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West Africa · 1h 10m · Medium

Jollof rice (the confederal one)

Tomato base, party rice, and a regional ceasefire — for one plate.

All the technique of the famous debate, with a soft heart for both sides. The rice grains should be separate, coated, never mushy.

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Method

  1. 01
    5m

    Make the base

    Blend tomatoes, peppers, onion, scotch bonnet, garlic, and ginger until smooth.

  2. 02
    25m

    Reduce

    Heat oil in a heavy pot. Strain the blended mix into the pot. Add tomato paste, curry powder, thyme. Simmer for 25 minutes until it darkens and reduces by a third.

  3. 03
    3m

    Add rice + stock

    Wash the rice until the water runs clear. Stir it in. Add the stock and salt. Stir once.

  4. 04
    30m

    Steam low and slow

    Cover tightly. Reduce to lowest heat. Cook 30 minutes. DO NOT lift the lid for the first 20 minutes.

  5. 05
    2m

    Crisp the bottom (optional)

    After 30 minutes, increase heat for 90 seconds to form a crust (the 'bottom pot' prize). Rest 5 minutes, fluff.

From the source

Why this dish tastes the way it does

Jollof is the dish at every West African gathering. The Nigerian-Ghanaian debate is a love letter: both countries claim supremacy, both are right. This recipe makes peace by cooking the rice slowly, in a reduced base, with restraint on the scotch bonnet.

Served at

Birthdays, weddings, Sundays, all gatherings

Pairs with

Fried plantain, coleslaw, cold beer

Per serving

480 kcal

Calories

9 g

Protein

78 g

Carbs

14 g

Fat

5 g

Fiber