Nigerian Jollof Rice

This flavor-packed West African staple loaded with deliciously fresh ingredients is fantastic. The mother sauce (onions, tomatoes, and bell peppers) spices it up.

Course Side

Cuisine African

Diet Gluten Free

Prep Time 5

Cook Time 1

Total Time 1 5

Servings

Calories 390kcal

Author Imma

Ingredients

Tomato Base

1 medium onion
4 large tomatoes
3 cloves garlic
1 1-inch knob ginger
2 red bell peppers
2 red habanero peppers (optional)

Nigerian Jollof Rice

⅓ cup (75-80ml) cooking oil (see notes)
1 medium onion, finely chopped
1 tablespoon (2-3g) fresh thyme, chopped (or 1 teaspoon dried thyme)
½ cup (132g) tomato paste
¼ teaspoon (.5-1g) curry powder
½ teaspoon (1-2g) black pepper
1 teaspoon (5-6g) salt
1 tablespoon (15g) bouillon powder
2 bay leaves
3 cups (550g) long-grain parboiled rice (Thai jasmine and basmati work well)
2 cups (475ml) beef broth, vegetable broth, or chicken broth
1½ cups (350ml) water

Instructions

Puree the onions, tomatoes, garlic, ginger, habanero, and red bell peppers with about ¼ cup of water until smooth.
Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the onions and saute until softened, about 5 minutes.
Then, add thyme and the tomato paste and cook for another 5 minutes.
Next, add in the blended tomato mixture and cook for 20 minutes.
Add the curry powder, bouillon powder, salt, and pepper, and cook for another 10 minutes.
While your tomato stew is cooking, wash your rice until the water runs clear (about four washes).
Add the washed rice to the tomato base and stir to coat with the sauce.
Add 2 cups of beef stock and 1 cup of water. (Add more water if needed)
Reduce heat to low, cover tightly with foil paper, and cover with the lid. Let it cook for 20-30 minutes, carefully stirring every 10 minutes.
Remove the pot from the heat and let stand for 5 minutes before serving.

Notes

Fat delivers flavor, but if you want lower-fat rice, feel free to reduce the oil to 1-2 tablespoons
Long-grain parboiled rice gives the best texture and flavor absorption. Wash thoroughly to remove starch
Allow the rice at the bottom to char slightly in a heavy-bottomed pot for that signature smokey party jollof flavor, or smoke it in your pellet grill for about 30 minutes.
Add a knob of butter at the end for a glossy finish and enhanced flavor
Cook rice in manageable batches for even cooking and flavor distribution
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe

Nutrition