Prep 10 mins
Cook 40 mins
West African Jollof Rice is superb! My parents are nigerian. I grew up eating this rice and every eaten at every party where the host is west african. Every west african country has its own version, however this is the best! Enjoy!
- 2 cups rice (long grained or medium variety)
- 1⁄4 cup groundnut oil or 1⁄4 cup olive oil
- 1⁄2 tablespoon butter
- 1 teaspoon dried thyme, if using fresh 2 tbsp would be perfect
- 1⁄4 teaspoon curry powder (optional)
- 1 onion, sliced
- 1 celery, diced
- 1 green pepper, diced (remove the seeds & white stuff)
- 2 -3 garlic cloves (as per taste)
- 1 cup chicken breast, diced not cooked preferably, omit if vegan
- 1⁄2 inch piece ginger, peeled and grated
- 1 tablespoon ground paprika (smoked would be ideal)
- 2 tablespoons cayenne, add more if you want it hotter
- 3 tablespoons tomato paste, I love using hunts
- 2 large tomatoes, chopped finely (or 1 small can pureed tomatoes)
- 1 carrot, cubed
- 1 chicken bouillon cube (I love knorr chicken or maggi)
- 1 bay leaf
- 2 cups chicken stock
- 2 cups water
- 1⁄2 cup portebello mushroom (optional)
- peas (You can use frozen mixed veggeis)
- 1⁄4 cup cilantro (to garnish) or 1⁄4 cup parsley (to garnish)
- Add oil and butter in a heat resistance pot, then add the chicken breast, paprika, cayenne, onion, celery, green pepper, garlic and ginger. Saute for about 3 minutes.
- Add the chopped carrots next and saute for a minute with little salt.
- Add the tomato paste, tomatoes along with curry powder, bay leaf & thyme. Cook until tomatoes get slightly soft. For about 3 minutes until you see the oil getting red. Then add frozen veggies. . Add the rice next. Saute for another 2 minutes or so.
- Add 3 cups of vegetable stock/water, bouillon cube, required salt,close the lid and cook until 90% cooked, for about 30 minutes.
- Allow the rice to continue cooking until the rice is soft. If it is not dry at this point, then switch the heat to low to allow it to dry the excess water without making the rice much softer.
- If rice is still lil hard, add 1/4 cup water and cover with foil, which will allow it to steam through. Check back at 5 min and It should be ready. You want your rice not too soft.
- Garnish with cilantro/parsely and serve.
I've lived in Nigeria for 9 years and this is a good recipe! To make it more "central" Nigerian, reduce the tomato paste to 1-2 Tbsp., increase the curry powder, and rather than paprika, if possible, use fresh pimiento (known as "tatase" in Jos). In general, it is more authentic to use chicken parts (cut small) rather than breast, since chicken is seldom available in anything but whole (usually still clucking!) chickens.
What a fantastic recipe! I made the vegetarian version (chicken omitted) and I absolutely love it. It is a nice taste of home with a twist. I grew up eating this recipe, but my family is Senegalese, so I wanted to try how other people make it. Nice and hot, not too overwhelming and the curry adds a nice kick. I think all the ingredients go really well together and this dish has a lovely authentic taste. I would definitely recommend this to someone, great recipe!!
This dish was very good and completely satisfying. I used only 1 T of cayenne and it was perfect for my taste--heat without being hot. Did not add the curry. I also omitted the tomato paste since I put in the 2 tomatoes with juice from cutting them up. I lightly boiled some chicken breast to cut up for this recipe and then used 3 cups of that water in the recipe. Was great--rice was done but firm. I will make this again for sure!