NIGERIAN JOLLOF RICE

5 from 68 votes

Easy to make and very tasty, this smoky, fairly spicy jollof rice is bursting with flavors and is perfect for a family lunch or dinner party.

Prep Time10

Cook Time41

Total Time51

Course: Dinner, Lunch

Cuisine: international, Nigerian, West African

Servings:

Calories: 812kcal

Author: Maureen Celestine

Equipment

Blender or food processor

Ingredients

2 large Red bell peppers, halved lengthwise and seeded (tatashe)
1 large red onion, divided into 3 parts
5 Roma tomatoes
1 scotch bonnet (or habanero)
¼ inch fresh ginger root, skin removed
2 garlic cloves
3½ cups long grain parboiled rice
½ cup vegetable oil (any neutral tasting oil is fine, too)
2 dried bay leaves
2 tablespoons tomato paste (I love the "Derica" brand)
1 teaspoon curry powder (preferably Ducros or Lion brand)
1 teaspoon dried thyme (preferably Ducros or Lion brand)
1 tablespoon liquid smoke
2 seasoning cubes (I used Knorr)
salt to taste
3 cups stock (chicken or beef)
A handful of basil, chopped (about 3 tablespoons)
1 tablespoon butter

Instructions

Divide the onion into 3 portions. Chop one portion, slice the other portion very thin and cut the rest into wedges. Also, cut 3 of the Roma tomatoes into wedges and slice the remainder thinly for later use. .
1 large red onion, divided into 3 parts, 5 Roma tomatoes
Place the red bell pepper, wedged onion and tomato, scotch bonnet, ginger, and garlic in a blender. Process until it's roughly chopped.
2 large Red bell peppers, halved lengthwise and seeded, 1 scotch bonnet, ¼ inch fresh ginger root, skin removed, 2 garlic cloves
Meanwhile, place a heavy bottom saucepan over medium-high heat. Pour in the oil, heat up a bit, add the chopped portion of the onion and bay leaves. Allow cooking for 2 minutes. As soon as the onion and bay leave become aromatic, add the tomato paste, and fry for about 2 minutes. Add the pureed mix, cover, and bring to a boil for 15 minutes.
½ cup vegetable oil, 2 dried bay leaves, 2 tablespoons tomato paste
In the meantime, rinse the rice thoroughly under running water until the water turns clear. Set aside.
3½ cups long grain parboiled rice
Add seasoning cube, salt, curry powder, thyme, and liquid smoke to the sauce. Stir to combine. Add 3 cups of stock and stir in a circular motion once. Add the rice, stir ONCE in a steady stream. Cover the pot with aluminum foil and then with the lid. Lower heat to medium-low and cook for 20 minutes.
1 teaspoon curry powder, 1 teaspoon dried thyme, 1 tablespoon liquid smoke, 2 seasoning cubes, salt to taste, 3 cups stock
Check for doneness and adjust the taste. Add basil, the thinly sliced onion, a teaspoon of liquid smoke, and tomato.
Stir completely and simmer for 2-3 minutes. Remove and discard the bay leaves. Add the butter, and fluff with a fork.
Remove from heat and serve.
A handful of basil, chopped, 1 tablespoon butter

Video

Notes

Please see the tips for success in the body of the post.

Cover the pot with a large sheet of aluminum foil, then put the lid on the pan, ensuring it's properly sealed. This helps to retain moisture, enabling the rice to steam appropriately with less liquid. (If you are concerned about the foil leaching into the food, use a thick dish towel; don't forget to fold it over the lid, keeping it away from the fire).
I strongly suggest using African or Caribbean curry and thyme (affiliate link) as it adds a distinctive taste to the rice dish.
Avoid peeping through while the rice cooks. Allow to simmer on medium-low heat until cooked through.

Nutrition