Jollof Rice

Deep red rice, each grain perfectly separate and infused with a reduced, spicy tomato base. A subtle smoky aroma rises, a sign of a well-controlled crust at the bottom of the pot.

• Prep time: 20 min
• Cook time: 50 min
• Difficulty: Medium
• Calories: 816
• Protein: 16 g
• Carbs: 122 g
• Fat: 27 g

Ingredients

• 500 g Parboiled white rice ( washed )
• 2 piece Yellow onion ( finely sliced )
• 4 piece Round tomato ( roughly chopped )
• 2 piece Red bell pepper ( seeded )
• 3 piece Garlic ( degermed )
• 1 piece Hot chili pepper ( whole )
• 100 ml Peanut oil
• 1 tsp Ginger powder
• 1 tsp Thyme
• 2 piece Bay leaf
• 1 tsp Smoked paprika
• 1 tsp Gray sea salt
• 1 pinch Black pepper ground
• 70 g Tomato paste
• 750 ml Chicken broth ( warm )

Instructions

1. Preparing the aromatic base

   Blend the round tomatoes, red peppers, garlic, and chili until smooth. This base must be homogeneous to evenly coat the rice later.

2. Sweating the onions

   Heat the peanut oil in a heavy-bottomed pot. Sweat the sliced yellow onions until translucent and lightly browned around the edges.

3. Reducing the tomato sauce

   Add the tomato paste and fry for 2 minutes to break the acidity. Pour in the blended mixture. Reduce over medium heat until the water evaporates and oil rises to the surface, glistening over the dark red sauce.

4. Washing and toasting the rice

   Wash the rice in cold water until it runs clear. Add the rice to the pot with ginger, thyme, bay leaf, and smoked paprika. Stir so each grain is shiny and well-coated with sauce.

5. Steaming the rice

   Pour in the chicken stock. Cover tightly with foil and then the lid. Cook over very low heat. The rice should absorb all the liquid and become tender to the bite while remaining firm.

Chef's tips

• Wash the rice until the water is perfectly clear to prevent starch from making the grains sticky.
• Never lift the lid during the steaming phase; the steam is what cooks the core of the grain.
• The slightly burnt bottom, known as 'party rice', provides that sought-after authentic smoky flavor.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Flavors develop even further the next day.