Jollof rice is a household name across Nigeria and the south of Sahara. It is in Nigeria that this well-prepared and flavoured rice has become a signature dish in all events. Usually, the long-grain rice is flavoured in a tomato broth and garnished with thyme or curry powder.
However, many people would want to try it in their homes and have a taste of this dish.
What you need
- 2 cups of Long-grain rice
- Stock (vegetable, chicken, or beef) and water
- 5 medium-sized tomatoes
- 3 fresh red pepper
- 4 large onions
- Oil (vegetable/coconut/canola)
- Tomato paste
- Curry powder
- Dried thyme and dried bay leaves
- Butter
- Salt
How to cook
Wash the rice and bring it to a boil. Add 2 cups of water/stock and cook under medium heat for 15 minutes. Place it aside and keep it covered.
Blend tomatoes, the red peppers, chopped onions and chilli until smooth. Get at least 3 cups of this blended mix.
Pour oil into a pan and heat it then add sliced onions. Add a pinch of salt and stir-fry two minutes before adding tomato paste, curry powder, thyme and bay leaves. Cook for another two minutes and add the blended tomato-pepper mixture and cook for 10 minutes under medium heat.
Add 2 cups of stock to the tomato sauce, one teaspoon of butter and then the pre-boiled rice. Stir and cover with a foil and cook under low heat for 15 minutes. Season to your liking and add one more cup of stock and cook for another 20 minutes while stirring after 10 minutes to ensure it cooks well and does not burn.
To achieve the desired aroma, taste and feel of Jollof Rice, once it cooks, cover it with a lid and add some heat. Let it cook for 4 minutes until it smells like burning. Turn off the heat but let the lid stay on for a while and then serve.
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