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Jollof Rice

A vibrant West African dish renowned for its rich flavors, combining juicy tomatoes, spicy peppers, and aromatic spices into a comforting meal.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: West African
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Sauce
  • 2 large Tomatoes Juicy, ripe tomatoes that form the base of your sauce.
  • 1 piece Red Bell Pepper Adds sweetness and vibrant color.
  • 0.5 piece Scotch Bonnet Adds a spicy kick.
  • 1 small Red Onion Subtle sweetness and depth.
  • 2 cloves Garlic Finely chopped for aroma.
  • 60 ml Vegetable Oil For sautéing ingredients.
  • 2 pieces Bay Leaves Adds herbal flavor.
  • 1 piece Stock Cube Enhances umami.
  • 0.5 tbsp All-Purpose Seasoning Mix of spices that add depth.
  • 3 tbsp Tomato Puree Adds richness to the sauce.
  • 1 tsp Salt Essential for flavor.
For the Rice
  • 2 cups Long Grain Rice Cooks to fluffy perfection.
  • 1.5 cups Water Ensure rice is fully cooked.
  • 2 tsp Dried Thyme Adds fragrant quality.

Method
 

Preparation
  1. Begin by placing the red bell pepper, scotch bonnet, and tomatoes into a blender. Blend until smooth to create a vibrant pepper puree.
  2. Finely chop the remaining red onion and heat the vegetable oil in a large lidded saucepan over medium heat. Add the chopped onion and sauté until softened and translucent.
  3. Stir in the tomato puree and finely chopped garlic. Cook on low heat for about 3-5 minutes, stirring regularly.
  4. Add the blended pepper puree into the pan. Stir well to combine.
Cooking the Sauce
  1. Toss in the bay leaves, dried thyme, all-purpose seasoning, stock cube, and salt. Stir thoroughly and bring the mixture to a boil.
  2. Reduce the heat and let the sauce simmer for about 15 minutes, stirring occasionally.
Cooking the Rice
  1. Meanwhile, rinse the long grain rice under cold running water to remove excess starch.
  2. Once the sauce has thickened, add the rinsed rice directly into the saucepan and stir to combine.
  3. Pour in enough water to just cover the rice by about 1 cm and bring the mixture back to a boil.
  4. Once boiling, cover the pan with a lid and reduce the heat to the lowest setting. Cook for 20 minutes without lifting the lid.
  5. After 20 minutes, turn off the heat but keep the lid on for another 20 minutes.
Finishing Touches
  1. Remove the lid, fluff the rice with a fork, and take out the bay leaves.
  2. Serve with fried plantains and grilled meats.

Notes

Use fresh ingredients for best flavor. Adjust the spice level by changing the amount of scotch bonnet.