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Aug 16, 2016 · View 137 Reviews. Photo by Rocky Luten. Prep time 30 minutes. Cook time 1 hour 30 minutes. Makes a family-sized pot. Jump to Recipe. Author Notes. Because Jollof Rice is Bae, and much loved South of the Sahara and along the coast of West Africa. Spiced and stewed in a flavorful tomato broth, it is everything from "everyday" to celebration.
- Side
- 1
- African
- 30 min
Method. STEP 1. Heat the oven to 200C/180C fan/gas 6. Tip the rice in a sieve, rinse under cold water, drain and set aside. Put the peppers, onion, garlic, ginger and chilli, if using, in a food processor and blitz until chopped. STEP 2.
- Dinner, Side Dish
- 275
- African
- History
- Ingredients
- Equipment
- Instructions
- Cooking Time
- Serving Suggestions
- Storage Advice
- Other Rice Recipes
Jollof rice is a beloved dish in many countries across West Africa and each one has its own unique version. It originates from the Wolof people of the Senegambian region(today's Senegal, Gambia and Mauritania). It then spread to other countries in West Africa. Traditionally cooked over an open fire throughout the African continent, jollof rice can ...
The ingredients we used in this jollof rice recipe are based on Nigerian jollof rice. We will also give suggestions for other ingredients that can be added to make your jollof rice even more flavourful.
The equipment you will need to cook jollof rice is a food processor to blend the tomato and pepper into a thick spicy sauce. You'll also need a large lidded saucepan for frying the onion and cooking the rice. A wooden spoonis ideal for stirring everything together.
Start by blending together the roughly chopped fresh tomatoes, red bell pepper, scotch bonnet and red onion in a blender until a smooth pepper and tomato sauce /puree. In a lidded large pan, fry the finely chopped red onion over medium heat until softened. Stir in the tomato paste and garlic (if using) and cook for 3 minutes. Add the blended sauce ...
Bring to a boil, then turn down to low heat and cook for 20 minutes without removing the lid. Turn off the heat after 20 minutes, DO NOT REMOVE THE LID; you need the steam for it to continue cooking the rice for another 20 minutes. After the full cooking time, remove the lid and use a fork to fluff up the jollof rice. There will be a layer of rice ...
Enjoy a flavorful dish of jollof rice with the perfect complement: tender cooked vegetables or sweet fried plantains. Boiled eggs are another favourite. Also great served alongside meat such as grilled chicken kebabs, suya beef skewers, or chicken, fish, beef and tomato stew. Another idea is to serve it with a side salad of sliced tomatoes, cabbage...
Be sure to refrigerate any leftovers within an hour of cooling. Put them in an airtight container, and they can stay fresh for up to three days!
If you enjoy jollof rice, you may also like to try some more rice recipes such as basmati rice or our coconut rice. This jollof rice recipe should have you enjoying delicious West African flavours in no time at all. With the right ingredients and equipment, this is an easy meal to make for your friends and family.
- (66)
- 550
- Rice, Side Dish, Vegetarian
- 1 min
Preheat oven to 150C. In a medium sized pan, add 2 tbsp of the oil and heat over a medium heat. Add the onions, peppers and red pepper flakes and cook for 4-5 minutes until started to cook. Then grate in garlic and cook for a minute while stirring. Stir in the chili powder, cumin, paprika and pepper and cook, while stirring, for 2 minutes.
Dec 27, 2022 · How To Cook Jollof Rice. When cooking Jellof rice, building a flavor base is very important. Don’t be in haste to dump your ingredients in the pot otherwise, you will end up with what we call a ”concoction.” Each step counts, so try to do each of the steps in detail.
- Lunch/Dinner
- 5 min
- 568
Aug 5, 2020 · Jollof Rice. Prep time: 1 hour. Cook time: 2 hours. Total time: 3 hours (but the longer you spend cooking this the better it will taste) Servings: 6 people. 1. The Jollof Dry Spice Mix: Note this makes double the amount you need, so keep the rest in an airtight container for your second batch! 1 thumb length of fresh ginger (or 1½ ground ginger)
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Tip into a large saucepan, then cover and cook over medium-high heat for 6 to 8 minutes. Add the tomato purée, bay leaf, garlic, curry powder and thyme. Simmer for a further couple of minutes, stirring occasionally, then add the stock or water and bring to boil. Once boiling, add the rice and stir well, then turn down the heat and cover with a ...
