Jollof rice (West African spiced tomato rice)

Jollof rice is one of West Africa's most popular festive dishes: rice slowly cooked tender in a spiced tomato sauce, claimed as their own by Nigeria, Ghana and neighbouring countries alike. It's made in a single pot, and is filling enough as a main on its own.

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Method

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1. Fry the onion, garlic and ginger in the oil until translucent.
2. Add the pepper, fry for 3 minutes, then stir in the blended tinned tomatoes and the tomato purée. ⏱ Timer: 3 min
3. Add the curry powder, smoked paprika and chilli, and fry for 8-10 minutes, until the sauce thickens and the oil separates on top. ⏱ Timer: 8 min
4. Add the rice, and stir well so every grain is coated in the sauce.
5. Pour in the stock, add the bay leaf, season with salt and pepper, bring to the boil, then simmer, covered, over low heat for 20-25 minutes, until the rice is tender and has absorbed the liquid. ⏱ Timer: 20 min
6. Let it stand, covered, for another 5 minutes, then fluff with a fork. ⏱ Timer: 5 min

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Toss the rice thoroughly in the sauce before cooking, as that's how it takes up the characteristic tomato-spice flavour.
• If the rice starts catching at the bottom, lower the heat and avoid unnecessary stirring, or it will turn mushy.
• Cook the hot chilli in whole, and remove before serving if you don't want it too spicy.
• Served with fried chicken or sweet fried plantain, it makes a full meal.

Frequently asked questions

What rice should be used?

Long-grain, non-sticky rice is best, as it stays separate and doesn't turn to mush in the thick sauce.

Why does it catch so easily?

Because the sugar in the tomato sauce tends to burn at the bottom of the pot; cook over low heat, covered, stirring rarely.

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More african ideas

• Moroccan couscous with vegetable and meat ragout
• Egusi soup (West African pumpkin-seed soup)
• Bunny chow (South African curry in a hollowed-out loaf)
• Chakalaka (South African spiced vegetable relish)

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