Jollof Rice Recipe
A vibrant and flavorful jollof rice recipe that captures the essence of African cuisine, perfect for family gatherings and customizable to your spice preference.
Ingredients
- 4 units Roma tomatoes, chopped
- 2 units Red bell peppers, chopped
- 1-2 units Scotch bonnet peppers, chopped
- 1 unit Medium onion, chopped
- 4-5 cloves Garlic, chopped
- ¼ cup Vegetable oil
- 4 tablespoons Tomato paste
- 2¼ cups Chicken stock
- 2 teaspoons Curry powder Optional
- 1 teaspoon Dried thyme
- To taste Salt and black pepper
- 2 cups Long-grain white rice, rinsed
- 2 units Bay leaves
- 1 unit Bouillon cube, optional
Instructions
- Blend the tomatoes, bell peppers, and Scotch bonnets until smooth and set aside.
- Heat the oil in a large wide pot over medium-high heat. Add the onion and cook for about 5 minutes until translucent.
- Stir in the garlic and tomato paste, cooking for an additional 2-3 minutes until fragrant.
- Pour in the tomato-pepper puree and bring to a simmer. Cook for 20-30 minutes, stirring often until the sauce thickens to a brick red color and oil separates at the edges.
- Add the chicken stock, curry powder, thyme, salt, pepper, and bouillon if using. Boil uncovered for 5 minutes.
- Add the rinsed rice and bay leaves, stirring only once to prevent stickiness. Bring back to a gentle boil for 1-2 minutes uncovered.
- Reduce the heat to low, cover, and let it simmer gently for 20-25 minutes until the liquid is absorbed. Do not stir during this time.
- Turn off the heat and leave covered for 10-12 minutes to steam. Fluff with a fork and serve.
Notes
- Make sure the sauce reaches a thicker consistency to avoid soggy rice.
- Use coconut oil for added depth and adjust Scotch bonnets based on heat preference.
- Let rice rest after cooking for the best texture.
Nutrition
Calories: 300kcalCarbohydrates: 65gProtein: 7gFat: 5gSaturated Fat: 1gSodium: 350mgFiber: 4gSugar: 2g
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