Jollof Rice: The Most Famous African Rice Dish

Jollof Rice: The Taste of West Africa

Jollof Rice is more than food - it's culture. Every West African nation has their own version.

The Debate: Nigeria vs. Ghana

• Nigerian Jollof: Parboiled rice, Party-Jollof (with slightly burnt bottom)
• Ghanaian Jollof: Jasmine rice, spicier, with vegetables

Here's an authentic recipe that combines both traditions.

Ingredients

For the tomato base: - 400g tomatoes, fresh or canned - 1 red bell pepper - 2 Scotch Bonnet chilis (or habanero) - 1 large onion - 3 garlic cloves - 2-inch ginger

For the rice: - 500g Basmati or parboiled rice - 100ml red palm oil (or alternative oil) - 2 tbsp tomato paste - 1 tsp thyme - 1 tsp curry powder - 2 bay leaves - 500ml chicken stock

Optional: - 300g chicken or beef - 200g vegetables (carrots, peas)

Preparation

Step 1: Puree the base Blend tomatoes, pepper, chilis, onion, garlic, ginger into smooth paste.

Step 2: Reduce Simmer paste in large pot without oil for 15 minutes until thick.

Step 3: Fry Add palm oil, add onions, fry 5 minutes. Add tomato paste, spices.

Step 4: Add rice Add washed rice, fry 2 minutes.

Step 5: Cook Add stock, bring to boil, then simmer on low for 20-25 minutes. Don't stir!

Step 6: Steam Seal pot with aluminum foil, let sit 10 minutes.

Tips for Perfect Jollof

• Do NOT stir rice while cooking!
• Foil creates steam
• Party Jollof has a slightly crispy bottom
• Tastes even better the next day

Side Dishes

• With fried chicken
• With plantain
• With coleslaw
• With Moi Moi (bean pudding)