Description
Authentic West African Jollof Rice is a vibrant, flavorful one-pot dish made with parboiled rice simmered in a rich tomato and pepper sauce infused with traditional spices and aromatics. It’s a beloved staple across West Africa, known for its smoky, spicy depth and perfectly cooked, fluffy rice. This recipe showcases the classic method of slow cooking rice in a seasoned sauce to create a hearty, comforting meal that serves as a perfect accompaniment to meats, fish, or enjoyed on its own.
Ingredients
Scale
Dry Ingredients
- 3 cups long-grain parboiled rice
- 1 teaspoon thyme
- 1 teaspoon curry powder
- 1 teaspoon paprika
- 2 bay leaves
- 1 teaspoon white pepper
- 1 teaspoon salt
- 2 seasoning cubes or 1 tablespoon bouillon powder
Vegetables & Aromatics
- 4 large red tomatoes (or 1 can of whole peeled tomatoes)
- 2 large red bell peppers
- 1 large onion, divided (half for blending, half sliced)
- 2 scotch bonnet peppers
- 4 cloves garlic
- 1-inch piece fresh ginger
Other Ingredients
- 1/4 cup tomato paste
- 1/4 cup vegetable oil
- 2-3 cups chicken stock
- Fresh parsley or green onions for garnish
- Optional: smoked fish or cooked meat
Instructions
- Prepare the sauce: Roughly chop the tomatoes, red bell peppers, half the onion, garlic, ginger, and scotch bonnet peppers. Blend all these ingredients together until smooth, yielding approximately 4 to 5 cups of sauce.
- Cook the base: Heat the vegetable oil in a large pot over medium heat. Sauté the remaining half of the onion, sliced, until golden brown to develop a deep flavor. Add the tomato paste and cook for 2 to 3 minutes, stirring constantly to prevent burning.
- Simmer the sauce: Pour the blended tomato and pepper mixture into the pot. Cook uncovered for 15 to 20 minutes, stirring occasionally, until the sauce reduces and thickens substantially.
- Add spices and seasonings: Stir in the thyme, curry powder, white pepper, paprika, bay leaves, seasoning cubes (or bouillon powder), and salt. Cook the mixture for an additional 5 minutes to allow the spices to infuse the sauce.
- Prepare the rice: Rinse the parboiled rice thoroughly under cold water to remove excess starch. Add the rinsed rice to the pot and stir well to coat each grain evenly with the spicy tomato sauce.
- Add liquid and cook rice: Pour in the chicken stock, adding just enough to cover the rice by about one inch. Stir the mixture once, then cover the pot tightly with a lid.
- Steam the rice: Lower the heat to a gentle simmer. Let the rice steam undisturbed for 25 to 30 minutes. Check around the 20-minute mark and add a splash of water or stock if the rice appears too dry or not fully cooked.
- Rest and serve: Once the rice is fluffy and fully cooked, turn off the heat. Let the rice sit, covered, for 5 to 10 minutes to allow residual steam to finish cooking. Fluff the rice gently with a fork and garnish with fresh parsley or green onions. Optionally, serve alongside smoked fish or cooked meat for a complete meal.
Notes
- Use parboiled long-grain rice for best texture and to prevent mushiness.
- Scotch bonnet peppers add authentic heat; adjust quantity or substitute with milder chili if desired.
- Rinsing the rice removes excess starch, leading to fluffier grains.
- Do not stir the rice during steaming to avoid breaking grains and creating mush.
- You can make this dish vegetarian by substituting vegetable stock and omitting optional meats.
- Allowing the rice to rest after cooking improves texture and flavor absorption.
