West African · serves 2

Jollof Rice

West African one-pot rice, deep red and smoky. Feeds a crowd from one pan.

55 min Some work Vegetarian

Ingredients

  • 3 cups long grain rice
  • 6 tomatoes
  • 2 red capsicum
  • 2 onions
  • 2 scotch bonnet or 4 red chillies
  • 3 tbsp tomato paste
  • 2 tsp curry powder
  • 1 tsp thyme
  • 2 bay leaves
  • 3 cups stock
  • 1/2 cup oil

Method

  1. Blend the tomatoes, capsicum, one onion and the chillies into a smooth puree.
  2. Fry the other onion in oil, then the tomato paste for 3 minutes till it darkens.
  3. Pour in the blended puree. Now fry it for 20 minutes, stirring — it must reduce until the oil separates and rises. Rushing this is why most home jollof tastes thin.
  4. Curry powder, thyme, bay leaves, stock and salt. Bring to a boil.
  5. Washed rice in, stirred once. Cover with foil and a lid, lowest heat, 30 minutes. No stirring.
  6. Let the bottom catch very slightly at the end — that faint smoky layer is the prize. Fold through and serve.

Questions people ask about Jollof Rice

How long does Jollof Rice take?

About 55 minutes from starting to sitting down, and it is a bit of work. A good part of that is unattended, so you can get on with something else once it is going.

What is the one thing to get right in Jollof Rice?

Pour in the blended puree. Now fry it for 20 minutes, stirring — it must reduce until the oil separates and rises. Rushing this is why most home jollof tastes thin.

What can I use instead of rice in Jollof Rice?

Use any long-grain rice. Basmati needs less water than most, so check the packet before following the ratio here.

Can I make Jollof Rice ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Jollof Rice vegetarian?

Yes, and as written it is vegan too. Check your specific brands if that matters to you.

What do you serve with Jollof Rice?

Fold through and serve. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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