The origin of Jollof Rice is said to be from the Wolof people of Senegal and Gambia, although there are similar dishes throughout West Africa and the dish is especially popular in Nigeria. The dish is easy to prepare and is often made in large quantities to feed a crowd. It is a perfect meal for family gatherings, parties, and potluck events.
The dish can be customised to suit individual tastes by adding vegetables like bell peppers, carrots, and peas, or by including proteins such as chicken, beef, or shrimp. Some variations also include a touch of palm oil, which adds a rich and nutty flavour to the dish. Jollof Rice is typically served as a main dish and is often accompanied by fried plantains, coleslaw, or a simple salad. It can also be used as a base for stews, soups, and other sauces.
Jollof Rice is a versatile, delicious, and culturally significant dish that is enjoyed by millions of people throughout West Africa. Whether served at a family gathering or at a large celebration, it is sure to be a crowd-pleaser and is guaranteed to add flavour to any meal.
Ingredients
- ⅓ cup vegetable oil
- 6 medium-sized tomatoes
- 4 large red bell peppers
- 3 medium-sized red onions
- 3 birds eye chillies
- 3 tbsp tomato paste
- 2 tsp curry powder
- 1 tsp dried thyme
- 2 dried bay leaves
- 5 to 6 cups stock or water
- 2 tsp unsalted butter
- 4 cups basmati rice
- Salt and pepper to taste
Method
- Blend the tomatoes chillies, bell peppers and chopped onions together with 2 cups of stock.
- Bring this mixture to a boil and then simmer for 10 minutes.
- In another pan add the sliced onions, and fry for 3-4 minutes before adding the bay leaves, curry powder, dried thyme and black pepper.
- Add the tomato paste - stir for another 2 minutes.
- Pour the stock mixture in and cook together for 10 minutes on a low heat.
- Add the remaining stock, riinsed rice and butter stir and cover with a sheet of foil and then a lid.
- Cook on a low heat for 30 minutes, stirring once in the middle.
- Serve topped with sliced onions, fresh tomatoes and the 2nd teaspoon of butter.