Lyla Dejesus
Jollof rice is a staple dish in West African cuisine ,commonly served at weddings, birthdays, and other celebrations. It is a one-pot dish made with rice, tomatoes, onions, peppers, and other seasonings. The dish is versatile and can be customised to suit individual tastes, with various recipes existing across West Africa.
The key to a delicious jollof rice is building a flavour base. This is done by sautéing onions, then adding tomato paste, ginger, garlic, and blended peppers. The rice is then added and coated with the sauce before being cooked in chicken stock.
Jollof rice is typically served with fried plantains, coleslaw, chicken, beef, or fish. It is a must-have dish at Nigerian weddings, where it is cooked in large quantities to feed hundreds of guests.
| Characteristics | Values |
|---|---|
| Main ingredients | Rice, tomatoes, onions, peppers, seasonings |
| Other ingredients | Scotch bonnet pepper, thyme, garlic, ginger, stock, curry powder, salt, vegetable oil, chicken, beef, lamb meat, goat meat, fish |
| Type of rice | Long-grain parboiled rice, basmati rice |
| Cooking method | One-pot |
| Serving suggestions | Fried chicken, grilled tilapia, plantains, coleslaw, moi moi, beef, chicken, salad |
| Occasions | Weddings, holidays, birthdays, other special events |
What You'll Learn
How to make a tomato base
To make a tomato base for jollof rice, you'll need to blend tomatoes with other ingredients to make a sauce. The exact ingredients vary between recipes, but typically include onions, peppers, and spices.
Ingredients:
- Tomatoes (fresh and/or canned)
- Onions
- Bell peppers (red or green)
- Scotch bonnet/habanero peppers (optional)
- Vegetable oil
- Tomato paste
- Spices (e.g. thyme, curry powder, bay leaves, paprika, ginger, garlic)
- Meat stock or water
Method:
- Wash and roughly chop the tomatoes, bell peppers, and onions. Peel the garlic and ginger.
- Place the chopped vegetables in a blender. For a spicier sauce, include the scotch bonnet or habanero peppers.
- Blend the vegetables with a little water to create a smooth sauce.
- Heat some vegetable oil in a large pan over medium heat.
- Add diced onions to the pan and cook until soft (about 3-5 minutes).
- Add the tomato paste and fry for a few minutes, stirring occasionally.
- Add the spices and herbs (e.g. thyme, curry powder, bay leaves) and cook for a further 2-3 minutes, stirring to combine.
- Pour in the blended tomato sauce.
- Allow the sauce to cook until the water has reduced and the sauce thickens. This usually takes about 10-20 minutes.
- Season with additional spices, such as thyme, curry powder, and salt, to taste.
This tomato base is the foundation of your jollof rice. You can now proceed with the rest of the jollof rice recipe, adding in the rice and any meat or vegetable additions.
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How to cook the rice
The key to having a perfectly cooked jollof rice is all in the base stew. The first step is to build a flavour base. Start by sauteing onions for 3 to 5 minutes. Next, stir in the tomato paste and fry for another 5 minutes. Add ginger and garlic and cook for a further 2 minutes.
Now, add the blended peppers. There is no particular timeframe for frying this pepper. You will know it is ready when the sauce becomes really thick and the oil floats on top of the sauce. Most of the water will be gone, and the sauce will no longer smell raw. This can take around 15 to 20 minutes.
Once the sauce is ready, add the thyme, curry powder, salt, white pepper (optional), and seasoning cubes. Adjust the seasoning to taste.
Now, stir in the rice. Make sure every grain of rice is coated with the sauce. Add the chicken stock, stir briefly, and cover with a tight-fitting lid. Bring to a quick boil over high heat. Once it begins to boil, reduce the heat to low and steam until the rice is done, about 20 to 30 minutes.
For extra flavour and moisture, once the rice is cooked, add a few cubes of butter and allow it to melt. You can also add some slices of raw tomatoes and onions as a garnish.
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How to add a smokey flavour
Jollof rice is a popular dish at weddings and other celebrations in West Africa, particularly in Nigeria, Ghana, Togo, Senegal, and Gambia. The dish is cooked in one pot and is made from rice, tomatoes, onions, peppers, and other seasonings.
To add a smokey flavour to your wedding jollof rice, here are some tips and tricks to follow:
Use Firewood
Traditionally, jollof rice is cooked over burning wood or firewood, which gives it a distinctive smokey aroma. If you have access to firewood, this is an excellent way to infuse a smokey flavour into your dish.
Use Liquid Smoke
If you don't have access to firewood, liquid smoke is a great alternative. Adding liquid smoke to your jollof rice will elevate the dish and give it a flavour explosion. Look for brands like Figaro, as some other brands may be watered down and not as effective. You can usually find liquid smoke at your local grocery store or on Amazon.
Cook the Rice in the Tomato Base
Another way to add a smokey flavour is to fry the rice in the tomato base before adding any liquid. This technique will give your jollof rice a nice charred flavour.
Sauté the Tomato Paste
Be sure to sauté the tomato paste until the oil separates and the mixture changes colour. This step is crucial as it adds depth and enhances the overall taste of the dish.
Use Specific Types of Onions
Onions are a key ingredient in jollof rice and can be used to enhance the smokey flavour. Use red onions, which have a richer flavour and aroma than white or yellow onions. Cook the onions in two ways: first, cook them with the tomato base, and then fry some additional onions to a nice brown crisp, almost burnt, which will add a charred smokey flavour.
Use Specific Spices
The right combination of spices can also contribute to the smokey flavour. In addition to the standard spices like thyme, curry powder, and bay leaves, consider using African or Caribbean curry and thyme, as they add a distinctive taste. You can also add paprika powder and ginger powder to the mix.
Use Meat Stock
Well-seasoned meat stock is essential for a flavourful jollof rice. Boil the meat with various spices, then use the leftover liquid as stock for the rice. This will add depth and savouriness to the dish.
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What ingredients to use
Jollof rice is a popular dish in West Africa, especially in Nigeria, Ghana, Togo, Senegal, Gambia, Mali, Sierra Leone, Ivory Coast, Cameroun, and Liberia. It is a staple at weddings and other celebrations.
The ingredients for jollof rice are pretty basic and simple. The main ingredient is, of course, rice. Long-grain parboiled rice is often used, but you can also use basmati rice.
The other key ingredients include:
- Tomatoes (fresh and canned)
- Tomato paste
- Bell peppers (red and green)
- Scotch bonnet/habanero peppers
- Onions
- Garlic
- Ginger
- Vegetable oil for frying
- Stock (chicken, beef, or vegetable)
- Spices and seasonings: thyme, curry powder, paprika, bay leaves, salt, black/white pepper, chicken bouillon powder, and/or seasoning cubes (e.g. Maggi or Knorr)
Some recipes also include shombo/cayenne pepper, cumin, and turmeric.
To make a Nigerian-style jollof rice, you will need the following ingredients:
- Medium-sized onion
- Chicken bouillon cubes
- All-purpose seasoning
- Parboiled rice
- Habanero pepper (optional)
You can also add meat or chicken, and sweet plantains as a side dish.
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How to serve jollof rice
Jollof rice is a staple dish in West Africa, commonly served at weddings, birthdays, and other celebrations. It is typically served with fried chicken and any of the following: moi-moi, dodo (fried plantains), salad/coleslaw, or grilled tilapia.
The dish is versatile and can be customised to suit individual tastes. For a more luxurious presentation, consider adding some finishing touches, such as melting a few cubes of butter into the rice to enhance its moisture, or garnishing with slices of raw tomatoes and onions.
For a true Nigerian wedding experience, be sure to include "party jollof" on the menu—a richer, more vibrant, and flavourful version of the classic dish, with a distinct smokey aroma.
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Frequently asked questions
You will need a generous quantity of fresh tomatoes and tomato puree, assorted peppers (red bell pepper, scotch bonnet pepper, white pepper), seasoning cubes, spices (thyme, curry powder, bay leaves), meat stock, vegetable oil, butter, water, chicken stock cube, onion, curry powder, bay leaf, maggi chicken powder, stock powders and rice.
You can use parboiled rice, long-grain parboiled rice, basmati rice or long grain rice.
First, make a tomato-based sauce by blending together red bell peppers, tomatoes, onion, and scotch bonnet. Heat oil in a pan, add the diced onions and cook until soft. Next, add the tomato paste and fry. Then, stir in garlic, ginger and bay leaves and cook for a further 2 minutes. Add the blended sauce and allow the pepper to cook until the water is reduced and the sauce becomes thick. Season with thyme, curry powder, bouillon cubes, salt and pepper to taste. Add the rinsed rice to the sauce and stir until coated. Then add the chicken stock, stir briefly, cover with a lid and bring to a boil. Once boiling, reduce the heat to medium-low and steam until the rice is done.
To make your jollof rice extra special, you can add a smokey aroma by cooking the dish over burning wood or allowing the rice to burn a little. You can also add extra moisture and flavour by melting a few cubes of butter into the rice.
