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From @Sisi Jemimah's Recipes

Oven-Baked Jollof Rice with Peppered Beef

2 hr 15 min · Serves 6

2 hr 15total
35 minhands on
22steps
6servings

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Ingredients

For the pepper paste

  • 3 red bell peppers
  • 4 medium tomatoes
  • 2 chilli peppers
  • 3 scotch bonnet peppers
  • 2 medium onions

For the stew base

  • 1 tbsp dried thyme
  • 1 tbsp curry powder
  • 2 bay leaves
  • 1.5 tbsp white pepper
  • 2 seasoning cubes
  • Salt to taste
  • 150 ml vegetable oil (about 2/3 cup)
  • 2 medium onions, sliced
  • 100 g tomato paste

For the peppered beef

  • 1 kg beef, cut into pieces
  • 1 medium onion, chopped
  • 1 tbsp dried thyme
  • 1 tbsp curry powder
  • 2 seasoning cubes
  • 1 scotch bonnet pepper
  • Salt to taste
  • Vegetable oil, for frying or spraying
  • 1 red onion, sliced into rings
  • 2 chilli peppers, chopped
  • 3 spring onions, chopped

For the jollof rice

  • 3 cups basmati rice, thoroughly washed until water runs clear
  • 1.5 cups beef stock (from the cooked beef)

To finish the beef

    Method

    For the pepper paste

    1. Blend the bell peppers, tomatoes, chilli peppers, scotch bonnet peppers, and onions in a blender until smooth.

    For the stew base

    1. Transfer the blended pepper mixture into a pan over medium heat.

    2. Season with dried thyme, curry powder, bay leaves, white pepper, seasoning cubes, and salt to taste.

    3. Cover and boil down over medium heat to remove water, 25–30 minutes.

      Then 25 min of waiting

    4. Heat the vegetable oil in a separate pan over medium heat, add the sliced onions, and cook for 2 minutes.

    5. Add the tomato paste and fry, stirring occasionally, until dark and pebble-like, about 15 minutes.

      Then 15 min of waiting

    6. Add the fried tomato paste and some of its oil to the boiled pepper mixture and combine thoroughly.

    7. Cover with a splatter guard and fry over low to medium heat, stirring occasionally, 10–15 minutes.

      Then 10 min of waiting

    For the peppered beef

    1. Place the cut beef into a pan over medium heat and add the chopped onion, dried thyme, curry powder, seasoning cubes, whole scotch bonnet pepper, and salt to taste.

    2. Stir to combine, cover, and let the beef simmer in its own juices, 20 minutes.

      Then 20 min of waiting

    3. Add water to cover the beef, stir, cover, and cook until tender, about 30 minutes.

      Then 30 min of waiting

    4. Strain and reserve the beef stock for the rice, then grill, air-fry, or fry the beef until lightly browned.

    For the jollof rice

    1. Preheat the oven to 350°F (180°C).

    2. Transfer the washed basmati rice into an oven-safe baking dish.

    3. Add a generous portion of the stew base to the rice and mix thoroughly until all grains are coated.

    4. Pour in the reserved beef stock gradually, stirring until the rice is well submerged.

    5. Cover the baking dish tightly with aluminum foil to trap the steam.

    6. Bake in the oven at 350°F (180°C) for 45 minutes to 1 hour, until the rice is tender and fluffy.

      Then 45 min of waiting

    To finish the beef

    1. Heat a portion of the stew base and a splash of tomato oil in a wok or large pan over medium heat.

    2. Add the cooked beef, stir to coat completely, and cook for 5–10 minutes so the meat absorbs the sauce.

      Then 5 min of waiting

    3. Add the red onion rings, chopped chilli peppers, and spring onions.

    4. Stir together and simmer for 5 minutes before serving over the oven-baked jollof rice.

      Then 5 min of waiting

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