Authentic Jollof Rice
A flavorful one-pot West African dish with rice, tomatoes, and spices.
20 mins
Prep Time
40 mins
Cook Time
4
Servings
Ingredients
- 2 cups long-grain parboiled rice
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 scotch bonnet pepper (optional for heat)
- 3 tbsp tomato paste
- 4 large tomatoes, blended
- 1 tsp thyme
- 1 tsp curry powder
- 1 tsp ground ginger
- 2 bay leaves
- 3 cups chicken or vegetable stock
- 1/4 cup vegetable oil
- Salt to taste
Nutrition Facts
Share this Recipe
Instructions
Rinse the rice thoroughly until the water runs clear. Soak in cold water for 15 minutes, then drain and set aside.
Heat oil in a large pot over medium heat. Add chopped onions and sauté until translucent, about 3 minutes.
Add minced garlic, chopped bell pepper, and scotch bonnet pepper. Sauté for another 2 minutes until fragrant.
Stir in tomato paste and cook for 3 minutes, stirring constantly to prevent burning.
Add blended tomatoes, thyme, curry powder, ground ginger, and bay leaves. Cook for 10 minutes until the sauce thickens.
Pour in the stock and bring to a boil. Season with salt to taste.
Add the drained rice, stir well, and reduce heat to low. Cover and simmer for 25-30 minutes until rice is tender.
Remove from heat and let sit covered for 5 minutes. Fluff with a fork before serving.
Chef's Tips
- Rice Quality: Always use parboiled rice for authentic texture. Regular rice may become mushy.
- Tomato Base: For richer color, use a mix of fresh tomatoes and tomato paste.
- Heat Control: Adjust scotch bonnet pepper quantity based on your spice preference.
- Layered Flavor: Let the tomato mixture cook down properly before adding rice for depth of flavor.
- No Stirring: Avoid stirring the rice once it's simmering to prevent breaking the grains.
- Party Trick: For 'party jollof', cook in an open pot over wood fire for smoky flavor.
