Nigerian Jollof Rice
Nigerian Jollof Rice
Ingredients
For the Pepper Mixture
- 4 tomatoes, roasted or air-fried
- 2 red bell peppers, roasted or air-fried
- 1 onions, roasted or air-fried
- 3 garlic cloves, roasted or air-fried
For the Jollof Rice
- 1/2 cup vegetable oil
- 1 onions, medium, sliced
- 4 tablespoons tomato paste
- 4 seasoning cubes
- 1/2 teaspoon yellow powder, (e.g., curry powder or seasoning blend)
- 1 teaspoon salt, or to taste
- 3 cups meat stock
- 1 cup water
- 1 packet curry masala, (e.g., Tiger Curry Masala)
- 1 packet jollof rice seasoning powder, (e.g., Spicity Seasoning Powder Stew & Jollof)
- 3 bay leaves
- 3 cups parboiled rice, thoroughly washed
For Serving
- 2 fried plantains
- 4 roasted turkey wings
Instructions
- 1
Prepare the pepper mixture: Roast or air-fry the tomatoes, red bell peppers, onions, and garlic until softened and slightly charred. This dehydration step is crucial for developing a rich, deep flavor. Once cooled, blend them into a smooth paste.
⏱️ 15 min
- 2
Sauté aromatics and tomato paste: In a large pot, heat the vegetable oil over medium heat. Add the sliced onions and fry until softened and translucent, about 3-5 minutes. Add the tomato paste (approximately 2 large dollops) and fry, stirring constantly, until it darkens in color and the raw tomato smell disappears, about 5-7 minutes.
⏱️ 10 min
- 3
Combine and season the sauce: Add the blended pepper mixture from Step 1 to the pot with the fried onions and tomato paste. Stir well to combine all ingredients.
⏱️ 2 min
- 4
Initial seasoning: Season the mixture with the seasoning cubes, yellow powder, and salt. Stir thoroughly to distribute the seasonings.
⏱️ 1 min
- 5
Add liquids: Pour in the meat stock and water. Stir the mixture well. Adjust the liquid amount based on the quantity of rice you are cooking; the liquid should just cover the rice once added.
⏱️ 2 min
- 6
Add spices: Add the packet of curry masala, the packet of jollof rice seasoning powder, and the bay leaves to the sauce. Stir gently.
⏱️ 1 min
- 7
Bring to a boil: Cover the pot and bring the sauce to a rolling boil over medium-high heat. Allow it to boil for about 5-7 minutes to allow all the flavors to meld together.
⏱️ 7 min
- 8
Add rice and first cook: Once the sauce is bubbling vigorously, add the thoroughly washed parboiled rice. Stir gently to ensure the rice is evenly coated with the sauce. Cover the pot tightly, first with aluminum foil to create a seal, then with the lid. Reduce the heat to very low and let it cook slowly for 15 minutes, allowing the rice to begin absorbing the liquid.
⏱️ 15 min
- 9
Stir and second cook/steam: After 15 minutes, carefully open the pot and give the rice a good stir to prevent sticking and ensure even cooking. Re-cover the pot tightly with aluminum foil and the lid. Continue to cook on very low heat for another 15-20 minutes, or until the rice is fully cooked, tender, and the liquid has been absorbed. The foil helps to steam the rice and create the characteristic smoky flavor.
⏱️ 20 min
- 10
Serve: Once the jollof rice is cooked, fluff it with a fork. Serve hot with fried plantains and roasted turkey wings.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Nigerian Jollof Rice
For the Pepper Mixture
- 4 tomatoes, roasted or air-fried
- 2 red bell peppers, roasted or air-fried
- 1 onions, roasted or air-fried
- 3 garlic cloves, roasted or air-fried
For the Jollof Rice
- 1/2 cup vegetable oil
- 1 onions, medium, sliced
- 4 tablespoons tomato paste
- 4 seasoning cubes
- 1/2 teaspoon yellow powder, (e.g., curry powder or seasoning blend)
- 1 teaspoon salt, or to taste
- 3 cups meat stock
- 1 cup water
- 1 packet curry masala, (e.g., Tiger Curry Masala)
- 1 packet jollof rice seasoning powder, (e.g., Spicity Seasoning Powder Stew & Jollof)
- 3 bay leaves
- 3 cups parboiled rice, thoroughly washed
For Serving
- 2 fried plantains
- 4 roasted turkey wings
Instructions
- 1
Prepare the pepper mixture: Roast or air-fry the tomatoes, red bell peppers, onions, and garlic until softened and slightly charred. This dehydration step is crucial for developing a rich, deep flavor. Once cooled, blend them into a smooth paste.
⏱️ 15 min - 2
Sauté aromatics and tomato paste: In a large pot, heat the vegetable oil over medium heat. Add the sliced onions and fry until softened and translucent, about 3-5 minutes. Add the tomato paste (approximately 2 large dollops) and fry, stirring constantly, until it darkens in color and the raw tomato smell disappears, about 5-7 minutes.
⏱️ 10 min - 3
Combine and season the sauce: Add the blended pepper mixture from Step 1 to the pot with the fried onions and tomato paste. Stir well to combine all ingredients.
⏱️ 2 min - 4
Initial seasoning: Season the mixture with the seasoning cubes, yellow powder, and salt. Stir thoroughly to distribute the seasonings.
⏱️ 1 min - 5
Add liquids: Pour in the meat stock and water. Stir the mixture well. Adjust the liquid amount based on the quantity of rice you are cooking; the liquid should just cover the rice once added.
⏱️ 2 min - 6
Add spices: Add the packet of curry masala, the packet of jollof rice seasoning powder, and the bay leaves to the sauce. Stir gently.
⏱️ 1 min - 7
Bring to a boil: Cover the pot and bring the sauce to a rolling boil over medium-high heat. Allow it to boil for about 5-7 minutes to allow all the flavors to meld together.
⏱️ 7 min - 8
Add rice and first cook: Once the sauce is bubbling vigorously, add the thoroughly washed parboiled rice. Stir gently to ensure the rice is evenly coated with the sauce. Cover the pot tightly, first with aluminum foil to create a seal, then with the lid. Reduce the heat to very low and let it cook slowly for 15 minutes, allowing the rice to begin absorbing the liquid.
⏱️ 15 min - 9
Stir and second cook/steam: After 15 minutes, carefully open the pot and give the rice a good stir to prevent sticking and ensure even cooking. Re-cover the pot tightly with aluminum foil and the lid. Continue to cook on very low heat for another 15-20 minutes, or until the rice is fully cooked, tender, and the liquid has been absorbed. The foil helps to steam the rice and create the characteristic smoky flavor.
⏱️ 20 min - 10
Serve: Once the jollof rice is cooked, fluff it with a fork. Serve hot with fried plantains and roasted turkey wings.
⏱️ 5 min