Jollof rice is a beloved West African dish, celebrated for its vibrant flavours and one-pot convenience. This dish has transcended borders to become a global favourite.
Cooking the perfect jollof rice requires a blend of patience and technique. Here’s a guide to mastering this iconic dish.
The foundation of jollof rice is a rich tomato base; this base provides the signature red colour and depth of flavour that define jollof rice.
When cooking, you’ll need long-grain parboiled rice, which absorbs the sauce well and remains fluffy. Use chicken or vegetable stock for an added layer of richness.
Ingredients
- Long grain rice
- 2 tomatoes
- 1 onion
- Red chilli pepper/scotch bonnet
- 1 red bell pepper
- 3 cloves of garlic
- 1 clove of garlic
- Mixed herbs (thyme rosemary, oregano)
- Bay leaf
- Tomato paste
- Chicken stock
- Vegetable oil
- 2 chicken cubes
- Aluminium foil
Step 1
The foundation of jollof rice is a rich tomato base, begin by cutting the ripe tomatoes, garlic bell peppers, and onions, and then fry them until slightly mashed
Step 2
Fry onions with 2 spoons of cooking oil and add your mixed herbs and bay leaf.
Step 3
Add one spoon of tomato paste and fry for about 1 minute Add to this mixture curry powder
Step 4
Add the blended mixture into your pot and add one more spoonful of tomato paste, one chicken cube, smoked paprika and black pepper until it thickens
Adjust the spices to your liking, adding any necessary ingredient
Step 5
Stir in your spices and allow them to cook briefly to release their aroma.
Step 6
Use parboiled rice as it will cook faster and will allow Reduce the heat to low, cover the pot with aluminium foil and let it simmer gently. This slow cooking process allows the rice to absorb the flavours fully.
Step 7
Once the rice is tender and the liquid absorbed, stir gently to fluff the grains, with a wooden spoon.
Jollof rice is traditionally served with grilled or fried chicken, fish, or meat and often accompanied by a side of fried plantains or a fresh salad.
