Jollof Rice

Since I can remember, I never really liked routine. I’m okay with structure but repeating habits day in, day out is boring 🥱! It’s also the case when it comes to food. Using the same ingredients and the same dishes is so uninspiring and uninteresting!
 
Besides a salad or steamed vegetables, growing up, my mother made almost the same side dish every day… mashed potatoes 🥔. Hey, I don’t mind them but at one point it got tedious! The reason behind this was the fact that my father never really liked rice or casseroles. He was your typical “meat and potato” guy!
 
When I moved on my own, I probably didn’t make any mashed for a while. Instead, I was making rice. I started with the boxes from the store that you just add water to 💦, but soon after, I ventured into making it from scratch. Many times I overcooked rice, under or over-seasoned it, and finally, I got the hang of it!
 
On the website 💻, there are a few rice recipes such as Saffron Rice, Herb & Butter Rice (the better version of Rice-A-Roni), Mexican Rice, Pilau Rice, Wild Rice Pilaf with Porcini-Cranberries and Toasted Almonds, etc. Here’s another one to add to the list… Jollof Rice!
 
This West African dish is originally from Senegal although it spread to different countries later. With gorgeous ingredients and lots of seasonings 🍃, this rice is far from being bland! It’s an easy recipe to make and goes so well with many proteins…
 
I like to refer to Jollof Rice as an African 🌍 version of Jambalaya. They’re both extremely flavorful “rice dishes”, sharing the same ancestor despite the fact that the Senegalese dish is the precursor of the Louisiana one, with the exception of meat and other ingredients.
 
The recipe is pretty straightforward…
The sauce ingredients have to be liquified but if there are little chunks here and there, it’s fine. Traditionally, Scotch Bonnet peppers are the chosen variety and they’re much hotter 🔥 than jalapeño, which is the kind I use in my recipe. If you can handle the heat from those little wrinkly guys, by all means, go ahead and use them!
 
To make the rice, the onions 🧅 are sautéed and then the rest of the ingredients follow. When the basmati goes in, it’s important to coat all the grains nicely. It’s covered and cooked for 20 minutes. When time is up, turn off the heat, and allow the rice to sit for 10 minutes, covered, before fluffing it up.
 
Incredibly aromatic, this Jollof Rice is a tasty side dish to serve along with the protein of your choice. If you want to take it a step further, add meat to it such as fish 🐟, chicken, or shrimp. After trying it, I’m convinced it will become a favorite…
Bon Appétit! 🍽
 
Here are more delicious side dish recipes for you to try… 😀
– Southern Corn Pepper Pudding
– Garlic Herb Butter Roasted Potatoes
– Calico Beans
– Broccoli & Cauliflower Casserole
– Roasted Rainbow Carrots
– Sambal Green Beans
– Cauliflower & Celery Root Purée
– Lemon Couscous
– Quick & Easy Bok Choy
and for even more vegetable and side dish recipes 🥦🥕, click on this link… Recipe Category • Vegetables & Sides
 

 
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Jollof Rice

Colorful and so tasty, this African Jollof Rice goes so well with a variety of different proteins. It’s a nice change from every day rice…

5 from 5 votes

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Servings 8

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Passive Time 10 minutes mins

Ingredients

  

1x2x3x

SAUCE

• 2 large Roma tomatoes, washed and quartered
• 1 large red pepper, seeded and roughly chopped
• 1 large jalapeño pepper, seeded, ribs removed and roughly chopped Footnote
• 3 to 4 large cloves garlic, peeled
• 1 1/2 tbsp. ginger, minced
• 1 tbsp. freshly squeezed lemon juice tips & tricks
• 2 cups low-sodium chicken broth

RICE

• 1 tbsp. butter
• 1/4 cup vegetable oil such as canola oil tips & tricks
• 1 1/2 cups red onions, diced
• ground Himalayan pink salt, to taste
• 2 tbsp. tomato paste tips & tricks
• 1/2 tbsp. curry powder
• 1/2 tbsp. dried thyme leaves
• 1/2 tbsp. smoked paprika
• 1/2 tbsp. ground cumin
• freshly ground mixed peppercorns, to taste
• 2 cups basmati rice, rinsed thoroughly
• 2 large bay leaves
• 2 tbsp. chopped cilantro, for garnish tips & tricks

Directions

 

SAUCE

• In the jar of a blender, add all the ingredients. Process until liquified and set aside.

RICE

• In a skillet over medium heat, add butter and oil. When hot, add onion and season with salt. Sauté for 5 minutes or until translucent.
• Add tomato paste and stir to coat.
• Add curry powder, thyme leaves, smoked paprika, cumin, and mixed peppercorns; stir to blend.
• Add rice and stir until all the grains are coated.
• Pour in sauce and add bay leaves; mix well.
• Bring the mixture to a boil, cover and reduce to medium-low. Simmer for 20 minutes or until liquid is mostly absorbed.
• Turn off the heat, leave the lid on, and allow the rice to sit for 10 minutes.
• Remove lid and using a fork, fluff up the rice; discard bay leaves. Garnish with fresh chopped cilantro.

Notes

Footnote:If you like spicier, don't remove the seeds and the ribs.

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