Jollof Rice
Experience the vibrant and irresistible flavors of West Africa with this classic Jollof Rice recipe. A quintessential one-pot dish, Jollof Rice features perfectly steamed long-grain parboiled rice simmered in a rich, aromatic tomato and pepper sauce infused with ginger, garlic, scotch bonnet chili, and fragrant spices like thyme and curry powder. This dish delivers the perfect balance of savory, spicy, and smoky notes, thanks to the careful layering of ingredients and techniques like browning tomato paste for depth of flavor. Ready in just over an hour, this recipe serves as a flavorful and hearty main course, easily paired with fried plantains, grilled chicken, or seafood. Whether you're hosting a festive gathering or craving a taste of Nigeria, Ghana, or other regions' beloved Jollof traditions, this crowd-pleasing dish is sure to impress.
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Recipe Information
Ingredients
- 2 cups long-grain parboiled rice
- 0.25 cup vegetable oil
- 2 medium red onions
- 1 red bell pepper
- 3 ripe tomatoes
- 3 tablespoons tomato paste
- 1 scotch bonnet chili
- 3 garlic cloves
- 1 inch piece fresh ginger
- 4 cups chicken stock or water
- 2 bay leaves
- 1 teaspoon thyme
- 1 teaspoon curry powder
- to taste salt
- to taste black pepper
Instructions
Rinse the rice under cool running water until the water runs clear, then set aside to drain.
In a blender, combine the red bell pepper, tomatoes, half an onion, scotch bonnet chili, garlic cloves, and ginger. Blend until smooth to form a pepper mixture.
Heat vegetable oil in a large pot over medium heat. Chop the remaining onion and add to the pot, sautéing until translucent.
Add the tomato paste to the onions and cook, stirring frequently, for about 5 minutes to enhance the flavor.
Pour the blended pepper mixture into the pot, bring to a boil, then reduce heat and simmer for about 10-15 minutes, or until the mixture reduces and thickens slightly.
Stir in chicken stock or water, bay leaves, thyme, curry powder, salt, and black pepper. Bring the mixture back to a boil.
Add the rinsed rice to the pot and stir well to combine with the sauce.
Cover the pot with foil (to trap steam) and then with the pot lid to ensure a tight seal. Reduce the heat to low and cook gently for about 30-35 minutes, or until the rice is cooked through and the liquid is absorbed.
Once the rice is cooked, use a fork to fluff it, mixing gently to ensure the flavors are well combined.
Serve hot, perhaps with fried plantains or grilled chicken on the side.
Nutrition Facts
Calories |
1252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.4 g | 74% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4185 mg | 182% | |
| Total Carbohydrate | 164.5 g | 60% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 30.3 g | ||
| Protein | 27.1 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 237 mg | 18% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 2355 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
