Name: WESTERN AFRICAN JELLOF RICE
Prep time: 50 min
Cook time: 1 h 10 min
Total time: 2 h
Yield: 8 servings
Ingredients: 1500 g chicken; ½ pinch onion; 1 stick ginger; 2 cloves garlic; 1 tsp thyme; 1 tsp curry powder; 1 tsp salt; 2 tsp chicken bouillon cubes; ½ cup water; 600 g tomatoes; 550 g bell peppers; 1 lb red onion; 2 scotch bonnet peppers; thyme; 6 cups rice; ½ cup oil; ½ cup chopped onion; 327 g tomato paste; 410 g blended tomato sauce; 2 tsp salt; 1 tsp crushed bouillon chicken cube; 1 tbsp dried thyme; 2 bay leaves; 1 tbsp curry powder; 2 cups chicken stock; 2 cups water

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CategoryAfricanDifficultyAdvanced

This is how I make my rich, smoky, and super flavorful Jollof Rice that everyone loves!

Perfectly cooked rice mixed with a delicious tomato pepper sauce, seasoned to perfection, and full of that classic West African party taste.

This dish is a must for family dinners, celebrations, or when you just want something seriously satisfying.

The secret is in the-fried tomato base, the right blend of spices, and letting the rice steam to absorb all that flavor.

Every spoon is spicy, savory, and so comforting. Trust me, your kitchen will smell AMAZING!

Serve it with fried plantain, grilled chicken, beef, fish, or salad...it goes with everything!

Yields8 Servings

Prep Time50 minsCook Time1 hr 10 minsTotal Time2 hrs

FOR THE CHICKEN

1500 g chicken

½ pinch onion

1 stick ginger

2 cloves garlic

1 tsp thyme

1 tsp curry powder

1 tsp salt

2 tsp chicken bouillon cubes

½ cup water

FOR THE TOMATO SAUCE

600 g tomatoes

550 g bell peppers

1 lb red onion

2 scotch bonnet peppers

thyme

FOR THE RICE

6 cups rice

½ cup oil

½ cup chopped onion

327 g tomato paste

410 g blended tomato sauce

2 tsp salt

1 tsp crushed bouillon chicken cube

1 tbsp dried thyme

2 bay leaves

1 tbsp curry powder

2 cups chicken stock

2 cups water

PREPARE THE CHICKEN BROTH

1. Season the chicken with chopped onion, ginger, crushed garlic, thyme, curry powder, salt, and crushed bouillon cubes.

2. Mix well, cover and let the chicken cook on low heat for 10 minutes.

3. After 10 minutes, add water and let the chicken simmer a bit longer to create a rich broth.

4. Once the chicken is cooked, remove it and strain the broth.

5. Pour enough oil into a pan or pot and heat it over medium-high heat.

6. Carefully add a few pieces of chicken to the hot oil without overcrowding the pan. for maximum flavor, toss in half an onion with the root still intact.

7. Fry the chicken in batches until golden brown, then transfer to a paper towel-lined plate to drain any extra oil.

MAKE THE TOMATO SAUCE

1. Cut the tomato, bell peppers, onion, and garlic into smaller pieces, leaving the garlic in its shell to prevent burning.

2. Place the vegetables in an oven and roast at 200 degrees Celsius for about 30 minutes, turning halfway through.

3. Once roasted, transfer the vegetables to a blender, squeeze out the garlic, and blend everything to a smooth paste.

COOK THE JELLOF

1. In a large pot, heat up some oil over medium heat. Add the chopped onion and fry until softened.

2. Add the tomato paste and fry until it darkens and the oil begins to separate, about 15 minutes.

3. Add the tomato sauce, salt, bouillon, thyme, bay leaves, and curry powder. Mix well.

4. Pour in the chicken stock and water, stir well, cover, and let it cook for about five minutes.

You can add more water if you do not have chicken stock.

5. Add the rinsed rice, and the remaining water,(the water should be just slightly above the rice.

6. Stir to combine, then cover tightly with foil or a lid to trap the steam.

7. Cook on medium hat for 25 minutes. then reduce the heat and continue cooking for about 5-10 more minutes.

8. Once done, mix the rice thoroughly and serve with fried chicken, plantains, coleslaw, or fresh salad.

Ingredients