Jollof Rice Recipe
Jollof rice originates from the Senegambian region, where the ancient Wolof people are believed to have created it. Over time, the dish spread across West Africa, with each country adapting it to suit its local ingredients and flavors.
Equipment
- Large pot or Dutch oven
- Blender
- Wooden spoon or spatula
- Knife and chopping board
Ingredients
- 2 cups long-grain parboiled rice
- 4 medium-sized tomatoes (blended)
- 2 red bell peppers (blended)
- 1 scotch bonnet pepper (optional for heat, blended)
- 1 medium onion (half blended, half diced)
- 1/4 cup tomato paste
- 1/4 cup vegetable or sunflower oil
- 2 cups chicken or vegetable stock
- 1 teaspoon curry powder
- 1 teaspoon thyme
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 2 bay leaves
- Salt to taste
- 1/2 teaspoon black pepper
- 1-2 cups protein of choice (chicken, beef, or shrimp)
Instructions
- Prepare the IngredientsBlend the tomatoes, red bell peppers, scotch bonnet, and half of the onion into a smooth mixture.
- Rinse the rice thoroughly and set aside to drain.
- Fry the Tomato BaseHeat the oil in a large pot over medium heat. Add the diced onion and sauté until translucent.
- Stir in the tomato paste and fry for 3-5 minutes to reduce its acidity.
- Add the blended tomato mixture, curry powder, thyme, paprika, garlic powder, and black pepper. Cook for 15-20 minutes, stirring occasionally, until the sauce thickens and the oil floats to the top.
- Add the Stock and SimmerPour in the chicken or vegetable stock and stir well. Add salt to taste. Allow the mixture to simmer for 5 minutes.
- Cook the RiceAdd the rinsed rice to the pot and stir to combine. Reduce the heat to low, cover the pot with a tight-fitting lid, and let the rice cook for 30-35 minutes. Stir occasionally to prevent burning.
- Incorporate Proteins (Optional)If you’re using chicken, beef, or shrimp, cook them separately, then add them to the pot during the last 10 minutes of cooking.
- Serve and EnjoyOnce the rice is fully cooked and fluffy, remove the pot from heat. Serve hot with fried plantains, coleslaw, or your favorite side dish.