A West African dish with disputed origins between Senegal, Nigeria and Ghana, jollof rice descends from the Senegalese thieboudienne and is today a symbol of culinary identity and friendly regional rivalry.
African
Jollof Rice
Jollof rice from West Africa: spiced rice in tomato sauce, traditional step by step recipe.
- Nigeria/Ghana
- MAIN COURSES
- Light
- Low fat
- easy
20 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 380 kcal
- Protein 8 g
- Carbohydrates 68 g
- Fat 10 g
Story behind the dish
Preparation
Jollof Rice is a Nigerian/Ghanaian preparation with easy difficulty. Reserve about 65 minutes in total (20 for mise en place and preparation, 45 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 500 g long grain rice.
- Have ready: 6 ripe tomatoes.
- Have ready: 2 red peppers.
- Have ready: 2 habanero chiles (to taste).
- Have ready: 1 onion.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Crush tomato
Blend tomato, pepper, chili, half of the onion and garlic until you obtain a fine sauce. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Sauté the remaining chopped onion in oil until golden.
Sauté the remaining chopped onion in oil until golden. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
-
Add the tomato paste and sauté for 2 minutes to remove the acidity.
Add the tomato paste and sauté for 2 minutes to remove the acidity. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
-
Pour the crushed sauce and cook over medium heat for 15-20 minutes until…
Pour in the crushed sauce and cook over medium heat for 15-20 minutes until reduced and concentrated. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Add the rice
Add the rice, broth, curry, bay leaf and salt, stir once. Taste before serving: the balance between salt, acidity and fat defines the final result. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
-
Cover tightly and cook over very low heat for 25-30 minutes without uncovering.
Cover tightly and cook over very low heat for 25-30 minutes without uncovering, until the rice is done and the bottom is slightly toasted. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
Chef's tips
- Do not stir the rice during cooking, it helps the 'party rice' to form with a slightly smoky bottom.
- Reduce the tomato sauce well before adding the rice to concentrate the flavor much more.
Variations
- Jollof rice with added roast chicken
- Ghanaian version (with basmati rice and different spices)
Community
Kitchen conversations
Share how it turned out, ask questions, or reply to other cooks.
Be the first to share your experience with this recipe.