Nigerian Jollof rice is a beloved dish, packed with flavor and vibrant color. Here’s how to make it:
Ingredients
- 4 cups long-grain parboiled rice
- 6 fresh tomatoes or 1 can of tomato puree
- 4 red bell peppers (tatashe)
- 2 scotch bonnet peppers (ata rodo)
- 1 large onion, chopped (divided)
- 2 cloves garlic
- 1 teaspoon ginger (optional)
- 1/4 cup vegetable or olive oil
- 2 cups chicken or beef stock
- 2 tablespoons tomato paste
- 1 teaspoon thyme
- 1 teaspoon curry powder
- 2 bay leaves
- Salt and pepper to taste
- 1 cup mixed vegetables (optional)
- Protein of choice (chicken, beef, fish, or shrimp)
How to Cook Traditional Nigerian Jollof Rice
Instructions
Step 1: Prepare the Base
Begin by blending the tomatoes, red bell peppers, scotch bonnets, half of the onions, garlic, and ginger together. Blend until the mixture is smooth. Next, pour the blended mixture into a pot and allow it to simmer for 10-15 minutes, reducing the liquid.
Step 2: Fry the Sauce
While the tomato mixture is cooking, heat oil in a large pot. Sauté the remaining onions until they become translucent. Afterward, stir in the tomato paste and fry it until it darkens slightly. Once the tomato paste is ready, add the blended tomato mixture and fry everything together for about 10-12 minutes, stirring occasionally to prevent burning.
Step 3: Cook the Rice
After frying the sauce, season it with thyme, curry powder, bay leaves, salt, and pepper. Then, rinse the rice and mix it into the sauce, ensuring each grain is well coated. Pour in the chicken stock, making sure the liquid is just enough to cook the rice. Lower the heat and cover the pot, allowing the rice to cook for 20-30 minutes.
Step 4: Final Touches
Once the rice is nearly done, add the mixed vegetables and your choice of protein. Steam everything together for an additional 5-10 minutes to blend the flavors. Finally, fluff the rice with a fork and serve hot.
