Red Capsicum Jollof Rice
Red Capsicum Jollof Rice



  • For the Sauce
  • 280g red capsicums, deseeded
  • 100g chopped plum tomatoes
  • 1 scotch bonnet, deseeded
  • 50g chopped onion
  • For the Rice
  • 25g each crushed garlic and ginger
  • 75ml olive oil
  • 120g sliced red onion
  • 5g white peppercorns
  • 4g each dried thyme and medium curry powder
  • 30g tomato puree
  • 3 curry leaves
  • 300ml chicken stock
  • 3 bay leaves
  • 300g long grain rice, washed and drained
  • 10g butter
  • Make the base by blending the capsicums, tomatoes, scotch bonnet and onion in a food processor until smooth. Simmer in a wide saucepan for 15 mins to thicken, then set aside.
  • Meanwhile, fry the onions in the oil with a pinch of salt for 10 mins to soften, then add the ginger and garlic, peppercorns, curry powder, curry leaves and thyme. Cook for 5 mins.
  • Add the red capsicum base and tomato puree, cook for 5 mins, then stir in the stock and bay leaves. Cook for 10 mins, then stir in the rice and cover with the lid. Steam for 15 mins on a low heat, then stir and add the butter, cook for another 10 mins, then remove from the heat and leave to stand for 10 mins. Serve straight from the pan and share with friends.
75 mins
4 serving

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