Ingredients
Scale
- 2 cups of long-grain rice
- 1 large onion, chopped
- 4 ripe tomatoes
- 2 red bell peppers
- 2 scotch bonnet peppers (adjust to your spice preference)
- 4 cloves garlic, minced
- 1-inch piece of ginger, grated
- 2 cups chicken or vegetable broth
- 1/2 cup tomato paste
- 2 tablespoons curry powder
- 1 tablespoon thyme
- 1 teaspoon smoked paprika
- 1/2 teaspoon nutmeg
- Salt and pepper to taste
- 3 tablespoons vegetable oil
- Optional: Cooked chicken, beef, or vegetables for added protein and flavor
Instructions
- Heat the vegetable oil in a large pot over medium heat. Add the chopped onions and sauté until translucent. Add minced garlic and grated ginger, cooking for another minute.
- In a blender, blend ripe tomatoes, red bell peppers, and scotch bonnet peppers until smooth. Pour into the pot and add tomato paste, curry powder, thyme, smoked paprika, and nutmeg. Sauté for about 10-15 minutes.
- Pour chicken or vegetable broth into the pot and bring to a boil. Add the long-grain rice, stir, reduce heat to low, cover, and simmer for 20-25 minutes.
- Once the rice is cooked, fluff with a fork and stir in cooked chicken, beef, or vegetables if desired. Let sit for another 5 minutes before serving.
Notes
- Use Quality Rice: Long-grain rice works best for jollof rice as it holds its shape well.
- Control the Heat: Cooking on low heat avoids burning and infuses flavors properly.
- Don’t Overstir: Avoid stirring too often to prevent a mushy texture.
- Adjust Spice Levels: Modify scotch bonnet peppers based on spice preference.
- Add Smoky Flavor: Use charcoal for cooking or smoked paprika to replicate the smoky effect.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: West African
- Diet: Vegetarian option available
Nutrition
- Serving Size: 1 cup
- Calories: 320 Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg