Description
Authentic and flavorful West African Jollof Rice, made with a rich pepper base, aromatic spices, and perfectly cooked rice. A vibrant and delicious dish perfect for any occasion.
Ingredients
Scale
- 4 cups long-grain rice (parboiled is best for Jollof)
- 6–8 large ripe tomatoes
- 4 large red bell peppers (also known as tatashe in some regions)
- 1–2 Scotch Bonnet Peppers (adjust to your spice preference these are HOT!)
- 2 large onions
- 2 x 6oz cans of tomato paste
- 1 cup vegetable oil (or a blend of vegetable and palm oil for a more authentic flavor)
- 6–8 cups chicken or beef stock (or water with bouillon cubes)
- 2 tablespoons curry powder
- 1 tablespoon dried thyme
- 2–3 bay leaves
- 1 inch piece ginger, peeled
- 4–5 cloves garlic
- Salt to taste
- 1 teaspoon white pepper (or to taste)
- 1/2 teaspoon ground nutmeg (optional, but adds a lovely warmth)
- 1 teaspoon smoked paprika (optional, for a smoky depth)
- 2–3 Maggi Cubes (or other bouillon cubes, adjust to taste)
Instructions
- Wash and Prep the Vegetables: Thoroughly wash your tomatoes, red bell peppers, and scotch bonnet peppers. Remove the stems and seeds from the bell peppers. For the scotch bonnets, be extremely careful! Wear gloves if you’re sensitive to spice. I usually remove the seeds and membranes to reduce the heat, but that’s entirely up to you. Peel the onions, ginger, and garlic.
- Blend the Vegetables: In a blender, combine the tomatoes, red bell peppers, scotch bonnet peppers, one of the onions (roughly chopped), ginger, and garlic. Blend until you have a smooth puree. You might need to do this in batches, depending on the size of your blender.
- Cook the Pepper Mixture: Pour the blended pepper mixture into a large pot or Dutch oven. Bring it to a boil over medium-high heat. Then, reduce the heat to medium and let it simmer for at least 45 minutes to an hour, stirring occasionally to prevent it from sticking to the bottom. This step is essential for reducing the acidity of the tomatoes and developing a rich, concentrated flavor. You’ll notice the mixture will thicken and darken in color.
- Prepare the Rice: While the pepper mixture is simmering, rinse the rice thoroughly under cold water until the water runs clear. This removes excess starch and helps prevent the rice from becoming sticky. Set the rice aside to drain.
- Sauté the Remaining Onion: In a separate large pot or Dutch oven (the same one you used for the pepper mixture, cleaned, is fine), heat the vegetable oil over medium heat. Add the remaining onion, finely chopped, and sauté until it’s softened and translucent, about 5-7 minutes. Don’t let it brown too much.
- Add Tomato Paste: Add the tomato paste to the sautéed onions and cook for another 5-7 minutes, stirring constantly. This step is crucial for caramelizing the tomato paste and adding depth of flavor to the Jollof rice. Be careful not to burn the tomato paste, as it will become bitter.
- Combine Pepper Mixture and Tomato Paste: Pour the cooked pepper mixture into the pot with the tomato paste and onions. Stir well to combine everything.
- Add Seasonings: Add the curry powder, dried thyme, bay leaves, salt, white pepper, ground nutmeg (if using), smoked paprika (if using), and Maggi cubes (or bouillon cubes) to the pot. Stir well to distribute the seasonings evenly.
- Simmer the Seasoned Sauce: Let the seasoned sauce simmer for about 10-15 minutes, allowing the flavors to meld together. This will create a flavorful base for the rice.
- Add the Rice: Add the rinsed rice to the pot and stir well to coat all the grains with the sauce. Make sure the rice is evenly distributed in the pot.
- Add the Stock: Pour in the chicken or beef stock (or water with bouillon cubes) until it just covers the rice. You want the liquid level to be about 1 inch above the rice. Be careful not to add too much liquid, as this will result in soggy Jollof rice.
- Cook the Jollof Rice: Bring the mixture to a boil over medium-high heat. Once it’s boiling, reduce the heat to low, cover the pot tightly with a lid, and let it simmer for 25-30 minutes, or until the rice is cooked through and the liquid has been absorbed. Do not lift the lid during this time! This is crucial for steaming the rice properly.
- Check for Doneness: After 25-30 minutes, check the rice. If the liquid has been absorbed and the rice is tender, it’s done. If there’s still liquid in the pot, continue to simmer for a few more minutes, checking periodically. If the rice is still too hard and the liquid has been absorbed, add a little more stock (about 1/4 cup at a time) and continue to simmer until the rice is cooked through.
- Fluff the Rice: Once the rice is cooked, remove the pot from the heat and let it sit, covered, for about 5-10 minutes. This allows the steam to redistribute and the rice to become even more tender. Then, fluff the rice gently with a fork to separate the grains.
- Serve and Enjoy: Remove the bay leaves before serving. Serve the Jollof rice hot with your favorite sides, such as grilled chicken, fried plantains (dodo), coleslaw, or salad.
Notes
- Use parboiled rice for best results.
- Adjust the spice level to your preference by controlling the amount of Scotch Bonnet peppers.
- Don’t overcrowd the pot; cook in batches if necessary.
- Maintain a low and steady heat during cooking.
- Patience is key for developing the rich flavors.
- Experiment with different seasonings to create your own unique version.
- Some people enjoy the slightly burnt rice at the bottom (con con).
- Troubleshooting tips are provided for common issues like sticky rice, hard rice, blandness, or excessive spiciness.
- Prep Time: 30 minutes
- Cook Time: 25 minutes