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Jollof Rice
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Spicy West African jollof rice pairs perfectly with chicken, meat, or fish.
Ingredients:
  • 1/4 cup vegetable oil
  • 1 small yellow onion, diced
  • 3 tablespoons tomato paste
  • 1 1/2 cups of long grain parboiled rice
  • 3 cups stock (chicken or meat or vegetable)
  • 2 teaspoons curry powder (mild, madras, hot. Any variety works)
  • 1 teaspoon dried thyme
  • 1 teaspoon ground white pepper
  • 2 dried bay leaves
  • Salt to taste
  • 1 cup mixed vegetables (Any blend you like. I used a blend of peas, carrots, corn and runner beans)
  • 50 grams salted butter
Instructions:
  • In a blender or food processor, combine bell peppers, tomatoes, habanero pepper, garlic, and 1/4 cup stock. Blend until smooth, achieving a thick marinara-like consistency. Set aside for later use.
  • Begin by warming oil in a large pot over medium heat. Sauté diced onion until soft and translucent, approximately 5 minutes.
  • Stir in the tomato paste and cook for 5 minutes, stirring constantly. Then, add the rice and cook for another 5 minutes.
  • Combine the blended sauce mix, 3 cups stock, curry powder, thyme, white pepper, and bay leaves in the pot. Season with salt to taste. Stir thoroughly and bring to a boil.
  • Reduce the heat to low, cover the pot, and let the rice absorb all the liquid, adding additional stock as needed to achieve a tender texture, approximately 10 minutes.
  • Add in the mixed vegetables and butter. Cover and cook for 5 minutes. Turn off the heat and let the vegetables finish cooking in the steam for an additional 5 minutes. Give it a final stir before serving.

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