Jollof Rice

Ingredients for 10 servings:

• 1 kg tomatoes (Roma tomatoes) or pureed tomatoes from the can
• 800 g rice, parboiled or jasmine rice
• 1 medium-sized onion(s), chopped
• 1 Habanero pepper(s)
• 1 stock cube
• vegetable oil
• Meat broth for the rice
• Salt
• Water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Tomato rice from West Africa, delicious, easy, party-friendly

Wash and slice the fresh tomatoes, then puree them with a little water in a blender. Heat a large pot, add the tomato puree, and bring to a boil until the water has evaporated. Add the chopped onion and stir in. Add plenty of vegetable oil and stir. Let the tomatoes cook, but be careful not to burn. Add the habanero peppers to taste, along with salt and a stock cube. Add a little water and bring to a boil. If the oil separates from the sauce, you can drain some of it. Cook the rice in a little meat stock. The rice should not be completely cooked. In another large pot, stir the rice into the tomato sauce, spoonful by spoonful, and fry. Finally, add a little stock and simmer. Serve with chicken drumsticks.