Jollof Rice
West Africa's beloved party rice - a vibrant, flavorful one-pot dish of rice simmered in a rich tomato and pepper stew. The source of friendly international rivalry.
🧂 Ingredients
- 3 cups Long-grain parboiled rice(Rinsed until water runs clear)
- 6 Ripe tomatoes(About 600g, roughly chopped)
- 4 tbsp Tomato paste(Double concentrated preferred)
- 3 Red bell peppers(About 300g, deseeded and roughly chopped)
- 1-2 Scotch bonnet peppers(Adjust to your spice preference, stems removed)
- 2 Onion(1 large for blending, 1 medium for frying, chopped)
- 3 cups Chicken or vegetable stock(Warm)
- 1 tsp Dried thyme
- 3 Bay leaves(Whole)
- 120 ml Vegetable oil(Or other neutral cooking oil)
- to taste Salt
- 1-2 Seasoning cubes (optional)(Crushed, like Maggi or Knorr)
👨🍳 Instructions
- 1
Prepare the pepper base: In a blender, combine the chopped tomatoes, red bell peppers, scotch bonnet peppers, and the larger onion. Blend until you achieve a smooth, pureed consistency. Add a splash of water if needed to help it blend.
⏱️ 10 minutes - 2
Cook the tomato base: Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the chopped medium onion and sauté until softened and translucent, about 5 minutes. Stir in the tomato paste and fry for 2-3 minutes, stirring constantly, until it darkens in color and loses its raw smell. This step is crucial for developing flavor and color. Pour in the blended pepper mixture. Add the thyme, bay leaves, salt, and optional seasoning cubes. Stir well. Bring to a simmer, then reduce the heat to medium-low, cover partially, and cook for 25-30 minutes, stirring occasionally. The sauce should reduce, thicken, and darken to a deep red, with the oil starting to separate and rise to the surface. This indicates the base is well-cooked.
⏱️ 35 minutes - 3
Add rice and stock: Stir the rinsed rice into the cooked tomato base, ensuring each grain is coated. Pour in the warm chicken stock. The liquid should just cover the rice. If not, add a little more stock or water. Bring the mixture to a boil over medium-high heat.
⏱️ 5 minutes - 4
Steam the rice: Once boiling, immediately reduce the heat to the lowest setting possible. Cover the pot *very* tightly. You can use a layer of foil or parchment paper under the lid to create a good seal and trap steam. Let the rice steam undisturbed for 30-40 minutes, or until the liquid is absorbed and the rice is tender. Avoid lifting the lid during this time. If the rice is still hard after 30 minutes, add a small amount of hot water (about 1/4 cup) and continue steaming.
⏱️ 30-40 minutes - 5
Rest and fluff: Once the rice is cooked, turn off the heat and let it rest, still covered, for 5-10 minutes. This allows the grains to firm up. Remove the bay leaves. Gently fluff the rice with a fork before serving.
⏱️ 10 minutes
💡 Pro Tips
- ✓Using parboiled rice is highly recommended as it holds its shape better and is less likely to become mushy.
- ✓The key to authentic Jollof is cooking the tomato base properly until the oil separates. This deepens the flavor and color.
- ✓A tight seal when steaming the rice is crucial. If your lid isn't tight, use foil or parchment paper underneath it.
- ✓Cooking on very low heat after adding the rice prevents the bottom from burning. A slight 'party rice' char at the bottom is desirable for some, but avoid excessive burning.
- ✓Taste and adjust seasoning (salt, pepper, stock) before covering to steam the rice.
✨ Twist Ideas
Inspiration for your own version of this recipe
- For a smoky flavor, some add a smoked paprika or a touch of liquid smoke.
- Add cooked protein like shredded chicken, beef, or shrimp towards the end of cooking.
- Incorporate mixed vegetables like peas, carrots, or sweetcorn during the last 10 minutes of steaming.
🏷️ Tags
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