How To Make Nigerian Jollof Rice Recipes

JOLLOF RICE

Jollof Rice image

The chef Tunde Wey is based in New Orleans, but he was born in Nigeria, where jollof rice is a well-loved dish. The rice is cooked in a flavorful tomato and pepper purée; his version is vegan, and laced with chile heat.

Provided by The New York TImes

Categories side dish

Time 1h

Yield 7 1/2 cups rice

Number Of Ingredients 14

Ingredients

2 medium tomatoes, roughly chopped (about 5 ounces each)
1/2 medium Scotch bonnet pepper (or use a habanero pepper), stem removed
1/2 medium onion, roughly chopped
3 small red bell peppers, roughly chopped (about 5 ounces each)
1/2 cup vegetable oil
1 1/2 teaspoons salt
1 teaspoon curry powder
1 1/2 teaspoons hot ground chile pepper, such as African dried chile or cayenne
1 1/2 teaspoons garlic powder
1 tablespoon plus 1 heaping teaspoon onion powder
2 bay leaves
1/2 teaspoon ground ginger
1 tablespoon dried thyme
2 1/2 cups medium-grain rice

Steps:

In a blender, combine tomatoes, scotch bonnet pepper and onions; purée. Pour out half the purée into a bowl; set aside. Add the bell peppers to the purée remaining in the blender and pulse until smooth. Add to the mixture that was set aside and stir to combine.
Heat vegetable oil in a large pot over medium heat. Add blended vegetables along with the salt, curry powder, ground chile pepper, garlic powder, onion powder, bay leaves, ginger and thyme. Bring mixture to a boil.
Stir in the rice until well mixed, then reduce the heat to low.
Cover pot and let cook until rice is al dente, about 45 minutes. Check after 30 minutes; if rice is sauce-logged, remove the lid to cook off the excess sauce. If rice seems dry, stir in 1 to 2 cups water. Allow the rice at the bottom of the pot to char a bit to infuse it with a smoky flavor.

Nutrition Facts : @context http, Calories 299, UnsaturatedFat 10 grams, Carbohydrate 44 grams, Fat 12 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 324 milligrams, Sugar 2 grams, TransFat 0 grams

HOW TO MAKE NIGERIAN JOLLOF RICE

How to Make Nigerian Jollof Rice image

Make and share this How to Make Nigerian Jollof Rice recipe from Food.com.

Provided by Evs Eats

Categories Rice

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

5 medium sized roma tomatoes, roughly chopped
1 red bell pepper, roughly chopped
1 medium sized onion, roughly chopped, set aside
2 scotch bonnet peppers (habanero peppers as they are sometimes called)
1/4 cup peanut oil
3 tablespoons tomato paste
2 cups parboiled rice
2 1/2 cups chicken stock
1 teaspoon salt, to taste
1/2 teaspoon curry powder
1/2 teaspoon thyme
1 teaspoon all purpose seasoning
1 knorr stock (Cube)
3 bay leaves
water, as needed

Steps:

Blend your tomatoes, red pepper, scotch bonnet peppers in a food processor or blender for about 45 seconds, make sure that everything is blended well.
In a medium sized pot, heat your oil on medium-high heat. Once the oil is heated add the onions you set aside and fry just until they turn golden brown. Once the onions, have turned brown in color add the tomato paste and fry for 2-3 minutes. Then add the blended tomato mixture (reserve about ¼ cup and set aside) and fry the mixture with the onions and tomato paste for about 30 minutes. Make sure you stir consistently so that the tomato mixture does not burn.
After 30 minutes, turn the heat down to medium, and add the chicken stock. Mix and add your seasonings (salt, curry powder, thyme, all purpose seasoning, and the Knorr stock cube). Continue to boil for 10 minutes.
Add the parboiled rice** to the pot. Mix it very well with the tomato stew. At this point if you need to add water so that the rice is level with the tomato mixture/chicken stock go ahead and do so. Add the bay leaves, cover the pot, and cook on medium to low heat for 15-30 minutes.
When the liquid has almost dried up add the remaining tomato stew**, cover, and let it cook for another 5-10 minutes heat until the liquid has completely dried up. Turn off the heat, mix thoroughly, and your Jollof Rice is ready to be eaten!

Nutrition Facts : Calories 348.3, Fat 16, SaturatedFat 2.9, Cholesterol 4.5, Sodium 899.3, Carbohydrate 43.7, Fiber 3.2, Sugar 9.5, Protein 8.2

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