Jollof Rice Recipe

Jollof Rice is not just a dish; it’s a celebration on a plate. Revered as a staple in West African cuisine, Jollof Rice has earned its place as a beloved favorite in homes and at gatherings across the region. This one-pot dish is characterized by its vibrant tomato base, aromatic spices, and perfectly cooked rice, making it a centerpiece for cultural celebrations, family reunions, and festive occasions.

Embark on a flavorful journey with our Jollof Rice Fiesta recipe, a vibrant staple of West African cuisine that celebrates culture and community! This one-pot dish combines aromatic spices, fresh ingredients, and a rich tomato base to create a delightful dining experience perfect for gatherings. Ready to elevate your cooking game? Click through to discover the step-by-step guide and unlock tips for the perfect Jollof Rice.

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Ingredients

2 cups long-grain parboiled rice

4 large tomatoes, blended into a puree

1 large onion, chopped

1 red bell pepper, blended

1 green bell pepper, chopped

2 cups vegetable broth (or water)

1 teaspoon thyme

2 teaspoons curry powder

1 tablespoon ginger-garlic paste

1 cup frozen mixed vegetables (peas, carrots, corn)

1 cup tomato paste

1-2 scotch bonnet peppers (adjust for spice preference)

1/4 cup vegetable oil

Salt to taste

Optional: Fresh herbs (bay leaves and parsley) for garnish

Instructions

Rinse the rice under cold running water until the water runs clear. This will help to remove excess starch and prevent the rice from being gummy. Drain and set aside.

In a deep pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until golden brown, about 5 minutes.

Add the ginger-garlic paste and stir for about 30 seconds until fragrant.

Pour in the blended tomato puree and red bell pepper. Cook this mixture for about 10-15 minutes, stirring frequently to avoid burning, until the oil begins to separate from the sauce.

Add the curry powder, thyme, and salt. Stir well to incorporate the spices into the sauce.

Mix in the tomato paste and continue to cook for another 5 minutes, allowing flavors to meld.

Add the rinsed rice and carefully mix until the rice is well coated with the tomato sauce.

Pour in the vegetable broth (or water), add the scotch bonnet peppers, and gently stir to combine. Make sure that the liquid covers the rice by about an inch.

Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a tight-fitting lid and let it simmer gently for about 20-30 minutes, or until the rice is tender and has absorbed most of the liquid. Add more broth or water if necessary.

In the last 5 minutes of cooking, add the frozen mixed vegetables and chopped green bell pepper. Cover and allow steam to cook the veggies without overcooking.

Once done, remove from heat and let the rice sit covered for about 5 minutes before fluffing it with a fork.

Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6-8

- Presentation Tips: Serve the Jollof Rice in a large platter, garnished with fresh herbs and slices of avocado or lime on the side for a vibrant touch. A colorful salad can complement the dish beautifully as a side. Enjoy!