Jollof Rice

‍Made with Auntie Pats Original Medium Nigerian Tomato Sauce

An ordinary midday. A slight breeze passes between clay nudging the entrance ajar. Instantly piquant clouds of capsaicin-infused tomatoes gather lazily in the air, embracing notes of sautéed garlic, onions, and bay leaves. The scent paints a vivid portrait of jollof, the region's cherished masterpiece.

‍

‍‍The Easy Method

1. Make any desired amount of rice. We recommend using medium grain rice.
2. Pour Auntie Pat's sauce as desired on cooked rice. We suggest a minimum of 3 heaping tablespoons per cup of rice.
3. Enjoy by itself, with protein, or with green garnish. We used fresh sprigs of rosemary for a fragrant woody finish.

‍‍The Traditional Method

1. Measure 3 cups of parboiled or medium grain rice.
2. Wash 3 cups of parboiled or medium rice until the water runs clear
3. Pour entire jar of Auntie Pat's sauce into pot, and add 3 cups of liquid (chicken broth, vegetable broth, or water)
4. Cook on medium heat until rice reaches desired firmness
5. Serve and enjoy. Makes 6 cups of cooked jollof rice.