Jollof Rice

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Cook the Beef

Heat ghee or oil in a pot over medium high heat. Season cubed beef with salt and pepper and cook until seared on all sides then remove from the pan. Its ok if its a bit undercooked as it will return to the pot once the jollof rice is being cooked.

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Make the Base

In the same pan, add the remaining ghee. Sauté the chopped onions and garlic until they are soft and translucent. Add the chopped red bell pepper and cook for another 2–3 minutes. Stir in the tomato paste and cook for 2 minutes. Add the canned tomatoes and scotch bonnet or chili pepper (if using) and cook for another 5 minutes, letting the mixture reduce slightly.

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Combine and Cook

Stir in the ground thyme, paprika, curry powder, cumin, salt, and black pepper. Add the rinsed rice and stir to coat with the tomato mixture. Return the cooked beef to the pan and mix well. Pour in the chicken broth and bring to a boil. Then reduce the heat to low and cover the saucepan. Simmer for 15–20 minutes, or until the rice is cooked and the liquid is absorbed. Check occasionally and add more broth or water if needed. Once the rice is cooked, remove it from the heat and let it sit, covered, for about 5 minutes. Fluff the rice with a fork and serve.