Jollof Rice
Jollof rice is a famous West African dish made by cooking rice in a rich tomato-based sauce seasoned with onions, peppers, and spices. Although its exact origins are linked to the Senegambian region, it has become a staple food across many West African countries, with each country having its own variation. Jollof rice is commonly served at parties, weddings, festivals, and family meals, often accompanied by fried plantains, salad, chicken, fish, or beef.
Source and licence
"Jollof Rice" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Jollof_Rice, revision 4678242), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Jollof_Rice&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4678242
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Associated with West African by curated dish list: jollof, claimed by several countries (confidence 0.7). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 4 cups / 800 g Rice
- 6 Tomatoes
- 3 tbsp / 45 g Tomato paste
- 2 Red bell peppers
- 1–2 Hot peppers
- 2 Onions
- ½ cup Vegetable oil
- 2 Seasoning cubes
- 1 tsp Salt
- 4 cups Chicken stock
- 1 tsp Curry powder
- 1 tsp Thyme
Method
- Wash the rice thoroughly and set aside.
- Blend the tomatoes, peppers, and one onion until smooth.
- Heat the vegetable oil in a large pot.
- Chop the remaining onion and fry until softened.
- Add the tomato paste and cook for 2 minutes.
- Add the blended tomato mixture and cook until the sauce thickens.
- Season the sauce with seasoning cubes, curry powder, thyme, and salt.
- Pour in the chicken stock and bring to a boil.
- Add the rice and stir to combine.
- Cover the pot and cook over low heat until the rice is tender and the liquid has been absorbed.
- If necessary, add a small amount of water during cooking.
- Fluff the rice with a fork and serve hot.