Joe Roshkovsky
Jollof Rice: A Hearty West African Delight with Rich Flavors and Vibrant Colors
Jollof Rice is a celebrated dish across West Africa, renowned for its rich, savory flavors and vibrant orange-red hue. This one-pot dish combines rice with tomatoes, onions, and a blend of fragrant spices, creating a meal that is both delicious and comforting. Jollof Rice is often enjoyed with fried plantains, grilled meat, or fish, making it a versatile and satisfying main course for any occasion.
Ingredients:
– 2 cups of long-grain parboiled rice
– 1/4 cup of vegetable oil
– 1 large onion, chopped
– 1 red bell pepper, chopped
– 1 yellow bell pepper, chopped
– 3 cloves of garlic, minced
– 3 large tomatoes, blended or finely chopped
– 1/4 cup of tomato paste
– 2 cups of chicken or vegetable broth
– 1 teaspoon of dried thyme
– 1 teaspoon of curry powder
– 1 teaspoon of paprika
– 1 bay leaf
– 1/2 teaspoon of ground white pepper
– Salt to taste
– 1 cup of mixed vegetables (peas, carrots, green beans)
– 2 cups of pre-cooked, diced chicken or beef (optional)
– Fresh parsley or cilantro for garnish
Instructions:
1. Prepare the Ingredients: Rinse the rice under cold water until the water runs clear. Set it aside. Blend or finely chop the tomatoes.
2. Sauté the Aromatics: Heat the vegetable oil in a large pot over medium heat. Add the chopped onions and cook until they become translucent. Add the minced garlic, chopped red and yellow bell peppers, and sauté for a few more minutes until the vegetables are softened.
3. Cook the Tomato Base: Stir in the blended or finely chopped tomatoes and tomato paste. Cook for about 10 minutes, stirring occasionally, until the tomato mix becomes a thick and rich sauce.
4. Add Spices and Broth: Add the dried thyme, curry powder, paprika, bay leaf, ground white pepper, and salt to the sauce. Pour in the chicken or vegetable broth and bring the mixture to a boil.
5. Cook the Rice: Stir in the rinsed rice and ensure it is evenly coated with the tomato mixture. Reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for about 20-25 minutes or until the rice is cooked and has absorbed most of the liquid.
6. Add Vegetables and Protein: Stir in the mixed vegetables and pre-cooked chicken or beef (if using). Cover and cook for an additional 5-10 minutes until the vegetables are tender and the flavors have melded together.
7. Finish and Serve: Remove the bay leaf. Fluff the rice with a fork and garnish with freshly chopped parsley or cilantro. Serve hot, accompanied by fried plantains, grilled meat, or fish if desired. Enjoy!
