Jollof Rice is a beloved West African dish celebrated for its bold flavours and rich history. Its fiery red hue, achieved by simmering rice in a flavourful tomato-based sauce, has made it a staple at family gatherings, parties, and celebrations. While many West African nations, notably Ghana and Nigeria, claim its origin and have their unique spins on it, Jollof Rice is universally recognised as a symbol of West African culinary pride.
Ingredients:
- Long grain parboiled rice: 300g (about 1 1/2 cups)
- Chicken thighs or drumsticks: 500g (about 1.1 lb)
- Tomatoes: 4 large, blended into a puree
- Red bell peppers: 2, blended into the tomato puree
- Onion: 1 large, finely chopped (and a half, blended with the tomatoes and bell peppers)
- Garlic: 3 cloves, minced
- Ginger: 1-inch piece, grated
- Scotch bonnet pepper: 1, blended with the tomatoes (adjust to heat preference)
- Chicken or vegetable stock: 500ml (about 2 cups)
- Vegetable oil: 3 tablespoons
- Thyme: 1 teaspoon, dried or fresh
- Curry powder: 1 teaspoon
- Bay leaves: 2
- Frozen peas and carrots: 1 cup (optional)
- Salt and pepper: to taste
Preparation:
- Pre-cook the Chicken: Season the chicken with salt, pepper, a bit of thyme, and curry powder. In a pot, heat 1 tablespoon of oil and brown the chicken pieces on all sides. Add a little water and simmer until the chicken is almost cooked. Remove chicken and set aside, reserving the broth.
- Prepare the Sauce: In a large pot or Dutch oven, heat the remaining oil. Add the finely chopped onions and sauté until translucent. Add the garlic, ginger, and blended tomato-pepper-onion mixture. Let this cook down until the sauce has thickened and the oil starts to surface on top, which may take around 20-30 minutes.
- Cook the Rice: Stir in the curry powder, thyme, bay leaves, and the reserved chicken broth. Season with salt and pepper.Rinse the parboiled rice several times in cold water to remove excess starch and add it to the pot. Mix well to ensure the rice is well coated with the sauce. Add the chicken stock (and water if needed) until the rice is just covered with the liquid. Arrange the pre-cooked chicken pieces on top. Cover the pot with a tight-fitting lid and reduce the heat to low. Allow the rice to simmer for 20-30 minutes, or until the rice is cooked and the liquid is absorbed. Midway, you can stir the rice and add the frozen peas and carrots, if using.
- Serve: Once the rice is fully cooked and the chicken tender, remove from heat and discard the bay leaves. Serve the Jollof Rice with the chicken pieces on top, alongside a side salad, fried plantains, or other accompaniments of choice.
Relish the vibrant flavours of West Africa with this delectable Jollof Rice dish!