Nigerian Jollof Rice
Nigerian Jollof Rice is a popular dish across West Africa. It is a very spicy dish simmered in reduced tomato sauce as well as different types of seasoning. So it’s almost the end of Black History month in the United States and Canada, and I have decided to cook Nigerian Jollof Rice to celebrate my African heritage. As a Caribbean black woman, our style of cooking is similar to that of Africa.
Growing up with my grandmum and aunts, they used to make a similar type of rice called cook-up. It was a mixture of rice, peas, and vegetables. This one-pot meal is also similar to that of Trini pelau. The only difference is that with Trini Pelau, the meat is also cooked in the rice.
Nigerian Jollof Rice is very inexpensive and easy to cook. If you like to cook one-pot dishes, you could easily make this dish. The main thing about this dish is getting the flavor. I got my inspiration for this Jollof Rice from the blog Eleanor’s Dish @ https://elleyajoku.com/
How to make Nigerian Jollof Rice?
As mentioned before, the flavor is essential to this dish. The foundation to getting the flavor is the sauteeing of the onions, garlic, and ginger. The next step will be to stir in the tomato paste and blended tomato mixture. The pepper in itself adds richness and spice to this dish. It is vital to stir the tomato sauce continuously to avoid burning. Once it starts to boil, it will splash up, so be careful when stirring.
Adding the main spices is the building up to give this dish its spicy taste. I listed the spices together so you can set them aside to add to the pot all at once. As you add the washed rice to the tomato sauce, stir in thoroughly. Reduce heat to low heat, cover with aluminum foil, and a tight lid pot cover to prevent the heat from escaping. Cook on low heat for 30 mins.
Once cooked, stir with a large pot spoon and allow to cook for another 5 minutes. Turn up the heat for at least 3 minutes to allow the rice’s bottom to burn slightly. Be very careful not to allow it to burn too much. Allow to cool and serve at room temperature.
You will enjoy this rice, it is very festive and tasty.
Nigerian Jollof Rice
Equipment
- Cast Iron Pot
Ingredients
- 5 tomatoes fresh medium-size
- 4 tbsp vegetable oil or canola oil
- 4 cups long-grain parboiled rice
- 1 tbsp ginger minced
- 1 tbsp garlic minced
- 15 oz Tomato Paste
- 1 red onion large
- 1 red onion large chopped
- 2 red bell peppers
- 2 red scotch bonnet peppers
- 2 cups chicken stock
- 2 cups water
Spices
- 1 tbsp Maggi seasoning
- 2 tsp salt
- 1/2 tsp cayenne pepper
- 1/2 tsp jalapeno pepper
- 1/2 tsp thyme
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp curry powder
- 2 large bay leaves
Instructions
- Wash rice thoroughly and set aside.
- Blend tomatoes, red bell peppers, scotch bonnet peppers, and 1 red onion in a blender or food processor until smooth.
- In a large pot, heat the oil for about 1 minute.
- Add chopped red onions, and sauté until redness starts to fade; add minced garlic and ginger and sauté for two more minutes.
- Pour in tomato paste and allow it to cook for 10-15 minutes. Continue to stir to avoid burning.
- Add the blended mixture and all your spices. Mix and cook for about 15 minutes. Continuously stirring intermittently.
- Add chicken stock and water, then add bay leaves, and allow to cook for 2-3 minutes.
- Add the washed rice. Reduce heat to low heat, cover with aluminum foil, and a tight lid pot cover to prevent the heat from escaping. Cook on low heat for 30 minutes.
- Once cooked, stir with a large pot spoon and allow to cook for another 5 minutes.
- Turn up the heat for at least 3 minutes to allow the rice's bottom to burn slightly. Be very careful not to allow it to burn too much. Allow the dish to cool and serve at room temperature.