Nigeria · Nigeria
Jollof Rice (Spiced Tomato Rice with Stew Base)
Long-grain rice simmered in a deeply spiced tomato and pepper sauce until tender, smoky and vibrant red.
Jollof is the dish at the centre of Nigerian argument, and the argument is not about which recipe is correct but about who has the right pot to cook it in. Rice absorbs what the base gives it and gives nothing back, so the base has to be cooked long enough to turn sweet before any water arrives. Parties divide into jollof camps, and the losing side usually comments on it for years.
Ingredients
- long-grain rice, rinsed500 g
- ripe tomatoes, blended4 pieces
- red bell pepper, blended2 pieces
- yellow onion, chopped1 pieces
- scotch bonnet chili2 pieces
- tomato paste60 g
- fresh ginger10 g
- garlic cloves4 pieces
- dried thyme1 tsp
- curry powder2 tsp
- chicken stock600 ml
- neutral oil80 ml
- bay leaf2 pieces
- fine salt2 tsp
- black pepper1 tsp
Directions
- 1
Blend tomatoes, red pepper, scotch bonnet, ginger and garlic into a smooth sauce.
Sauce is smooth and fiery red. - 2
Fry onion in oil until soft, add tomato paste and the blended sauce; simmer 10 minutes until thickened and oily.
Sauce is thick, glossy and reduced by a third. - 3
Stir in thyme, curry powder and bay; cook 1 minute.
Spices are fragrant and the sauce smells layered. - 4
Add rice and stock; bring to a boil then reduce to low.
Liquid is just covering the rice and is brightly red. - 5
Cover tightly and simmer 30 minutes without lifting the lid.
Rice is tender and the liquid is fully absorbed. - 6
Off heat, keep covered 5 minutes; fluff and serve.
Rice is fluffy with a smoky red color.
Source: WorldBite Editorial · WorldBite Proprietary Editorial Content