What’s up, y’all? It’s your friend Austin from Beyond the Bayou Blog coming at you with another tasty recipe. This time we’re going international with the iconic West African dish – Jollof Rice.
I first had jollof rice years ago when I was visiting my college buddy who’s from Nigeria. One bite and I was hooked on those smoky, tomatoey flavors with just a little kick. It instantly reminded me of the comforting red beans and rice dishes I grew up eating back home in Louisiana.
After tons of researching and testing, I finally nailed down this jollof recipe that tastes just like I remember. The key is letting those tomatoes and spices slowly simmer down into an intensely flavored stew to coat the rice.
If you’ve never ventured into African cuisine before, this jollof rice is the perfect gateway dish. Simple ingredients, easy instructions, and a flavor profile that’s sure to have you going back for seconds. Let’s get cooking! For more such options try out Spanish Rice or Cajun Rice.
Why Should You Love This?
- One Pot Convenience: This recipe requires no special tools or kitchen gadgets. All you need is a wooden spoon and one pot!
- Flavorful Layers: Wondering about the taste of jollof rice? Prepare for a rich blend of savory tomatoes, vegetables, aromatic spices, a touch of heat from peppers, meaty goodness, and a hint of umami. When cooked well, it also carries a delightful smokiness.
- Customizable Delight: Adjust this recipe to suit your taste preferences. For instance, if you prefer a spicier jollof rice like our family does, you can increase the heat. However, if you’re catering to a milder palate, you can tone down the spice level to ensure everyone enjoys it without burning their taste buds.
Jollof Rice Recipe
Equipment
- Blender/Food Processor
- Pot with Lid
- Aluminium Foil
Ingredients
- 4 plum tomatoes
- ½ bell pepper
- 1 red onion
- 1 thumb-size fresh ginger
- 2 garlic gloves
- 1 scotch bonnet pepper
- ¼ cup sunflower oil
- 1 cup long-grain rice Washed
- 1 tsp paprika powder
- 1 tsp dried thyme
- ¼ tsp nutmeg
- 1 bay leaf
- 1 ½ tsp salt
- 1 cup vegetable stock
Instructions
- Blend tomatoes, onions, bell pepper, ginger, garlic, and scotch bonnet pepper.
- Sauté the blended mixture in sunflower oil for 20 mins.
- Add spices, rice, and stock, stir, cover with foil and lid, cook for 20 mins.
- Remove foil, stir, cover, cook for another 5 mins.
- Serve hot with desired sides.
Nutrition
Tips that Will Surely Work!
- Use Ripe Tomatoes: Opt for ripe and juicy plum tomatoes to enhance the natural sweetness and flavor of the sauce.
- Control the Heat: Adjust the amount of scotch bonnet pepper according to your spice tolerance. Remember, it’s easier to add more heat later than to tone it down once it’s too spicy.
- Prep Ahead: You can pre-blend the tomato mixture and store it in the refrigerator or freezer for quick and easy cooking later.
- Toast Spices: Toasting the paprika powder, dried thyme, and nutmeg in the oil before adding the blended mixture can deepen their flavors and add a lovely aroma to the dish.
- Use Quality Stock: If using vegetable stock, opt for a good quality one or make your own for a richer taste.
- Fluff the Rice: After cooking, fluff the rice with a fork to separate the grains and enhance the texture.
- Garnish Creatively: Add a pop of freshness and color by garnishing with chopped fresh herbs like parsley or cilantro before serving.
What to Serve with Jollof Rice?
