Jollof Rice
Rice cooked in a deeply reduced sauce of blended tomato, red pepper, and chili — West Africa's iconic one-pot rice. Spicy and smoky and stained red, it's the beloved party dish Nigeria and Ghana famously argue over.
Ingredients
- Long-grain rice · parboiled or basmati2 cups
- Tomatoes · canned or 4 fresh400 g
- Red bell pepper1
- Onions2
- Scotch bonnet · or habanero/hot chili1
- Garlic3 cloves
- Ginger1 knob
- Tomato paste3 tbsp
- Oil0.33 cup
- Chicken stock · or vegetable2 cups
- Curry powder1 tsp
- Thyme1 tsp
- Bay leaves2
- Salt & pepper · to taste
Steps
- ⏲ 3 min
Blend the tomatoes, red pepper, 1 onion, scotch bonnet, garlic, and ginger into a smooth pepper sauce.
- ⏲ 5 min
Fry the remaining onion in oil, then add the tomato paste and cook until deep in color and aroma.
- ⏲ 20 min
Pour in the blended pepper sauce and reduce over medium heat until the water cooks off and oil floats to the top (15-20 minutes).
- ⏲ 3 min
Add the stock, curry powder, thyme, bay, and salt and bring to a boil.
- ⏲ 20 min
Stir in the rinsed rice so the liquid just covers it, cover, and cook on low. Do not stir while it cooks.
- ⏲ 10 min
When the liquid is absorbed, lower the heat right down and steam 10 minutes to develop the smoky base (party jollof).
Fluff gently with a fork and serve with fried chicken and plantains (dodo).
Tips & Variations
Variations
- Party jollof: Let the base lightly scorch for a smoky aroma.
- With vegetables: Add carrots and peas.
- Seafood jollof: Serve with shrimp or fish.
- Ghana vs Nigeria: The rice type and spices differ a little (the jollof debate!).
Tips
- Reduce the pepper sauce until the oil separates to lose the raw-tomato tang and deepen the flavor.
- Parboiled long-grain rice stays separate and fluffy, closest to authentic.
- Don't stir while the rice cooks, or it turns mushy.
- A final low-heat steam creates the smoky char of party jollof.
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