Jollof Rice (Nigeria)
Jollof Rice is a beloved West African dish, and in Nigeria, it holds a special place as a vibrant and flavourful staple that’s perfect for any occasion. My best buddy Joel and his mum helped me with this recipe. After a few attempts and numerous FaceTime calls, we finally nailed it. As he mentioned, there are many variations of Jollof rice across West Africa, but this version from his household is my favorite. Traditionally, the cooking liquid comes from meat stock, so it’s a bonus if you use that, though I used stock cubes this time.
For best results, use golden Sella rice, as it cooks more easily, and the grains are less likely to stick together!
Ingredients
- 2 Cups (450g) Golden Sella Rice
- 1 Red Bell Pepper
- 2 Red Onions, One Whole, One Minced
- 1 Scotch Bonnet
- 5 Garlic Cloves
- 3 Inches Ginger
- 1 Can (400g) Plum Tomatoes, Stained And Juice Removed
- 45g (2 Tablespoons) Tomato Puree
- 1/4 Cup (4 Tablespoons) Oil
- 1 Tbsp Dried Thyme
- 1 Tsp Curry Powder
- 2 Chicken Stock Cubes
- 2 Bay Leaves
- Plantain (to serve)
Step 1
Rinse the rice until the water runs clear. If not washed thoroughly, the rice may become sticky. Soak the rice in cold water until ready to use, but no longer than 30 minutes.
Step 2
Blend the red peppers, one whole red onion, scotch bonnet, tomatoes, ginger, and garlic until smooth.
Step 3
Heat 4 tablespoons of oil in a heavy-based pot and sauté the red onion for 2 minutes. Add the tomato puree and cook for an additional 5 minutes, until it darkens. It’s crucial to ensure the puree is well-cooked.
Step 4
Add the blended purée, thyme, curry powder, bay leaves, and 1 teaspoon of salt. Cook over medium heat for 15 minutes, or until the mixture has thickened.
Step 5
Add the rice to the pan and stir well. Pour in enough water to just cover the rice, about 1 cm above the rice level, which is roughly 200ml depending on your pan size. Cover the pot with a tight-fitting lid and wrap the lid with foil to help seal in the steam.
Step 6
Cook on the lowest heat, stirring every 15 minutes for 30 minutes, or until the rice is cooked. Stir from the bottom up and avoid adding extra liquid, as the steam should be sufficient for cooking. However, if necessary, add a tablespoon of water while stirring. Once the rice is cooked, remove it from the pot and serve.
