- Main
- Beef
- African
- Stovetop
- Blender
- Adventurous
Good for, as AI judged the whole recipe.
Ingredients
For the beef
- 2 lb
beef chuck, cut into 1 1/2-inch chunks
- 1
onion, roughly chopped
- 2 cloves
garlic, crushed
- 1 tsp
curry powder
- 1 tsp
dried thyme
- 1
bay leaf
- 1
beef bouillon cube, crumbled
- 1 1/2 tsp
salt
- 3 cups
water
For the pepper base
- 3
red bell peppers, stemmed, seeded and quartered
- 1 can
whole peeled tomatoes (14.5 oz), drained
- 1
onion, quartered
- 1
habanero or scotch bonnet pepper, stemmed
For the rice
- 1/3 cup
vegetable oil
- 1
onion, finely chopped
- 3 tbsp
tomato paste
- 1 tbsp
curry powder
- 2 tsp
dried thyme
- 1 tsp
smoked paprika
- 2
bay leaves
- 3 cups
long-grain parboiled rice, rinsed until the water runs clear
salt, to taste
To finish
- 1
onion, thinly sliced
- 3 tbsp
vegetable oil
- Dairy-free
May contain soy, depending on the beef bouillon cube: check the label.
May contain wheat, depending on the beef bouillon cube: check the label.
Whether it’s gluten-free depends on the beef bouillon cube: check the label.
Not checked: habanero or scotch bonnet pepper.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Put the beef chunks in a large pot with the chopped onion, garlic, 1 tsp curry powder, 1 tsp thyme, bay leaf, crumbled bouillon cube, salt and water. Bring to a boil, then lower the heat, cover and simmer until the beef is tender, 60 to 75 minutes. Lift the beef out onto a plate and strain the cooking liquid into a bowl; you want about 2 1/2 cups of stock (top up with water if short).
1 hr 15 min, hands-off
- 2 lb beef chuck
- 1 onion
- 2 cloves garlic
- 1 tsp curry powder
- 1 tsp dried thyme
- 1 bay leaf
- 1 beef bouillon cube
- 1 1/2 tsp salt
- 3 cups water
- Step 2
While the beef cooks, blend the red bell peppers, drained tomatoes, quartered onion and habanero until smooth, adding a splash of water only if the blender stalls. You should have about 4 cups of purée.
5 min
- 3 red bell peppers
- 1 can whole peeled tomatoes (14.5 oz)
- 1 onion
- 1 habanero or scotch bonnet pepper
- Step 3
Heat 1/3 cup oil in a large heavy pot over medium heat. Add the finely chopped onion and cook until soft, about 5 minutes. Stir in the tomato paste, 1 tbsp curry powder, 2 tsp thyme, smoked paprika and bay leaves and fry, stirring, for 2 minutes until the paste darkens.
8 min
- 1/3 cup vegetable oil
- 1 onion
- 3 tbsp tomato paste
- 1 tbsp curry powder
- 2 tsp dried thyme
- 1 tsp smoked paprika
- 2 bay leaves
- Step 4
Pour in the blended pepper base. Simmer uncovered over medium heat, stirring now and then, until it thickens and darkens to a deep brick red and the oil starts to separate at the edges, 20 to 25 minutes. This step is what makes jollof taste like jollof, so don't rush it.
22 min
- Step 5
Stir in 2 1/2 cups of the reserved beef stock and bring to a boil. Add the rinsed rice and stir once so it is evenly covered by liquid. Taste the liquid and add salt as needed — it should taste well seasoned.
5 min
- 3 cups long-grain parboiled rice
- salt
- Step 6
Cover the pot tightly (lay a sheet of foil under the lid if it isn't snug), turn the heat to low and cook without stirring for 30 minutes, until the rice is tender and the liquid is gone. Turn off the heat and let it sit, covered, for 10 minutes, then fluff with a fork.
40 min, hands-off
- Step 7
Meanwhile, heat 3 tbsp oil in a skillet over medium-high heat. Add the sliced onion and fry, stirring often, until golden and crisp at the edges, 8 to 10 minutes; scoop onto a plate. Add the cooked beef to the same skillet and sear, turning, until browned on all sides, about 5 minutes.
15 min
- 2 lb beef chuck
- 1 onion
- 3 tbsp vegetable oil
- Step 8
Spoon the jollof onto plates, top with the seared beef and scatter the fried onions over the top.
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026