Smokey Jollof
Smokey Jollof
Ingredients
- 1/4 cup vegetable oil, hot
- 1 teaspoon curry powder
- 2 bay leaves
- 1 onion, sliced
- 6 ounces tomato paste
- 2 cups jollof pepper mix
- 2 bouillon cubes, crumbled
- 1 teaspoon salt, or to taste
- 1 cup chicken stock
- 1 tablespoon caramelized onion powder
- 2 cups long-grain parboiled rice, well-rinsed
- 2 cups water, very hot
- 2 tablespoons butter, optional
Instructions
- 1
Heat the vegetable oil in a large, heavy-bottomed pot over medium-high heat until hot. Add the curry powder and bay leaves and fry them for 1-2 minutes until fragrant.
⏱️ 2 min
- 2
Add the sliced onion to the pot and fry until softened and translucent, about 3-5 minutes.
⏱️ 5 min
- 3
Stir in the tomato paste and fry very well, stirring constantly, for 5-7 minutes. Do not rush this step, as it develops the flavor base for the jollof.
⏱️ 7 min
- 4
Pour in the jollof pepper mix and bring to a simmer.
⏱️ 3 min
- 5
Add the crumbled bouillon cubes and salt. Mix thoroughly to combine all the ingredients.
⏱️ 2 min
- 6
Pour in the chicken stock and stir. Cover the pot and allow the sauce to simmer for 5 minutes.
⏱️ 5 min
- 7
Uncover the pot, add the caramelized onion powder, and mix it into the sauce. Cover the pot again and continue to simmer until oil starts to float on top of the mixture, indicating the sauce is ready for the rice, about 5-7 minutes.
⏱️ 7 min
- 8
Add the well-rinsed rice to the pot. Mix the rice very well with the sauce until every grain is evenly coated.
⏱️ 3 min
- 9
Pour in the very hot water. Ensure there is enough water to cover the rice adequately. Cover the pot first with aluminum foil, then with the pot lid, creating a tight seal.
⏱️ 2 min
- 10
Cook for 25 minutes on medium-low heat.
⏱️ 25 min
- 11
After 25 minutes, carefully open the pot. Stir the jollof rice, turning it from bottom to top to ensure even cooking. Re-cover the pot with the aluminum foil and lid, and continue cooking on very low heat for another 15-20 minutes, or until the rice is tender.
⏱️ 20 min
- 12
Once the rice is cooked, create a small hole in the middle of the rice in the pot. If desired, add the butter into this hole. Re-cover the pot with aluminum foil and the lid.
⏱️ 2 min
- 13
Increase the heat to very high and smoke the jollof for 5 minutes. This will create the signature smoky flavor and a slightly crispy bottom layer (bottom pot).
⏱️ 5 min
- 14
Remove from heat and let the jollof rest, covered, for 5 minutes before serving. Serve the Smokey Jollof rice hot, optionally with grilled chicken and coleslaw.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Smokey Jollof
- 1/4 cup vegetable oil, hot
- 1 teaspoon curry powder
- 2 bay leaves
- 1 onion, sliced
- 6 ounces tomato paste
- 2 cups jollof pepper mix
- 2 bouillon cubes, crumbled
- 1 teaspoon salt, or to taste
- 1 cup chicken stock
- 1 tablespoon caramelized onion powder
- 2 cups long-grain parboiled rice, well-rinsed
- 2 cups water, very hot
- 2 tablespoons butter, optional
Instructions
- 1
Heat the vegetable oil in a large, heavy-bottomed pot over medium-high heat until hot. Add the curry powder and bay leaves and fry them for 1-2 minutes until fragrant.
⏱️ 2 min - 2
Add the sliced onion to the pot and fry until softened and translucent, about 3-5 minutes.
⏱️ 5 min - 3
Stir in the tomato paste and fry very well, stirring constantly, for 5-7 minutes. Do not rush this step, as it develops the flavor base for the jollof.
⏱️ 7 min - 4
Pour in the jollof pepper mix and bring to a simmer.
⏱️ 3 min - 5
Add the crumbled bouillon cubes and salt. Mix thoroughly to combine all the ingredients.
⏱️ 2 min - 6
Pour in the chicken stock and stir. Cover the pot and allow the sauce to simmer for 5 minutes.
⏱️ 5 min - 7
Uncover the pot, add the caramelized onion powder, and mix it into the sauce. Cover the pot again and continue to simmer until oil starts to float on top of the mixture, indicating the sauce is ready for the rice, about 5-7 minutes.
⏱️ 7 min - 8
Add the well-rinsed rice to the pot. Mix the rice very well with the sauce until every grain is evenly coated.
⏱️ 3 min - 9
Pour in the very hot water. Ensure there is enough water to cover the rice adequately. Cover the pot first with aluminum foil, then with the pot lid, creating a tight seal.
⏱️ 2 min - 10
Cook for 25 minutes on medium-low heat.
⏱️ 25 min - 11
After 25 minutes, carefully open the pot. Stir the jollof rice, turning it from bottom to top to ensure even cooking. Re-cover the pot with the aluminum foil and lid, and continue cooking on very low heat for another 15-20 minutes, or until the rice is tender.
⏱️ 20 min - 12
Once the rice is cooked, create a small hole in the middle of the rice in the pot. If desired, add the butter into this hole. Re-cover the pot with aluminum foil and the lid.
⏱️ 2 min - 13
Increase the heat to very high and smoke the jollof for 5 minutes. This will create the signature smoky flavor and a slightly crispy bottom layer (bottom pot).
⏱️ 5 min - 14
Remove from heat and let the jollof rest, covered, for 5 minutes before serving. Serve the Smokey Jollof rice hot, optionally with grilled chicken and coleslaw.
⏱️ 5 min