Jollof Rice

I was reading a book called Oil On Water, about 2 Nigerian journalists trying to find a missing woman, and a dish they mention many times is Jollof rice. So I did a little more research, turns out that this dish is popular throughout West Africa, especially in Nigeria & Cameroon, and it is the origin of the famous Louisiana dish, Jambalaya! This dish is hot and spicy, and you can add chicken, fish or any type of meats/vegetables you like. I served it with some Piri Piri Shrimp & Dodo (fried plantain), you can use this recipe for the piri piri spice mix.

You’ll Need:

  • tomato (0r 14 oz can of chopped tomato or tomato sauce)
  • 1/2 Scotch bonnet pepper (or 1 habanero pepper)
  • 1/2 onion
  • 2 clove garlic
  • 2 red bell peppers
  • 1/2 cup vegetable oil
  • 1 tsp salt
  • 1 tsp curry powder
  • tsp cayenne pepper
  • 2 bay leaves
  • 1/2 teaspoon ground ginger
  • 1 tablespoon dried thyme
  • 2 cups medium (or long) grain rice

How to make this:

  1. Roughly chop the onion, garlic, bell pepper, and scotch bonnet pepper, lightly sear them in a pan over medium heat with some oil, then put them in a blender, add the chopped tomatoes and the cooked vegetables. Then blend it until it turns into a smooth puree
  2. Heat vegetable oil in a large pot over medium heat, stir in the rice until every grain is covered with oil. Then add the blended sauce along with the salt, curry powder, cayenne pepper, bay leaves, ground ginger, and thyme. Bring mixture to a boil
  3. Cover pot and let is cook for about 45 minutes. Check after 30 minutes; if there’s still a lot of sauce, remove the lid to cook off the excess sauce. If the rice seems dry, stir in about 1 cups water
  4. Serve if with some grilled meat, fish, or fried plantain (dodo)
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