Jun 02, 2018 Cook for 20-30 minutes, stirring occasionally, until the stew has reduced by half and is deep red in color. Add the rice, mixed vegetables, and water. Bring to a boil, then reduce the heat to low and cover the pot with foil and a lid. Simmer for another 30 minutes, until the rice is cooked through and the liquid is absorbed. Jollof Rice, particularly the version known as “party jollof rice” (which is the jollof rice mostly served at parties in West Africa) is characterised by a smoky flavour, which is often achieved by evaporating the water in the rice dish to the point where the rice is scorched, at the bottom of the pan, which in turn, imparts the smoky.
Suzy Allman for The New York Times
One of such is the Nigerian Jollof Rice. Jollof rice is a dominant name among African dishes. Any country can prepare their own kind of jollof rice using ingredients best known to their environment, but the Nigerian Jollof rice is one unique dish that is always talked of by anyone from any part of the world who happens to eat it. Combine undrained tomatoes; chicken broth, bay leaf, ginger, cinnamon or thyme, salt and ground red pepper. Pour over chicken. Bring to boiling, reduce heat. Cover, simmer for 30 minutes. Skim off fat. Add the rice, making sure all the rice is covered with liquid. Cover, simmer for 30 minutes more or until rice is tender. Sep 06, 2019.
Ingredients
- 2 medium tomatoes, roughly chopped (about 5 ounces each)
- ½ medium Scotch bonnet pepper (or use a habanero pepper), stem removed
- ½ medium onion, roughly chopped
- 3 small red bell peppers, roughly chopped (about 5 ounces each)
- ½ cup vegetable oil
- 1 ½ teaspoons salt
- 1 teaspoon curry powder
- 1 ½ teaspoons hot ground chile pepper, such as African dried chile or cayenne
- 1 ½ teaspoons garlic powder
- 1 tablespoon plus 1 heaping teaspoon onion powder
- 2 bay leaves
- ½ teaspoon ground ginger
- 1 tablespoon dried thyme
- 2 ½ cups medium-grain rice
Download How To Cook Jollof Rice Recipes
- Nutritional Information
Preparation
- In a blender, combine tomatoes, scotch bonnet pepper and onions; purée. Pour out half the purée into a bowl; set aside. Add the bell peppers to the purée remaining in the blender and pulse until smooth. Add to the mixture that was set aside and stir to combine.
- Heat vegetable oil in a large pot over medium heat. Add blended vegetables along with the salt, curry powder, ground chile pepper, garlic powder, onion powder, bay leaves, ginger and thyme. Bring mixture to a boil.
- Stir in the rice until well mixed, then reduce the heat to low.
- Cover pot and let cook until rice is al dente, about 45 minutes. Check after 30 minutes; if rice is sauce-logged, remove the lid to cook off the excess sauce. If rice seems dry, stir in 1 to 2 cups water. Allow the rice at the bottom of the pot to char a bit to infuse it with a smoky flavor.
