A flavorful one-pot rice dish popular throughout West Africa, especially in Nigeria, Ghana, and Senegal.
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Blend tomatoes, red bell peppers, scotch bonnet peppers, and one onion until smooth.
Dice the remaining onion and set aside.
Wash the rice thoroughly until the water runs clear, then drain.
Heat vegetable oil in a large pot over medium heat.
Add the diced onions and sauté until translucent.
Add tomato paste and fry for 2-3 minutes.
Pour in the blended tomato mixture and cook for 10-15 minutes until reduced.
Add curry powder, thyme, bay leaves, salt, and white pepper. Stir well.
Add the washed rice and stir until well coated with the sauce.
Pour in the chicken stock, stir, and bring to a boil.
Reduce heat to low, cover the pot with foil and then the lid to trap steam.
Simmer for 25-30 minutes or until rice is cooked through.
Fluff with a fork before serving.
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Jollof Rice is a staple dish in West African cuisine and is often served at celebrations and gatherings. It's a source of friendly rivalry between Nigeria and Ghana, with each country claiming to make the best version. In Nigeria, it's particularly popular among the Yoruba people but is enjoyed throughout the country.