Nigerian Jollof Rice

A community recipe by sethyoung

Not tested or verified by Nigella.com

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Introduction

This is probably my all time favourite dish. My Brit-Nigerian friends cooked this for me some time ago and I've been perfecting this recipe from memory/taste. It is spicy but spices can be varied to suit your palate or, like me, you can accompany it with a yoghurt & mint raita. Excellent served roasted veggies & chicken or on its own - either hot, or cold the next day!

Ingredients

Serves: 4 as part of main; 2 as main

1 cup long grain rice (thoroughly washed in a sieve with cold water)
2 large onions (roughly chopped - 1 red, 1 white looks good)
1 medium bell pepper (chopped)
2 cloves garlic (grated)
4 tablespoons oil
1 teaspoon red pepper flakes
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon paprika
2 tablespoons tomato puree
2 tablespoons tomato ketchup
1 pinch of pepper
2 broth cubes (any will do - ideally one chicken, one beef)
1 tin tinned tomatoes
1 cup water (same volume as contents of tinned tomato)

Method

Nigerian Jollof Rice is a community recipe submitted by sethyoung and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat oven to 150C

In a medium sized pan, add 2 tbsp of the oil and heat over a medium heat. Add the onions, peppers and red pepper flakes and cook for 4-5 minutes until started to cook. Then grate in garlic and cook for a minute while stirring.

Stir in the chili powder, cumin, paprika and pepper and cook, while stirring, for 2 minutes. It will appear as though the spices coat the pan - that is fine. Crumble in the broth cubes and cook for a further minute.

Stir through the tomato puree & ketchup, then immediately add the tinned tomatoes and water (once can is empty, re-fill with water and pour into pan).

Bring to a a gentle simmer, stirring to de-glaze/dislodge any spices at the bottom, and taste for spice & seasoning - adjust accordingly.

Fold in the washed rice, bring to just under a simmer and stir through the remaining oil (this will prevent sticking).

Cover pan with tinfoil and it's lid, then place in the preheated oven. Cook for 20-25minutes or until all liquid is absorbed and rice cooked. Stirring is only required at the end - dish is best left untouched while cooking.

After 20 mins, take out of oven and unveil. There will be a layer of concentrated tomato on top. This can be stirred through the rice when you're checking if it's cooked.

If the rice still isn't cooked, lid on and back in for another 5 mins; or if the rice appear too wet/stodgey, place back in the oven without the lid.

Leave to stand for 2 mins, lid on, before serving.

Tell us what you think

What 1 Other has said

After searching the web and trying various recipes and methods of cooking Jollof rice, this one was by far the best and my family and I love it. Thanks :)

Posted by Cherryuk on 25th May 2015

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