Jollof Rice
This Jollof Rice recipe delivers a vibrant and aromatic West African staple. It features long-grain rice cooked in a rich, spicy tomato-based stew, infused with garlic, onions, bell pepper, habanero, curry, ginger, and thyme, resulting in a deeply flavorful and satisfying dish perfect for any occasion.
Equipment
- 1 Blender or Food Processor For pureeing the base sauce ingredients.
- 1 Large, Heavy-Bottomed Pot with Lid Essential for even cooking and preventing scorching of the rice.
- 1 Chef's knife For chopping and preparing vegetables.
- 1 Cutting Board
- 1 Measuring Cups and Spoons For accurate ingredient measurements.
Ingredients
Main
- 4 plum tomatoes cored
- 4 cloves garlic plus 1 clove minced
- 2 medium red onions plus ½ red onion sliced into rings
- 1 red bell pepper stemmed and cored
- 1 red habanero chile stemmed and seeded
- 1/4 cup canola oil
- 1 1/2 tbsp. madras curry powder
- 1 1″ pieces fresh ginger, peeled and minced
- 1/2 cup tomato paste
- 2 cups long-grain rice rinsed
- 2 1/4 cups chicken broth or water
- 1 tbsp. minced fresh thyme leaves
- Kosher salt and freshly ground black pepper to taste
Instructions
- Prepare the aromatic base: Core tomatoes, peel garlic, roughly chop 2 red onions, stem and core 1 red bell pepper, and stem and seed 1 red habanero chile. Combine these in a blender or food processor with a splash of water and blend until smooth.
- Heat canola oil in a large heavy-bottomed pot or Dutch oven over medium heat. Sauté the remaining ½ red onion (sliced into rings) until softened, then add the minced garlic and cook for 1 minute until fragrant.
- Pour the blended vegetable mixture into the pot. Bring to a simmer, then reduce heat to medium-low and cook, stirring occasionally, until the sauce thickens and reduces significantly, about 15-20 minutes.
- Stir in the madras curry powder, minced fresh ginger, and tomato paste. Continue to cook for another 5-7 minutes, stirring frequently, allowing the tomato paste to caramelize and deepen in color.
- Add the rinsed long-grain rice to the pot, stirring well to ensure every grain is coated with the rich sauce.
- Pour in the chicken broth or water, add the minced fresh thyme leaves, and season generously with kosher salt and freshly ground black pepper. Stir gently to combine.
- Increase heat to medium-high and bring the mixture to a rolling boil. Once boiling, immediately reduce the heat to the lowest setting.
- Cover the pot tightly with a lid, ensuring no steam escapes. Cook for 20-25 minutes without lifting the lid, or until all the liquid has been absorbed and the rice is tender.
- Remove the pot from the heat and let it rest, still covered, for an additional 5-10 minutes. This allows the rice to steam through and ensures a fluffy texture.
- Uncover the pot, gently fluff the Jollof rice with a fork, and serve hot as a delicious main course or side dish.
Notes
1. Achieving the characteristic 'smoky' flavor of Jollof rice comes from allowing the bottom layer of rice to slightly caramelize without burning. Cook on low heat, and resist the urge to stir too much once the rice is simmering. 2. Thoroughly sautéing the tomato paste until it darkens intensifies its flavor and reduces acidity, crucial for a rich base. 3. Adjust the habanero to your preferred spice level; for less heat, remove all seeds and membrane, or use half. 4. Using chicken broth instead of water adds depth and umami, enhancing the overall profile of the dish. 5. Letting the rice rest, covered, off the heat after cooking allows the grains to steam evenly and become fluffy.