Jollof Rice By Tokunbo’s Kitchen

Ingredients:
  2 cup        basmati rice
  1 unit       tatashe  (paprika pepper)
  1 unit       onion (1/2 chopped aside)
  1 can        ciro passata tomatoes (550 ml tomatoes)
100 milliliter tomato puree
1/2 teaspoon   curry powder
1/2 teaspoon   thyme
    unit       salt (to taste)
  1 unit       vegetable stock cube
    unit       bayleaf (handful)
1/2 teaspoon   ginger
1/2 teaspoon   white pepper
120 milliliter vegetable oil

Instructions:
How to make Jollof Rice By Tokunbo’s Kitchen?

1. Soak rice in hot water for about 12 minutes. Wash with cold water to get
rid of extra starch.
2. Blend half onion, pepper and tomatoes together and set aside in a
strainer to drain excess water.
3. Add vegetable oil into a pot, pour chopped onions and fry until the
onions are translucent.
4. Add pepper, onion and tomato blend. Cover pot and fry until the oil
rises above the sauce.
5. Once the oil has risen to the top add tòmátò puree and seasoning.
6. Dissolve stock in 2 cups of water and add to sauce.
7. Cover and bring to boil.
8. Add rice, cover with foil and steam cook for about 30-45 mins on slow
heat.

See http://www.westafricacooks.com/africa/tokunbos-kitchen


Description:
Perfect jollof rice recipe will feed 4 people. Prep time 15 mins, cooking time 30mins. Total time 45 mins

Notes:
Tokunbo has provided catering for the

Africa Utopia's launch event 2016 Royal Festival Hall. 150 guests VIPs and stakeholders
'BIG60 ART, CULTURE AND LIFESTYLE ‘POP UP’ at The African Centre London
Feast for Foodies event with chefs Thelma Egbe, Morin Keshiro and Lope Ariyo (African cooking author)

Website tokunboskitchen.com
Twitter twitter.com/tokunboskitchen
Facebook facebook.com/tokunboskitchen