For the Stew...
In a bender, whizz up the following ingredients
-1 can of chopped tomatoes
-1 Onion (chopped)
- 1 Red Pepper (chopped)
- 2 cloves of Garlic
- 1 Scotch Bonnet Pepper (This is optional, but you can add more if you like it hot)
- 1 can of Tomato Puree
- 1 Tablespoon of Curry Powder
- 1Tablespoon of All Purpose Seasoning
- 8-10 Crushed Maggi Cubes
-1 Tablespoon of Cayenne Pepper (if you are not using Scotch Bonnet)
-3 Cups of Rice (I used Basmati, but you can use Easy Cook Brown Rice or any rice of your choice)
-Add 1 tablespoon of oil to a large pot (you can use one of those spray oils instead) and pour the blended mixture into the pot. Keep on a medium heat for 20mins and set aside to cool once cooked.
- Whilst the stew is heating up, wash the rice in hot water (this is an off-the-stove version of parboiling the rice) and add a little bit of salt and a tsp of melted margarine (or olive oil) to the rice once the water is drained.
-In a separate pot, add the stew mix to the rice and stir together until evenly mixed. I usually do this off the stove first, to avoid the spluttering and splashing!
- Return the pot with a lid on back to the stove and leave on a low/medium heat for at least 20 minutes, or until the rice mixture is cooked.
- Now you can gradually add a little bit of water of you find that the rice is still hard. Or put a sheet of foil in between the top of the pot and the lid to help generate some steam
- Serve with some veggie of your choice (I had a Green Stir fry with Mushrooms with mine)
** I usually bulk cook, so Jollof Rice is suitable for freezing!!