Jollof Rice | West Africa

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Jollof Rice | West Africa

Traditional African Culinary Delights
West Africa
Jollof Rice | West Africa

Ingredients:

  • 2 cups of long-grain parboiled rice
  • 1/4 cup of vegetable oil
  • 1 large onion (chopped, divided into two parts)
  • 2-3 cloves of garlic (minced)
  • 1-2 bell peppers (chopped)
  • 1 can (400g) of crushed tomatoes or 4 large fresh tomatoes (blended)
  • 3 tablespoons of tomato paste
  • 1-2 Scotch bonnet peppers (to taste, optional for heat)
  • 2-3 cups of chicken or vegetable broth
  • 2 teaspoons of curry powder
  • 1 teaspoon of thyme
  • 1 teaspoon of smoked paprika (optional)
  • 1 bay leaf
  • Salt and pepper (to taste)
  • 1-2 cups of mixed vegetables (e.g., peas, carrots) (optional)
  • Protein of choice (chicken, shrimp, or beef) (optional, cooked separately)

Instructions:

  1. Prepare the Ingredients:

    • Rinse the rice under cold water until the water runs clear. Set aside.
    • Blend half of the onion, tomatoes, bell peppers, and Scotch bonnet peppers (if using) into a smooth puree. Set aside.

  2. Cook the Base:

    • Heat the vegetable oil in a large pot over medium heat.
    • Add the remaining chopped onions and sauté until translucent.
    • Add the minced garlic and sauté for another minute until fragrant.

  3. Add the Tomato Mixture:

    • Pour in the tomato paste and stir, cooking for 3-5 minutes until it begins to darken.
    • Add the blended tomato mixture to the pot and cook for about 10-15 minutes, stirring occasionally until the sauce thickens and the oil begins to separate from the sauce.

  4. Season the Sauce:

    • Add the curry powder, thyme, smoked paprika (if using), bay leaf, salt, and pepper. Stir to combine.
    • Pour in the broth, stir, and bring to a simmer.

  5. Cook the Rice:

    • Add the rinsed rice to the pot, stirring to ensure it’s evenly coated with the sauce.
    • Reduce the heat to low, cover the pot, and let the rice cook for about 25-30 minutes, stirring occasionally. Add more broth if needed to prevent the rice from sticking or burning.
    • If using mixed vegetables, add them during the last 10 minutes of cooking.

  6. Final Touches:

    • Once the rice is cooked and has absorbed the liquid, turn off the heat and let it sit, covered, for another 5 minutes.
    • Fluff the rice with a fork, and adjust seasoning if necessary.

  7. Serve:

    • Serve hot, with your choice of protein on the side, such as grilled chicken, shrimp, or beef.

Enjoy your delicious, flavorful Jollof Rice!