1-Making Jollof Rice is easier than you might think, especially with this step-by-step guide inspired by family recipes passed down through generations. Start by blending all the base ingredients until smooth, which sets the foundation for that rich, authentic flavor. This method ensures the dish captures the essence of a traditional Jollof Rice recipe from mum, perfect for creating memorable moments in your kitchen.

2-Next, heat the vegetable oil in a large pot over medium heat and add the finely chopped red onion, cooking it for about 3 minutes until it softens. Then, stir in the double concentrated tomato purée and cook while stirring for 3-5 minutes until it darkens and releases its aromas. Add the blended base to the pot, mix well, and simmer on medium-low heat, stirring occasionally, until the sauce reduces by one-third and the oil separates this takes 12-15 minutes and develops deep, rich flavors.

3-Once the sauce is ready, incorporate the curry powder, dried thyme, chicken stock cubes, bay leaves, and 600ml of water. Season with salt and pepper, then cover and bring it to a boil over medium-high heat. Rinse the 600g of white basmati rice until the water runs clear, drain it, and add it to the sauce. Stir everything together, bring it back to a boil, then reduce the heat to low, cover, and cook for 25 minutes.

4-After cooking, check the rice for tenderness and liquid absorption. If it’s too wet, cook it uncovered for a short time to evaporate excess liquid; if undercooked, add 100-200ml of water and steam longer on low heat. Always remove the bay leaves before serving to avoid any bitterness. The total preparation time is about 1 hour, making it a great option for busy weeknights.