Jollof rice is a popular and flavorful dish that originated in West Africa, particularly in countries like Nigeria, Ghana, Senegal, and Liberia. It’s a one-pot dish made with long-grain rice, tomatoes, onions, and a blend of spices. Jollof rice is known for its vibrant red color, which comes from the tomato base and sometimes the addition of red palm oil.

The dish can vary in ingredients and preparation methods depending on the region and personal preferences. Common additions to Jollof rice include bell peppers, garlic, ginger, and hot peppers for heat. It’s often served as a main dish accompanied by protein such as chicken, beef, fish, or shrimp, and it’s a staple at gatherings, celebrations, and family meals throughout West Africa.

Jollof rice is cherished for its rich flavor, aromatic spices, and versatility, making it a beloved dish both locally and internationally. It’s often considered a symbol of African cuisine and is enjoyed by people of diverse backgrounds worldwide.

INGREDIENTS

• 2 cups long-grain parboiled rice
• 2 tablespoons vegetable oil or palm oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 2 ripe tomatoes, blended into a puree
• 1 tablespoon tomato paste
• 1 teaspoon ground ginger
• 1 teaspoon ground thyme
• 1 teaspoon ground paprika and or cayenne pepper
• 2 cups chicken or vegetable broth
• Salt and black pepper to taste
• Optional: cooked chicken, shrimp, or vegetables for added protein and flavor
• Fresh cilantro or parsley for garnish

HERE’S HOW YOU MAKE IT!

1. Rinse the rice under cold water until the water runs clear. Drain and set aside.
2. Heat the vegetable oil in a large pot or skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 3-4 minutes.
3. Add the minced garlic and diced bell pepper to the pot. Cook for an additional 2-3 minutes until the vegetables are softened.
4. Stir in the tomato paste and cook for 1-2 minutes to enhance the flavor.
5. Add the blended tomato puree to the pot, along with the ground ginger, thyme, paprika or cayenne pepper, salt, and black pepper. Cook the tomato mixture for about 5-7 minutes, stirring occasionally, until it thickens and darkens in color.
6. Pour in the chicken or vegetable broth and bring the mixture to a simmer.
7. Once simmering, add the rinsed rice to the pot and stir to combine, ensuring that the rice is evenly coated with the tomato mixture.
8. Reduce the heat to low, cover the pot, and let the rice simmer gently for about 20-25 minutes, or until the rice is cooked through and tender. Stir occasionally to prevent sticking, and add more broth or water if needed.
9. If using additional protein such as chicken, shrimp, or vegetables, add them to the pot during the last 10 minutes of cooking, ensuring they are cooked through.
10. Once the rice is cooked and all the liquid has been absorbed, fluff it gently with a fork. Taste and adjust seasoning if needed.
11. Serve the Jollof rice hot, garnished with fresh cilantro or parsley if desired. Enjoy as a main dish or as a side alongside grilled meats or fish.

This Jollof rice recipe captures the vibrant flavors of West African cuisine and is perfect for sharing with family and friends.