4
Heat oil in a pot. Add sliced onions and fry until translucent. Add tomato paste and fry for about 3 minutes.
5
Add blended mixture:
6
Pour in the boiled pepper-tomato mixture. Add curry, thyme, seasoning cubes, bay leaf, and salt. Fry the sauce for 10–15 minutes until it thickens and the oil begins to float on top.
7
Add stock and rice:
8
Pour in the chicken or beef stock and mix. Add your washed rice, stirring to combine well.
9
Cook the rice:
10
Reduce heat to low, cover tightly, and allow it to cook in the steam. Check occasionally and add small amounts of water or stock if needed until the rice is soft and flavorful.
11
Fluff and serve:
12
When done, fluff the rice with a fork and serve hot with fried plantains, chicken, or salad.
