A vibrant one-pot rice dish cooked in a rich tomato and pepper sauce with fragrant spices, chicken, and vegetables — Sierra Leone's beloved party staple.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: large serving platter
Garnishes: fried plantains, sliced tomato, cucumber
Accompaniments: coleslaw, fried chicken, grilled fish
Instructions
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1
Season chicken with salt, thyme, and onion, boil until tender. Reserve stock.
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2
Blend tomatoes, red peppers, and scotch bonnet until smooth.
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3
Heat oil in a heavy pot, fry onions until golden.
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4
Add tomato paste, fry 2 minutes. Add blended pepper mixture.
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5
Fry on medium heat for 25-30 minutes until oil floats on top.
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6
Add chicken stock, bouillon cubes, curry powder, bay leaves, and salt.
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7
Add washed rice, stir once, cover tightly and cook on low heat 30-35 minutes.
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8
Add chicken pieces on top, cover and steam 10 more minutes. Fluff and serve.
Did You Know?
The "jollof wars" between Sierra Leone, Nigeria, and Ghana are the internet's most delicious rivalry — each country insists theirs is the original and best.
Chef's Notes
Equipment Tips
- large heavy pot
- blender
- wooden spoon
Garnishing
fried plantains, sliced tomato, cucumber
Accompaniments
The Story Behind Sierra Leonean Jollof Rice
Jollof rice traces its origins to the Wolof people of the Senegambia region and spread across West Africa through trade and migration. In Sierra Leone it became a party essential, with each family guarding their secret spice combinations.
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