This traditional, richly flavorful West African dish makes a perfect addition to your collection of comforting one-pot meals. In our jollof rice recipe, long-grain rice is simmered with tomatoes, peppers and variety of spices, including garlic, ginger, thyme, curry powder and smoked paprika. If you like more heat, just add a Scotch bonnet or habanero pepper! Serve your jollof rice on its own or with your favorite protein.
Instructions
- Blend the sauce: blend tomatoes, red bell pepper, hot pepper, onion, garlic, and ginger until smooth. Set aside.
- Heat oil in a large, heavy pot (e.g., Dutch oven) over medium heat. Add sliced onions and saute until soft and golden for about 3-5 minutes. Stir in the tomato paste and fry until it deepens in color, about 5 minutes.
- Add the blended sauce, and the thyme, curry powder, smoked paprika, black pepper, and bay leaf. Crumble in the bouillon cubes. Simmer uncovered for 10-15 minutes, stirring occasionally, until the sauce thickens and the oil separates from the tomato mixture.
- Add the rinsed rice to the pot and stir until evenly coated. Pour in water. Stir once and cover tightly with foil and top with the lid to trap steam.
- Reduce heat to low and let the rice cook undisturbed for approximately 20-30 minutes. Check it once or twice and if the rice is firm but dry, sprinkle in a few tablespoons of water and then re-cover. Note that there will be a lot of steam as you uncover the foil – handle with oven mitts.
- Once the rice is tender and sauce absorbed, turn off the heat. Leave covered for another 5-10 minutes to steam. Gently fluff with a fork. Remove the bay leaf.
- Garnish with fresh herbs, green onions, and lemon juice before serving.
