Made with Love: Nigerian Jollof Rice

This year we are celebrating Mother's day by sharing recipes from the families of the OLG team. Food is a love language and a home cooked meal made by your caregiver or loved one means so much.  This year we are celebrating Mother's day by sharing recipes from the families of the OLG team. Food is a love language and a home cooked meal made by your caregiver or loved one means so much.

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This recipe is a traditional and much -loved dish in Nigeria, one that both Ebi and Emmanuel's mothers cook regularly!

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• ¹/₃ cup of vegetable oil
• 6  fresh tomatoes or 400g of tin of tomatoes
• 4 large red bell peppers (cored)
• 3 medium-sized red onions (2 chopped + 1 sliced)
• 1 scotch bonnet
• 3 tablespoons tomato paste
• 2 teaspoons (Caribbean/Jamaican-style) curry powder
• 1 teaspoon dried thyme
• 2 dried bay leaves
• 6 cups  of stock (vegetable, chicken, or beef) or water, divided
• 2 teaspoons butter 
• 4 cups uncooked long-grain rice or golden sella basmati rice, thoroughly rinsed
• Salt, to taste
• Black and white pepper, to taste
• Extra garnishes: sliced onions, tomatoes

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1. In a blender, combine tomatoes, red bell peppers,  onions, and Scotch bonnets with 2 cups of stock, blend till smooth.
2. Pour your mix into a large pot and bring to the boil then turn down and let simmer to reduce while covered for 10 - 12 minutes
3. In another large pan, heat oil and add the sliced onions. Season with a pinch of salt, stir-fry for 2 to 3 minutes, then add the bay leaves, curry powder and dried thyme and a pinch of black pepper for 3 - 4 minutes on medium heat. Then add the tomato paste - stir for another 2 minutes. Add the reduced tomato-pepper-Scotch bonnet mixture, stir, and set on medium heat for 10 to 12 minutes till reduced by half, with the lid on. This is the stew that the rice will cook in
4. Add 4 cups of the stock to the cooked tomato sauce and bring it to boil for 1 - 2 minutes.
5. Add the rinsed rice and butter, to the cooked tomato sauce,  stir then cover the pot with a piece of foil or baking paper and put a lid on the pan— doing this will seal in the steam and lock in the flavour. Turn down the heat and cook on low for 30 minutes.
6. Stir rice—taste and adjust as required.
7. If you like, add sliced onions, fresh tomatoes and the 2nd teaspoon of butter and stir through.