Name: Jollof
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 10
Ingredients: 5 medium heriloom tomatoes rough chopped; 1 red bell pepper seeded and rough chopped; 1 medium yellow onion rough chopped; 2 Scotch bonnet pepper de-stemmed; ¼ cup vegetable oil; 3 Tbsp. tomato paste; 2 cups Carolina Golden rice parboiled; 2&frac1/2; cups chicken stock; 1 tsp. Kosher salt; 1 tsp. curry powder; 1 tsp. fresh thyme; 1 tsp. all-purpose flour; 3 bay leaves

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Recipe

5
medium heriloom tomatoes , rough chopped
1
red bell pepper , seeded and rough chopped
1
medium yellow onion , rough chopped
2
Scotch bonnet pepper , de-stemmed
¼ cup
vegetable oil
3 Tbsp.
tomato paste
2 cups
Carolina Golden rice, parboiled
2&frac1/2; cups
chicken stock
1 tsp.
Kosher salt
1 tsp.
curry powder
1 tsp.
fresh thyme
1 tsp.
all-purpose flour
3
bay leaves

Step 1

In a blender add the tomatoes, red bell pepper, scotch bonnet peppers. Blend well for about 45 seconds.

Step 2

In medium size pan, heat the vegetable oil. Add the onions and saute until the onions begin to brown.

Step 3

Add the tomato paste and sauté for around 3 - 3 minutes.

Step 4

Add the mixture from the blender to the pan, reserving ¼ cup. Allow the mixture to simmer for around 30 minutes. Stirring constantly to make sure nothing burns.

Step 5