How to Make Jollof Rice

Jollof rice is a popular dish in West Africa. It is loved and enjoyed by both young and old, in families and parties, with friends and frenemies. 

From my research, not only West Africans enjoy the goodness of jollof rice. Over the years, Africans have introduced this delicacy to non-Africans. I am yet to see one who has frowned at this dish.

I have a well-traveled Singaporean friend who continually sings the praises of jollof rice. 

Even my Italian husband confessed jollof rice is one of the African dishes he can eat for a week straight without getting tired.

A standard Nigerian jollof rice a made with long-grain rice, a spiced stew made out of  tatase (bell pepper), ata rodo (Scotch bonnet), tomato, onion, chilly, garlic, and ginger, chicken or beef broth,  and seasoning with curry and dried thyme. 

In Nigeria, jollof rice is served with fried or baked beef or chicken, dodo (fried plantains), and coleslaw. Depending on your eating pattern, this might be too much. So you might need to cut down on some of the things served with jollof rice.

Are you interested in trying out jollof rice? Or are you interested in surprising someone with your yummy jollof rice dish?

To make the perfect jollof rice, you need to have the ideal jollof rice sauce, chicken or beef broth, and long-grain rice.

NOTE

This recipe is based on long-grain rice, not thin long-grain rice, like basmati rice or scented rice.

This recipe is perfect for three people.

Rice must be adequately rinsed to get out excess starch.

You can replace the broth with water. Just add all the spices and herbs in the stew instead of meat broth.

Make sure not to burn your onion when stir-frying. If it happens, please discard the onion and start new.

 Don't worry that there isn’t much liquid and the rice is not cooked at the final stage. At a low temperature, and foil seal to seal the pot will help cook the rice by steaming.

INGREDIENTS NEED FOR MAKING JOLLOF RICE

300 grams of long-grain rice

3 medium-sized fresh plum tomatoes

1 large red bell peppers

1/2 medium-sized red onions

1/2 Scotch bonnets

1 tablespoon tomato concentrate

2 tablespoons oil (vegetable/canola/coconut, olive oil not (extra virgin olive oil)

1 teaspoon curry powder

1 teaspoon dried thyme

1 small-sized fresh or dried bay leaf

1 cups broth (vegetable, chicken, or beef) or only water

1/2 teaspoon salt

1 teaspoon unsalted butter, optional

PROCEDURE FOR MAKING JOLLOF RICE

• Chicken or meat broth: In a pot, place your meat or chicken, add garlic and ginger paste, curry and thyme, salt, one stock cube (optional), and enough water to cover the meat. Place on the stove and allow to cook till the liquid is half the quantity initially added.
• Once it is ready to separate the broth from the meat, give your meat a deep-fry or place on a baking tray, add 1 tablespoon of oil, then bake till evenly brown. 
• Jollof rice sauce: In a pot, combine tomatoes, red bell peppers, 1/2 chopped onions, and Scotch bonnets. Add enough water to cover the vegetables. Cook till the liquid evaporates. Please make sure not to burn them. If you have a heat-resistant blender, go ahead and blend the vegetables till they become smooth. If not, wait till the vegetables are cold before blending. Measure out 300 grams of sauce.
• Heat 2 tablespoons of oil in the pot you will use to cook your jollof rice. If you have fried your meat, take out 2 tablespoons from the oil used in frying the meat. It will help with more flavour. 
• Add sliced onions, stir-fry for 2 to 3 minutes, then add the bay leaves, stir-fry for 2 minutes on medium heat. Then add the tomato paste or tomato concentrate, stir for another 2 minutes. Add the jollof rice sauce and stir fry for extra 7 minutes on medium heat. 
• Add 250 grams of your properly rinsed long-grain rice into the stew. Mix thoroughly before adding your chicken or meat broth. If you don't have enough broth to cover the rice, add some water, then cook on medium heat with the lid on. Make sure to keep an eye on your jollof rice. 
• Once the liquid is reduced in quantity, reduce your stove to the lowest setting. First, cover the pot with foil/baking or parchment paper, then put a lid on the pot. Cook on low heat for 15 minutes before lifting the lid.
• Stir, taste, and add salt if required.
• Finally, take off the heat and add butter.  Stir till the butter fully melts.
• Leave the lid on to "rest" for around 20 minutes before serving.

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