Nigerian Jollof Rice

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Preparation time
20 mins
Cooking time
60 mins
Difficulty
Easy
Serves
6 people
Meal course
Lunch
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1 Cup
oil (vegetable/canola/coconut, not olive oil)
6 Large
medium-sized fresh plum/Roma tomatoes, chopped, OR a 400-gram tin of tomatoes
6 Large
fresh, red poblano peppers (or 4 large red bell peppers), seeds discarded
3 Medium
red onions (1 sliced thinly, 2 roughly chopped), divided
2 Large
hot pepper, or to taste (yellow Scotch bonnets are my favourite)
3 Tablespoon
Tomato paste
2 Tablespoon
(Caribbean/Jamaican-style) curry powder
2 Tablespoon
dried thyme
5 Medium
dried bay leaves
6 Cup
stock (vegetable, chicken, or beef) or water, divided
4 Tablespoon
unsalted butter (optional), divided
4 Cup
uncooked converted long-grain rice or golden sella basmati, rinsed
3 Tablespoon
Salt, to taste
1 Tablespoon
Black and white pepper, to taste
1 Medium
Extra: sliced onions
1 Medium
Extra: sliced tomatoes
1 Cup oil (vegetable/canola/coconut, not olive oil)6 Large medium-sized fresh plum/Roma tomatoes, chopped, OR a 400-gram tin of tomatoes6 Large fresh, red poblano peppers (or 4 large red bell peppers), seeds discarded3 Medium red onions (1 sliced thinly, 2 roughly chopped), divided2 Large hot pepper, or to taste (yellow Scotch bonnets are my favourite)3 Tablespoon Tomato paste2 Tablespoon (Caribbean/Jamaican-style) curry powder2 Tablespoon dried thyme5 Medium dried bay leaves6 Cup stock (vegetable, chicken, or beef) or water, divided4 Tablespoon unsalted butter (optional), divided4 Cup uncooked converted long-grain rice or golden sella basmati, rinsed3 Tablespoon Salt, to taste1 Tablespoon Black and white pepper, to taste1 Medium Extra: sliced onions1 Medium Extra: sliced tomatoes
Nigerian Jollof Rice
  • Rice made with tomatoes, onions, scotch bonnets, and chili peppers. There are endless variations on this recipe, but those five ingredients are usual constants.

No list of Nigerian foods can be complete without a mention of Jollof rice. It’s a party dish brought out at celebrations, a signature regional dish, and the recipe with which many West African communities — and countries — like to stir up friendly rivalries. If I had to pick just one favorite from this entire list, this one would probably be it.

  1. In a blender, combine tomatoes, red poblano (or bell) peppers, chopped onions, and Scotch bonnets with 2 cups of stock, blend till smooth, about a minute or two. You should have roughly 6 cups of blended mix. Pour into a large pot/ pan and bring to the boil then turn down and let simmer, covered for 10 - 12 minutes
  2. In a large pan, heat oil and add the sliced onions. Season with a pinch of salt, stir-fry for 2 to 3 minutes, then add the bay leaves, curry powder and dried thyme and a pinch of black pepper for 3 - 4 minutes on medium heat. Then add the tomato paste - stir for another 2 minutes. Add the reduced tomato-pepper-Scotch bonnet mixture, stir, and set on medium heat for 10 to 12 minutes till reduced by half, with the lid on. This is the stew that will define the pot.
  3. Add 4 cups of the stock to the cooked tomato sauce and bring it to boil for 1 - 2 minutes.
  4. Add the rinsed rice and butter, stir, cover with a double piece of foil/baking or parchment paper and put a lid on the pan—this will seal in the steam and lock in the flavour. Turn down the heat and cook on low for 30 minutes.
  5. Stir rice—taste and adjust as required.
  6. If you like, add sliced onions, fresh tomatoes and the 2nd teaspoon of butter and stir through.
  7. To make Party Rice, you'll need one more step. Now Party Rice is essentially Smoky Jollof Rice, traditionally cooked over an open fire. However, you can achieve the same results on the stovetop. Here's how: Once the rice is cooked, turn up the heat with the lid on and leave to "burn" for 3 to 5 minutes. You'll hear the rice crackle and snap and it will smell toasted. Turn off the heat and leave with the lid on to "rest" till ready to serve. The longer the lid stays on, the smokier. Let the party begin!

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