Jollof, or jollof rice, is a rice dish from West Africa. The recipe ingredients and preparation style can vary depending upon the region. However, the dish is most typically made with rice, tomatoes, onions, spices, vegetables. It is a recipe where the whole is truly more than the sum of its simple parts. The flavor, when all the ingredients are united, is outstanding.
Ingredients:
- 3 Roma Tomatoes, chopped – plus extra for topping
- 1/2 to 3 habanero or scotch bonnet peppers, depending upon the amount of heat you want, seeded and chopped
- 3 small red bell peppers, chopped
- 1 onion, chopped and divided -plus extra for topping
- 2 c. medium or long grain rice
- 2 tbsp. butter, divided
- 1/3 c. coconut oil
- 1 1/2 tsp. salt
- 3 or 4 grind of black pepper
- 1 tsp. curry powder
- 1 1/2 tsp. cayenne or paprika (depending upon how much heat you want)
- 2 tsp. garlic powder
- 1 tbsp. onion powder
- 2 bay leaves
- 1/2 tsp. ground ginger
- 2 tsp. dried thyme
- 3 oz. tomato paste
- 2 1/2 to 3 c. stock – veggie or chicken
Instructions:
- In a blender or food processor add the tomatoes, both types of pepper and 1/2 of the onion. Puree and then set aside.
- Rinse the rice, repeatedly, until water runs clear and then drain the rice.
- In a large sauté pan add 1 tablespoon of butter over medium heat. Add the drained rice and stir to coat with butter. Allow rice to toast for about 2 to 3 minutes. Should just brown slightly. Be careful not to burn. Remove rice from the pan and set aside.
- To the pan add coconut oil, remaining onion and spices (salt, pepper, curry, cayenne or paprika, garlic powder, onion powder, bay leaves, ginger, thyme.) Cook for about 4 minutes over medium heat until onions are translucent and spices have become fragrant.
- Add tomato paste and stir, cooking for 2 more minutes.
- Pour in pureed tomatoes and peppers and cook for about 10 minutes, uncovered, until reduced somewhat.
- Add stock to pan and stir to incorporate and bring to a boil. Reduce heat to low.
- Add rice to the pan and stir. Cover the pan with tinfoil and a lid. Cook undisturbed for 30 minutes.
- Remove lid and tinfoil and stir rice. Check for doneness. If rice is not cooked completely and all liquid has been absorbed, add a little more stock and continue to cook, covered, until rice is tender. If rice is fully cooked, but too much liquid remains, remove the lid and increase heat to medium and cook until liquid is absorbed.
- Check for seasoning. Add remaining tablespoon of butter and more salt or spices (if needed) stir gently to melt butter into rice.
- Serve while hot, topped with extra freshly chopped onions and tomatoes.