Jollof Rice

Jollof rice is a vibrant, one-pot West African rice dish known for its rich tomato flavor, warm spices, and signature reddish-orange color. It’s a staple at celebrations, family gatherings, and everyday meals across countries like Nigeria, Ghana, Senegal, Sierra Leone, and Gambia.

Ingredients

• 3 cups long-grain basmati rice
• 6 medium tomatoes
• 1 large onion ( Divided )
• 2 tablespoon tomato paste
• 1 red bell pepper
• 4 cloves garlic
• 1 knob ginger
• 1 scotch bonnet
• 1/4 cup vegetable oil
• 2 seasoning cube
• 2 teaspoons thyme
• 1 teaspoon freshly grated nutmeg
• 2 teaspoons curry powder
• 2 bay leaves
• 1 Salt and pepper to taste

Directions

1. Preheat your oven to 200°C (400°F).
2. Cut the bell peppers and tomatoes in half. Place them cut-side down on a baking sheet with garlic and
3. ginger.
4. Roast in the oven for about 20-25 minutes or until the skins are charred and the peppers are soft.
5. Remove from the oven and let it cool then blend them together with half of the onions and Scotch
6. bonnet until smooth.
7. In a large pot, heat the vegetable oil over medium heat. Add the remaining sliced onion and sauté until
8. translucent.
9. Stir in tomato paste until it darkens, add in thyme, curry powder, bay leaves, salt, seasoning cubes.
10. Pour in the blended pepper mixture and cook for about 10-15 minutes, stirring occasionally, until it
11. thickens and the oil begins to separate from the mixture.
12. Pour in washed rice to the pot and mix until the rice is well coated with the pepper sauce.
13. Pour in 3 cups of water ensuring it covers the rice.
14. Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and allow it to simmer for
15. 25-30 minutes until the rice is cooked and the liquid is absorbed. 7.
16. Once cooked, remove the pot from heat and let it sit for about 5-10 minutes before uncovering.
17. Fluff the rice with a fork and serve hot.