Jollof Rice
A West African one-pot rice dish; classic Nigerian Jollof (this book's African section).
⏱️ Prep: 15 min🍳 Cook: 40 min
Nutrition
380
Calories
7g
Protein
65g
Carbs
10g
Fat
Ingredients
| 300 g | long-grain parboiled rice | |
| 400 g | chopped tomatoes (canned) | |
| 100 g | tomato paste | |
| 1 medium | onion, chopped | |
| 1 | red bell pepper, chopped | |
| 2 | Scotch bonnet peppers (or 1 tsp chilli flakes) | |
| 3 | garlic cloves | |
| 1 tbsp | 15 ml | ginger, grated |
| 120 ml | vegetable oil | |
| 1 tsp | 5 ml | dried thyme |
| 1 tsp | 5 ml | curry powder |
| 2 | bay leaves | |
| 500 ml | vegetable or chicken stock | |
| to taste | salt and black pepper | |
| 1 tsp | 5 ml | bouillon powder (gluten-free), optional |
Instructions
Difficulty: Intermediate. Dietary labels: Vegan (use vegetable stock) | Vegetarian | Gluten-Free | Dairy-Free.
- Blend the chopped onion, bell pepper, Scotch bonnet, garlic, and ginger with 60ml water until smooth.
- Heat oil in a large pot over medium heat. Add the blended mixture (called "sauce base") and fry for 10 minutes, stirring often, until reduced and darkened.
- Add tomato paste, thyme, curry powder, and bay leaves. Fry for 5 more minutes.
- Add chopped tomatoes and stock. Bring to a simmer.
- Rinse the rice and add it to the pot. Stir well, cover, and reduce heat to low. Cook for 30 minutes without lifting the lid.
- After 30 minutes, check – rice should be tender and liquid absorbed. If undercooked, add 60ml water and cook for 10 more minutes.
- Fluff with a fork, remove bay leaves, and serve with fried plantains or coleslaw.
Chef's tip: The caramelisation of the tomato base is the key to authentic Jollof. Do not rush the frying step – it builds deep flavour. For a smoky taste, let the rice char slightly at the bottom before adding stock.