Jollof Rice
Ingredients
- 500 gParboiled white rice (washed)
- 2 pcYellow onion (finely sliced)
- 4 pcRound tomato (roughly chopped)
- 2 pcRed bell pepper (seeded)
- 3 pcGarlic (degermed)
- 1 pcHot chili pepper (whole)
- 100 mlPeanut oil
- 1 tspGinger powder
- 1 tspThyme
- 2 pcBay leaf
- 1 tspSmoked paprika
- 1 tspGray sea salt
- 1 pinchBlack pepper ground
- 70 gTomato paste
- 750 mlChicken broth (warm)
Method
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.
- 1
Blend the round tomatoes, red peppers, garlic, and chili until smooth. This base must be homogeneous to evenly coat the rice later.
- 2
Heat the peanut oil in a heavy-bottomed pot. Sweat the sliced yellow onions until translucent and lightly browned around the edges.
- 3
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Flavors develop even further the next day.
