Chopped tomatoes (1 tin for 4) or tomato sauce (1 jar for 4)
Optional red pepper and onion, blended with the chopped tomatoes until smooth or thinly sliced/chopped
Optional chilli
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Method:
Traditionally, the jollof sauce is made from blending tomatoes, peppers, chilli and onions. If you don’t have a blender but want to include all those ingredients, try frying finely sliced/diced onions and peppers in a little oil in the bottom of a large saucepan over medium heat until softened, stirring regularly (about 5-10 mins), then stirring in the chopped tomatoes or sauce. If you’ve blended the veg and chilli into a smooth sauce, pour this into the saucepan and bring to a simmer, then cook on a low heat for 5 mins.
Add the rice to the pan with the blended or softened veg and add water or stock (usually 1 mug rice + 2 mugs water makes perfect rice for 4, but since there is a fair amount of liquid in the tomato sauce, add only equal amounts of water and rice – so 1 mug rice and 1 mug water for 4).
Bring to the boil, then simmer for as long is it takes to cook the rice (check packet instructions), checking regularly and adding a little more water if it’s going dry and the rice isn’t fully cooked yet.
There is no need to go any further with this recipe until you are confident with it and feel up for the next step.
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Chilli Skills
You could get the kids to help with browning the mince, or getting the rice ready.
Communications Manager: After leaving Exeter University with a degree in English Literature, Claire worked in various fields ranging from youth work and charities to publishing, before starting up a food-focused website when her first child was born. After being asked to project manage the publication of Veg Power's Crowdfunder book, Claire came on board as a fully-fledged team member in 2018 to take on the role of Communications Manager, looking after Veg Power's website and social media platforms.
