How to cook jollof rice

How to Cook Jollof Rice

Jollof rice is a beloved West African dish, popular for its rich, smoky flavor and vibrant red color. Here’s a step-by-step guide to making delicious Nigerian-style Jollof rice at home.

Ingredients:

• Rice: 3 cups (long-grain parboiled rice works best)
• Tomatoes: 4 large fresh tomatoes (or 1 canned tomato blend)
• Tomato paste: 3 tablespoons
• Bell peppers: 2 large red bell peppers
• Scotch bonnet (ata rodo): 1–2 (adjust to spice preference)
• Onions: 2 medium-sized (1 for blending, 1 for cooking)
• Garlic and ginger: 2 garlic cloves and 1-inch piece of ginger
• Chicken stock or water: 3–4 cups
• Vegetable oil: 1/4 cup
• Seasonings:
  • 1 tablespoon thyme
  • 1 teaspoon curry powder
  • 1 teaspoon smoked paprika (optional, for a smoky flavor)
  • 1–2 seasoning cubes (Maggi or Knorr)
  • Salt to taste
• Optional proteins: Fried chicken, beef, shrimp, or smoked fish
• Optional vegetables: Green peas, carrots, or sweet corn for garnishing

Instructions:

1. Prepare the Base Ingredients:

• Rinse the rice thoroughly until the water runs clear to remove excess starch. Drain and set aside.
• Blend the fresh tomatoes, bell peppers, Scotch bonnet, one onion, garlic, and ginger into a smooth paste. Set the mixture aside.

2. Cook the Tomato Sauce:

• Heat the vegetable oil in a large pot over medium heat. Dice the second onion and sauté it until soft and fragrant (about 2–3 minutes).
• Add the tomato paste and fry for 2–3 minutes, stirring frequently to avoid burning.
• Pour the blended tomato mixture into the pot. Stir well and cook on medium heat for 15–20 minutes, stirring occasionally, until the sauce reduces and the oil starts to separate from the mix.

3. Season the Sauce:

• Add the thyme, curry powder, smoked paprika, seasoning cubes, and salt to taste. Stir to combine.
• Pour in the chicken stock or water. Let it simmer for another 5 minutes to ensure the flavors are well combined.

4. Add the Rice:

• Pour the rinsed rice into the pot. Stir to coat the rice with the sauce.
• Reduce the heat to low-medium, cover the pot with a tight-fitting lid (or foil under the lid to trap steam), and cook for about 20–30 minutes. Stir occasionally to prevent burning, adding small amounts of water if the rice begins to stick.

5. Allow the Smoky Flavor (Optional):

• For an authentic smoky Jollof flavor, let the rice toast slightly at the bottom for 2–3 minutes before the final stir.

6. Finish and Garnish:

• Once the rice is tender and has absorbed the sauce, stir in your optional vegetables (if using). Allow it to steam for an additional 5 minutes.
• Serve with fried chicken, plantains, or a fresh salad for a complete meal.

Tips for Perfect Jollof Rice:

• Use long-grain parboiled rice for the best texture.
• The smoky flavor is achieved by allowing the rice to toast slightly in the pot.
• Use high-quality tomato paste for a rich, vibrant color.
• Always use a tight-fitting lid to trap the steam, as this helps the rice cook evenly.

Enjoy your flavorful and satisfying Jollof rice!