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;
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)
With blender, blend tomatoes, onions, red pepper, and garlic until smooth. Add bouillon cubes, thyme and white pepper.
Add olive oil to the blended paste, and set the mixture aside. Add 4 cups of water into a pot.
Wash the rice in hot water until the water is clear. Drain through a fine sieve.
Pour the rice and blended mixture into the pot of water and stir with wooden spoon. Set the stove to medium heat and place pot on stove, then let it cook for 45 minutes while stirring every 15 minutes.