Jollof Rice Recipe

Rinse Rice

Rinse the 3 cups of rice under cold water until the water runs mostly clear to remove excess starch. Drain and set aside.

Measure 4.5 cups of water or stock and keep it warm on low heat while you prepare the sauce.

Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add 6 tbs vegetable oil and 1 tbs butter.

Add the finely chopped onion and sauté for 6–8 minutes, stirring occasionally, until translucent and beginning to brown at the edges.

Add the minced garlic and grated ginger and sauté for 1 minute until fragrant, taking care not to burn the garlic.

Blend the red bell pepper and the canned crushed tomatoes (and the scotch bonnet/habanero if using) in a blender until smooth. Add the tomato paste to the blender and pulse briefly to combine; this makes a concentrated tomato-pepper purée.

Pour the tomato-pepper purée into the pot with the sautéed aromatics. Cook over medium heat, stirring frequently, for 10–12 minutes, allowing the sauce to reduce and the raw tomato taste to mellow. If it spits, lower the heat slightly.

Stir in 2 tsp paprika, 1 tsp dried thyme, 1 tsp curry powder, 1 bay leaf, and the bouillon cube (or powder). Crumble the cube into the sauce and stir until dissolved. Cook for 2–3 minutes to bloom the spices.

Season with 1.5 tsp salt and 1/2 tsp black pepper. Taste carefully (remember the bouillon adds salt) and adjust as needed.

Add the drained rice to the pot and stir thoroughly to coat every grain with the tomato sauce. Toast the rice in the sauce for 2–3 minutes, stirring gently to avoid breaking grains.

Pour in the 4.5 cups warm water or stock and scrape any browned bits from the bottom of the pot. Stir once to combine, then bring to a gentle boil over medium-high heat.

When boiling, reduce heat to low so the liquid is at a gentle simmer. Cover the pot with a tight-fitting lid. Cook undisturbed for 18–22 minutes, until the rice has absorbed most of the liquid and is tender. Check at 18 minutes: if liquid remains but rice is nearly done, continue 2–4 more minutes.

About 5 minutes before the rice finishes, quickly scatter the diced carrot and frozen peas over the rice (do not stir deeply). Place the lid back on and steam for the remaining time so vegetables heat through and finish cooking.

If using cooked chicken or shrimp, fold it in gently during the last 2 minutes of cooking to warm through without overcooking.

When the rice is done, turn off the heat and let it rest, covered, for 5–7 minutes. This allows steam to finish cooking and evens out texture.

Remove the bay leaf. Using a fork, gently fluff the rice to separate the grains and incorporate the vegetables and protein evenly.

Stir in 2 tbs chopped parsley or cilantro. Taste and adjust salt and pepper if needed. Serve hot with lime wedges on the side if desired.