Ingredients
-3 whole onions
-1 tsp of all purpose seasoning (ideally aromat seasoning)
- 2 red bell peppers
- 4 Tomatoes
- 1 tsp of thyme
- 2 knorr chicken stock cups (cubes will also suffice)
- 2 whole bay leaves
- 1 cup of home made chicken stock (recipe for this available on our instagram page)
- Half a tube tomato puree
- 3 tablespoons of cooking oil
- Half a scotch bonnet pepper (feel free to add more if you like your jollof with a little
more kick)
- Salt and black pepper to taste
Preparation
Start off with blending- until smooth; 2 onions, bell peppers, tomatoes, scotch bonnet pepper. Add sufficient water to create needed consistency and set aside the mixture.
In a large deep pot, at medium- high heat, add the oil and roughly chopped onion and stir for 2 minutes. Add tomato puree (note: cook puree and oil until oil rises/ separates from mixture, also keep stirring frequently to avoid burning the puree). Add tomato and bell pepper mixture that you initially set aside and species ( i.e the bay leaves, all purpose seasoning, salt etc) and cook for 30 minutes. Whilst that's cooking wash your rice.
After the 30 minutes time mark, add rice into cooked stew and homemade chicken stock (make sure the stock is covering the rice, if not add water where necessary). Cover and cook for 1 hr on low medium heat, stir every 30 minutes. Once the rice is cooked all the way through, serve and enjoy!
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