Jollof rice
West Africa’s party rice, cooked in a rich tomato and pepper sauce until every grain is red, with a slightly smoky bottom.
- 75 min15 prep · 60 cook
- MediumDifficulty
- 480 kcalper serving
Ingredients
- Long-grain parboiled rice400 g
- Red bell peppers2
- Plum tomatoes4
- Scotch bonnet chilli1
- Onions2
- Tomato paste3 tbsp
- Vegetable oil5 tbsp
- Chicken stock600 ml
- Curry powder1 tsp
- Dried thyme1 tsp
- Bay leaves2
- Saltto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Blend the peppers, tomatoes, chilli and 1 onion until smooth.
- 2
Fry the other onion, sliced, in the oil, then add the tomato paste and fry until it turns darker.
- 3
Pour in the blended sauce with the curry, thyme and bay leaves and cook until thick and the oil rises to the top.
- 4
Rinse the rice and stir it into the sauce with the stock and salt.
- 5
Cover tightly with foil and the lid and cook over a low heat, without stirring, until the rice is tender.
- 6
Turn the heat up for the last few minutes to toast the bottom, then fluff and serve.
Tips and questions
- Why is my jollof soggy?
- Too much liquid or too much stirring. Add only the stated stock, seal the pot well and let the steam do the work.
- Can I use basmati instead of parboiled rice?
- Yes, but reduce the stock by about 100 ml and the cooking time a little, as basmati softens faster.
- Does it freeze well?
- Very well. Freeze in portions for up to 3 months and reheat with a splash of water, covered.
Enjoy your meal!
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