Jollof Recipe

NIGERIA JOLLOF RECIPE 

Jollof rice is a beloved West African one-pot dish, famous for its vibrant color, rich tomato flavor, and fragrant spices. In Nigeria, it is more than just a meal, it’s a symbol of celebration, family gatherings, and good times. Whether you’re cooking for a weeknight dinner or hosting friends, this basic Nigerian Jollof Rice recipe is sure to impress.                                                                                  INGREDIENTS 

3 cups long-grain parboiled rice, rinsed and drained

 4 large tomatoes (or a 400 g can of plum tomatoes)

1 red bell pepper

1 scotch bonnet (atarodo) or habanero pepper (adjust to heat preference)

 1 medium onion, chopped (divide into halves)

¼ cup vegetable oil

2-3 tablespoons tomato paste

2-3 cups chicken or vegetable stock

1 teaspoon thyme

 1 teaspoon curry powder

2 bay leaves

1 teaspoon smoked paprika or red chili powder (optional, for extra smokiness)

 Salt and black pepper, to taste

1-2 cups mixed vegetables (peas, carrots, green beans)optional

 2 cups cooked chicken, beef, or shrimp 

Preparation Steps

1. Blend the Base:

In a blender, combine the tomatoes, red bell pepper, scotch bonnet, and half the onion. Blend to a smooth paste.

2. Saute the Aromatics:

In a large pot over medium heat, warm the vegetable oil. Add the remaining chopped onion and sauté until translucent, about 3-4 minutes. Stir in the tomato paste and cook, stirring constantly, for another 2 minutes to remove the raw taste.

3. Cook the Tomato Sauce:

Pour in the blended tomato mixture. Season with thyme, curry powder, bay leaves, smoked paprika (if using), salt, and pepper. Reduce heat to medium-low and simmer for 10-15 minutes, stirring occasionally, until the sauce thickens and the oil starts to separate.

4. Add Rice and Stock:

Stir in the rinsed rice, making sure each grain is coated with the sauce. Pour in enough stock to just cover the rice (about 2-3 cups). Taste and adjust seasoning if necessary.

5. Simmer to Perfection:

Bring to a gentle boil, then reduce heat to low. Cover the pot tightly and cook undisturbed for 20-25 minutes. Avoid lifting the lid, which lets out steam; instead, peek through the lid’s edge if needed.

6. Finish and Fluff:

Once the rice is tender and the liquid absorbed, remove from heat. Let it rest, covered, for 5 minutes. Gently fluff with a fork. If using, stir in mixed vegetables and protein at this stage and cover again for another 2-3 minutes to warm through.