Recipe
Nigerian Jollof Rice
Smoky Nigerian jollof rice with a rich tomato and red pepper base, tender grains, gentle spice and a savoury finish, made in one pot for family meals or relaxed entertaining.
Ingredients
Method
20 mins prep55 mins cook75 mins total
Blend the tomatoes, peppers, onion, garlic and ginger to a fairly smooth purée.
Heat the oil in a heavy saucepan. Fry the purée and tomato purée for 15–18 minutes until reduced, darker and no longer raw-smelling.
Stir in the curry powder, thyme, paprika, bay leaves and salt. Add the rice and stock, then bring to a simmer.
Cover tightly, reduce the heat to low and cook for 30 minutes. Turn off the heat and leave covered for 10 minutes.
Remove the bay leaves and fluff with a fork. Serve with fried plantain, salad or grilled chicken.
Notes
Parboiled long-grain rice gives the most distinct grains. Add a splash of water if the pan dries before the rice is tender.
About this recipe
This Nigerian jollof rice builds its character by cooking a blended tomato, red pepper, onion, garlic and ginger base until concentrated and sweet. Curry powder, thyme, smoked paprika and bay bring warmth, while vegetable stock cooks the rice into the sauce.
Keep the pan covered once the rice goes in so the grains steam evenly, then rest it before fluffing. Serve it as a generous main with fried plantain, salad or grilled chicken alongside. The finished rice should be richly coloured, tender and separate, with enough sauce clinging to every grain.
