This iconic dish is a harmonious blend of aromatic rice, vibrant tomatoes, and a medley of spices, capturing the essence of African culinary diversity. Hailing from the heart of the continent, Jollof Rice is a testament to the passion and heritage that define African cooking. Join us as we guide you through crafting this mouthwatering masterpiece, inviting you to savor the authentic taste of Africa’s cherished culinary traditions.
- 2 cups long-grain parboiled rice
- 1 onion, finely chopped
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 tomatoes, blended into a smooth puree
- 1/4 cup tomato paste
- 1/4 cup vegetable oil
- 2 teaspoons ground cayenne pepper (adjust to taste)
- 1 teaspoon ground paprika
- 1 teaspoon ground thyme
- 1 teaspoon curry powder
- 4 cups chicken or vegetable broth
- Salt and pepper, to taste
- Chopped fresh cilantro or parsley, for garnish
- In a large pot, heat the vegetable oil over medium heat.
- Sauté the chopped onions, red and green bell peppers until they’re softened and slightly caramelized.
- Add the tomato paste and cook for a few minutes until it’s well incorporated.
- Pour in the blended tomato puree and let it simmer for about 10-15 minutes until it thickens and deepens in color.
- Stir in the ground cayenne pepper, paprika, ground thyme, and curry powder. Cook for an additional 5 minutes to allow the flavors to meld.
- Add the parboiled rice to the pot and stir to coat the rice with the tomato mixture.
- Pour in the chicken or vegetable broth and bring the mixture to a gentle boil.
- Reduce the heat to low, cover the pot, and let the rice simmer for about 20-25 minutes, or until the rice is tender and the liquid has been absorbed.
- Season the Jollof Rice with salt and pepper to taste.
- Fluff the rice with a fork, and garnish with chopped fresh cilantro or parsley before serving.