West Africa

Jollof Rice

Shared by Arit Akpan

Prep20 minutes

Cook1 hour 5 minutes

Serves6

DietaryGluten, Celery (commonly found in stock cubes), Mustard/Soya (maybe present in stock powder)

Ingredients

1 can (400g) chopped tomatoes (or 4 fresh plum tomatoes)
2 red bell peppers (seeds removed)
1-2 Scotch bonnet peppers (adjust for heat preference)
1 large red onion
3 cloves garlic
1 thumb-sized piece of fresh ginger
2 tbsp tomato paste
3 cups long-grain parboiled rice (or golden Sella basmati), thoroughly rinsed
Quarter cup vegetable oil
1 medium onion, sliced
2-3 cups chicken or vegetable stock
2 bay leaves
1tsp dried thyme
2 tsp curry powder
1 tsp smoked paprika
Salt and freshly ground black pepper (to taste)
Optional: sliced tomatoes, sliced onions, and fried plantains for serving

Method

Blend the Base: Blend chopped tomatoes, red bell peppers, Scotch bonnet(s), red onion, garlic, and ginger with a splash of water until completely smooth.
Fry the Aromatics: Heat oil in a heavy bottomed pot over medium heat. Add the sliced onions and fry for 3-5 minutes until soft and translucent. Stir in tomato paste and fry for another 3 minutes.
Cook the Stew: Pour in the blended tomato-pepper mixture. Stir in the thyme, curry powder, smoked paprika, bay leaves, salt, and pepper. Cover partially and simmer for 15-20 minutes until the sauce reduces and oil begins to separate at the top.
Add Stock and Rice: Pour in the stock and bring to a gentle boil. Taste and adjust seasoning. Add the rinsed rice, stirring thoroughly to coat every grain in the tomato sauce.
Simmer and Steam: Reduce heat to low. Cover the pot tightly with foil (or parchment paper) before placing the lid on to trap all steam. Allow to cook undisturbed on low heat for 25-30 minutes until the rice is tender and has absorbed the liquid.
Fluff and Serve: Remove from heat, fluff gently with a fork, and let rest for 5 minutes. Serve hot with fried plantains, roasted chicken, or a fresh salad!

The story behind the dish

Jollof Rice is one of West Africa's most famous and beloved dishes, celebrated for its rich tomato base, aromatic spices, and distinctive smokiness. Its origins trace back to the Senegambia region (the Wolof Empire), where it was known as Thieboudienne. Over centuries, the dish spread across West Africa, evolving into prized regional variations, most notably in Nigeria and Ghana, whose friendly "Jollof Wars" culinary rivalry remains legendary! It is an essential centrepiece at weddings, birthdays and community celebrations.

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