Spicy Jollof Rice
2 Large Yellow Onions, Roughly chopped
1/3 cup Vegetable Oil (80mL) + 2 tablespoons, divided
14 oz diced tomatoes (395g), 2 cans
6 oz tomato paste (170g), 1 can
1 habanero pepper
2 teaspoons curry powder
1 teaspoon garlic powder
1 teaspoon ground ginger
0.5 teaspoon mixed dried herbs
3 chicken bouillon cubes, crushed
2.5 cups Jolly Rice (500g), rinsed
1 cup frozen mixed vegetables
1.5 cups water (360ml)
Jolly Jollof Spice mix, as per preference
1
Add onions, oil (2 tbsp) to blender. Pulse until smooth and transfer to medium bowl.
2
Add in blender diced tomatoes, tomato paste and habanero pepper. Pulse until smooth and transfer to medium bowl.
3
Heat remaining oil (1/3 cup) over medium heat in a large, heavy-bottomed pot.
4
Add onion puree. Cook until puree browning and no more water in the pot.
5
Stir tomato puree and add curry powder, Jollof spice mix, garlic powder, ginger, dried herbs and bouillon cubes.
6
Cook for 20-30 minutes until stew is half and is deep red.
7
Add rice, mixed vegetables and water. Boil, then reduce heat to low and cover pot with foil and lid.
8
Simmer for 30 minutes more until rice is cooked and liquid is absorbed.
Enjoy!