Nigerian Jollof Rice Recipe
Nigerian Jollof Rice
Submitted By: Taz


Ingredients:
 
‘Sauce’:
3 Red Bell Peppers - cored and rough chopped
3 Plumb Tomatoes - cored and rough chopped
1 Medium Red Onion - rough chopped
1-2 Scotch Bonnet OR Habanero Chiles - seeds removed and rough chopped
¼ Cup Chicken Stock

Jollof:
4 Cups Long Grain White Rice
½ Cup Canola Oil
1 Medium Red Onion - diced
¼ Cup Tomato Paste
4 cloves Fresh Garlic - minced
1 inch Fresh Ginger - grated into a paste
2 Bay Leaves
1 Tbs Dried Thyme
1 tsp Kosher salt + to taste
½ tsp Ground White Pepper + to taste
1 Tbs Chicken Boullion Powder -OR- 3 cubes crushed
3 ½ Cups Chicken Stock
2 Tbs Room Temperature Unsalted Butter
1 Large Tomato - sliced
1 Medium White Onion - sliced into ‘half moons’

Preparation:
  1. Add all of the ‘sauce’ ingredients to the work bowl of a blender or food processor and purée until smooth - Set aside until needed
  2. Rinse your rice well until water runs clear - Set aside until needed
  3. Heat the oil in a large pot with a tight fitting lid over medium heat until shimmering - Once oil is hot, add the diced onion and sauté until soft (apx 5 minutes) - Add the tomato paste and continue to sauté for 5 minutes - Add the garlic, ginger, and bay leaves and continue to sauté for 3-5 minutes - Add the blended sauce (from step 1) and allow to cook until reduced by at least half (apx 12-15 minutes) and sauce is thickened
  4. Add the thyme, curry powder, bouillon, salt, and pepper - Continue to sauté for 2-3 minutes
  5. Add the rinsed rice to the mixture and give it a good mix making sure that the rice is well coated with the sauce - Add the chicken stock and give everything a good stir - Cover, increase heat to high and bring to a boil
  6. As soon as a boil is reached, reduce heat to low and allow the rice to steam until cooked through (apx 30 minutes)
  7. Gently stir in the butter, tomato, and sliced onion - Replace the cover, remove from heat, and allow to sit for 5 -10 minutes to steam the tomato/onion - Adjust seasoning with additional salt and pepper if desired
  8. Serve hot alongside roasted chicken, Dodo (Nigerian fried sweet plantains), and/or Nigerian coleslaw
Share by: