👨‍🍳 조리법

1. 1

   Prepare the base sauce: Roughly chop 2 large onions. Core and deseed the tomatoes, red bell peppers, and scotch bonnets. Place all these in a blender. Blend until you achieve a relatively smooth purée. If your blender struggles, add a tiny splash of water. Transfer the purée to a pot and cook over medium-high heat, stirring occasionally, for 30-45 minutes, or until the mixture has significantly reduced and thickened, and the raw tomato smell has dissipated. The color should deepen considerably.

   ⏱️ 45 minutes
2. 2

   Fry the onions: Thinly slice the remaining 1 large onion. Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat (around 180°C / 350°F). Add the sliced onions and fry, stirring frequently, until they are deeply golden brown and caramelized, with some crispy edges. Be careful not to burn them. This step is crucial for flavor.

   ⏱️ 15 minutes
3. 3

   Develop the sauce: Add the tomato paste to the pot with the fried onions and oil. Stir well and fry for about 5-7 minutes, stirring constantly. The paste should darken in color to a deep red and smell slightly sweet and roasted. This process cooks out the raw taste of the paste. Stir in the dried thyme, curry powder, and optional black pepper. Cook for another minute until fragrant.

   ⏱️ 8 minutes
4. 4

   Combine and simmer: Pour the reduced tomato-pepper mixture from Step 1 into the pot. Stir everything together well. Add the crumbled seasoning cubes. Bring the mixture to a simmer and cook for about 10 minutes, stirring occasionally, allowing the flavors to meld and the sauce to thicken further. Taste and adjust seasoning with salt if needed, keeping in mind the stock and seasoning cubes are salty.

   ⏱️ 10 minutes
5. 5

   Add rice and liquid: Rinse the parboiled rice under cold running water until the water runs clear. This removes excess starch and prevents mushiness. Drain the rice thoroughly. Add the rinsed rice to the sauce in the pot. Pour in the hot chicken stock and add the bay leaves. Stir everything gently to ensure the rice is evenly coated with the sauce and submerged in the liquid. The liquid level should be about 1-1.5 cm (about 1/2 inch) above the rice. If needed, add a little more hot water or stock.

   ⏱️ 5 minutes
6. 6

   Cook the rice: Bring the mixture to a rolling boil over medium-high heat. Once boiling, immediately reduce the heat to the absolute lowest setting. Cover the pot tightly with a lid. For best results, place a layer of foil or parchment paper between the pot and the lid to create a tight seal. Cook undisturbed for 30-40 minutes. Resist the urge to open the lid during this time, as this releases steam essential for cooking the rice.

   ⏱️ 40 minutes
7. 7

   Achieve the 'bottom pot': After 30-40 minutes, check the rice. If it's tender and the liquid is absorbed, remove the lid. Increase the heat to medium-high for the last 5 minutes of cooking. This is the crucial step to develop the slightly smoky, charred 'bottom pot' – the most prized part of Nigerian Jollof. Stir the bottom gently to ensure even charring without burning the entire pot. You should smell a distinct smoky aroma.

   ⏱️ 5 minutes
8. 8

   Rest and serve: Once the rice is cooked and slightly charred at the bottom, turn off the heat. Let the Jollof rice rest, covered, for about 5-10 minutes. This allows the grains to firm up. Gently fluff the rice with a fork, mixing the charred bits with the rest of the rice. Serve hot, traditionally accompanied by fried plantains, grilled chicken, or fish.

   ⏱️ 10 minutes