Jollof Rice

Jollof Rice: A West African Culinary Gem

Jollof rice is a delicacy that began in West Africa, but because of frequent cultural exchange amongst various regions, the recipe continues to spread far and wide. It is considered a celebratory dish and popular in West African nations like Nigeria, Ghana, and Senegal.

Because there are so many variations, this jollof rice recipe is probably a combination of a lot of different interpretations. There are ongoing debates across West Africa that argue which region prepares the best version of jollof rice.

Ingredients

• 2 cups long-grain parboiled rice
• 1/4 cup vegetable oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 inch ginger, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 cup tomato puree
• 1/2 cup tomato paste
• 2 cups chicken broth (or water)
• 2 teaspoons thyme
• 2 teaspoons curry powder
• 1 teaspoon smoked paprika
• 2 bay leaves
• Salt and pepper to taste
• 2 cups mixed vegetables (carrots, peas, green beans)
• 1 pound chicken, cooked and shredded (optional)
• Fresh parsley or cilantro, for garnish

Steps

1. Prepare the Rice: Rinse the rice under cold water until the water runs clear. Drain and set aside.
2. Cook the Base: Heat the vegetable oil in a large pot over medium heat. Add the chopped onions and sauté until translucent, about 5 minutes. Add the minced garlic and ginger, and cook for another 2 minutes.
3. Add Peppers and Tomato: Stir in the chopped red and green bell peppers, and cook for another 5 minutes. Add the tomato puree and tomato paste. Cook for about 10-15 minutes, stirring occasionally, until the tomato reduces and loses its raw taste.
4. Season the Base: Add the thyme, curry powder, smoked paprika, bay leaves, salt, and pepper. Mix well to combine all the ingredients.
5. Incorporate Rice:
6. Add the rinsed rice to the pot, stirring to coat the rice with the tomato mixture. Pour in the chicken broth (or water) and bring to a boil.
7. Simmer: Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 20-25 minutes. Check occasionally and stir to prevent sticking, adding a bit more water or broth if necessary.
8. Add Vegetables and Protein: After the rice is cooked, stir in the mixed vegetables and cooked chicken (if using). Cover and cook for another 5-10 minutes, until the vegetables are tender and the flavors are well combined.
9. Garnish and Serve: Remove the bay leaves and discard them. Fluff the rice with a fork, garnish with freshly chopped parsley or cilantro, and serve hot