Jollof Rice - The Peanut Institute

Name: Jollof Rice - The Peanut Institute
Ingredients: 1 pound of tomatoes, chopped, or 1 (14.5-ounce) can no-salt-added diced tomatoes; 3 large of red bell pepper, (1 pound), deseeded and chopped; 1 Scotch Bonnet pepper, stem removed; 3 cloves of garlic; 2 tsp of ginger, peeled and roughly chopped; 3 large of onions, (1 pound), diced medium, divided; 2 tbsp of olive oil; 1 tsp of curry powder; 2 tsp of smoked paprika; 2 tsp of dried thyme, or 2 sprigs fresh; 2 tbsp of tomato paste, no-salt-added; 2 cups of low sodium vegetable broth; 2 bay leaves; 2 cups of basmati or long grain rice, rinsed

peanut-institute.com

Explore the flavors of West African cuisine with our Jollof Rice recipe, a hearty side dish made with tomatoes, peppers, and aromatic spices. Perfect for pairing with Suya-spiced salmon and Efo...

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Ingredients

1 pound of tomatoes, chopped, or 1 (14.5-ounce) can no-salt-added diced tomatoes
3 large of red bell pepper, (1 pound), deseeded and chopped
1 Scotch Bonnet pepper, stem removed
3 cloves of garlic
2 tsp of ginger, peeled and roughly chopped
3 large of onions, (1 pound), diced medium, divided
2 tbsp of olive oil
1 tsp of curry powder
2 tsp of smoked paprika
2 tsp of dried thyme, or 2 sprigs fresh
2 tbsp of tomato paste, no-salt-added
2 cups of low sodium vegetable broth
2 bay leaves
2 cups of basmati or long grain rice, rinsed