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  1. Aug 16, 2016 · Add the rinsed rice and butter, stir, cover with a double piece of foil/baking or parchment paper and put a lid on the pan—this will seal in the steam and lock in the flavor. Turn down the heat and cook on the lowest possible heat for 30 minutes, stirring half way through. Stir rice—taste and adjust as required.

    • Side
    • 1
    • African
    • 30 min
    • Overview
    • Wash the peppers, onion, and tomatoe
    • Blend the chopped ingredients togethe
    • Rinse the rice in water until it runs clea
    • Heat the vegetable oil over medium hea
    • Chop 1 onion and saute it in the oil for 4 minute
    • Cook the tomato paste for 5 minute
    • Add in the pepper puree and spice
    • Add the rice, chicken stock, water, and sal
    • Cover and cook the rice for 20 mi

    Jollof rice is a spicy and savory West African dish that’s made differently from country to country. Nigerian jollof rice is prized for its delicious, smoky flavor and simplicity—to make it, you only need one pot! Follow along with us as we reveal how to whip up the best Nigerian jollof rice.

    2 white or red onions

    ½ cup (118 ml) of vegetable oil

    2 tablespoons (30 ml) of tomato paste

    1 teaspoon (2.4 g) of curry powder

    ½ teaspoon (0.5 g) of thyme

    Rinse and cut the peppers, tomatoes, and 1 onion in quarters.

    Wash 2 red peppers, 1 scotch bonnet pepper, and 3 plum tomatoes under water, and then peel 1 of the onions. Then, roughly chop the red peppers, onion, tomatoes, and scotch bonnet into quarters.

    Using a white or red onion is up to your preference. White onions tend to taste milder, while red onions add a stronger flavor.

    Substitute fresh tomatoes with canned tomatoes if you prefer.

    Set the peppers, onion, and tomatoes in a blender or food processor.

    Simply puree the chopped ingredients until the mixture is smooth with no clumps in it. If the mixture is too thick to blend well, add ½ cup (118 ml) of water.

    For a smokier taste, roast the red peppers before you blend them. Halve the red peppers and place them on a foil-lined baking sheet. Then, roast them in the oven at 400° F (200° C) for 20 to 25 minutes.

    If you prefer more heat, add another scotch bonnet pepper to the blender.

    Wash 2 cups (400 g) of rice

    in a bowl of cool water 4 to 5 times.

    Rinsing your rice in water gets rid of excess starch which prevents your rice from getting mushy or sticky. Just pour 2 cups (400 g) of

    into a bowl and cover it with water. Stir the rice with your hands and then pour out the cloudy water. Simply repeat the process 4 to 5 more times, or until the water pours out clear.

    One of the differences between Nigerian jollof rice and other varieties is that it is traditionally made with long-grain rice, like

    or white rice, that is parboiled. This is rice that is partially pre-cooked; it’s sometimes referred to as easy cook rice.

    Pour ½ cup (118 ml) of vegetable oil into a pot on the stove.

    Nigerian jollof rice is so easy to make because it only requires 1 dish! Just get out a large pot or saucepan and add in your oil. Then, turn your stove burner to medium heat and place your pot of oil over it.

    Use a pot that you don’t mind burning a bit on the bottom. Slightly burning the rice and ingredients is what gives Nigerian jollof rice its tasty, smoky flavor.

    As an alternative, use sunflower oil or palm oil in place of vegetable oil.

    finely and fry it over medium heat until translucent.

    Peel your other onion and chop it into fine, uniform pieces. Then, add the onion to the hot vegetable oil, keeping it at medium heat. Regularly stir and saute the onion until it looks translucent, which typically takes around 4 minutes.

    Scoop 2 tbsp (30 ml) of tomato paste and add it to the pot.

    Mix the tomato paste with the onions over medium heat. Frequently stir the ingredients until the mixture takes on a grainy, sandy appearance, which typically takes around 5 minutes.

    Cook the puree and spices over medium heat for 15 minutes.

    Add the blended red pepper mixture into the pot, followed by 1 tsp (2.4 g) of curry powder, ½ tsp (0.5 g) of thyme, 1 tsp (2.4 g) of white pepper, 2 bay leaves, and 2 crushed cubes of chicken bouillon. Stir the ingredients together, cover the pot with a lid, and heat the mixture over medium heat for about 15 minutes or until it’s thickened.

    Bring the rice, stock, water, and salt to a boil over medium heat.

    Pour 2 cups (400 g) of washed rice, 1 cup (237 ml) of chicken stock, 2 cups (473 ml) of water, and salt to taste into the pot. Carefully stir the rice into the ingredients with a wooden spoon so the grains don’t break. Then, heat the mixture over medium heat until it begins to bubble.

    Reduce the heat to medium-low and stir the rice after 20 minutes.

    Bring the rice to a simmer by lowering the stove heat to medium-low. Cover the pot with a well-fitting lid and leave it for 20 minutes. After 20 minutes, give the rice a stir with a wooden spoon to prevent it from sticking and burning.

    If you don’t have a well-fitting lid, cover the pot with tin foil. Trapping the steam and cooking the rice over low ensures it has a soft, tender texture.

    Some of the rice burning is okay, as you want to infuse Nigerian jollof with a smoky flavor.

    • (6)
    • African Cuisine
  2. Jul 25, 2013 · Step 3. Parboil rice the normal way, boil about 7 cups of water in a pot, add the four cups of rice and allow boiling for 3 minutes. Then pour out and wash thoroughly with clean water, then set aside in a bowl or plastic sieve. Step 4. Pick out the parboiled tasty meat and deep-fry, set aside. Step 5.

    • (5)
    • Nigerian Cuisine
    • Dinner, Lunch
    • 539
  3. Dec 27, 2022 · Then stir in garlic, ginger, and bay leaves—leave to cook for 2 more minutes. Add the blended sauce and allow the pepper to cook until the water is reduced and the sauce become thick —about 10 to 15 minutes. Season with thyme, curry powder, bouillon cubes, salt, and pepper to taste. Cook for another 2 to 5 minutes.

    • Lunch/Dinner
    • 5 min
    • 568
  4. Oct 6, 2023 · Jollof Rice. In a deep pot, heat the vegetable oil over medium heat. Add diced onion and bay leaves to heated oil and fry for 2-3 minutes. Once onions are translucent, add pepper sauce, thyme, bouillon and tomato paste for color. Cook for 3-4 minutes until the raw smell of the pepper sauce disappears.

    • Main Course
    • 8 min
    • 361
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  6. Aug 2, 2023 · Reduce heat to medium and allow the rice to cook uncovered for about 30 to 35 minutes. 3. Turn off heat and remove rice from fire and quickly drain water using a sieve (or a colander) Note: You have to drain the rice quickly and move to the next step in order to keep the steam intact. 4.

  7. Sep 22, 2022 · Remove from heat and set aside. For the Jollof Rice: In a 4- or 5-quart pot or Dutch oven, heat 2 tablespoons (30ml) oil over medium heat until shimmering. Add half the sliced onion along with the bay leaves, curry powder, dried thyme, a large pinch of salt, and a large pinch of black or white pepper.

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