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I recently tried my hand at making Jollof rice to celebrate World Jollof Rice Day.
If you haven’t heard of it, Jollof rice is a beloved dish from West Africa that’s like a long-grain rice superstar. It’s cooked with onions, tomatoes, veggies, and a mix of tasty spices.
Think of Jollof rice as a distant cousin of tomatoey risotto. It’s got that rich tomato flavour that’s so comforting and satisfying.
INGREDIENTS
– 1 Cup of Rice
– 50g of Tomato Paste
– 1 Tomato
– 1/2 Red Pepper
– 1 Onion
– 1 Teaspoon of Garlic
– 2 Bay Leaves
– 1/2 Teaspoon of Dried Herbs
– 1/4 Teaspoon of Smoked Paprika
– 1 Tablespoon of Masala
– 3 Sprigs of Thyme
– 1 Tablespoon of Chicken Bouillon
– 1 Teaspoon of Butter
METHOD
1. Get your oven or air-fryer preheated to 220 degrees Celsius. On a tray, throw in half a chopped onion, the red pepper, and a tomato. Sprinkle some salt and a drizzle of olive oil. Roast these for about 15 minutes until they’re tender and a bit charred.
2. Heat up a pot and add the other half of the sliced onion. Give it a sauté and toss in the garlic and tomato paste. Let it all cook until you see a bit of oil on the surface.
3. Remember those roasted veggies? Blend them until they’re super smooth.
4. Time to season! Add bay leaves, dried herbs, smoked paprika, masala, thyme, and chicken bouillon to the onion and tomato paste mix.
5. Mix in that blended roasted veggie goodness until it turns into a nice, thick sauce.
6. Don’t waste any of that goodness – clean out your blender with some water and add it to the tomato sauce.
7. Say hello to the washed rice as you stir it into the tomato mix. Make sure you rinse the rice well until the water runs clear.
8. Add the rice and a cup of water to the pot.
9. If your taste buds are asking for more, add a pinch of salt. Put a lid on the pot and keep an eye on the rice as it cooks.
10. When the rice is perfectly cooked, add a teaspoon of butter for that final touch of flavour.
Serve with with plantains and chicken.
