The Best Nigerian Jollof Rice
Smoky, spicy and savoury this rice is a cult favourite not just for Nigerian's!
Equipment
- Blender
- Chopping board
- Sharp knife
- Wooden spoon
- Heavy base pot
Ingredients
- 4 cups long grain rice
- 2 tinned tomatoes
- 2 red bell peppers
- 1 large onion
- 1 small onion sliced for the rice
- 2 scotch bonnet
- 2 tbsp tomato paste
- 1 tsp thyme
- 1 tsp paprika
- 1 tbsp sea salt
- 1½ chicken stock cubes
- 3 bay leaves
- 1 tbsp curry
- ¼ cup unsalted butter
- ¼ cup sunflower or vegetable oil
Instructions
- Wash, chop and blend the onions, chilli, tomatoes and peppers in your blender and set aside. Measure out your seasonings into a small bowl ready for later.
- Now add oil to your pot and turn the heat to high and heat the oil until smoking. Then pour your stew mix into the pot in one go and add the 1 cup of water immediately to avoid excess splashing. TIP - you can also balance the wooden spoon on the top of the pot to stop excessive splashing. Finally add all the herbs and spices and leave to fry and boil for approximately 30 minutes.
- Keep an eye on your stew stirring from time to time. The stew will thicken and change colour to a deeper orange/red and the smell of raw tomato and onion should be completely gone before your base is ready for rice.
- Once the stew base is ready take the pot off the heat and add the butter, rice, optional sliced onions and tomato paste and stir until the butter has melted. Now place the pot back on the heat on low. Place a piece of foil on the top of the pot and put the lid on top of it firmly and curl the excess foil around the pot sealing the edges. Leave to cook for 20 minutes on low without disturbing.
- After 20 minutes take the lid off the pot and stir and check the rice. It should be half done by now and most of the liquid should be gone. If you are unsure try the rice and add a little water if you think its needed. Leave for a further 20 minutes.
- Your rice should now be ready and you should remove the foil to prevent the residual heat from overcooking your grains. Your rice is ready to serve as you wish - enjoy!
Notes
I don't always add sliced onions to my jollof rice but it is a great addition when you want some extra flavour and texture in your rice. Give it a try!