Nigerian Jollof
User Reviews
5.0
291 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
-
Servings
6 servings
-
Calories
361 kcal
-
Course
Main Course
-
Cuisine
Nigerian
Nigerian Jollof
Report
This Nigerian jollof rice is a one-pot, tomato and pepper infused rice with a crispy layer at the bottom. The life of the party and ready in 30 minutes!
Share:
Ingredients
For the stew base
- 2 roma tomatoes quartered
- 2 red bell peppers diced
- ½ red onion
- 1-3 habanero peppers diced, adjust to taste
For the jollof rice
- ⅓ cup vegetable oil
- ½ onion diced
- 2-3 bay leaves
- ½ teaspoon thyme substitute thyme powder as needed
- 2 bouillon cubes make sure to buy a vegan version!
- 1 tablespoon tomato paste for the color - you can make do without
- 1 ¾ cups stock
- 2 cups long grain rice wash and drain to get rid of excess starch
- 1 teaspoon salt add more to taste as needed
Add to Shopping List
Instructions
Pepper Sauce
- Blend tomatoes, red peppers, onion and habanero peppers in a blender until you get a smooth puree. This is the base of the Jollof rice.
Jollof Rice
- In a deep pot, heat the vegetable oil over medium heat. Add diced onion and bay leaves to heated oil and fry for 2-3 minutes
- Once onions are translucent, add pepper sauce, thyme, bouillon and tomato paste for color. Cook for 3-4 minutes until the raw smell of the pepper sauce disappears.
- Add stock, cover, and bring to a boil (covered). Add washed and drained rice, mix with the sauce, and lower heat to a low-medium.
- Now, cover the pot (either with foil first or just a tight fitting lid) and simmer for 10 minutes. At the 10 min mark, stir the rice so it doesn't stick. Check to see how the rice is cooked. Cook for another 2 to 4 minutes to finish cooking the rice.
- If you want the bottom to be crispy, turn up the heat to medium high for 1 minute
- Take the pot off the heat, and stir up the crispy rice at the bottom to the top. Add a few more slices of onion and serve hot!
Notes
- Typically, Nigerians use long grain rice (and not aromatic rice like basmati) to make jollof. However, I've found that basmati rice works as a great substitute since it's meant for "infusion" cooking (i.e. when you cook the rice in a flavorful sauce or broth like in this case). Plus, I couldn't resist adding a bit of my own heritage into the mix here!
- It's easy to adjust this recipe to your taste - if you want it more spicy, add another habanero pepper; if you want it less spicy, avoid it altogether. Every person's spice palette is different, but if your spice tolerance is lower, I'd suggest playing safe the first time and then increasing the peppers, versus the other way around.
Nutrition Information
Show Details
Calories
361kcal
(18%)
Carbohydrates
56g
(19%)
Protein
6g
(12%)
Fat
13g
(20%)
Saturated Fat
10g
(50%)
Cholesterol
1mg
(0%)
Sodium
1009mg
(42%)
Potassium
257mg
(7%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
1601IU
(32%)
Vitamin C
56mg
(62%)
Calcium
26mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 361 kcal
% Daily Value*
| Calories | 361kcal | 18% |
| Carbohydrates | 56g | 19% |
| Protein | 6g | 12% |
| Fat | 13g | 20% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 1mg | 0% |
| Sodium | 1009mg | 42% |
| Potassium | 257mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1601IU | 32% |
| Vitamin C | 56mg | 62% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
291 reviews
Excellent
Other Recipes
You'll Also Love
