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Nigerian Jollof Rice

Nigerian Jollof Rice

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Serves: 4 as part of main; 2 as main

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This is probably my all time favourite dish. My Brit-Nigerian friends cooked this for me some time ago and I've been perfecting this recipe from memory/taste. It is spicy but spices can be varied to suit your palate or, like me, you can accompany it with a yoghurt & mint raita. Excellent served roasted veggies & chicken or on its own - either hot, or cold the next day!

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Ingredients

  • 1 cup long grain rice (thoroughly washed in a sieve with cold water)
  • 2 large onions (roughly chopped - 1 red, 1 white looks good)
  • 1 medium bell pepper (chopped)
  • 2 cloves garlic (grated)
  • 4 tablespoons oil
  • 1 teaspoon dried chilli flakes
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 2 tablespoons tomato puree
  • 2 tablespoons tomato ketchup
  • 1 pinch of pepper
  • 2 broth cubes (any will do - ideally one chicken, one beef)
  • 1 tin tinned tomatoes
  • 1 cup water (same volume as contents of tinned tomato)

Method

  • Preheat oven to 150C
  • In a medium sized pan, add 2 tbsp of the oil and heat over a medium heat. Add the onions, peppers and dried chilli flakes and cook for 4-5 minutes until started to cook. Then grate in garlic and cook for a minute while stirring.
  • Stir in the chili powder, cumin, paprika and pepper and cook, while stirring, for 2 minutes. It will appear as though the spices coat the pan - that is fine. Crumble in the broth cubes and cook for a further minute.
  • Stir through the tomato puree & ketchup, then immediately add the tinned tomatoes and water (once can is empty, re-fill with water and pour into pan).
  • Bring to a a gentle simmer, stirring to de-glaze/dislodge any spices at the bottom, and taste for spice & seasoning - adjust accordingly.
  • Fold in the washed rice, bring to just under a simmer and stir through the remaining oil (this will prevent sticking).
  • Cover pan with tinfoil and it's lid, then place in the preheated oven. Cook for 20-25minutes or until all liquid is absorbed and rice cooked. Stirring is only required at the end - dish is best left untouched while cooking.
  • After 20 mins, take out of oven and unveil. There will be a layer of concentrated tomato on top. This can be stirred through the rice when you're checking if it's cooked.
  • If the rice still isn't cooked, lid on and back in for another 5 mins; or if the rice appear too wet/stodgey, place back in the oven without the lid.
  • Leave to stand for 2 mins, lid on, before serving.

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