Delicious Jollof Rice Recipe
Jollof Rice is a vibrant and flavourful dish that is a staple in many West African countries. Known for its rich tomato base and aromatic spices, Jollof Rice is not just a meal; it's an experience. Whether you're enjoying it at a family gathering or a festive celebration, this dish never fails to impress.
Ingredients
- 300 g long-grain rice
- 2 Red Bells
- 400 g Tinned tomatoes
- 1 Onion, chopped
- 3 Cloves of garlic, minced
- 1 tsp Ground ginger
- 1 tsp Thyme
- 1 tsp Curry Powder
- 500 ml Chicken stock or 2 chicken cubes
- 2 tbsp Olive oil
- Salt to taste
- 1 Scotch bonnet pepper for heat, optional
- Fresh parsley for garnish, optional
- 2 tsp Tomato paste
- Black pepper to taste
Instructions
Preparation
- Rinse the rice thoroughly in cold water to remove excess starch, then set aside.
- Blend the tinned tomatoes, red bell peppers, and optional scotch bonnet pepper until smooth.
Cooking
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and cook until softened. Add the tomato paste and fry for another 2 minutes.
- Stir in the ground ginger, thyme, and curry powder, and cook for another minute.
- Add the blended tomato and pepper mix to the pot. Cook on medium heat for about10-15 minutes until the sauce reduces and thickens.
- Pour in the chicken stock and bring to a boil,
- Add the rice to the pot, stir well, and season with salt and black pepper
- Cover the pot, reduce the heat to low, and allow the rice to cook for 25-30 minutes, or until the rice is cooked and has absorbed the liquid. Stir occasionally to prevent sticking
- Once cooked, fluff the rice with a fork.
- Garnish with fresh parsley if desired and serve hot.
Notes
Tips
Common pitfalls to avoid include adding too much water, which can result in mushy rice, and cooking on too high a heat, which can cause the rice to burn before it is fully cooked. If the rice appears too dry during cooking, you can add a little more stock or water to achieve the desired consistency. To achieve an authentic smoky flavour, let the rice cook undisturbed for the final few minutes, allowing a slight crust to form at the bottom of the pot. This adds a distinctive touch to the dish that is highly prized in West African cuisine.