Here’s a classic West African Jollof Rice recipe—rich, flavorful, and perfectly spiced 🍚🔥
Jollof Rice (Serves 4–6)
Ingredients
- 2 cups long-grain parboiled rice
- 1/4 cup vegetable oil
- 1 medium onion, finely chopped
- 1 red bell pepper, chopped
- 2–3 fresh tomatoes or 1 cup canned tomato puree
- 3 tbsp tomato paste
- 2–3 cloves garlic, minced
- 1 tsp ginger, minced
- 1–2 Scotch bonnet or habanero peppers, chopped (adjust to heat preference)
- 1 tsp thyme
- 2 bay leaves
- 1 tsp curry powder
- 1–2 tsp paprika
- 2–3 cups chicken or vegetable stock
- Salt and black pepper to taste
- Optional: cooked chicken, shrimp, or vegetables
Instructions
- Blend the base:
- In a blender, combine tomatoes, red bell pepper, Scotch bonnet, garlic, and ginger until smooth.
- Cook the sauce:
- Heat oil in a large pot over medium heat.
- Sauté onions until translucent.
- Stir in tomato paste and cook 2–3 minutes to reduce acidity.
- Add blended tomato mixture, thyme, curry powder, bay leaves, paprika, salt, and pepper.
- Simmer for 10–15 minutes until the sauce thickens and oil begins to separate.
- Add rice:
- Rinse rice until water runs clear, then add to the sauce.
- Stir to coat rice evenly.
- Cook the rice:
- Add stock (just enough to cover rice by about 1/4 inch).
- Bring to a boil, then reduce heat to low. Cover and simmer 20–30 minutes until rice is tender and liquid absorbed.
- Avoid stirring too much to keep rice fluffy.
- Finish:
- Adjust seasoning, remove bay leaves.
- Fold in cooked chicken, shrimp, or vegetables if desired.
- Serve hot with fried plantains, salad, or steamed vegetables.
Tips for Perfect Jollof Rice
- Parboiled rice works best; prevents mushiness.
- Simmer gently—don’t rush, it lets rice absorb flavor.
- Oil separation at the top signals rich flavor.
- Optional smokiness: Finish over low flame with the lid slightly open to get that “party Jollof” smoky aroma.
If you want, I can give you a quick 30-minute “weeknight” version of Jollof rice that’s faster but still authentic. Do you want me to do that?
