Ingredients to use:
- Cooking oil
- Onions, garlic, ginger, green pepper (kpakpo shito)
- Fresh tomatoes, Tomato paste
- Rice
- Salt
- Water
Pre-cooking prep:
- Slice one bulb of onion into strips
- Blend a smaller amount of onion, a few cloves of garlic, green pepper and ginger (amount to use should be per your discretion) with a little water.
- Chop tomatoes and make tomato paste ready as well.
Process:
- Pour a considerable amount of oil into a saucepan on a heat source, preferably a stove
- Add sliced onions to heated oil till they turn slightly brown
- Add blended onion, garlic, green pepper and ginger mixture and add a little water
- Add chopped tomatoes next and bring to a boil. Stir continuously till it looks stewed
- Add tomato paste to the boiling mixture and add a little water. Stir until the paste mixes perfectly with stew
- Add salt to taste
- Bring stew to boil for a few more minutes and add 1-2 cups of water. Amount of water to use will depend on the amount of rice to be cooked.
- Add your rice to the stew and bring to a boil as well.
- Stir intermittently to ensure even coloring of rice.
- Bring to a simmer on low heat after the rice absorbs all the water.
- Your jollof rice will be ready after 15-20 minutes and should be served hot with meat, boiled egg, fried egg, fried fish, and/or with other accompaniments of your choice.