Spiced and stewed in a flavorful tomato broth, it is everything from "everyday" to celebration. The classic version is cooked with long-grain rice and seasoned with Nigerian-style curry powder and dried thyme. Served with fried, ripe plantains, which we call, dodo and coleslaw, it is everything. Note that the world might consider this a side but in Nigeria, it is the main. :)
Traditional jollof rice is cooked with two main ingredients - rice and tomatoes.
- 2 large yellow onions, roughly chopped
- ⅓ cup vegetable oil(80 mL), plus 2 tablespoons, divided
- 14 oz diced tomato(395 g), 2 cans
- 6 oz tomato paste(170 g), 1 can
- 1 habanero pepper
- 2 teaspoons curry powder
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- ½ teaspoon mixed dried herbs
- 3 chicken bouillon cubes, crushed
- 2 ½ cups long grain rice(500 g), rinsed
- 1 cup frozen mixed vegetable(150 g)
- 1 ½ cups water(360 mL)
- Add onions and 2 tablespoons of oil to a blender and pulse until smooth. Transfer to a medium bowl.
- Add the diced tomatoes, tomato paste, and habanero pepper to the blender, and pulse until smooth. Transfer to a separate medium bowl.
- Heat the remaining ⅓ cup (80 ml) of oil in a large, heavy-bottomed pot over medium heat.
- Once the oil is shimmering, add the onion puree and cook until the water has cooked out and the puree is starting to brown for about 10 minutes.
- Stir in the tomato puree and add the curry powder, garlic powder, ginger, dried herbs, and crushed bouillon cubes. Cook for 20-30 minutes, stirring occasionally until the stew has reduced by half and is deep red.
- Add the rice, mixed vegetables, and water. Bring to a boil, then reduce the heat to low and cover the pot with foil and a lid. Simmer for another 30 minutes, until the rice is cooked through and the liquid is absorbed.
What Do You Eat with Jollof Rice?
Jollof rice in itself is a great dish but you can pair it with chicken, mutton, or even stir-fried veggies. We are sure you'll love this tomato-based tangy rice dish. They're the perfect contrast to the spicy, savory rice.