Discover the ultimate gastronomic joy with this recipe for delicious Jollof rice. Your senses will be captivated by this traditional West African cuisine as soon as you take a taste. Imagine fluffy, properly cooked basmati rice with fine, fragrant grains that melt in your tongue. A symphony of flavors will greet you as you savor each spoonful, from the mild tang of tomatoes to the warmth of aromatic spices such as cayenne pepper, thyme, & garlic.
Our jollof rice has an amazing flavor that combines savory, slightly smoky flavors, and a mild heat that lingers on your palate. A pleasant texture component is added to the dish by the succulent chicken, which has been well marinated, or the colorful array of veggies.
Our Jollof Rice meets all of your expectations, whether you’re looking for a taste from West African culture or just a daring culinary experience. A totally unique dining experience is created by the flavorful medley, the light & fluffy texture of the rice, and the seductive perfume. By indulging in this dish, you can take a culinary tour of Africa with your taste buds.
Prep Time: 15 min
Cook Time: 75 hours
Total Time: 90 min
Jollof Rice Ingredients:
For pepper stew base:
- 1 chopped tomato
- 1 scotch habanero pepper or bonnet
- ½ chopped onion
- 3 garlic cloves
- 2 chopped red bell peppers
- 1 inch peeled ginger
- ½ tsp garlic powder
- 2 dried bay leaves
- ½ sliced red onion
- 2 cups jasmine or basmati rice
- ½ tsp onion powder
- 1 beef bouillon or chicken cube
- ⅛ tsp ground nutmeg
- ¼ cup tomato paste
- 1 ½ tsp jamaican style curry powder
- 2 cup low sodium chicken stock
- 1 ½ tsp kosher salt
- 2 tsp dried thyme
- ½ cup frozen green peas
- 2 tbsp unsalted butter
Jollof Rice Instructions:
- Set the oven’s temperature to 350 degrees Fahrenheit.
- Blend the ginger, garlic, bell peppers, onion, tomato, scotch bonnet / habanero pepper, & other ingredients in a blender till smooth. Place aside.
- Over medium heat, warm the oil in a Dutch oven or heavy saucepan. The onions should be added and fried for two to three minutes, till they’re fragrant & the edges are beginning to brown.
- Scoop up approximately a third of the fried onions then place it in a bowl or platter. At the very end, you’ll use it to garnish the jollof rice.
- Tomato paste is added, and it is cooked for four to five mins while being constantly stirred. The oil will become crimson, and the mixture should appear gritty. If the paste begins to burn and adhere to the bottom of the pot, turn down the heat.
- Add the pepper stew base, stirring carefully, and boil it uncovered for twenty to twenty-five mins, till it has reduced by roughly half. With a wooden spoon, stir the mixture occasionally, scraping up any chunks that settle to the bottom of the pot.
- It will splash about quite a bit! Keep a lid on top with the top slightly ajar or cover it with a splash guard to allow moisture to escape. If you see it burning or if it’s not simmering, reduce the heat as necessary.
- Add the rice along with the salt, nutmeg, bay leaves, dried thyme, onion powder, garlic powder, curry powder, & bouillon cube. While cooking for three mins, stir constantly. After that, add in the chicken stock and boil the mixture.
- After turning off the heat, completely enclose the saucepan with foil paper & a lid. Place the pot in the preheated oven, and bake it for about forty mins. without touching it.
- If adding the butter & peas, take the pot out of the oven and add the pats of butter to the top. Add the peas and the saved fried onions on the top as well. Bake for five mins while covering the pot once more with foil and the lid.
- Gently mix the butter, peas, & onions into the rice.
- Choose long-grain basmati rice for your jollof since it has the perfect flavor and texture. Short-grain or sticky kinds should not be used.
- When sautéing onions at the start of the dish, take your time. Cook them carefully at medium heat till they get golden brown because the caramelization of the food gives it flavor and sweetness.
- Before cooking, marinade your vegetables and chicken to increase flavor. To give the items a great flavor, use spices like garlic powder, paprika, ginger, & lemon juice.
Calories: 280 Kcal , Carbs: 20g, Protein: 4g, Fats: 17g
Frequently Asked Questions:
Q: Which jollof rice is better?
In an effort to seize the throne as the finest producers of Jollof rice recipe, Senegal, Nigeria, and Ghana lead the pack. Rice and tomatoes are the two major components that are always used to make Jollof rice. Because it’s a rice dish, tomatoes were used to give it their rich red color.
Q: Is biryani like jollof rice?
Indians make the traditional South Asian rice meal known as biryani, which is composed of layers of veggies and mildly flavored rice. The popular West African cuisine Jollof rice, on the other hand, is cooked with tomato or gravy sauce which coats the grains of the rice and is usually eaten with chicken, beef, or plantains.