Jollof Rice

_{Step 1/3}

Cook the Beef

• 150g Boneless Lean Beef
• 1 tsp Ghee

Heat oil in a pot over medium high heat. Dice skirt steak into pieces and season with salt and pepper and cook until seared on all sides then remove from the pan.

‍_{Step 2/3}

Make the Base

• 1 tsp Ghee
• 1/2 Small Onion
• 2 Garlic Clove
• 1/2 Red Bell Pepper
• 1 tbsp Tomato Paste
• 1/4 Scotch Bonnet
• 100g Canned Chopped Tomatoes

In the same pan, add the remaining oil. Sauté the chopped onions and red bell pepper and cook for 3-4 minutes until soft and translucent. Add minced garlic and tomato paste and cook for another minute or so until fragrant. Add the canned tomatoes and scotch bonnet or chili pepper (if using) and cook for another 5 minutes, letting the mixture reduce slightly.

_{Step 3/3}

Combine and Cook

• 1/2 tsp Dried Thyme
• 1/2 tsp Paprika
• 1/2 tsp Curry Powder
• 1/2 tsp Ground Cumin
• 75g White Rice
• 150mL Chicken Broth

Stir in the dried thyme, paprika, curry powder, cumin, salt, and black pepper. Add in washed and rinsed rice and stir to coat with the tomato mixture. Return the cooked beef to the pan and mix well. Pour in the chicken broth and bring to a boil. Then reduce the heat to low and cover the saucepan. Simmer for 15–20 minutes, or until the rice is cooked and the liquid is absorbed. Check occasionally and add more broth or water if needed. Once the rice is cooked, remove it from the heat and let it sit, covered, for about 5 minutes. Fluff the rice with a fork and serve.