Authentic Nigerian Jollof Rice

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Note to self: Jollof rice is the equivalent to Biryani in Pakistani culture…It’s the one dish where everyone claims their mama does it better and *insert region here* is where it originated from and is the most authentic and best version. Just hearing that made me want to make it and I’ve been meaning to for over 6 months now. But I JUST got around to making it…Krista and I had a cooking date set up before I got married but we never got the chance to actually cook it. We ended up just chilling and hanging out every time we said we would make it instead. (We were trying to spend as much time as possible before I had to move away…I miss our chill dates where we just talk and watch tv and at times just end up cooking together)

I am so glad I finally made it though. Oh My God…it’s super yummy and delicious and frankly I wish I had made more. I think I’m totally gonna make this as a Thanksgiving side. It’s really easy, fast and super delicious!

I adapted this recipe from sisiyemmie.com…The only thing is that I ended up using Uncle Ben’s rice instead of Basmati rice because that’s what I had on hand. And I also think I ended up using a little more chicken stock than I should have but tbh I didn’t mind that at all! It ended up being a more creamy type of rice sort of like a jollof risotto.

Ingredients:

  • 6 Roma tomatoes (divided)
  • 1 scotch bonnet pepper
  • 1 small onion + 1 cup of diced onion (divided)
  • 2 red bell peppers
  • 2 tbsp minced garlic
  • 1 tsp ginger puree (You can also use ginger paste or fresh ginger)
  • ¼ cup of oil
  • ¼ cup of palm oil
  • 1 maggi chicken bouillon cube
  • ½ tsp thyme
  • 1 tsp curry powder
  • 2 bay leaves
  • 1 tbsp tomato paste
  • 2 cups of chicken stock (2 cups water + 2 maggi chicken cubes)
  • 1 tsp salt
  • 1 cup of rice (washed and soaked in water)
  • 1 tbsp butter

Directions:

  1. In a blender blend 5 roma tomatoes, 1 scotch bonnet pepper, 1 small onion, 2 red bell peppers, 2 tbsp of garlic, and 1 tsp of ginger puree.
  2. Add this puree to a large pot, cover with a lid and cook on high heat until all the water is evaporated.
  3. In another pot over medium high heat add ¼ cup of oil, ¼ cup of palm oil and 1 maggi chicken bouillon cube. Cook until it breaks apart and combines with the oil.
  4. Add 1 cup of diced onions, ½ tsp thyme, 1 tsp curry powder, 2 bay leaves and cook for about 1-2 minutes.
  5. Add the tomato pepper puree to the onion mixture and fry for about 10-15 minutes.
  6. Add 2 cups of chicken stock, 1 tsp of salt and 1 cup of rice to the pot.
  7. Mix well, cover with foil and a lid and let it steam and cook for about 20-30 minutes or until the rice is cooked.
  8. Mix and fluff up rice and then add your sliced fresh tomatoes and 1 tbsp of butter.
  9. Let it steam and cook for 5 minutes until the tomatoes wilt a bit and then serve.

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