Description
Spicy West African Jollof rice brings fiery flavors from Nigeria’s culinary traditions, blending aromatic tomatoes, peppers, and perfectly seasoned rice. Hearty comfort meets bold spices, inviting you to savor a delicious journey through authentic regional cooking.
Ingredients
Scale
Main Ingredients:
- 2 cups long-grain parboiled rice
- 4 large tomatoes
- 2 red bell peppers
- 2 cups chicken or vegetable stock
- 1/2 cup vegetable oil
Aromatics and Seasonings:
- 1 onion (divided: 1/2 for blending, 1/2 for frying)
- 3 cloves garlic
- 1 teaspoon thyme
- 1 teaspoon curry powder
- 1 teaspoon smoked paprika
- 1 bay leaf
- Salt and pepper to taste
Additional Ingredients:
- 1 scotch bonnet pepper (optional, for heat)
- 3 tablespoons tomato paste
- Fresh parsley for garnish
Instructions
- Create a vibrant tomato base by blending ripe tomatoes, bell peppers, half an onion, garlic, and scotch bonnet pepper into a silky, uniform puree.
- Warm olive oil in a spacious cooking vessel over medium temperature, then gently sauté the remaining diced onion until it becomes translucent and fragrant.
- Introduce the freshly prepared tomato puree to the pot, stirring continuously to prevent scorching and allowing the mixture to develop deep, rich flavors.
- Enhance the sauce with aromatic spices – sprinkle thyme, curry powder, smoked paprika, and tuck in a bay leaf to infuse complex layers of taste.
- Simmer the tomato mixture, reducing and concentrating its essence until the sauce thickens and the raw vegetable notes transform into a robust, concentrated base.
- Thoroughly rinse the rice under cool water, then gently fold it into the seasoned tomato sauce, ensuring each grain becomes coated with the vibrant red mixture.
- Pour in chicken or vegetable stock, seasoning with salt and freshly ground pepper to balance the flavors, stirring to distribute ingredients evenly.
- Cover the pot with a tight-fitting lid, reducing heat to a gentle simmer and allowing the rice to steam and absorb the aromatic liquid for approximately 20-25 minutes.
- Periodically check the rice, gently stirring to prevent sticking and ensure uniform cooking throughout the pot.
- Once the rice is tender and liquid is fully absorbed, remove from heat and let it rest briefly to settle the flavors.
- Fluff the jollof rice delicately with a fork, releasing steam and creating a light, separated texture.
- Garnish with fresh parsley for a pop of color and serve piping hot alongside classic accompaniments like crispy fried plantains, succulent grilled chicken, or a refreshing side salad.
Notes
- Spice Customization: Adjust the heat level by controlling the amount of scotch bonnet pepper, making it milder or spicier to suit personal taste preferences.
- Rice Selection: Use long-grain rice for the best texture, ensuring each grain remains separate and fluffy after cooking.
- Oil Temperature Control: Maintain a medium heat when frying the tomato paste to prevent burning and develop a rich, deep flavor without bitterness.
- Stock Quality Impact: Choose a high-quality homemade or low-sodium stock to enhance the overall taste and control salt content of the Jollof Rice.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: West African
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 0 mg