A traditional Jollof Rice recipe, popular throughout West Africa.
Ingredients
2 cups long-grain rice
4 fresh tomatoes
2 tbsp tomato paste
1 large onion
1 red bell pepper
2 fresh chillies (optional)
2 garlic cloves
4 cups chicken stock
1 tsp dried thyme
1 tsp paprika
2 bay leaves
Salt and pepper
Palm oil
Method
Make the sauce. Blend the tomatoes, bell pepper and part of the onion. Heat oil in a large pan, sauté the remaining onion until golden, then add the tomato paste and cook for a few minutes.
Add the spices. Add the blended tomato mixture, chillies, thyme, paprika and bay leaves. Simmer over medium heat for 15 minutes, until slightly reduced.
Cook the rice. Rinse the rice to remove excess starch, then add it to the sauce and coat every grain well.
Finish cooking. Add the chicken stock, cover and cook over low heat for about 20–25 minutes, until the rice is tender and has absorbed the liquid.
Serve. Fluff the rice, adjust seasoning if needed and serve hot with grilled chicken, fish or vegetables.
Jollof Rice is a convivial dish often served at celebrations and family gatherings, with accompaniments varying by region.
