Jollof Rice (Africa 🤝🏾 Jamaica)
Jollof Rice (Africa 🤝🏾 Jamaica)
Ingredients
For the Rice
- 2 pound parboiled rice, washed and drained
For the Roasted Veggie Blend
- 4 tomatoes, quartered
- 3 red bell peppers, cored and sliced
- 2 scotch bonnet peppers
- 1 onion, quartered
- 1 whole garlic, cloves separated
- 1/4 cup olive oil, as needed for drizzling
For the Frying Base
- 1 cup oil
- 1 onion, chopped
- 1 cup tomato paste
- 3 sprigs fresh thyme
- 3 bay leaves
- 1 tablespoon fresh ginger, grated
- 1 tablespoon salt
- 2 tablespoons Spice Jamaica 876 Red seasoning
- 2 tablespoons Spice Jamaica Reggae Blend seasoning
- 2 tablespoons curry powder
For the Liquid
- 2 1/3 cups chicken stock
For the Finish
- 3 tablespoons butter
- 1/4 cup tomato, diced, as needed for garnish
- 1/4 cup purple onion, chopped, as needed for garnish
- 1 charcoal briquette, optional, for smoky flavor
Instructions
- 1
Preheat your oven to 400°F. Prepare the vegetables for roasting: quarter the 4 tomatoes and 1 onion, core and slice the 3 red bell peppers, and separate the cloves from the 1 whole garlic bulb. Leave the 2 scotch bonnet peppers whole.
⏱️ 5 min•🌡️ 400
- 2
Place all the prepared vegetables (tomatoes, red bell peppers, scotch bonnet peppers, onion, and garlic cloves) on a baking tray. Drizzle generously with 1/4 cup olive oil.
⏱️ 2 min
- 3
Roast the vegetables in the preheated oven for 30–40 minutes, or until they are softened and slightly charred.
⏱️ 40 min•🌡️ 400
- 4
Once roasted, transfer the vegetables to a blender. Blend the mixture until it is smooth. Set aside.
⏱️ 5 min
- 5
Place the 2 pounds of parboiled rice in a large bowl. Wash the rice thoroughly under cold running water, agitating with your hand, about 5 to 6 times, until the water runs clear. Drain the washed rice and set aside.
⏱️ 8 min
- 6
In a large pot or Dutch oven, heat 1 cup of oil over medium heat. Add the 1 chopped onion and sauté for 1–2 minutes until it begins to soften.
⏱️ 2 min
- 7
Add 1 cup of tomato paste to the sautéed onions. Cook the tomato paste, stirring frequently, for 10–15 minutes until its color deepens to a rich red. This step is crucial for developing flavor.
⏱️ 15 min
- 8
Pour the previously blended roasted veggie mixture into the pot with the tomato paste and onions. Add the 3 fresh thyme sprigs, 3 bay leaves, 1 tablespoon fresh grated ginger, 1 tablespoon salt, 2 tablespoons Spice Jamaica 876 Red seasoning, 2 tablespoons Spice Jamaica Reggae Blend seasoning, and 2 tablespoons curry powder.
⏱️ 3 min
- 9
Stir all the ingredients together well. Cook this mixture, stirring occasionally, for 30–40 minutes until it becomes rich, thick, and reduced. Do not rush this step, as it builds the base flavor for the jollof rice.
⏱️ 40 min
- 10
Add the washed and drained rice to the rich frying base mixture in the pot. Stir thoroughly, ensuring every grain of rice is coated with the flavorful sauce.
⏱️ 3 min
- 11
Pour in 2 1/3 cups of chicken stock. Stir gently to combine the rice and liquid.
⏱️ 1 min
- 12
Cover the pot tightly with aluminum foil, then place the lid on top to create a good seal. Steam the rice over low heat for 20–25 minutes.
⏱️ 25 min
- 13
After the initial steaming, remove the lid and foil. The rice should be partially cooked and fluffy. Add the 3 tablespoons butter, diced tomato, and chopped purple onion on top of the rice. Gently stir these new ingredients into the rice.
⏱️ 3 min
- 14
For a smoky flavor (optional): Create a small cup from aluminum foil. Place a hot, glowing charcoal briquette inside this foil cup and nestle it into the center of the rice. Drizzle a small amount of oil onto the hot charcoal to produce smoke. Immediately cover the pot again with foil and the lid to trap the smoke and continue steaming for another 20 minutes.
⏱️ 20 min
- 15
Once the rice is fully cooked, remove the charcoal briquette (if used). Fluff the jollof rice with a spoon or fork. Serve hot.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Jollof Rice (Africa 🤝🏾 Jamaica)
For the Rice
- 2 pound parboiled rice, washed and drained
For the Roasted Veggie Blend
- 4 tomatoes, quartered
- 3 red bell peppers, cored and sliced
- 2 scotch bonnet peppers
- 1 onion, quartered
- 1 whole garlic, cloves separated
- 1/4 cup olive oil, as needed for drizzling
For the Frying Base
- 1 cup oil
- 1 onion, chopped
- 1 cup tomato paste
- 3 sprigs fresh thyme
- 3 bay leaves
- 1 tablespoon fresh ginger, grated
- 1 tablespoon salt
- 2 tablespoons Spice Jamaica 876 Red seasoning
- 2 tablespoons Spice Jamaica Reggae Blend seasoning
- 2 tablespoons curry powder
For the Liquid
- 2 1/3 cups chicken stock
For the Finish
- 3 tablespoons butter
- 1/4 cup tomato, diced, as needed for garnish
- 1/4 cup purple onion, chopped, as needed for garnish
- 1 charcoal briquette, optional, for smoky flavor
Instructions
- 1
Preheat your oven to 400°F. Prepare the vegetables for roasting: quarter the 4 tomatoes and 1 onion, core and slice the 3 red bell peppers, and separate the cloves from the 1 whole garlic bulb. Leave the 2 scotch bonnet peppers whole.
⏱️ 5 min•🌡️ 400 - 2
Place all the prepared vegetables (tomatoes, red bell peppers, scotch bonnet peppers, onion, and garlic cloves) on a baking tray. Drizzle generously with 1/4 cup olive oil.
⏱️ 2 min - 3
Roast the vegetables in the preheated oven for 30–40 minutes, or until they are softened and slightly charred.
⏱️ 40 min•🌡️ 400 - 4
Once roasted, transfer the vegetables to a blender. Blend the mixture until it is smooth. Set aside.
⏱️ 5 min - 5
Place the 2 pounds of parboiled rice in a large bowl. Wash the rice thoroughly under cold running water, agitating with your hand, about 5 to 6 times, until the water runs clear. Drain the washed rice and set aside.
⏱️ 8 min - 6
In a large pot or Dutch oven, heat 1 cup of oil over medium heat. Add the 1 chopped onion and sauté for 1–2 minutes until it begins to soften.
⏱️ 2 min - 7
Add 1 cup of tomato paste to the sautéed onions. Cook the tomato paste, stirring frequently, for 10–15 minutes until its color deepens to a rich red. This step is crucial for developing flavor.
⏱️ 15 min - 8
Pour the previously blended roasted veggie mixture into the pot with the tomato paste and onions. Add the 3 fresh thyme sprigs, 3 bay leaves, 1 tablespoon fresh grated ginger, 1 tablespoon salt, 2 tablespoons Spice Jamaica 876 Red seasoning, 2 tablespoons Spice Jamaica Reggae Blend seasoning, and 2 tablespoons curry powder.
⏱️ 3 min - 9
Stir all the ingredients together well. Cook this mixture, stirring occasionally, for 30–40 minutes until it becomes rich, thick, and reduced. Do not rush this step, as it builds the base flavor for the jollof rice.
⏱️ 40 min - 10
Add the washed and drained rice to the rich frying base mixture in the pot. Stir thoroughly, ensuring every grain of rice is coated with the flavorful sauce.
⏱️ 3 min - 11
Pour in 2 1/3 cups of chicken stock. Stir gently to combine the rice and liquid.
⏱️ 1 min - 12
Cover the pot tightly with aluminum foil, then place the lid on top to create a good seal. Steam the rice over low heat for 20–25 minutes.
⏱️ 25 min - 13
After the initial steaming, remove the lid and foil. The rice should be partially cooked and fluffy. Add the 3 tablespoons butter, diced tomato, and chopped purple onion on top of the rice. Gently stir these new ingredients into the rice.
⏱️ 3 min - 14
For a smoky flavor (optional): Create a small cup from aluminum foil. Place a hot, glowing charcoal briquette inside this foil cup and nestle it into the center of the rice. Drizzle a small amount of oil onto the hot charcoal to produce smoke. Immediately cover the pot again with foil and the lid to trap the smoke and continue steaming for another 20 minutes.
⏱️ 20 min - 15
Once the rice is fully cooked, remove the charcoal briquette (if used). Fluff the jollof rice with a spoon or fork. Serve hot.
⏱️ 2 min