Jollof Rice

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Jollof rice is a very popular West African rice dish which originated from the Wolof people of Senegal. It soon gained popularity in so many West African countries such as Nigeria and Ghana to name a few. Jollof rice has tomato , pepper and onions its base and it is cook to the taste and skill of the cook. That's why no two jollof rice taste the same. There are people who prefer fluffy jollof rice that is not mushy or overcooked.  This recipe will show you how to make a very delicious fluffy jollof rice that you would be proud of.

• Blend tomatoes, pepper and half bulb of onion. Pour the blend into a pan, add 2 bay leaves and cook over medium - low heat, uncovered until most of the moisture evaporates. While cooking, do not stir the mixture if you do not want to baby sit it. Once stirred, it has to be stirred frequently otherwise, it will burn. But if left alone to cook down, it does not burn. This part can be done in advance to shorten the cooking time of the jollof rice.
• Parboil or soak rice in hot water for about 5 minutes. Rinse until water runs clear then set aside to drain.
• Once the tomato blend has cooked down (it should be ready before you start cooking the rice). Heat up the vegetable oil. Once hot enough, add in the remaining onion (chopped) and fry until it is translucent.
• Add in tomato paste/tin tomatoes and let it fry for about 5 minutes. Add in 2 bay leaves. Once fried, add the tomato blend and fry. This would not take a long time to get properly fried because there is not a lot of moisture left in the tomato blend. Add seasoning cubes, ginger powder, curry powder, thyme, rosemary and salt to taste (you can use any spice or herbs of your choice).
• Once it looks glossy, add the washed rice, stir to combine and some chicken stock, enough to moisten it ( look wet) but not submerged in fluid. Cover the pan with foil to trap in the steam and cook over low heat for about 25 minutes or more. The steam will help cook the rice so you don't need a lot of water to cook the rice.
• After 25 minutes, open the pan and stir the rice. If not soft to your satisfaction, add a little bit of water or stock, cover and cook for a few more minutes until the moisture dries up You could let the rice sit for about 10 - 20 minutes still covered with the foil. The will ensure that the rice is properly cooked.
• Once done, fluff your jollof rice and serve with any protein of your choice.

Ingredients:  

3 cups long grain Rice  

5 Tomatoes

 2-3 Bell Peppers 

2 Habanero Peppers  

1 Large Onion 

1 tbsp Tomato Paste/tin Tomatoes 

1 cup Olive Oil or any Vegetable Oil of choice  

4 Bay Leaves 

2 Seasoning Cubes 

1 tsp Ginger Powder  

1 - 2 tsp Curry Powder  

1 tsp Thyme Leaves 

1 tsp Rosemary Leaves  

Salt to taste