Jollof Rice — Print Recipe — The Culinary Codex

Nigeria's crown jewel — long-grain rice cooked in a rich, smoky tomato-pepper sauce until every grain is stained red and infused with flavor. The subject of fierce rivalry with Ghana.

Ingredients

3 cups long-grain parboiled rice, rinsed
6 large ripe plum tomatoes, blended
1 large red bell pepper, blended
3 scotch bonnet peppers, blended with tomatoes
3 tbsp tomato paste
2 large onions (1 blended, 1 thinly sliced)
1/4 cup vegetable oil
2 Maggi cubes
1 tsp dried thyme
1 tsp curry powder
2 bay leaves
3 cups chicken stock
Salt to taste

Instructions

1 Blend the tomatoes, red bell pepper, scotch bonnet peppers, and one onion into a smooth puree. Pour into a pot and cook over medium-high heat for thirty to forty minutes, stirring often, until reduced by more than half and the mixture is thick and concentrated.
2 Heat the vegetable oil in a large heavy pot over medium heat. Fry the sliced onion until golden, about five minutes. Add the tomato paste and fry for three minutes, stirring constantly, until the paste darkens and the raw flavour is completely cooked out.
3 Pour the reduced tomato-pepper puree into the pot with the fried onion and tomato paste. Stir well and cook for another ten minutes until the oil begins to float on top of the sauce, indicating the base is properly cooked. This is critical for authentic Nigerian jollof.
4 Season with the Maggi cubes, thyme, curry powder, bay leaves, and salt. Pour in the chicken stock and bring to a vigorous boil. Taste the liquid and adjust seasoning now, as the rice will not add any flavour, only absorb what is in the broth.
5 Wash the parboiled rice in several changes of water, then add it to the boiling tomato broth. Stir once to distribute the rice evenly, then reduce heat to the lowest possible setting and cover the pot tightly with aluminum foil and then the lid.
6 Cook for thirty minutes without lifting the lid. The steam must remain trapped for the rice to cook evenly. The bottom should develop a smoky, slightly charred crust (called party jollof) which is considered the most delicious part of the pot.
7 Remove from heat and let rest covered for ten minutes. Fluff the rice gently with a fork, and discard the bay leaves. The rice should be deep orange-red, with each grain separate and tender. Serve with fried plantains, grilled chicken, and coleslaw.