Nigerian Jollof Rice
Equipment
- Large pot with a lid A heavy-bottomed pot works best to prevent burning
- Blender or food processor Essential for making the smooth tomato-pepper sauce
- Wooden spoon Ideal for stirring without breaking the rice
- Measuring cups and spoons For accuracy in seasoning
Ingredients
For the Base
- 3 cups long-grain parboiled rice
- 1/3 cup vegetable oil
- 1 large onion finely chopped
- 1 red bell pepper diced
- 1 teaspoon thyme
- 1 teaspoon curry powder
- 2 teaspoons salt adjust to taste
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 2 bay leaves
For the Tomato Sauce
- 4 large Roma tomatoes blended
- 2 red bell peppers blended
- 1 medium onion blended
- 2 tablespoons tomato paste
- 2 teaspoons bouillon powder or cubes
- 1 teaspoon cayenne pepper adjust for spice preference
For Cooking
- 4 cups chicken or vegetable broth
- 1/2 cup water as needed
- 1/2 teaspoon butter for extra richness
Instructions
Prepare the tomato sauce
- Blend the tomatoes, red bell peppers, and onion until smooth.
Sauté the base
- Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and cook until soft.
Build the flavor
- Stir in thyme, curry powder, black pepper, smoked paprika, and bay leaves. Let the spices toast for about a minute.
Cook the tomato sauce
- Pour in the blended tomato mixture along with the tomato paste and bouillon powder. Cook for 15-20 minutes, stirring occasionally, until the sauce thickens and the oil separates.
Add the rice
- Rinse the parboiled rice and stir it into the sauce, ensuring the grains are well coated.
Simmer
- Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover with a tight lid, and let it cook for 30 minutes. Stir occasionally and add water if needed.
Final touch
- Stir in the butter for added richness. Cover and let it steam for another 5 minutes.
Serve and enjoy
- Remove the bay leaves, fluff the rice with a fork, and serve hot.