Nigeria · Main · Medium
Jollof Rice
Rome's most famous pasta. Silky egg and Pecorino sauce clinging to every strand, studded with crisp guanciale. No cream, ever.
The whole recipe in 60 seconds
Jollof Rice, in 5 ideas
- Parboiled rice is traditional. It holds its shape through the long simmer. Regular long-grain works but goes softer.
- Cook the pepper base down. Fifteen minutes until the oil separates. Raw-tasting pepper base makes raw-tasting jollof.
- The bottom crust is intentional. A little sticking and crisping is the coveted party jollof texture. Scorched and bitter is too far, so keep the heat truly low.
- Warm stock only. Cold liquid shocks the rice and stalls cooking. Keep it warm on a back burner.
- Scotch bonnet for heat, bell pepper for body. The habanero family brings fire. The bell peppers bring the sweet base. You need both.
What you need
Ingredients
- 4 cups long-grain parboiled rice
- 1 (28 oz) can whole tomatoes
- 2 red bell peppers, chopped
- 1 scotch bonnet pepper
- 3 tbsp tomato paste
- 1 large onion, half chopped, half sliced
- 1/3 cup neutral oil
- 2 tsp curry powder
- 1 tsp dried thyme
- 2 bay leaves
- 4 cups chicken stock, warmed
- 2 tsp salt, plus more to taste
How to make it
Directions
- Blend the canned tomatoes, bell peppers, scotch bonnet, and the chopped half onion until smooth.
- Heat the oil in a large heavy pot. Fry the sliced onion until golden at the edges, about 5 minutes. Stir in the tomato paste and cook until it darkens, 3 minutes.
- Pour in the blended pepper mix, curry powder, thyme, and bay leaves. Simmer 15 minutes, stirring now and then, until thick and the oil rises to the surface.
- Stir in the rice to coat every grain. Pour in the warm stock and salt. Bring to a boil.
- Cover tightly, reduce to the lowest heat, and cook 30 minutes. Do not lift the lid.
- Rest 10 minutes off the heat. Fluff with a fork, scraping up the crispy bottom. That crust is the prize. Remove bay leaves and serve.
Do not lift the lid. Every peek releases the steam the rice needs. Thirty minutes, lid on, lowest heat. Trust the process.