This bone broth Jollof Rice is a rich and incredibly tasty west African one-pot meal. This recipe takes about an hour to make and serves 12 people.
Ingredients:
3/4 cup oil
1 medium onion sliced
5 tbsp tomato paste
4 cloves garlic
1 tbsp ginger grated
2 bay leaves
1 tbsp thyme
1 tbsp curry powder
Salt and pepper to taste
1 tbsp chicken bouillon powder
6 cups long grain rice
4 cups of prepared Bone Brewhouse Naked instant bone broth
1 large tomato sliced
1 medium onion sliced
2 tbsp butter at room temperature optional
For the sauce, blend together:
3 red bell pepper
3 plum tomatoes
2 Scotch bonnet peppers
1 onion diced
Directions:
Heat the cooking oil in a large pan. When the oil is hot, add the diced onions and cook for about 3 to 5 minutes, or until the onions are soft. Next, add the tomato paste and fry for about 5 minutes. Then add the garlic, ginger, and bay leaves and let it cook in the tomato paste for about 2 minutes.
Add the blended pepper sauce and allow the pepper to cook until the water is reduced and the oil is seen floating on the fried pepper—about 15 minutes. Season with thyme, curry powder, salt to taste, white pepper, and seasoning cubes. Cook for another 2 to 5 minutes.
Stir the rice into the sauce until it is well coated. Then add the bone broth, stir, and cover with a tight-fitting lid, and bring to a boil over high heat. Once it begins to boil—after about 3 to 5 minutes, reduce the heat immediately to medium-low and steam until the rice is done—about 30 minutes.
Add the butter, sliced tomato, and onions, stir together briefly and turn off the heat. Cover it immediately so that the heat remaining in the rice can steam up the vegetables a little.
Serve with sweet fried plantains, roasted chicken, or salad.
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