African Recipes: Jollof Rice

Jollof rice with carrot slaw and caramelized beef. 

  • Butter (2 table spoons unsalted)
  • Groundnut or canola oil ( 1/4 cup)
  • 2 medium tomatoes
  • 2 red bell peppers
  • 1 habanera pepper
  • 1/2 medium size onion
  • 2 bay leafs
  • 21/2 cups water ( or chicken stock)
  • maggi (2 cubes) bullion cube
  • Salt ( to taste)
  • Curry (1/2 tea spoon)
  • Thyme (1/2) teaspoon
  • 11/2 cups rice


  1. Combine the onion,  tomatoes, red , habanera pepper  in a blender or food processor. ( blend until its paste like consistency)
  2. Parboil mixture for about 30mins
  3. set  a pot on medium heat, add 1 spoon butter + oil
  4. Chop remaining onion, add to hot oil
  5. Cook for 3mins stir at intervals (avoid scraping the bottom of pot)
  6. Add parboiled pepper mixture
  7. Add the water or chicken stock
  8. Add curry, thyme, bay leaf, maggi and salt
  9. Cover the pot and simmer  for 3mins on medium heat
  10. Reduce heat to minimum
  11. Add rice and cook for 30mins (or until water is about dried)
  12. Taste for salt
  13. Add remaining butter
  14. Stir and cover for 5 mins
  15. Remove bay leaf, Serve with plantain/chicken/ salad.

The trick to cooking jollof rice is in how much heat you apply at the different stages of preparation

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