Jollof Rice with Green Peas
These smoky, sweet, and spicy grains have been warming hearts from West Africa to the rest of the world. Throw in your favourite vegetables like green peas, fine green beans, and carrots to increase your veg intake. Serve alongside your favourite salad or proteins. In no time you too will become a jollof master.
Method
Based on 6 servings, adjust as needed.
Step 1
Blend the tinned plum tomatoes, white onion, scotch bonnet, ginger, garlic cloves and the romano peppers into a smooth purée and set aside.
Step 2
Heat the oil in a wide heavy-bottomed saucepan. Add the sliced red onions with a pinch of salt and cook on medium heat for 10 minutes, stirring occasionally to prevent burning. After 10 minutes the onions should start to take on colour. Cover and reduce the heat to medium-low and continue to cook for another 10 minutes. Add a tablespoon or two of stock or water to prevent sticking, while you stir occasionally.
Step 3
Once the onions are softened and golden, stir in the purée you blended earlier (if you are new to using scotch bonnets and not sure of the heat level you prefer, for less heat start by blending half into the purée or leaving it whole, piercing into it with a knife and dropping it into the sauce as it cooks. Remove before serving) and cook on medium heat for 20 - 30 minutes, while stirring occasionally to prevent sticking. Once the purée is reduced and drier in texture, add the curry powder and smoked paprika. Tuck in the bay leaf and add the thyme.
Step 4
Pour in the washed rice and stir well. Add the stock to completely submerge the rice and bring to a boil. Season with salt and freshly ground black pepper. Cover and reduce the heat to low. Cook for 30 - 40 minutes until the grains are plump and tender.
Step 5
10 minutes before taking the rice off the heat, add the frozen peas and gently fluff to mix into the rice using a fork. Cover and continue to cook. The peas will cook beautifully within the rice.
Step 6
Once cooked, take the pot off the heat and leave the rice covered for 5 minutes to continue to steam. To serve, fluff the jollof rice with a fork before serving. Scatter over a few thyme leaves. Serve with roasted meat, a sumptuous stew, definitely serve with plantains or a rainbow of roasted vegetables.
- Ingredients
- Based on 6 servings
-
2 tsp Jamaican Curry Powder, or substitute with garam masala 1x Dunn's River Caribbean Mild Curry Powder 100g -
1 Onion, peeled and roughly chopped 1x Sainsbury's Onions Loose -
2tsp Smoked Paprika 1x Sainsbury's Smoked Paprika 44g -
300g Long Grain Rice, thoroughly washed 1x Sainsbury's Easy Cook Long Grain White Rice 500g -
150g Frozen Green Peas 1x Sainsbury's Garden Peas 910g -
400g Tinned Plum Tomatoes, or fresh vine-ripened tomatoes 1x Stamford Street Co. Peeled Plum Tomatoes in Tomato Juice 400g -
2 tbsp Vegetable Oil, or cold pressed rapeseed oil 1x Sainsbury's Vegetable Oil 1L -
1 leaf Bay Leaf, fresh or dry 1x Sainsbury's Fresh Packed Bay Leaves -
2 Romano Peppers, deseeded and roughly chopped 1x Sainsbury's Sweet Romano Peppers, Taste the Difference -
1 Red Onion, finely sliced 1x Sainsbury's Red Onions Loose -
1 Scotch Bonnet Chilli, blended, or pierced and dropped into the pot for less heat 1x Sainsbury's Scotch Bonnet Hot Chilli 30g -
3cm Ginger, peeled and chopped 1x Sainsbury's Root Ginger Loose -
5 Garlic Cloves, peeled and roughly chopped 1x Sainsbury's Garlic -
400ml Vegetable Or Chicken Stock, or chicken stock. I use low salt vegan bouillon 1x Sainsbury's Stock Cubes, Vegetable 10x10g -
1tsp Dried Thyme, or fresh thyme, leaves picked 1x Sainsbury's Thyme 12g -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g