Description
Jollof Rice from West Africa brings sizzling spices and rich flavors right to your dinner table. Savory tomato-infused rice combines perfectly with aromatic seasonings that make this classic dish a total crowd-pleaser.
Ingredients
Scale
Main Ingredients:
- 1 cup long-grain rice
- 1 cup vegetable stock
- 4 plum tomatoes
Aromatics and Spices:
- 1 red onion
- 1 thumb-size fresh ginger
- 2 garlic cloves
- 1 scotch bonnet pepper
- 1 teaspoon paprika powder
- 1 teaspoon dried thyme
- ¼ teaspoon nutmeg
- 1 bay leaf
- 1 ½ teaspoons salt
Cooking Liquids and Oils:
- ¼ cup sunflower oil
- ½ bell pepper
Instructions
- Create a smooth sauce by thoroughly blending 4 plum tomatoes, ½ bell pepper, 1 red onion, 1 thumb-size fresh ginger, 2 garlic cloves, and 1 scotch bonnet pepper until completely uniform.
- Heat ¼ cup sunflower oil in a heavy-bottomed pot over medium heat for 2-3 minutes, then carefully pour in the blended mixture.
- Simmer the sauce for exactly 20 minutes at medium-low heat, stirring occasionally to prevent sticking and ensure even cooking.
- Sprinkle 1 tsp paprika powder, 1 tsp dried thyme, ¼ tsp nutmeg, and 1 bay leaf into the sauce, stirring to distribute the spices evenly.
- Add 1 cup long-grain rice and 1 cup vegetable stock, mixing thoroughly to combine all ingredients.
- Cover the pot with aluminum foil and a tight-fitting lid, then reduce heat to low and cook for precisely 20 minutes without lifting the lid.
- Remove the foil, gently stir the rice, then replace the lid and cook for an additional 5 minutes at low heat.
- After cooking, let the rice rest for 3-4 minutes, then fluff with a fork and season with 1 ½ tsp salt to taste before serving.
Notes
- Blend the peppers and aromatics until super smooth for the best sauce consistency and flavor depth.
- Let the tomato base cook down completely to remove raw tomato taste and develop rich, caramelized notes.
- Use long-grain parboiled rice for the most authentic West African texture and prevent sticking during cooking.
- For a vegetarian version, swap chicken stock with vegetable stock and add roasted vegetables as a protein-packed side.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: West African
Nutrition
- Serving Size: 3 to 4
- Calories: 267 kcal
- Sugar: 3 g
- Sodium: 609 mg
- Fat: 11 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 9.5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg