Jollof Rice

RECIPE- 03/30/2021

Jollof Rice


Ready in 1 hour 30 minutes

Serves 6 people (or keeps well)

Vegan/GF/DF/Nut free


Tips

Set aside time to make this classic West African dish! This is the Nigerian style of Jollof rice, but there is also a Ghanian style that is very popular. It is spicy, lively, and very flavorful. A great dish to make with friends and family while discussing ways to actively combat racism in the United States.

BLACK LIVES MATTERđź–¤


Ingredients

  • 2 cup white rice

  • 12 oz chicken stock

  • 4 red bell pepper (cut off stem and seeds)

  • 1 can canned tomatoes

  • 2 fingers worth of fresh ginger (peeled, cut into large chunks)

  • 6 cloves garlic (peeled)

  • 1 medium yellow onion (peeled and cut in half)

  • 1 medium red onion (peeled and cut into slices)

  • ½-2 habanero pepper (½ will be a mild spice, 2 will be hot)

  • 4 dried bay leaves

  • 2 tbsp dried thyme

  • 2 tsp paprika

  • 1 tsp turmeric powder

  • Avocado oil

  • Salt

  • *Poached eggs are pictured but not included in recipe*

Preparation

  1. In a large blender add the bell peppers, yellow onion, canned tomatoes, ginger, 4 cloves garlic, 2 tsp salt, and the habanero pepper (DO NOT CUT, put in stem and all). Blend until smooth.

    • Careful when taking off the lid to the blender! This is spicy and will hurt your eyes and nose if directly smelled not wafted.

  2. Transfer paste from the blender to a large pot.

  3. With the lid off, simmer on medium heat until some of the liquid from the paste has evaporated (~20min).

  4. While paste is simmering, turn on oven and preheat to 350℉.

  5. In a large oven-safe pot (make sure you have a lid for this) heat up 2 tbsp of avocado oil. Add red onion and cook on low until soft.

  6. Take out ½ of the red onions and set aside in a small dish for later.

  7. In the large oven-safe pot with ½ of red onions, add 3 cloves of minced garlic, paprika, and turmeric.

  8. Cook on medium/low heat until garlic is browning.

  9. Turn off heat, add the paste, thyme, and bay leaves into the large oven-safe pot.

  10. Rinse rice under cool water until water runs clear, then add rice and chicken stock into the large oven-safe pot.

  11. Put on the lid and into the oven for 35min.

  12. Take the dish out of the oven and let sit for 15min. NO PEEKING! It will disturb the steam.

  13. After the steam, open the lid. Fluff the rice and mix in the onions you set aside from step 6 for a pop of color.

  14. SERVE! Add protein or other sides if you like <3