Traditional Jollof Rice Recipe

• servings: 6 servings
• active time: 15 minutes
• total time: 1 hour

Ingredients

2 cups long-grain parboiled rice

4 large ripe tomatoes

2 red bell peppers

1-2 Scotch bonnet peppers (adjust to taste)

1 medium onion

1/4 cup vegetable oil

2 tbsp tomato paste

1 tsp thyme

1 tsp curry powder

1 bay leaf

2-3 garlic cloves, minced

1 tsp paprika (optional)

2-3 cups chicken or vegetable stock

Salt and black pepper to taste

Protein: chicken, shrimp, or beef

Vegetables: diced carrots, peas, or green beans

Directions

1. Prepare the Tomato Base

Blend the tomatoes, bell peppers, Scotch bonnet, and half the onion until smooth.For a finer texture, strain the mixture to remove any pulp (optional).

2. Sauté and Build Flavor

Heat vegetable oil in a large pot over medium heat.Dice the remaining half onion and sauté until translucent.Add garlic and stir for 30 seconds.Mix in the tomato paste and cook for 3-5 minutes until it darkens and becomes aromatic.

3. Add the Blended Mixture

Pour the blended tomato base into the pot and stir.Add thyme, curry powder, paprika, and the bay leaf.Season with salt and black pepper.Simmer for 15-20 minutes on low heat, stirring occasionally, until the oil rises to the surface.

4. Combine and Cook

Stir the rinsed rice into the cooked sauce, ensuring every grain is coated.Add enough stock to cover the rice by about 1 inch.Cover the pot and reduce the heat to low.Cook for 25-30 minutes without opening the lid.

5. Create the Smoky "Party Rice" Layer

For a smoky aroma, leave the pot on low heat for an additional 5 minutes to toast the bottom layer slightly.

6. Fluff and Serve

Fluff the rice with a fork.Mix in optional proteins or vegetables if desired.Serve hot and enjoy!

Nutrition

• Calories: 300 kcal