Recipe: Jollof rice
We are what we eat. Or at least, many of us think we are - which is why it is so confusing to find ‘our’ recipes on other people’s plated perceptions of
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Cooking tools:
- Blender
- Chef's knife
- Cutting board
- Can opener
- Measuring cup
- Measuring spoon
- Pot
- Wooden spoon
- Stove
- Spatula
- Mixing bowl
Ingredients
- 1 400g can whole peeled tomatoes with their juices
- 1 medium red bell pepper, stemmed, seeded and roughly chopped
- ½ medium red onion, peeled and roughly chopped
- 4 garlic cloves, peeled
- 1 (2.5cm) piece fresh ginger, peeled and finely chopped
- 1 red habanero or scotch bonnet chili
- 2 tablespoons canola or other neutral oil
- ½ cup canola or other neutral oil
- 2 medium red onions, peeled, halved and thinly sliced
- 4 garlic cloves, thinly sliced
- 1 tablespoon tomato paste
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