Jollof Rice
A classic West African rice dish, Jollof Rice is known for its vibrant red color and rich, savory flavor. This recipe combines long-grain rice with a flavorful tomato and pepper base, creating a hearty and aromatic meal perfect for any occasion.
An original recipe by Forkin
- Total time
- 1 hr 35 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 707 kcal
Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 3 cuplong grain rice, rinsed
- 6 tbsptomato paste
- 0.5 cupvegetable oil
- 3 cupchicken broth
- 1 tspcurry powder
- 0.5 tspthyme, dried
- 2 pcsbay leaf
- 1 tspsalt
- 0.5 tspblack pepper, ground
- 2 tbspbutter(optional)
tomato-pepper base
- 6 pcsplum tomato, roughly chopped
- 2 pcsred bell pepper, roughly chopped
- 1 pcsscotch bonnet pepper, stemmed
- 1 pcsyellow onion, roughly chopped
for frying
- 0.5 pcsyellow onion, finely sliced
Equipment
blender · large pot · wooden spoon
The method
Step by step
- 1
Blend the plum tomatoes, red bell peppers, scotch bonnet pepper, and the roughly chopped yellow onion until smooth to create the tomato-pepper base.
About 5 min
Cook’s note: Ensure the mixture is very smooth for the best texture in the final dish.
- 2
Heat the vegetable oil in a large pot or Dutch oven over medium heat.
About 2 min
- 3
Add the finely sliced yellow onion and sauté until softened and translucent, about 5-7 minutes.
About 7 min
Cook’s note: Do not brown the onions too much, as this can affect the color of the Jollof.
- 4
Stir in the tomato paste and cook for 5-7 minutes, stirring frequently, until it darkens in color and loses its raw taste.
About 7 min
Cook’s note: Cooking the tomato paste thoroughly is crucial for depth of flavor.
- 5
Pour in the blended tomato-pepper base and bring it to a simmer.
About 3 min
- 6
Add the curry powder, dried thyme, bay leaves, salt, and black pepper.
About 1 min
- 7
Reduce the heat to low, cover the pot, and let the sauce simmer for 20-25 minutes, stirring occasionally, until the oil separates and floats to the top.
About 25 min
Cook’s note: This slow cooking allows the flavors to meld and the sauce to concentrate.
- 8
Stir in the rinsed long grain rice, ensuring each grain is well coated with the sauce.
About 2 min
Cook’s note: Rinsing the rice removes excess starch, preventing it from becoming too sticky.
- 9
Pour in the chicken broth and gently stir once.
About 1 min
Cook’s note: Avoid over-stirring after adding the broth, as this can break the rice grains.
- 10
Bring the mixture to a boil, then immediately reduce the heat to very low.
About 2 min
- 11
Cover the pot tightly with aluminum foil first, then the lid, to trap steam effectively.
About 1 min
Cook’s note: A tight seal is essential for the rice to cook perfectly by steaming.
- 12
Cook on low heat for 25-30 minutes, without opening the lid, until the liquid is absorbed and the rice is tender.
About 30 min
Cook’s note: Resist the urge to peek! The steam is crucial for cooking the rice evenly.
- 13
If desired, add the butter on top of the rice, then replace the foil and lid.
Cook’s note: Butter adds richness and a glossy finish.
- 14
Remove the pot from the heat and let it rest, covered, for 10 minutes before fluffing with a fork.
About 10 min
Cook’s note: Resting allows the steam to redistribute and the rice grains to firm up slightly.
- 15
Serve hot and enjoy.
Per serving
Nutrition
- Calories
- 707kcal
- Protein
- 12.9g
- Carbs
- 112.7g
- Fat
- 23.4g
- Fibre
- 3.9g
- Sugar
- 9.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Jollof Rice in an airtight container in the refrigerator.
Reheat in a microwave or on the stovetop with a splash of water or broth until warmed through.
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