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Nigerian Jollof

A traditional staple in most West African Homes. Jollof rice is a delicious one-pot meal cooked in a flavorful stew with tomatoes, peppers, onion, spices, and chicken stock.

Course main
Cuisine Nigerian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

  • 4 cups rice Long grain rice( I use Uncle Bens)
  • 5 medium Tomato(See note) (Or you can use 16 ounce canned crushed tomato)
  • 6 ounces Tomato Paste
  • 1 large onion
  • 1 large red bell pepper
  • 3-4 Haberno Peper alter to your spice level
  • 1/3 cup oil vegetable or canola oi
  • 2 bay leaves
  • tsp Oregano
  • 1 packet Goya Sazon Seasoning
  • 2-3 Maggie Cubes (You can use Vegetable Flavor cubes if vegetarian)
  • Salt and Peper to taste
  • 1-2 teaspoon Curry power
  • 4-6 cups of chicken broth (or vegetable broth)

Instructions

  1. 1) Chop your peppers and tomatoes and add to a blender and combine until smooth

  2. 2) Add oil to a medium-sized pot and turn heat to a medium-low temperature.

  3. 2) Add your stew to a medium-sized pop on medium heat. Add all your seasonings + tomato paste. Let this simmer for 20-30 minutes. Check your stew often to ensure it is not burning

  4. 3) Wash your rice thoroughly in a strainer to remove that additional starch. Set aside.

  5. 4) Once the stew has reduced in size, and it no longer tastes sour( As the tomatoes have cooked down) add your rice. Still the rice and stew well.

  6. 5) Add your chicken broth to help break up the rice. The mixture should be not as thick now that we have added the chicken broth.

  7. 6) Adjust the heat to medium-low and allow the rice to cook until it is no longer hard. This should take anywhere from 20-30 minutes depending on your rice. Check your rice once it hits the 20 min. mark if the rice is still hard to add more of the broth to allow it to cook. If you are out of broth you can use water. During this step also adjust your seasonings and see what else is missing.