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Traditional jollof rice with beef skewers for delicious West African comfort food.
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Traditional Jollof Rice

A popular West African dish bursting with flavor, and topped with mixed veggies and protein for an incredibly easy and hearty meal in a bowl!
Course Main, Side Dish
Cuisine African
Diet Gluten Free
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Calories 509kcal
Author Imma

Ingredients

Base

  • 1 tablespoon (15ml) cooking oil (sunflower, canola, and avocado oil work well)
  • 1 large red onion, finely chopped
  • 1 bell pepper, diced (optional)
  • 3 cloves garlic, minced (see notes on spices)
  • 1 1-inch knob ginger, grated (add more if desired)
  • 1 tablespoon (2g) minced fresh thyme (1 teaspoon or 1 gram dried)
  • 2 15-ounce cans tomato sauce
  • 1 tablespoon (9g) smoked paprika

Rice

  • 3 cups (600g) basmati rice (rinsed and drained)
  • 1 whole habanero pepper (optional)
  • 1 tablespoon (10g) bouillon powder (beef, chicken, and vegetable bouillon are all good)
  • 1 teaspoon (6g) salt
  • ½ teaspoon (1-2g) black pepper (optional)
  • 4 cups (945ml) water (or replace the bouillon and water with beef or chicken broth)
  • 1 cup (135-150g) frozen mixed vegetables

Instructions

  • Heat the oil in a large skillet. Add the onion, bell pepper, garlic, ginger, thyme, and optional black pepper. Sauté until the onions soften.
  • Pour in the tomato sauce, add the smoked paprika, and stir well.
  • Add the rinsed and drained rice, a whole habanero, bouillon, and black pepper. Stir well to coat the rice.
  • Stir well, cover with a lid, and simmer until the rice is tender and absorbs all the liquid. I finish it in the oven at this point, so I can set it and forget it.
  • About 10 minutes before taking it off the stove or out of the oven, add the optional veggies, cover, and cook for another 10 minutes or until the veggies are heated through. Fluff the rice, and enjoy.

Notes

  • Spices. For more flavor, increase the ginger and spices, add curry powder, a bay leaf, and chop an extra bell pepper to the sauté. In Ghana, they sometimes put anise, cloves, and allspice in a tiny amount. It's all so good.
  • Scotch bonnet and habanero peppers are the traditional choices. If you want a flame-throwing party, increase the peppers. If you're looking for a milder version, replace the hot peppers with another bell pepper.
  • How much ginger is in a 1-inch knob depends on the size of the ginger. If you grate it, you should have 1-2 tablespoons, and weighing it should give you about half an ounce or 15 grams.
  • When we want dinner on the table fast, I use dried spices even though I prefer the taste of fresh.
  • Feel free to add cubed cooked meat (beef, pork, or chicken) at the same time as the rice.

Nutrition

Serving: 1cup | Calories: 509kcal | Carbohydrates: 106g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 0.2mg | Sodium: 997mg | Potassium: 379mg | Fiber: 5g | Sugar: 2g | Vitamin A: 3412IU | Vitamin C: 26mg | Calcium: 76mg | Iron: 3mg