Jollof Rice Small Recipe

Sauce & Rice

1. 1

   Prepare ingredients

   Rinse the rice under cold water until the water runs clear; drain and set aside. Blend the ripe tomatoes and red bell pepper (and scotch bonnet if using) into a smooth purée. Measure out spices, mince garlic and ginger, and chop the onion.

2. 2

   Season and brown protein

   Season your chicken, beef, or fish with a pinch of salt and black pepper and half the crushed bouillon cube. In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Brown the protein on all sides (3–5 minutes per side for chicken pieces; less for fish). Remove the protein and set aside. For fish, reduce browning time and handle gently to avoid breaking.

3. 3

   Make the base sauce

   In the same pot, add the remaining 2 tablespoons oil. Reduce heat to medium, add chopped onion and sauté until soft and translucent (4–5 minutes). Add minced garlic and ginger; sauté 30 seconds until fragrant. Stir in tomato paste and cook 2 minutes, stirring constantly to remove raw paste taste and slightly caramelize.

4. 4

   Cook blended tomato mixture

   Carefully add the blended tomato and pepper purée to the pot. Stir to combine. Bring to a gentle simmer and cook, stirring occasionally, for 12–15 minutes to reduce and concentrate flavors. Taste and season with the remaining crushed bouillon cube, dried thyme, curry powder, bay leaf, salt and black pepper. If sauce becomes too thick or starts to stick, add 2–4 tablespoons of water.

5. 5

   Add rice and stock; assemble

   Stir the drained rice into the reduced tomato sauce until grains are well coated. Pour in hot water or stock (about 2 to 2 1/2 cups for 2 cups rice — use 2.5 cups listed), scraping any browned bits from the pot. Nestle the browned protein into the rice, cover the pot with a tight-fitting lid, and reduce heat to low.

6. 6

   Simmer gently

   Cook on low heat for 18–22 minutes without lifting the lid, until rice is tender and liquid absorbed. If using fish (delicate), add it in the last 8–10 minutes of cooking instead of at the start so it doesn't overcook. If using frozen mixed vegetables, sprinkle them over the rice in the final 5 minutes to heat through.

7. 7

   Rest and finish

   Turn off heat and let the pot sit, covered, for 8–10 minutes. Remove lid, fluff rice gently with a fork, and carefully remove bay leaf. Taste and adjust salt/pepper. Stir in chopped parsley or cilantro if using.

8. 8

   Serve

   Plate the jollof rice with the cooked protein arranged on top or alongside. Serve hot with fried plantains, coleslaw, or steamed vegetables if desired.