Nigeria · Cereal and Pasta Dishes
Nigerian Jollof Rice
Jollof rice is West Africa's most debated dish.
Ingredients
- long-grain parboiled rice400 g
- ripe plum or Roma tomatoes400 g
- red bell peppers2
- scotch bonnet or habanero pepper1
- medium red onions2
- tomato paste4 tbsp
- vegetable oil or neutral oil80 ml
- chicken or vegetable stock500 ml
- curry powder2 tsp
- dried thyme1 tsp
- bay leaves2
- ground white pepper1 tsp
- stock cube1
- salt1.5 tsp
- unsalted butter30 g
Method
- 1Blend the pepper base. Combine the tomatoes, red bell peppers, scotch bonnet, and 1 roughly chopped onion in a blender with a splash of water. Blend until completely smooth.
- 2Cook down the base. Heat the oil in a large, heavy-bottomed pot over medium-high heat. Fry the sliced onion until golden and starting to brown at the edges, about 8 minutes. Add the tomato paste and stir constantly for 3 minutes until it darkens. Pour in the blended pepper mixture. Cook uncovered, stirring occasionally, for 20 to 25 minutes until the base is thick, brick-red, and the oil has separated around the edges. Do not rush this step.
- 3Season and add stock. Add the curry powder, thyme, bay leaves, white pepper, stock cube, and salt. Stir well. Pour in the stock and bring to a boil. Taste and adjust salt. The liquid should be well-seasoned before the rice goes in.
- 4Add rice and steam. Add the rinsed rice and stir once to combine. The liquid should just cover the rice. Cover the surface tightly with aluminium foil, then place the lid on top. Reduce heat to low and cook undisturbed for 30 minutes.
- 5Create the smoky finish. Remove the lid and foil. Check the rice. It should be cooked through and the liquid absorbed. For party jollof: turn heat to medium and leave covered for 3 to 5 minutes until you hear crackling. Remove from heat immediately. Stir in butter if using, fluff gently, and serve.