How to cook Jollof Rice

Jollof rice is found all through West Africa and is thought to be the beginning of the Cajun dish, jambalaya. Served with fried plantains and a fresh green serving of mixed greens. In recent times there has been a war over which country has the best Jollof rice between people from countries like, Nigeria, Ghana, Senegal, Cameroon and Gambia. Jollof rice is not too difficult to make and can be achieved following the below instruction;

Ingredients

    1 pound parboiled rice
    1 can tomato puree-400 grams
    1 onion, sliced
    3 cloves garlic
    4 teaspoons olive oil
    6 small or 3 large red bell peppers, seeded and sliced
    1 bunch thyme, leaves picked
    1 teaspoon white pepper
    8 chicken bouillon cubes (recommended: Maggi or Goya)

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