Get ready to savor the taste of West Africa with this flavorful Jollof Rice recipe! Made with rice, tomatoes, spices, and more, it’s a crowd-pleaser.
Jollof Rice
Jollof rice is a popular West African dish that is enjoyed in many countries such as Nigeria, Ghana, Senegal, and Gambia. It is a one-pot rice dish that is packed with flavor and is perfect for large gatherings and celebrations.
To make jollof rice, start by parboiling the rice in a pot of boiling water for 10 minutes. Drain the rice and set it aside. In a large pot, heat up some oil and sauté diced onions until they become translucent. Add minced garlic, diced tomatoes, tomato paste, and your preferred seasonings such as thyme, curry powder, and bay leaves. Cook the mixture until the tomatoes break down and the sauce becomes thick and fragrant.
Add the parboiled rice to the pot and stir gently to combine. Pour in enough chicken broth or water to cover the rice and bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot with a tight-fitting lid. Let the rice cook for about 20-25 minutes, or until the liquid is absorbed and the rice is fully cooked.
Jollof rice can be served on its own as a main dish or alongside other West African dishes such as fried plantains, grilled chicken or fish, and coleslaw. It is a delicious and hearty dish that is perfect for sharing with family and friends. The flavors of jollof rice can vary depending on the region and the cook, so feel free to adjust the seasonings and spices to your liking.
What is the secret ingredient in jollof rice?
Jollof rice is a popular dish in West African cuisine, particularly in countries such as Nigeria, Ghana, Senegal, and Liberia. While there are many variations of jollof rice, some common ingredients include rice, tomatoes, onions, chili peppers, and various spices such as ginger, garlic, and thyme. The unique flavor of jollof rice comes from the combination of spices, vegetables, and meats used in the dish, as well as the method of cooking.
That being said, some people might argue that the “secret” to great jollof rice lies in the way the rice is cooked. Jollof rice is typically cooked in a single pot with all the ingredients, and the rice is allowed to absorb the flavors of the spices and vegetables. This slow-cooking method allows the rice to become infused with the flavors of the other ingredients, resulting in a rich and savory dish that is full of flavor.
What is the best spice for jollof rice?
Jollof rice is a popular West African dish that is known for its rich and complex flavors, which come from a variety of spices and seasonings. While there is no single “best” spice for jollof rice, there are a few key spices that are commonly used in the dish, and that help to give it its signature flavor.
One of the most important spices in jollof rice is cumin. Cumin is a warm, earthy spice that is commonly used in Indian and Middle Eastern cuisine, and it pairs well with the other spices and ingredients used in jollof rice. Other spices commonly used in jollof rice include thyme, ginger, garlic, and chili powder or fresh chili peppers, which add heat and depth of flavor to the dish.
In addition to these spices, many jollof rice recipes also call for the use of bouillon cubes or stock powder, which can help to enhance the savory flavors of the dish. Some recipes also call for the use of tomato paste or puree, which can help to give the rice its characteristic reddish color.
Best Jollof Rice Recipe
Servings: 6 Preparation: 10 minutes Cooking time: 45 minutes Calories: 210 Fat: 4g
Ingredients
- 2 cups long-grain rice
- 3 tbsp. vegetable oil
- 1 onion, finely chopped
- 2-3 garlic cloves, minced
- 1-2 red chili peppers, chopped (optional)
- 1 tsp. ground ginger
- 1 tsp. ground cinnamon
- 1 tsp. ground coriander
- 1 tsp. paprika
- 2-3 bay leaves
- 1 can (14 oz) diced tomatoes
- 3-4 cups chicken or vegetable broth
- Salt and pepper to taste
- Optional: 1-2 lbs of chicken, beef or shrimp, chopped into bite-sized pieces
Instructions
- Rinse the rice in cold water and drain well.
- In a large pot, heat vegetable oil over medium heat. Add chopped onion and minced garlic and cook, stirring occasionally, until softened, about 5-7 minutes.
- If using, add the chopped chicken, beef, or shrimp and sauté until browned, about 5-7 minutes.
- Add chopped red chili peppers (if using), ground ginger, ground cinnamon, ground coriander, paprika, and bay leaves. Stir and cook for an additional 2-3 minutes.
- Add diced tomatoes and broth to the pot. Stir well and bring to a boil.
- Add the rice to the pot and stir to combine with the tomato mixture.
- Reduce heat to low and cover the pot with a tight-fitting lid. Cook for 20-25 minutes, or until the rice is tender and the liquid is absorbed.
- Once the rice is done, remove from heat and let it sit for 5 minutes. Fluff the rice with a fork.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro or chopped scallions if desired.
Nutrition:
- Calories: 210
- Protein: 4g
- Fat: 4g
- Carbohydrates: 39g
- Fiber: 3g
- Sugar: 5g
- Sodium: 200mg
- Cholesterol: 0mg
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Ingredients
- 2 cups long-grain rice
- 3 tbsp. vegetable oil
- 1 onion, finely chopped
- 2-3 garlic cloves, minced
- 1-2 red chili peppers, chopped (optional)
- 1 tsp. ground ginger
- 1 tsp. ground cinnamon
- 1 tsp. ground coriander
- 1 tsp. paprika
- 2-3 bay leaves
- 1 can (14 oz) diced tomatoes
- 3-4 cups chicken or vegetable broth
- Salt and pepper to taste
- Optional: 1-2 lbs of chicken, beef or shrimp, chopped into bite-sized pieces
Instructions
- Rinse the rice in cold water and drain well.
- In a large pot, heat vegetable oil over medium heat. Add chopped onion and minced garlic and cook, stirring occasionally, until softened, about 5-7 minutes.
- If using, add the chopped chicken, beef, or shrimp and sauté until browned, about 5-7 minutes.
- Add chopped red chili peppers (if using), ground ginger, ground cinnamon, ground coriander, paprika, and bay leaves. Stir and cook for an additional 2-3 minutes.
- Add diced tomatoes and broth to the pot. Stir well and bring to a boil.
- Add the rice to the pot and stir to combine with the tomato mixture.
- Reduce heat to low and cover the pot with a tight-fitting lid. Cook for 20-25 minutes, or until the rice is tender and the liquid is absorbed.
- Once the rice is done, remove from heat and let it sit for 5 minutes. Fluff the rice with a fork.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro or chopped scallions if desired.
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