Smoky Jollof Rice
Jollof Rice isn’t just a dish; it’s a cultural icon, a source of friendly national rivalry, and the ultimate comfort food.
Yields: 4-6 servings
Prep time: 20 minutes
Cook time: 45 minutes
Ingredients:
- 3 cups Long-grain Parboiled Rice (washed thoroughly)
- The Base: 3 Red Bell Peppers, 2 Scotch Bonnet peppers, 1 Large Onion, 3 Garlic cloves, 1 inch Ginger (all blended until smooth)
- 1/2 cup Vegetable Oil
- 1 can (approx. 150g) Tomato Paste
- 2 cups Beef or Chicken Stock
- Seasoning: 2 Curry Powder, 1 tsp Thyme, 3 Bay Leaves, 2 Bouillon cubes, Salt to taste
- 1 Sliced Red Onion
How To Make Smoky Jollof Rice
- Sauté: Heat oil in a heavy-bottomed pot. Sauté sliced onions until translucent.
- Concentrate: Add tomato paste and fry for 5–8 minutes on medium heat, stirring constantly until it loses its tartness and turns a dark maroon.
- The Sauce: Pour in the blended pepper mixture. Add curry, thyme, bay leaves, and bouillon. Cook until the oil separates from the sauce.
- Incorporate: Add the washed rice to the pot and stir until every grain is coated in the sauce. Pour in the stock (liquid should just cover the rice).
- Steam: Cover the pot tightly with foil, then the lid. Turn heat to low. Let it steam for 30 minutes.
- The Finish: Once the rice is tender, stir in a little butter and extra sliced onions for crunch. Serve with dodo (fried plantain) and grilled protein.