Jollof Rice

_{Step 1/3}

Cook the Beef

• 150g Boneless Lean Beef
• 1 tsp Ghee

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.

‍_{Step 2/3}

Make the Base

• 1 tsp Ghee
• 1/2 Small Onion
• 2 Garlic Clove
• 1/2 Red Bell Pepper
• 1 tbsp Tomato Paste
• 1/4 Scotch Bonnet
• 100g Canned Chopped Tomatoes

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.

_{Step 3/3}

Combine and Cook

• 1/2 tsp Dried Thyme
• 1/2 tsp Paprika
• 1/2 tsp Curry Powder
• 1/2 tsp Ground Cumin
• 75g White Rice
• 150mL Chicken Broth

Stir in the dried 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.