Nigerian Jollof Rice
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The Tale of Nigerian Jollof Rice
Story updated
Jollof rice traces back to the Wolof people of the Senegambia region, whose rice-and-tomato dish spread across West Africa over centuries of trade and migration, adapted differently by nearly every country it touched. Nigeria's version, cooked with tomatoes, peppers, and often a smoky char from the pot, has become a fiercely defended point of national pride, especially in the long-running "jollof wars" with Ghana.
Ingredients
Scale:· 8 servings
- 4 cups long-grain parboiled rice, washed
- 6 large tomatoes, blended
- 3 red bell peppers, blended
- 2 scotch bonnet peppers, blended
- 2 onions, 1 blended and 1 sliced
- 1/2 cup vegetable oil
- 3 tbsp tomato paste
- 2 tsp curry powder
- 1 tsp dried thyme
- 2 bay leaves
- 3 cups chicken stock
Instructions
- 1Blend tomatoes, red bell peppers, scotch bonnet, and one onion into a smooth puree.
- 2Heat oil in a large pot and fry the sliced onion until translucent.
- 3Add tomato paste and fry 5 minutes, then pour in the blended tomato-pepper mixture.
- 4Simmer the sauce uncovered 20-25 minutes until reduced and the oil separates on top.
- 5Stir in curry powder, thyme, bay leaves, and chicken stock, then add the washed rice.
- 6Cover tightly and cook on low heat 30-35 minutes, stirring occasionally, until rice is tender and infused with the sauce.
- 7Let rest covered 5 minutes before fluffing and serving.
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