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Nigerian Beef Jollof Rice

Ozoz Sokoh

Ozoz Sokoh

April 12, 2021
beef jollof rice
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2 hrs 30 min

Total

Protein icon

Beef

Protein

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All I Want is Steak Gift Box

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Our Sourcing Standards

Ingredients

For the tomato sauce

  • 3 medium-sized Roma plum tomatoes

    chopped

  • 1 fresh red bell (or red shepherd) pepper

    seeded

  • 2 small red onions, roughly chopped (about 1 cup)

    divided

  • 1/4 scotch bonnet pepper

    optional

  • 3 cups stock

    vegetable, chicken, beef or water, divided

For the beef

  • 10 ounces stewing beef

    cut into 1 to 2 inch chunks

  • 2 teaspoons Caribbean/Jamaican-style curry powder

    divided

  • 2 teaspoons dried thyme

  • Salt

    to taste

  • Ground white or black pepper

    to taste

  • 2 tablespoons cooking oil

    peanut or coconut (not olive oil), divided

For the stew and rice

  • 1 small red onion

    thinly sliced

  • 3 small to medium dried bay leaves

  • 2 tablespoons tomato paste

  • 2 cups parboiled (converted) long-grain rice or golden sella basmati

    rinsed

  • To finish (optional)

    ½ medium red onion, sliced onions, 1 plum tomato, halved then sliced; 1 teaspoon unsalted butter

Step By Step

Instructions

For the tomato sauce

1
In batches in a blender, combine tomatoes, red bell pepper, chopped onions, and optional scotch bonnet with 1 1/2 cups of stock. Blend till smooth, about a minute or two. You should have roughly 4 to 5 cups of blended mix.
2
Pour into a large pot and bring to a boil. Reduce heat to medium and cook, covered, for about 20 minutes, stirring once or twice till it reduces by half, to about 2 to 2 1/2 cups.
3
Remove from heat and set aside.

For the beef

1
Season the chunks of beef with 1 teaspoon curry powder and 1 teaspoon dried thyme, some salt and ground white or black pepper.
2
Set a large, heavy-bottomed pot on medium heat. Add 2 tablespoons of the oil and when it's hot, add the beef and pan fry till brown, about 5 to 6 minutes, turning till most sides are evenly browned.
3
Remove the beef and set the pot aside, oil and all. You'll use it in the next step.

For the stew and rice

1
With the same pot you used to brown the beef, add the remaining oil over medium-low heat.
2
Then add the sliced onion, a pinch of salt, bay leaves, the rest of the curry powder and dried thyme and a pinch of white or black pepper. Cook for 2 to 3 minutes on low to medium heat, stirring so the mix doesn’t burn.
3
Add the tomato paste - stir for another 2 to 3 minutes
4
Add the reduced tomato-pepper mixture from the first step, stir, and set on medium heat for 8 to 10 minutes till reduced by half, with the lid on. Taste and adjust seasoning -this is the stew that will define the pot so it’s important to taste and season well.
5
Add 1 1/2 cups of the stock to the cooked tomato sauce and bring it to boil for 1 - 2 minutes.
6
Add the rinsed rice and beef, stir, cover with a double layer of foil/baking or parchment paper and put a lid on the pan—this will seal in the steam and lock in the flavour. Turn down the heat and cook on low for 30 minutes.
7
Stir rice—taste and adjust as required. If rice needs longer, leave on low heat and let it steam for a few more minutes. Add more stock or water as needed. Cook till rice is soft and easy to fluff with a fork and remove from the heat.
8
If you like, add sliced onions, fresh tomatoes and a teaspoon of butter and stir through before you serve.

To serve

1
Include accompaniments like coleslaw and sweet, ripe, fried plantains.
2
Enjoy leftovers however you like - we like boiled or fried eggs on top.

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