Jollof Rice Recipe

Rinse the jasmine rice under cold water until water runs mostly clear to remove excess starch; drain and set aside.

Peel and finely chop the onion. Deseed and roughly chop the red bell pepper and scotch bonnet (wear gloves if desired). Mince the garlic and grate the ginger. Slice scallions thinly, separating white and green parts.

If using plantains, peel and cut into 1/2-inch diagonal slices and set aside. If using protein, season and prepare separately (grill or pan-fry) to finish with the rice.

Blend peppers

Place the chopped red bell pepper, scotch bonnet, half the onion, 2 garlic cloves, and half the canned tomatoes in a blender. Pulse to a smooth but slightly textured puree. Set aside.

Heat 4 tbs oil in a large heavy pot (Dutch oven) over medium-high heat. Add the remaining chopped onion and the white parts of the scallions and sauté until translucent, about 4–5 minutes.

Add the minced garlic (2 cloves) and grated ginger, and sauté 30–45 seconds until fragrant. Stir in the tomato paste and cook, stirring constantly, 2–3 minutes until the paste darkens slightly — this develops deeper flavor and reduces acidity.

Carefully add the blended pepper-tomato mixture to the pot. Reduce heat to medium and simmer, stirring occasionally, 8–10 minutes until it thickens and oil starts to separate from the tomato mixture.

Add the canned crushed tomatoes, bouillon, thyme, curry powder, smoked paprika, bay leaf, salt, and black pepper. Simmer another 6–8 minutes, tasting and adjusting seasoning. If the sauce is very acidic, add 1 tsp sugar or a small knob of butter to balance.

Stir the drained rice into the tomato stew, mixing well so each grain is coated. Pour in the warm broth (4.5 cups) and bring to a gentle boil over medium-high heat.

Once boiling, reduce heat to low so the pot is at a low simmer. Cover tightly with a lid and cook undisturbed for 18–22 minutes, or until rice is tender and liquid is absorbed. Avoid stirring while rice cooks to prevent mushy texture.

About 5 minutes before the rice is done, sprinkle the diced carrots on top (do not stir) and replace the lid so the steam cooks them. In the last 2 minutes, scatter the frozen peas over the rice and recover; they will warm through.

When cooking time is up, remove from heat and let the pot rest, covered, for 8–10 minutes to steam. After resting, remove the bay leaf, gently fluff the rice with a fork, folding in the green parts of the scallions, chopped parsley/cilantro, and butter if using. Adjust salt to taste.

For fried plantains: heat 2 tbs oil in a skillet over medium heat. Fry plantain slices 2–3 minutes per side until golden-brown and caramelized. Drain on paper towels and sprinkle lightly with salt.

For puff-puff: reheat or fry according to package or recipe instructions until crisp and warm.

For protein: finish grilled chicken, shrimp, or tofu while rice rests. If pan-sautéing, use a little of the same seasoning (salt, pepper, 1/4 tsp curry powder) and cook until just done.

Spoon Jollof rice onto plates or a family platter. Arrange fried plantains or puff-puff and the chosen protein alongside. Garnish with extra chopped scallions and lime wedges. Serve hot.