Description
Authentic West African Jollof Rice is a cultural experience bursting with rich flavors and mouthwatering aromas.
Ingredients
Scale
- 3 cups long-grain parboiled rice
- 4 large red tomatoes (or 1 can of whole peeled tomatoes)
- 2 large red bell peppers
- 1 large onion (divided in two parts)
- 2 scotch bonnet peppers
- 1/4 cup tomato paste
- 4 cloves garlic
- 1-inch piece fresh ginger
- 1 teaspoon thyme
- 1 teaspoon curry powder
- 1 teaspoon paprika
- 2 bay leaves
- 1 teaspoon white pepper
- 1 teaspoon salt
- 2 seasoning cubes (or 1 tablespoon bouillon powder)
- 1/4 cup vegetable oil
- 2–3 cups chicken stock
- Fresh parsley or green onions (for garnish)
- Optional: smoked fish or cooked meat
Instructions
- Begin by chopping the tomatoes, red bell peppers, half of the onion, garlic, ginger, and scotch bonnet peppers into smaller pieces. The goal is to blend these ingredients into a smooth sauce. Once chopped, transfer them to your blender or food processor, then blend until you have a homogenous sauce or puree, about 4 to 5 cups in total. This sauce will be the flavor cornerstone of your Jollof Rice.
- In a large pot, heat the vegetable oil over medium heat. Once hot, add the sliced remaining onion and sauté until it reaches a golden brown color. Next, incorporate the tomato paste, allowing it to cook for 2-3 minutes. This step intensifies the flavor, giving your dish that rich, deep color and taste. Afterward, pour in the blended mixture and let it cook for about 15 to 20 minutes, allowing the sauce to reduce and the oil to separate slightly from the tomato base.
- Now it’s time to enhance the flavor profile. Stir in the thyme, curry powder, white pepper, paprika, bay leaves, seasoning cubes, and salt. Combine well and let this simmer for an additional 5 minutes to allow the spices to marry with the sauce, infusing your dish with that signature West African flavor.
- Next, it’s time to introduce the star of the dish—the rice! First, rinse the long-grain parboiled rice thoroughly under cold water to remove excess starch. This step is crucial for achieving fluffy, non-sticky rice. After rinsing, add the rice to the pot, stirring gently to coat it with the rich sauce. Take care to mix it well so that every grain is infused with flavor.
- Based on the amount of rice used, pour in enough chicken stock to cover the rice by about 1 inch. Give it a gentle stir just once to combine everything. Cover the pot tightly to trap the steam, which is vital for cooking the rice perfectly.
- Reduce the heat to low and allow the rice to cook undisturbed for 25 to 30 minutes. About 20 minutes into cooking, it’s wise to check in on your rice; if you notice it’s looking dry, splash in a little water or stock to prevent it from burning. Avoid lifting the lid too often, as keeping the steam inside is key to achieving perfectly cooked rice.
- Once the rice is tender and fluffy, turn off the heat, letting it rest covered for another 5 to 10 minutes. When ready to serve, use a fork to fluff the rice gently, ensuring it maintains its fluffy texture. Garnish with freshly chopped parsley or green onions for a pop of color and added flavor before serving.
Notes
Ensure the tomato-based sauce is cooked down until the oil separates for a richer taste.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner
Nutrition
- Calories: 380 kcal
- Sodium: 550 mg
- Protein: 6 g