Jollof Rice Recipe

Classic Nigerian Jollof Rice

Jollof rice is a unifying dish across West Africa. This classic Nigerian jollof rice recipe always has three things: rice, a tomato stew, and seasoning.

Prep: 30min

Yield: Makes a family-sized pot

Ingredients:

• 1/3 cup oil (vegetable/canola/coconut, not olive oil)
• 6 medium-sized fresh plum/Roma tomatoes, chopped, OR a 400-gram tin of tomatoes
• 6 fresh, red poblano peppers (or 4 large red bell peppers), seeds discarded
• 3 medium-sized red onions (1 sliced thinly, 2 roughly chopped), divided
• 1/2 to 1 hot pepper, or to taste (yellow Scotch bonnets are my favourite)
• 3 tablespoons tomato paste
• 2 teaspoons (Caribbean/Jamaican-style) curry powder
• 1 teaspoon dried thyme
• 2 dried bay leaves
• 5 to 6 cups stock (vegetable, chicken, or beef) or water, divided
• 2 teaspoons unsalted butter (optional), divided
• 4 cups uncooked converted long-grain rice or golden sella basmati, rinsed
• Salt, to taste
• Black and white pepper, to taste
• Extra: sliced onions, tomatoes

Instruction:

1. [{‘@type’: ‘HowToStep’, ‘text’: ‘In a blender, combine tomatoes, red poblano (or bell) peppers, chopped onions, and Scotch bonnets with 2 cups of stock, blend till smooth, about a minute or two. You should have roughly 6 cups of blended mix. Pour into a large pot/ pan and bring to the boil then turn down and let simmer, partly covered for 10 – 12 minutes’}, {‘@type’: ‘HowToStep’, ‘text’: ‘In a large pan, heat oil and add the sliced onions. Season with a pinch of salt, stir-fry for 2 to 3 minutes, then add the bay leaves, curry powder and dried thyme and a pinch of black pepper for 3 – 4 minutes on medium heat. Then add the tomato paste – stir for another 2 minutes. Add the reduced tomato-pepper-Scotch bonnet mixture, stir, and set on medium heat for 10 to 12 minutes till reduced by half, with the lid partly on. This is the stew that will define the pot.’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Add 4 cups of the stock to the cooked tomato sauce and bring it to boil for 1 – 2 minutes.’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Add the rinsed rice and butter, stir, cover with a double piece of foil/baking or parchment paper and put a lid on the pan—this will seal in the steam and lock in the flavor. Turn down the heat and cook on the lowest possible heat for 30 minutes, stirring half way through. ‘}, {‘@type’: ‘HowToStep’, ‘text’: “Stir rice—taste and adjust as required. If rice isn’t soft enough/ needs additional cooking, add 1/4 to 1/2 cup of stock or water, stir through and continue to steam, on low till cooked through.”}, {‘@type’: ‘HowToStep’, ‘text’: ‘If you like, add sliced onions, fresh tomatoes and the 2nd teaspoon of butter and stir through. Let rest, covered for 5 to 6 minutes.’}, {‘@type’: ‘HowToStep’, ‘text’: ‘To make Party Rice, you’ll need one more step. Now Party Rice is essentially Smoky Jollof Rice, traditionally cooked over an open fire. However, you can achieve the same results on the stove top. Here’s how: Once the rice is cooked, turn up the heat with the lid on and leave to “burn” for 3 to 5 minutes. You’ll hear the rice crackle and snap and it will smell toasted. Turn off the heat and leave with the lid on to “rest” till ready to serve. The longer the lid stays on, the smokier. Let the party begin!’}]

Nigerian Jollof Rice

Jollof Rice is a rich and incredibly tasty west African one-pot Meal. This meal is one of the most common West African dishes. However, each of these countries has its variation of this meal.

Prep: 10min

Total: 60min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: calories 568.5 kcal, Carbohydrate 88.1 g, Protein 10.8 g, Fat 19 g, Saturated Fat 3.4 g, Cholesterol 10.3 mg, Sodium 665.5 mg, Fiber 4.1 g, Sugar 7.3 g, Trans Fat 0.2 g, unSaturated Fat 15 g, servingSize 1 serving

Ingredients:

• 3 red bell pepper
• 3 Plum tomatoes
• 1 medium onion
• 2 scotch bonnet/habanero (use less if you don’t like it spicy)
• 1/4 cup water
• 1/2 cup oil
• 1 medium onion (sliced)
• 4 tablespoons tomato paste
• 4 cloves garlic (finely minced)
• 1 tablespoon ginger (grated)
• 2 bay leaves
• 1 tablespoon thyme
• 1 tablespoon curry Powder
• 1 teaspoons salt ( or add to taste)
• white Pepper or black pepper (to taste)
• 1 tablespoon chicken bouillon powder (or 3 cubes)
• 4 cups long grain rice (rinsed and drained)
• 3-4 cups chicken stock
• 1 large tomato (sliced)
• 1 medium onion (sliced)
• 2 tablespoons butter (at room temperature – optional)

Instruction:

1. First, make the tomato-based sauce by blending together the red bell peppers (pimento), tomatoes, onion, and scotch bonnet.
2. Heat the cooking oil in a large pan over medium heat, then add the diced onions and let them cook for about 3 minutes or until they are soft.
3. Next, add the tomato paste and fry for about 5 minutes. Then stir in garlic, ginger, and bay leaves—leave to cook for 2 more minutes.
4. Add the blended sauce and allow the pepper to cook until the water is reduced and the sauce become thick —about 10 to 15 minutes.
5. Season with thyme, curry powder, bouillon cubes, salt, and pepper to taste. Cook for another 2 to 5 minutes.
6. Add the rinsed rice to the sauce and stir until it is well coated with the sauce. Then add the chicken stock, stir briefly, cover with a tight-fitting lid, and bring to a quick boil over high heat.
7. Once it begins to boil—after about 3 to 5 minutes, reduce the heat immediately to low and steam until the rice is done—about 30 minutes.
8. Add the butter, sliced tomato, and onions, stir together briefly and turn off the heat. Cover it immediately so that the heat remaining in the rice can steam up the vegetables a little.
9. Serve with sweet fried plantains, roasted chicken, or salad.

Jollof Rice (Ghana Style)

This recipe for Ghanaian jollof rice brings you a brightly colored red/orange rice dish, with a wonderful spice and rich, spicy, and saucy meat.

Prep: 5min

Total: 1h5min

Serving Size: 1/6 of recipe

Nutrition Facts: calories 245 calories, servingSize 1/6 of recipe

Ingredients:

• 750 to 800g (1 1/3 lbs) lamb (or beef)
• ½ an onion
• 1 scotch bonnet pepper (habanero is a good substitute)*
• 1 bouillon cube**
• 3 whole cloves (roughly 1/4 tsp ground)
• 4 Tablespoon oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 inch fresh ginger, grated
• 1 scotch bonnet pepper (habanero pepper)*, chopped
• 1 Tablespoon tomato puree (tomato paste)
• 6 large, fresh tomatoes or 1 and ½ cans of tomato, chopped
• 1 seasoning cube/bouillon cube** (or salt to taste)
• 1 teaspoon thyme
• 2 cups long grain rice (Thai jasmine)
• 2 cups hot water or stock/broth**
• ½ cup mixed carrots and peas (thawed if frozen or fresh)
• A round of parchment paper that fits inside your cooking pot (see step 11)

Instruction:

1. Cut the lamb (or beef) into sizeable chunks.
2. Create a paste by blending the ½ portion of onion and lamb seasoning in a food processor or with a mortar and pestle. Then, rub the paste on your meat pieces.
3. If the meat is tough, simmer the meat and sauce paste until the meat is tender, then remove the pieces of meat and grill or fry them so the lamb pieces crisp up.
4. If the meat is tender, it can go straight to the grill for cooking through. Set the cooked meat aside.
5. Rinse your rice and start some water boiling (for soaking the rice in step 7). (The rice is washed to remove excess starchiness, which can make the final dish gloopy or sticky.)
6. To make the stew base, heat the oil in a heavy bottomed saucepan.
7. Fry the onions until golden brown. Add the garlic and ginger a few seconds before adding your tomato puree (tomato paste). Fry for just under a minute.
8. Add the thyme and bouillon cube, followed by the tomatoes and scotch bonnet pepper.
9. Cook the sauce for about 15 to 20 minutes. Stir continuously to make sure it is not burning at the bottom.
10. Next, add all the meat and stir to coat it well in the sauce. Continue cooking the stew.
11. While the tomato sauce is cooking, soak the rinsed rice in some boiled water until the stew base is ready.
12. Once the stew is thick, with an oily film forming on the surface, remove half the meat stew from the pot and set it aside for serving. (This is a preference particular to Ghanaians, who will often eat jollof rice with additional stew on the side.)
13. Strain the soaked rice and add it to the pot. Season to taste carefully.
14. Top up the pot with enough water or broth. For those with an experienced eye for rice, this would normally be about 500ml (2 cups). (You may need to add more later if the rice is still hard.) Stir to mix, then bring to a boil, then reduce to medium heat.
15. Once simmering nicely and the moisture has nearly all gone, add the peas and carrots. Then cover with parchment paper right above the rice (to lock in moisture and add natural cooking pressure). Close with an airtight lid. Reduce the heat to low and simmer gently for 20 minutes.
16. Taste the rice. Once the grains are cooked it is ready.
17. The bottom of the pot will have a layer of caramelized jollof with concentrated flavour. For those who want a smoky flavour, raise the heat back to high for a few minutes, and allow the bottom of the pot to toast. Take off the heat and your rice is smoky and ready to eat! Washing the pot will be interesting afterwards, but nothing a good soaking can’t fix.***

Jollof Rice

Jollof Rice, a classic Nigerian rice dish flavored with tomatoes, peppers, and lots of seasonings.

Prep: 15min

Total: 55min

Serving Size: 1

Nutrition Facts: calories 238 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 4 milligrams cholesterol, Fat 12 grams fat, Fiber 3 grams fiber, Protein 7 grams protein, Saturated Fat 1 grams saturated fat, servingSize 1, Sodium 854 milligrams sodium, Sugar 7 grams sugar, Trans Fat 0 grams trans fat, unSaturated Fat 10 grams unsaturated fat

Ingredients:

• 5 medium sized Roma tomatoes, roughly chopped
• 1 red bell pepper, roughly chopped
• 1 medium sized onion, roughly chopped, set aside
• 2 scotch bonnet peppers (habanero peppers as they are sometimes called)
• 1/4 cup of groundnut oil
• 3 tbsp tomato paste
• 2 cups of parboiled rice
• 2 1/2 cups of chicken stock
• 1 tsp salt to taste
• 1/2 tsp curry powder
• 1/2 tsp thyme
• 1 tsp All purpose seasoning
• 1 Knorr stock cube
• 3 bay leaves
• Water, as needed

Instruction:

1. Blend your tomatoes, red pepper, scotch bonnet peppers in a food processor or blender for about 45 seconds, make sure that everything is blended well.
2. In a medium sized pot, heat your oil on medium-high heat. Once the oil is heated add the onions you set aside and fry just until they turn golden brown. Once the onions, have turned brown in color add the tomato paste and fry for 2-3 minutes. Then add the blended tomato mixture (reserve about 1/4 cup and set aside) and fry the mixture with the onions and tomato paste for about 30 minutes. Make sure you stir consistently so that the tomato mixture does not burn.
3. After 30 minutes, turn the heat down to medium, and add the chicken stock. Mix and add your seasonings (salt, curry powder, thyme, all purpose seasoning, and the Knorr stock cube). Continue to boil for 10 minutes.
4. Add the parboiled rice to the pot. Mix it very well with the tomato stew. At this point if you need to add water so that the rice is level with the tomato mixture/chicken stock go ahead and do so. Add the bay leaves, cover the pot, and cook on medium to low heat for 15-30 minutes.
5. When the liquid has almost dried up add the remaining tomato stew, cover, and let it cook for another 5-10 minutes heat until the liquid has completely dried up. Turn off the heat, mix thoroughly, and your Jollof Rice is ready to be eaten!

NIGERIAN PARTY JOLLOF RICE