West African Jollof Rice
Jollof rice is the undisputed star of West African celebrations. Smoky, tomatoey, and deeply savory, every grain is infused with flavor. The slightly charred bottom (the ‘party rice’) is the best part.
Ingredients
- 2.5 cups long-grain parboiled rice, rinsed
- 1 can (28 oz) crushed tomatoes
- 2 large red bell peppers, roughly chopped
- 3 medium tomatoes, roughly chopped
- 2 scotch bonnet peppers (whole, for mild heat)
- 1 large onion, roughly chopped (for blending) + 1 onion sliced (for cooking)
- 1/3 cup vegetable oil
- 3 tablespoons tomato paste
- 2 cups chicken or vegetable broth
- 2 teaspoons curry powder
- 1 teaspoon thyme
- 2 bay leaves
- Salt to taste
Instructions
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1
Blend the crushed tomatoes, red bell peppers, fresh tomatoes, and chopped onion into a very smooth paste.
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2
Heat vegetable oil in a heavy-bottomed pot over medium heat. Fry the sliced onion until golden, about 5 minutes. Add tomato paste and fry for 2 minutes, stirring constantly.
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3
Pour in the blended tomato mixture. Cook on medium-high heat, stirring regularly, for 20-25 minutes until the sauce has reduced significantly and the oil floats on top. This step is crucial for flavor.
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4
Add curry powder, thyme, bay leaves, and salt. Add chicken broth. Bring to a boil. Add the rinsed rice and whole scotch bonnet peppers (don’t burst them). Stir once, then cover tightly with foil and a lid.
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5
Reduce heat to the lowest setting. Cook for 30-35 minutes without lifting the lid. The bottom will get slightly charred — this is desired. Remove from heat, fluff with a fork, discard bay leaves and scotch bonnets. Serve with fried plantains and grilled chicken.
