Jollof Rice is the most widely loved rice dish in Nigeria and Ghana all along the West African coast. It’s a flavorful dish with iconic, national, and regional significance.
Spiced, red long-grain rice cooked in a rich sauce of reduced tomatoes, onions, peppers, and chilis, seasoned with curry powder, dried thyme, and bay leaves. There’s plenty to love in a simple bowl of rice.
If you had to choose one dish to remind you of your country—or your parents’ or grandparents’ country—what would it be? Tell us in the comments below!
740gconverted long-grain rice(or golden sella basmati), uncooked, rinsed
saltto taste
black pepperto taste
white pepperto taste
onionssliced
tomatoessliced
Instructions
In a food processor, add the Roma tomatoes, red poblano peppers, chopped onion and Scotch bonnets with 2 cups(500 ml) of stock and blend everything to a pulp for 1-2 minutes. You will get about 6 cups (1.4 L) of resulting mixture.
Pour the blended mixture in a large pan and place it over medium heat and bring to a boil. Turn the heat to low, cover and let it cook gently for 10-12 minutes or so. Stir every so often to avoid burning.
In a separate pan, add the oil, sliced onions and a pinch of salt and sauté for a few minutes until translucent.
Next, add the spices: bay leaves, curry powder, thyme, black pepper and fry everything for around 3-4 minutes on medium heat.
Add the tomato paste and stir for another 2 minutes.
Next, add in the reduced tomato-pepper-Scotch bonnet mixture, stir well. Place a lid on the pot and leave on medium heat for 10-12 minutes until the mixture reduces by half.
Once reduced, add the tomato paste, and 4 cups of stock and boil for a couple of minutes( You want the water amount to be about the same as the amount of rice so we won't overcook the rice). Then add in the rice and 1 teaspoon butter and stir well.
Turn the heat down to minimum and cover the pan with a piece of tinfoil or parchment paper then place a lid on. The tinfoil will seal the steam inside and give you a more intensely flavored rice. Cook the rice for 30 minutes, until softened.
After half an hour, check the rice is cooked and taste it. Adjust seasoning as necessary and take off the heat. You can add some fresh sliced onions and tomatoes as well as another teaspoon of butter and stir well.
You can make Party Rice as well. Usually Party Rice is essentially Smoky Jollof Rice, traditionally cooked over an open fire. To prepare it over the stove, simply turn up the heat once the rice is done cooking (make sure to leave the lid on).
Leave the rice to “burn” for 3 to 5 minutes. You’ll hear the rice crackle and snap, and it will smell toasted. Then, turn off the heat and let the rice rest with the lid on until it's time to serve. The longer the lid stays on, the smokier the rice will be.
Enjoy alongside your favourite protein and/or salad!
Notes
Keep in mind that if you’re using parboiled rice, once the water evaporates completely, the rice is ready. There is no need to add water as this can also make it clump together.
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