Jollof Rice Preparing inspired by Africa Products Shop

Jollof Rice Preparing inspired by Africa Products Shop

This Nigerian Jollof Rice recipe was created with the help of Vibrant West African Cuisine author Ebere Akadiri.

Calories: 380 kcal
Prep time: 20 minutes
Resting time: 35 minutes
Spice level: Spicy

Jollof spices can be orderd from www.africaproducts.nl

1. Jollof rice
2. Badia Jollof spice
3. Bigi Mama Jollof Rice
    

Ingredients

Serves: 6

• 2 medium onions
• 1 red bell pepper
• 30 g fresh ginger
• 1 mixed chili pepper (peppermix)
• 1 can peeled tomatoes
• 4 tbsp peanut oil
• 45 g tomato paste
• 2 tsp curry powder
• ½ tsp smoked paprika powder
• 2 tsp dried thyme
• 3 dried bay leaves
• 1 chicken stock cube
• 200 ml water
• 400 g parboiled rice
• ½ tsp salt
• 2 tomatoes

Method

1.       Cut ½ of the onion into chunks. Cut the bell pepper in half lengthwise, remove the stem and seeds, and roughly chop the flesh. Peel and roughly chop the ginger. Remove the stem from the habanero pepper in the pepper mix. Place the onion chunks, bell pepper, ginger, chili pepper, and the canned peeled tomatoes (including their juice) into a blender and blend until smooth.

2.       Meanwhile, slice the remaining onion into half rings. Heat the oil in a heavy-bottomed pot over medium-high heat and fry the onion for 3 minutes. Add the tomato paste and fry, stirring constantly, for 5 minutes over medium-high heat until it darkens slightly.

3.       Add the curry powder, smoked paprika, thyme, and bay leaves and cook for 1 more minute. Pour in the tomato–pepper sauce, bring to a boil, then reduce the heat and let it simmer for about 15 minutes, until reduced by about ¾. Crumble in the stock cube and stir well. Add the water.

4.       Meanwhile, rinse the rice under cold running water until the water runs clear. Add the rice and salt to the sauce, bring to a boil, cover with a lid, and cook for 15 minutes without stirring. Remove the lid, gently loosen the top layer of rice with a fork, and cook for another 5 minutes over low heat until the rice has absorbed almost all the liquid. Remove from the heat and let it rest, covered, for 10–15 minutes if needed. Fluff the rice with a fork. Slice the tomatoes. Serve the Jollof rice on a large platter, topped with the tomato slices.

Jollof Rice

Authentic Nigerian Jollof Rice inspired by West African home cooking

Calories: 380 kcal per serving
Prep time: 20 minutes
Cooking & resting time: 35 minutes
Spice level: Spicy 🌶️
Serves: 6

This Nigerian Jollof Rice recipe was developed with the help of Ebere Akadiri, author of Vibrant West African Cuisine. It delivers the signature smoky, tomato-rich flavor that makes Jollof rice a beloved West African classic.

Ingredients

• 2 medium onions
• 1 red bell pepper
• 30 g fresh ginger
• 1 mixed chili pepper (peppermix, incl. habanero)
• 1 can peeled tomatoes
• 4 tbsp peanut oil
• 45 g tomato paste
• 2 tsp curry powder
• ½ tsp smoked paprika powder
• 2 tsp dried thyme
• 3 dried bay leaves
• 1 chicken stock cube
• 200 ml water
• 400 g parboiled rice
• ½ tsp salt
• 2 fresh tomatoes (for serving)

Method

1. Cut ½ of the onion into chunks. Halve the bell pepper lengthwise, remove stem and seeds, and roughly chop. Peel and roughly chop the ginger. Remove the stem from the habanero pepper. Place the onion chunks, bell pepper, ginger, chili pepper, and canned peeled tomatoes (including their juices) into a blender and blend until smooth.
2. Slice the remaining onion into half rings. Heat the oil in a heavy-bottomed pot over medium-high heat and fry the onion for 3 minutes. Add the tomato paste and cook, stirring constantly, for 5 minutes, until it darkens slightly.
3. Add the curry powder, smoked paprika, thyme, and bay leaves and cook for 1 minute. Pour in the tomato–pepper sauce, bring to a boil, then reduce the heat and simmer for about 15 minutes, until reduced by roughly ¾. Crumble in the stock cube, stir well, and add the water.
4. Rinse the rice under cold running water until the water runs clear. Add the rice and salt to the sauce, bring to a boil, cover with a lid, and cook for 15 minutes without stirring. Remove the lid, gently loosen the top layer with a fork, and cook for another 5 minutes over low heat until almost all the liquid is absorbed. Remove from the heat and let rest, covered, for 10–15 minutes. Fluff with a fork.
5. Slice the fresh tomatoes and serve the Jollof rice on a large platter, topped with the tomato slices.

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