jollof-rice
Next Dish: Pudding and Souse
Jollof Rice is a popular dish in many parts of West Africa, particularly in Nigeria, Ghana, Senegal, and The Gambia. It is a one-pot rice dish made with a variety of ingredients including long-grain parboiled rice, tomatoes, onions, and a blend of spices. The dish often includes additional components such as vegetables, meats, or fish. The preparation of Jollof Rice varies in different regions, leading to a range of flavors and styles.
Recipe
Ingredients:
2 cups of long grain parboiled rice
1/4 cup of vegetable oil
1 onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
2 cloves of garlic, minced
1 teaspoon of thyme
1 teaspoon of curry powder
1 teaspoon of paprika
1 teaspoon of cayenne pepper
1 can of diced tomatoes
1 can of tomato paste
2 cups of chicken broth
1 cup of frozen peas
1 cup of chopped carrots
Salt to taste
1 bay leaf
2 cups of cooked chicken or beef (optional)
Instructions:
Rinse the rice under cold water until the water runs clear. Drain and set aside.
Heat the vegetable oil in a large pot over medium heat. Add the chopped onions, red and green bell peppers, and minced garlic. Cook until the vegetables are softened.
Add the thyme, curry powder, paprika, and cayenne pepper. Stir well to combine with the vegetables.
Add the diced tomatoes and tomato paste to the pot. Stir well to combine and cook for a few minutes until the tomatoes are broken down.
Add the rinsed rice to the pot. Stir well to combine with the tomato mixture.
Pour in the chicken broth. Add the frozen peas, chopped carrots, salt, and bay leaf. Stir everything together.
If you're using meat, add it at this point.
Reduce the heat to low, cover the pot, and let it simmer for about 30 minutes, or until the rice is cooked and has absorbed all the liquid. Stir occasionally to prevent the rice from sticking to the bottom of the pot.
Once the rice is cooked, remove the bay leaf and fluff the rice with a fork. Serve the Jollof rice hot.