Jollof Rice

Name: Jollof Rice
Cook time: 65 min
Total time: 65 min
Yield: 6 servings
Cuisine: West African
Ingredients: 400g Canned Plum Tomatoes, or 5 medium ripe tomatoes; 1 large Red Bell Peppers; 1 Scotch Bonnets, stemmed; called Ata Rodo; use 1/2 for milder heat; 3 cloves of Garlic; 2 centimeter (cm)s of Ginger, fresh; 1 large Onions, roughly chopped; 3 cups Long-Grain Parboiled Rice; 1/2 cups Vegetable Oil, 120 ml; 1 large Onions, sliced; 3 tbsp Tomato Paste, about 50 g; 3 cups Chicken Stock, 720 ml; 1 cups Water, as needed; 2 Bay Leaves; 1 tsp Dried Thyme; 1 tsp Curry Powder, West African style; 1/2 tsp Ground Black Pepper, white or black; 1 1/2 tsp Fine Salt, or to taste; 2 cubes of Seasoning Cube, e.g., Maggi/Knorr; 1 tbsp Butter, optional, for gloss

Jollof Rice is a vibrant West African one-pot dish of fragrant, tomato-rich rice simmered with warm spices and a touch of heat. Deeply savory and slightly smoky, this comforting rice is perfect for weeknight dinners or festive gatherings and pairs beautifully with grilled proteins or fried plantains. The result is glossy, flavorful rice with a soft interior and a slightly caramelized bottom for extra texture.

Jollof Rice is a vibrant West African one-pot dish of fragrant, tomato-rich rice simmered with warm spices and a touch of heat. De... Show more

Traditional West African Recipe

Health Grade

C- · Balanced

Rating

4.7

Time

1 hr

Price

0,77 €

Calories

642 kcal

meal prep

one pot

low sugar

comfort food

Method

Prep the rice

Rinse the Long-Grain Parboiled Rice in several changes of cold water until the water looks nearly clear, then drain it well and set it aside. Roughly chop the Onion, peel the Garlic, and peel the Ginger so the blender can handle the base quickly.

Blend the base

Add the Canned Plum Tomatoes, Red Bell Pepper, Scotch Bonnet, chopped onion, garlic, and ginger to a blender. Blend until completely smooth, adding a little Water only if needed to help the blades move. If you want it milder, use only half of the Scotch bonnet.

Fry the sauce

Set a large pot over medium heat and warm the Vegetable Oil. Add the sliced onion and cook for 3 minutes until it softens, then stir in the Tomato Paste and fry for 2 minutes until it darkens and smells less sharp. Pour in the blended tomato-pepper base and add the Bay Leaves, then cook, stirring often, until the sauce is thick, glossy, and the oil starts to separate at the edges.

Season and cook

Stir in the Chicken Stock, Dried Thyme, Curry Powder, Ground Black Pepper, Fine Salt, and the Seasoning Cubes until the cubes dissolve. Bring the pot back to a gentle simmer, add the drained rice, and stir just enough to coat every grain in the sauce. Cover with a tight-fitting lid and cook on low heat for 10 minutes, then stir gently from the bottom, add a splash more water only if the pot looks dry, re-cover, and cook for 10 minutes more.

Rest and serve

Turn off the heat and let the pot sit, covered, for 5 minutes so the steam finishes the rice. Fluff gently with a fork, remove the bay leaves, and fold in the Butter if you want a glossy finish. Serve hot.