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Blend tomatoes, red bell peppers, habanero peppers, large red onions until consistency is smooth and set aside
Wash the rice thoroughly to rid off starch and set aside.
To a medium-sized pot on medium heat, heat canola oil and butter
Throw in chopped onions and allow to fry for about 5 mins or until redness starts to fade
Pour in tomato paste and allow to fry for about 10-15 minutes, stirring continuously to avoid burning.
Add in your blended mixture, crayfish, Maggi, cayenne & black pepper, white pepper, bay leaves, curry powder, garlic, thyme. Mix and fry for about 30 minutes, continuously stirring to avoid burning.
Add chicken stock and salt. Mix and allow cook for an additional 10 mins
Add in washed rice and a bit of water (if necessary), and reduce heat to low.
Cover pot with aluminum foil, to avoid heat from escaping through lid
Cook rice on low heat for about 30 mins
Once cooked, mix thoroughly to combine ingredients
Cover and let cook for an additional 10 mins.
To get the party Jollof flavor, turn up the heat and let the rice burn for about 3 mins. (Be careful with this step, so you don't burn the whole rice)