Jollof Rice | FoodieAtlas

Ingredients

2 cups long-grain rice
3 tablespoons vegetable oil
1 large onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 bell pepper (red or green), chopped
2 large tomatoes, chopped (or 1 cup canned tomato sauce)
2 tablespoons tomato paste
1 teaspoon paprika
1 teaspoon ground thyme
1 teaspoon curry powder
1/2 teaspoon ground black pepper
1 teaspoon salt (or to taste)
2 cups chicken or vegetable broth
1 cup mixed vegetables (carrots, peas, green beans, optional)
1 bay leaf
1-2 hot peppers (optional, for heat)
1 cup cooked chicken, beef, or fish (optional, for added protein)

Instructions

Prepare the Rice

Rinse the rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming too sticky.

Cook the Aromatics

In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, garlic, and ginger. Saut√© until the onions are translucent and fragrant.

Add Vegetables and Spices

Add the chopped bell pepper, tomatoes, tomato paste, paprika, thyme, curry powder, black pepper, and salt. Cook for 5-7 minutes, stirring occasionally, until the tomatoes break down and the mixture becomes thick.

Add Rice and Broth

Stir in the rinsed rice, ensuring it is well coated with the tomato mixture.

Add the chicken or vegetable broth, bay leaf, and hot peppers if using. Bring to a boil.

Simmer the Rice

Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed. Stir occasionally to prevent sticking.

Add Optional Ingredients

If using, stir in the mixed vegetables and cooked chicken, beef, or fish. Cook for an additional 5-10 minutes, until the vegetables are tender and the protein is heated through.

Serve

Fluff the Jollof Rice with a fork before serving. It can be enjoyed as a main dish or as a side dish with your favorite Liberian or West African dishes.