🍚 Starches

Jollof Rice

Name: Jollof Rice
Total time: 40 min
Ingredients: 400 g Long-grain rice (such as jasmine or basmati); 1 Onion; 100 g Tomato paste; 2 tsp Curry powder; 2 tsp Dried thyme; 2 tsp Chicken bouillon granules; 1 Bay leaf; 800 g Water; to taste Extra virgin olive oil; to taste Salt; 400 g Tomatoes; 2 Red sweet peppers; 1 Hot chili peppers

⏱ 40 min

Jollof Rice is one of the most iconic dishes of West Africa, particularly popular in Nigeria, Ghana, and Senegal. The rice is slowly cooked in a rich and spiced tomato-based sauce infused with peppers and chili, absorbing all the flavours to develop its characteristic deep red colour and complex taste. A celebratory dish often served at festive gatherings, it pairs well with meat, fish, or chicken, but is equally delicious on its own.

Adapted from a video by Casa Pappagallo

Jollof Rice 🍚 Il Famoso Riso Africano Ricco di Gusto (Ricetta Originale)

Watch on YouTube

Ingredients

Long-grain rice (such as jasmine or basmati)400 g
Onion1
Tomato paste100 g
Curry powder2 tsp
Dried thyme2 tsp
Chicken bouillon granules2 tsp
Bay leaf1
Water800 g
Extra virgin olive oilto taste
Saltto taste

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1
Prepare the aromatic sauce: remove the seeds from the red peppers, chop them into pieces, and blend together with the tomatoes and hot chili in a food processor until as smooth as possible. For an even finer texture, strain through a sieve if desired.
2
Pour a little olive oil into a large pot on medium heat and gently cook the chopped onion until softened.
3
Add the blended tomato-pepper-chili mixture and let it simmer on low heat, reducing and concentrating the flavours. Meanwhile, separately reduce the prepared aromatic sauce on low heat until it becomes thick and concentrated, being careful not to let it scorch.
4
Once the onion and tomato paste have fully combined and cooked through, add the concentrated aromatic sauce. Add a little water to soften the mixture slightly, making it easier to combine with the rice.
5
Rinse the long-grain rice under water, drain well, and add it to the pot with the sauce.
6
Pour in water until it sits about a finger's width above the rice. Add the bay leaf, dried thyme, curry powder, and chicken bouillon granules. Stir well to combine.
7
Cover the pot with aluminum foil first, then place the lid on top to trap steam. Cook on medium heat for 15 minutes.
8
After 15 minutes, keep the lid on and let the rice rest for approximately 5 minutes without disturbing it (for a firmer texture, reduce cooking time to 13 minutes instead).
9
Remove the lid and fluff the rice gently with a fork to separate the grains. Taste and adjust the seasoning with salt as needed.