The truth is baked jollof is not traditional, it goes against everything your mum told you about a woman that can cook jollof, it will not impress the men who just love to see their wives in the kitchen for hours but it will certainly save your time. It's like discovering the microwave or frozen meals all over again except this time you actually made it. So if you are like me and your time is precious, try the recipe below and thank me later!
1 Diced Carrots
2 tbspCurry Powder
2 Scotch bonnet peppers
2 tbspTomato puree
50 gMixed vegetables
3 tbspvegetable oil
1Saute 2 diced onions for 5 minutes or until golden and soft on medium heat in oil
2Add Tomato puree stirring gently for 3-5 more minutes
3Blend 2 onions, scotch bonnet peppers and tomatoes and add to the mix
4Add spices and or stock and leave stew to cook for 20-30 minutes stirring regularly
5Add rice to stew in pot and stir well for a few seconds
6Transfer contents of the pot into a baking tray
7Cover with kitchen foil to make the tray as airtight as possible so the steam does not escape
8Bake the jollof in the oven on medium heat for 20-30 minutes
9Add the mixed vegetables in the last 5-10 minutes of baking stirring it well into the rice.