Authentic West African Jollof Rice Recipe

Ingredients

  • 2 cups of long grain parboiled rice
  • 1/4 cup of vegetable oil
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 2 cloves of garlic, minced
  • 1 teaspoon of thyme
  • 1 teaspoon of curry powder
  • 1 teaspoon of paprika
  • 1 teaspoon of cayenne pepper
  • 1 can of diced tomatoes
  • 1/4 cup of tomato paste
  • 2 cubes of chicken bouillon
  • 3 cups of chicken broth
  • 1 bay leaf
  • 1 cup of frozen peas
  • 1 cup of chopped carrots
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper

Steps and instructions

  1. Rinse the rice under cold water until the water runs clear. Set aside.
  2. Heat the vegetable oil in a large pot over medium heat.
  3. Add the chopped onion, red bell pepper, and green bell pepper to the pot. Cook until the vegetables are softened.
  4. Add the minced garlic, thyme, curry powder, paprika, and cayenne pepper to the pot. Stir to combine.
  5. Add the diced tomatoes, tomato paste, and chicken bouillon cubes to the pot. Stir until the bouillon cubes have dissolved and the mixture is well combined.
  6. Add the rinsed rice to the pot. Stir to coat the rice in the tomato mixture.
  7. Pour the chicken broth into the pot. Add the bay leaf. Bring the mixture to a boil.
  8. Once the mixture is boiling, reduce the heat to low, cover the pot, and let it simmer for about 30 minutes, or until the rice is cooked and has absorbed all the liquid.
  9. Add the frozen peas and chopped carrots to the pot. Stir to combine.
  10. Season with salt and black pepper. Stir well.
  11. Cover the pot and let it sit for a few minutes to allow the flavors to meld together.
  12. Serve the jollof rice hot. Enjoy!

Tools for making

  • Large pot - A pot big enough to cook the rice and all the ingredients.
  • Cooking spoon - A large spoon used for stirring and mixing the ingredients.
  • Knife - Used for chopping the onions, bell peppers, and garlic.
  • Cutting board - Provides a surface for cutting the vegetables.
  • Measuring cups - For accurately measuring the rice and vegetable oil.
  • Measuring spoons - For measuring the thyme, curry powder, paprika, cayenne pepper, salt, and black pepper.
  • Can opener - Needed to open the can of diced tomatoes.
  • Whisk - Used for whisking the tomato paste and chicken bouillon cubes into the tomato mixture.
  • Bay leaf - A leaf used to add flavor to the jollof rice.
  • Serving spoon - Used for serving the cooked jollof rice.
  • Cover or lid - To cover the pot while the rice simmers and absorbs the liquid.

Recipe variations

  • Add cooked chicken or beef to make it a meat-based jollof rice
  • Replace the vegetables with your choice of mixed vegetables
  • Include shrimp or fish for a seafood twist
  • Make it vegetarian by omitting the chicken bouillon cubes and using vegetable broth instead of chicken broth
  • Add diced sausages for a flavorful variation
  • Try using brown rice instead of parboiled rice for a healthier option
  • Add some chopped fresh herbs like cilantro or parsley for added freshness
  • Experiment with different spices and seasonings to customize the flavor profile
  • Include some chopped scotch bonnet peppers for a spicy kick
  • Try using coconut milk instead of chicken broth for a creamy coconut jollof rice

Recipe overview

Jollof Rice is a vibrant and flavorful one-pot dish popular in many West African countries. This savory recipe combines long grain parboiled rice with a variety of vegetables and spices, all simmered together in a tomato-based sauce. Expect a delightful medley of flavors from ingredients like bell peppers, onions, garlic, and a mix of thyme, curry powder, paprika, and cayenne pepper. The result is a satisfying dish that's not only tasty but also colorful and aromatic. The best part? It's all made in one pot, making clean-up a breeze. Whether you're new to African cuisine or a seasoned pro, you'll find this Jollof Rice recipe to be a delicious addition to your repertoire. Enjoy it as a main course or as a side dish, either way, it's sure to be a hit!

Common questions

  1. Can I use any type of rice?
  2. You should use long grain parboiled rice for the best results.
  3. Can I use a different type of oil?
  4. Vegetable oil works best for this recipe, but you can use any neutral-flavored oil as a substitute.
  5. Can I use fresh tomatoes instead of canned?
  6. You can use fresh tomatoes if you prefer. You will need about 2 cups of chopped fresh tomatoes to replace the canned tomatoes.
  7. Can I use vegetable broth instead of chicken broth?
  8. Yes, you can use vegetable broth as a substitute for chicken broth if you prefer a vegetarian version of the dish.
  9. Can I add meat to the jollof rice?
  10. Absolutely! You can add chicken, beef, or shrimp to the recipe. Simply cook the meat separately and add it to the pot when you add the peas and carrots.
  11. Can I adjust the spice level?
  12. Yes, you can adjust the amount of cayenne pepper to make it more or less spicy according to your taste preferences.
  13. Can I make this recipe ahead of time?
  14. Yes, you can make the jollof rice ahead of time and reheat it when you're ready to serve. Store it in an airtight container in the refrigerator for up to 3 days.

Serving dishes and utensils

  • Large pot - A large pot is needed to cook the jollof rice and hold all the ingredients.
  • Spatula - A spatula or wooden spoon is useful for stirring the rice and ingredients while cooking.
  • Measuring cups - Measuring cups are necessary to accurately measure the rice, vegetable oil, and chicken broth.
  • Chopping board - A chopping board is needed to chop the onion, red bell pepper, and green bell pepper.
  • Knife - A knife is essential for chopping the vegetables and mincing the garlic.
  • Can opener - A can opener is required to open the can of diced tomatoes.
  • Saucepan - A saucepan can be used to heat the chicken broth before adding it to the pot.
  • Cover or lid - A cover or lid is necessary to cover the pot while the jollof rice is simmering.

Origin stories

Jollof Rice, the one-pot wonder, is a vibrant and flavorful dish that holds a special place in the culinary culture of West Africa. Born in the Senegambian region that was ruled by the Jolof Empire, this dish has traversed borders and boundaries to become a beloved staple in many African homes. Each country has its own variation of Jollof Rice, sparking friendly Jollof wars particularly between Ghanaians and Nigerians about whose version reigns supreme. The essence of the dish, however, remains the same - a celebration of simple ingredients coming together to create a symphony of flavors. The charm of Jollof Rice is not only in its tantalizing taste but also in its representation of unity, shared history, and the culinary diversity of the African continent.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.

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