Carrot Jollof Rice
Carrot jollof rice is a Nigerian rice dish that gets its color and gentle sweetness from blended carrots instead of the usual tomato base. The rice is parboiled first, then finished in the thick carrot and pepper sauce, so each grain soaks up the seasoning without turning mushy. Stockfish adds a deep savory note, and the whole pot comes together in about 30 minutes, enough to serve six.
Instructions
Put the rice in a pot with just enough water to cover it. Bring it to a boil and cook for about 5 minutes, then drain and rinse the rice under running water.
Blend the carrots with a little water until completely smooth. Blend the fresh pepper the same way in a separate batch.
Heat a thin layer of vegetable oil in a pot. Add the chopped onion and cook until the smell turns sweet and fragrant.
Stir in the blended pepper and cook for 3 minutes. Season with thyme and curry powder.
Add the carrot purée and cook for a few minutes, stirring, until it has thickened considerably.
Mix in the stockfish and stock cubes, then add salt to taste.
Bring the mixture to a boil, then stir in the parboiled rice. Cook on low heat for 5 to 10 minutes.
Cover the pot and keep cooking over low heat until the liquid has been absorbed and the rice is tender.
Fluff the rice with a fork. Serve hot, with extra onions, spring onions and tomatoes on the side if you like.
Make it personal.
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