Ingredients
- 4 cups parboiled long-grain rice
- 2 red bell peppers (tatashe)
- 1 can of plum tomatoes or 5 medium-sized fresh tomatoes
- 3 chili peppers (shombo)
- 2 paprika peppers
- 2 scotch bonnet peppers (ata rodo)
- 1 cup beef or chicken stock
- 120g tomato paste
- 2 medium onions, diced
- 150ml cooking oil (vegetable or canola)
- 4 tablespoons unsalted butter
- 3cm piece of ginger root, minced
- 2 tablespoons curry powder
- 2 tablespoons dried thyme
- Bouillon cubes (to taste)
- 1.5 tablespoons white pepper
- 3 bay leaves
- 1 medium tomato for garnishing, sliced
- 1 small onion for garnishing, sliced
- Salt to taste
Instructions
- Prepare the Tomato Base:
- Blend the red bell peppers, plum tomatoes, chili peppers, paprika peppers, and scotch bonnets until smooth. Strain to remove excess water if necessary.
- Heat the cooking oil and butter in a large pot. Once hot, fry one diced onion until translucent.
- Stir in the tomato paste and cook until the tanginess is reduced, about 10 minutes.
- Add the blended pepper mix and cook on medium heat until it thickens and the oil begins to separate.
- Seasoning:
- Add curry powder, dried thyme, crushed bouillon cubes, white pepper, and minced ginger to the pot. Mix well.
- Pour in the beef or chicken stock and simmer the sauce for about 10 minutes.
- Prepare the Rice:
- Wash the parboiled rice under cold water to remove excess starch and drain.
- Stir the washed rice into the tomato mixture, ensuring each grain is well coated with the sauce.
- Cooking the Jollof Rice:
- Add bay leaves and season with salt. If needed, add just enough water to slightly cover the rice.
- Cover the pot with foil or a tight-fitting lid to trap steam and create a smoky effect. Cook on low heat for about 30 minutes, checking occasionally and stirring to prevent the rice from burning. Add a little water if necessary.
- Garnishing:
- Once cooked, top the rice with slices of tomato and onion. Cover and let it steam together for a few more minutes.
- Serve:
- Remove the bay leaves and serve the smoky Jollof rice hot. It pairs wonderfully with grilled chicken, fried plantains, or as a standout dish at any celebration.
Serving Suggestions
- Family Dinners: Jollof rice is hearty enough to serve as the main dish. Pair it with lighter sides such as steamed vegetables or a fresh salad to balance out the meal.
- Potluck Staple: Bring Jollof rice to potlucks or communal gatherings. Its robust flavor and colorful presentation make it a popular choice that fits well with a variety of foods.
- International Cuisine Night: Include Jollof rice in an international-themed dinner night. Pair it with other African dishes such as suya (spicy skewered meat), akara (bean cakes), or a peanut stew for a full exploration of flavors.
- Vegan Options: Easily adapt Jollof rice for vegan preferences by using vegetable stock instead of chicken or beef and skipping any animal-based garnishes. Enhance its appeal by adding a variety of mixed vegetables or tofu to boost protein content.
- Cookout Accompaniment: Serve Jollof rice as a side at cookouts. Its bold flavors complement grilled meats and vegetables superbly.
Nutritional Highlights
- Rich in Vitamins and Minerals: The variety of peppers and tomatoes in Jollof rice are high in vitamin C and antioxidants.
- Complex Carbohydrates: The rice provides sustained energy, making it a filling part of any meal.
- Protein Options: Adding chicken or beef stock introduces protein to the dish, which is essential for muscle repair and growth.
Enjoy your culinary journey to making the perfect Nigerian Party Jollof Rice, guaranteed to be a hit at any gathering or family dinner!
