Nigerian Jollof Rice
Nigerian Jollof Rice is a vibrant one-pot meal featuring parboiled rice simmered in a rich tomato-based sauce, known for its distinct flavor and versatility.
Ingredients
Main Ingredients
- 2 cups long-grain parboiled rice Choose long-grain for better texture.
- 4 large ripe tomatoes Use fresh tomatoes for best flavor.
- 1 large red bell pepper Adds sweetness to the dish.
- 1 onion (finely chopped) Sauté for flavor enhancement.
- 1-2 Scotch bonnet peppers Adjust for spice level.
- 1/4 cup vegetable oil For cooking and flavor.
- 3 cups chicken or vegetable broth Adds depth to the dish.
- 2 teaspoons thyme (dried or fresh) Enhances the overall flavor.
- 1 teaspoon curry powder Brings warmth and aroma.
- 1 leaf bay leaf Used during cooking.
- Salt to taste Season according to preference.
- 1/4 cup chopped green onions (for garnish) Adds freshness to the dish.
- Optional: Protein of choice (chicken, shrimp, or tofu) Customize as desired.
Instructions
Preparation
- Wash the long-grain parboiled rice under cold water until the water runs clear.
- In a blender, combine ripe tomatoes, red bell pepper, and Scotch bonnet peppers. Blend until smooth.
- Heat vegetable oil in a large pot over medium heat. Add the chopped onions and sauté until translucent (3-5 minutes).
- Pour in the blended tomato mixture and cook for 10-15 minutes, stirring occasionally until the sauce reduces and oil separates.
- Add thyme, curry powder, and salt to the sauce, stirring to incorporate.
- Gradually add chicken or vegetable broth, bringing it to a boil.
- Fold in the washed rice, ensuring it is well-coated with the sauce.
- Add the bay leaf, reduce heat to low, cover, and simmer for 25-30 minutes without lifting the lid.
- Fluff the rice with a fork after cooking.
- If using, incorporate your chosen protein and stir gently to combine.
- Garnish with chopped green onions and serve.
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Notes
Allow the tomato mixture to cook down properly to enhance flavor. Let the rice sit covered for a few minutes after cooking to improve taste.