Jollof rice

This is a fusion version of jollof rice, a traditional African favourite. Passata is usually used in Italian cooking. Here I'm using it instead of fresh tomatoes. Serve it with my oxtail stew.

Credit: Minjiba Entertains

• serves

  8

• prep

  10 minutes

• cook

  35 minutes

• difficulty

  Easy

Ingredients

• ½ cup sunflower oil
• 1 large onion, chopped
• 1½ tbsp minced garlic
• 1½ tbsp minced ginger
• 500 g (17 oz) tomato passata
• 2 bay leaves
• 4 cups long grain or basmati rice basmati
• 8 cups homemade chicken stock (see Note)
• 1½ tbsp tomato paste

Serve with Minjiba's oxtail stew.

Instructions

1. Heat the oil in a large pot. Add the onion and cook until softened.
2. Add the chopped garlic and ginger, stir, and cook for a few minutes.
3. Pour in passata and add the bay leaves. Once the sauce starts bubbling, pour in the rice and stir well.
4. Pour the stock into rice mixture, and stir again. Add tomato paste and stir in.
5. Cover and leave to cook over a low heat until all the liquid is absorbed, about 25-30 minutes. 

 

NOTE

• You could also use beef stock, or a mixture.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.