Stewed in a rich and spicy tomato rice is Nigerian jollof rice. It’s well-loved South of the Sahara and along the coast of West Africa thanks to its layered flavours of smoke, spice, and all sorts of goodness. This recipe makes a large pot of rice and while some view rice as a side dish, in Nigeria Jollof Rice is considered a main. You can easily half the recipe to make a little less but keep in mind that leftovers will keep and only increase in flavour.
Here’s how to make an authentic Nigerian Jollof Rice recipe!
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 medium red bell peppers
- 1/2 scotch bonnet/habanero pepper
- 1/2 cup chopped yellow onion
- 1/3 cup vegetable oil
- 1/2 yellow onion, sliced
- 3 tbsp tomato paste
- 2 tsp minced garlic
- 2 tsp grated fresh ginger
- 2 bay leaves
- 2 tsp kosher salt
- 2 tsp dried thyme leaves
- 1-1/2 tsp Jamaican curry powder
- 1 tsp ground red pepper
- 4 cups reduced-sodium vegetable broth
- 3 cups long-grain white rice, uncooked, rinsed
- Fresh Italian (flat-leaf) parsley, for garnish
- Combine bell peppers, diced tomatoes, scotch bonnet peppers and diced onions in a blender and pureé.
- Heat oil in a large pot over medium heat. Add sliced onions and sauté for about 3 minutes until soft. Add tomato paste and cook for about 2 minutes. Add garlic, ginger and bay leaves and cook about 2 minutes longer, stirring frequently.
- Add tomato and pepper pureé and simmer for 10 to 12 minutes until sauce thickens. Stir in salt, thyme, curry powder, and cayenne. Stir in rice and coat well with sauce.
- Add vegetable stock and bring to a boil; stir. Cover and reduce heat to low and cook for about 30 to 40 minutes until done and rice is desired texture.
- Sprinkle with parsley, serve and enjoy!
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