Nigerian Jollof Rice
Nigerian Jollof Rice is an aromatic and smoky pot of parboiled rice cooked slowly in a delicious pepper base served with your favourite choice of protein.
Ingredients
*Blended Pepper Mix*
- 1 large onion
- 6 red bell peppers
- 2 scotch bonnets
- ginger
- garlic
*Jollof Rice (other ingredients)*
- 5 cups long grain parboiled rice
- 312 ml tomato paste
- 2 cups vegetable oil
- Chicken bouillon
- 4-6 cups chicken broth
- 1 1/2 Tbsp curry powder
- 1 tsp dry thyme
- 3 bay leaves
- 1 tsp oregano
- 1 tsp dry basil
- salt to taste
- 2 Tbsp unsalted butter
- 1 tsp liquid smoke optional
Instructions
- Add oil into a large pan or skillet, when hot, toss in chopped onion and garlic and fry till mildly caramelized.
- Add in tomato paste, fry for 10 min on medium heat making sure to continue stirring so it does not burn.
- In a blender, blend the large onion, red bell peppers, scotch bonnet if applicable, ginger and garlic till smooth.
- When colour of the tomato paste turns bright red, add in the blended pepper mix and continue frying for 15 min.
- Season the pepper mix with salt, chicken bouillon, curry, oregano, thyme and basil. Add in the bay leaves and liquid smoke if applicable, keep frying for another 10 mins.
- Wash long grain rice a minimum of 3 times to get rid of the starch, drain and set aside.
- Add in chicken broth to the pepper mix, when it has come to a boil, add in the washed rice, combine well and cover to cook on low heat for 45 mins. Cover with foil before the pot lid to lock in the steam.
- When the texture of the rice is according to your liking and you have adjusted seasoning, fluff the rice softly before going in with the unsalted butter.
- Leave the pot of rice slightly open and let sit for 5-10 mins before serving.
Video
Notes
- Jollof rice can be paired with any protein of choice or sides like plantain, salad etc.
- Chicken broth can be substituted with water, this will mean amping up the seasoning of the pepper mix.
- Traditionally, jollof rice is allowed to burn a little as this will enhance its smokiness.