Jollof rice

このレシピに関する情報

Region	Sub-Saharan Africa
Country	Senegal
Foods	Onion Cayenne tomato green bell pepper rice
Type	main dish rice cuisine

Jollof rice is a staple of West African cuisine. It is made with rice, tomatoes, onions, bell peppers, and other seasonings. This dish is cooked in a single pot. It can be easily made at home, and the result is incredibly delicious!Jollof rice (also known as Jollof rice) is a rich, highly aromatic, and delicious one-pot dish from West Africa. It is similar to jambalaya but uses unique African spices. It mainly consists of a tomato stew with rice, enhanced with spices such as thyme, Scotch bonnet peppers, onions, and garlic.This dish is a staple in West African cuisine, particularly in countries like Ghana, Nigeria, Senegal, and Gambia, and is enjoyed during holidays, weddings, birthdays, and other special events.It is a very versatile dish, typically handmade with rice, tomatoes, pimento peppers, tomato paste, Scotch bonnet peppers, onions, salt, and other spices.**Geographical Range and Variations**Jollof rice is a delicious royal dish originating from West Africa. It is commonly eaten in regions such as Nigeria, Ghana, Togo, Senegal, Gambia, Mali, Sierra Leone, Ivory Coast, Cameroon, and Liberia. It is believed to have originated from the Wolof people of northwestern Senegal. While recipes vary by country and region, they always start with a tomato base.

---

Ingredients (For 4 servings)

Ingredients

Ingredients	Amount
**For the Sauce:**
red bell peppers	3
plum tomatoes	3
medium onion	1
Scotch bonnet peppers external link or habanero peppers external link (use less if you don’t like spiciness)	2
water	1/4 cup
**For the Jollof:**
oil	1/2 cup
medium onion (sliced)	1
tomato paste	4 tablespoons
garlic (minced)	4 cloves
grated ginger	1 tablespoon
bay leaves external link	2
thyme external link	1 tablespoon
curry powder external link	1 tablespoon
salt	1 teaspoon (adjust to taste)
White or black pepper	to taste
chicken bouillon powder external link	1 tablespoon (or 3 bouillon cubes)
long-grain rice external link (washed and drained)	4 cups
chicken broth	3-4 cups
large tomato (sliced)	1
medium onion (sliced)	1
butter (softened at room temperature) – optional	2 tablespoons

---

Instructions

1. Blend the red bell peppers (pimento), tomatoes, onion, and Scotch bonnet peppers to make a tomato-based sauce.
2. Heat cooking oil in a large skillet over medium heat, add the chopped onion, and sauté for about 3 minutes until soft.
3. Next, add the tomato paste and fry for about 5 minutes. Then, add the garlic, ginger, and bay leaves, and sauté for another 2 minutes.
4. Add the blended sauce and simmer for about 10-15 minutes until the liquid reduces and the sauce thickens.
5. Season with thyme, curry powder, chicken bouillon powder, salt, and pepper. Simmer for another 2-5 minutes.
6. Add the washed rice to the sauce and mix well to coat the rice with the sauce. Then, add the chicken broth, cover, and bring to a rapid boil over high heat.
7. Once it starts boiling, immediately reduce the heat to low after about 3-5 minutes and simmer until the rice is cooked. This will take about 30 minutes.
8. Add the butter, sliced tomatoes, and onions, mix gently, and turn off the heat. Immediately cover the pot to steam the vegetables with the residual heat in the rice.
9. Serve with sweet fried plantains, grilled chicken, or salad.

Reference page (external link)

Jollof Rice / Chef Lola’s Kitchen external link

---