West African Jollof Rice
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Resting time:
5 mins
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Total Time
1 hr 5 mins
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Servings
8 servings
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Calories
258 kcal
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Course
Main Course
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Cuisine
African
West African Jollof Rice
Description
West African Jollof Rice involves sautéing garlic and onions in oil, then blending tomato paste with water and habanero pepper to create a spicy tomato mixture. This base is combined with aromatic spices—ginger, thyme, oregano, black pepper, smoked paprika—plus chicken bouillon cubes and a bay leaf before simmering briefly to meld flavors. Parboiled rice is added with additional water and the mixture is placed, covered, in the oven to bake for 45 minutes until the rice is tender and has absorbed the tomato sauce.
The baked rice carries a smoky, spicy character from the smoked paprika and habanero pepper, balanced by the savory aromatics. The texture is dense yet moist, typical of this West African staple. Parsley garnish adds a fresh note before serving.
This rice is commonly served as a main or side dish alongside grilled or stewed proteins, vegetables, or salads. It is a hearty, flavorful dish suitable for gatherings or everyday meals.
To reduce spiciness, adjust the amount of habanero during the blending step and taste before combining. The recipe allows storing cooked rice in the refrigerator for up to 3 days or freezing for up to 1 month. Reheat thoroughly and fluff the rice during warming.
Ingredients
- ¼ cup canola oil
- 5 cloves garlic minced
- 1 onion medium sized, chopped fine
- 6 oz tomato paste
- 1 habanero pepper Whole with only stem removed, this is very spicy!
- 1 tsp ginger fresh minced or microplaned
- ¼ tsp thyme dried
- ¼ tsp oregano dried
- ¼ tsp black pepper fresh ground
- 1 tsp salt
- 1 tsp paprika smoked
- 2 cubes chicken bouillon Qty 2 4-gram cubes, crushed fine.
- 1 bay leaf
- 2 cups rice parboiled, do not rinse
- 3 cups water 1 blended with tomato and habanero, 2 added with rice.
- 1 Tbsp parsley for garnish
Instructions
- Preheat your oven to 400°F.
- Heat the oil in an oven safe Dutch oven on medium heat then add the onion and garlic. Sauté until translucent about 5 minutes.
- In a food processor add 1 cup of water, tomato paste and the habanero. Blend until smooth.
- Add the tomato paste mixture to the Dutch oven and stir to combine.
- Add the ginger, thyme, oregano, pepper, salt, paprika, chicken bouillon, bay leaf and simmer for about 2 minutes while stirring.
- Add the remaining 2 cups water and rice. Stir until well combined.
- Cover and place in the oven for 45 minutes.
- Remove from the oven and let rest for about 5 minutes and then fluff up the rice with a fork. Sprinkle with chopped parsley and serve.
Notes
- Store cooked Jollof Rice in the refrigerator up to 3 days and reheat carefully, stirring every 30 seconds in the microwave to maintain texture.
- Freeze leftover rice in flat zip-top bags with air removed for up to 1 month; thaw completely before reheating.
- Adjust the heat level by incrementally adding habanero to the tomato blend, as the pepper is very spicy and mostly in the seeds and ribs.
- Frozen habanero peppers can be used; freeze them whole in airtight bags for convenience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 258 kcal
% Daily Value*
| Calories | 258kcal | 13% |
| Carbohydrates | 43g | 14% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 182mg | 8% |
| Potassium | 303mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 518IU | 10% |
| Vitamin C | 9mg | 10% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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