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Nigerian jollof rice

Nigerian jollof rice

  • Main course

Parboiled long-grain rice steamed in a reduced tomato, pepper and chilli sauce.

Active time35 min

Cooking1 h 15 min

Total1 h 30 minResting : 10 min

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Ingredients

  • 1 tbsp ready-prepared grated fresh ginger
  • 4 garlic cloves
  • 1 large tomato for finishing
  • 1 medium onion for frying
  • 1 medium onion for finishing
  • 1 medium onion for blending
  • 2 Scotch bonnet chillies
  • 3 red peppers
  • 3 plum tomatoes
  • 1 tbsp chicken bouillon powder
  • 4 cups of ready-to-use chicken stock
  • 4 tbsp tomato paste
  • 1 tbsp curry powder
  • a quarter of a cup of water
  • 2 dried bay leaves
  • half a cup of rapeseed oil
  • 1 pinch of black pepper
  • 4 cups of uncooked parboiled long-grain rice
  • 1 tsp salt
  • 1 tbsp dried thyme

Preparation

  1. Wash and deseed the peppers and chillies. Peel the blending onion and cut it up with the plum tomatoes. Blend everything with the measured water to a purée.

    1 medium onion for blending
    2 Scotch bonnet chillies
    3 red peppers
    3 plum tomatoes
    a quarter of a cup of water
    • knife
    • chopping board
    • blender

  2. Peel and slice the frying onion, then peel and chop the garlic. Heat the oil in a large pot and soften the onion for 3 minutes. Stir in the tomato paste for 5 minutes. Add garlic, ginger and bay leaves and stir for another 2 minutes.

    1 tbsp ready-prepared grated fresh ginger
    4 garlic cloves
    1 medium onion for frying
    4 tbsp tomato paste
    2 dried bay leaves
    half a cup of rapeseed oil
    • knife
    • chopping board
    • large pot
    • spoon

  3. Add the vegetable purée and reduce uncovered for about 15 minutes, until thick with no watery liquid separating out. Add thyme, curry powder, salt, pepper and bouillon powder; cook for another 3 minutes, stirring.

    1 tbsp chicken bouillon powder
    1 tbsp curry powder
    1 pinch of black pepper
    1 tsp salt
    1 tbsp dried thyme
    • large pot
    • spoon

  4. Rinse and drain the rice, then coat it in the sauce. Add the liquid stock, stir briefly and cover tightly. Bring to a boil; as soon as steam appears, immediately reduce to the lowest heat and cook for about 30 minutes, without repeatedly opening the lid, until the rice is tender and the liquid absorbed.

    4 cups of ready-to-use chicken stock
    4 cups of uncooked parboiled long-grain rice
    • colander
    • large pot
    • tight-fitting lid
    • spoon

  5. While the rice cooks, wash and slice the finishing tomato; peel and slice the finishing onion. Once the rice is cooked, fold them in gently, turn off the heat and immediately cover again. Let the residual steam soften them for about 10 minutes. Remove the bay leaves and serve.

    1 large tomato for finishing
    1 medium onion for finishing
    • knife
    • chopping board
    • large pot
    • lid
    • spoon

Allergens

  • Celery
Sources and credits

Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms

Au Menu · AI-generated illustration

Nigerian jollof rice