Jollof Rice Recipe – Zambian Kitchen

Jollof rice is a beloved and flavorful dish that hails from West Africa, and it has gained popularity worldwide due to its rich taste and vibrant colors.

This one-pot wonder combines long-grain rice with an assortment of spices, tomatoes, and vegetables, resulting in a dish that’s not only delicious but also visually appealing.

In this recipe, we’ll explore the step-by-step process of making Jollof rice, so you can bring the taste of West Africa to your kitchen and enjoy a delightful culinary adventure.

Ingredients:

To make a scrumptious batch of Jollof rice, you will need the following ingredients:

2 cups of long-grain rice
1 medium-sized onion, finely chopped
3 medium-sized ripe tomatoes, blended or grated
1 red bell pepper, blended or grated
1 green bell pepper, blended or grated
2-3 Scotch bonnet peppers (habanero peppers), blended or finely chopped (adjust according to your spice preference)
4 cloves of garlic, minced
1-inch piece of fresh ginger, grated
2 tablespoons of tomato paste
1/2 cup of vegetable oil
1 teaspoon of thyme
1 teaspoon of curry powder
1 teaspoon of paprika
1 teaspoon of smoked paprika (optional, for extra smokiness)
1 teaspoon of ground cayenne pepper (optional, for added heat)
4 cups of chicken or vegetable broth
Salt and freshly ground black pepper, to taste
1 cup of mixed vegetables (carrots, peas, and green beans)
Fresh cilantro or parsley, for garnish

Instructions:

Rinse the Rice: Start by rinsing the rice thoroughly in cold water to remove excess starch. Swirl the rice in a large bowl with water and drain it until the water runs clear. Parboiled rice is recommended for Jollof rice as it yields better results, but regular long-grain rice will work too.
Prepare the Base: In a large, heavy-bottomed pot, heat the vegetable oil over medium heat. Add the chopped onions and sauté until they become translucent. Next, add the minced garlic and grated ginger, and sauté for another minute until the aromas are released.
Add the Blended Vegetables: Now, add the blended tomatoes, red bell pepper, green bell pepper, and Scotch bonnet peppers to the pot. Cook this mixture until most of the liquid has evaporated, and the oil starts to rise to the surface, creating a thick, flavorful base for the Jollof rice.
Incorporate the Spices: Stir in the tomato paste, thyme, curry powder, paprika, smoked paprika (if using), cayenne pepper (if using), salt, and black pepper. Let the spices meld with the vegetable base for about 5 minutes, allowing the flavors to intensify.
Add the Rice and Broth: Now, add the parboiled rice to the pot, stirring it well to ensure it’s coated with the flavorful base. Pour in the chicken or vegetable broth, and bring the mixture to a gentle boil.
Simmer and Cook: Lower the heat to a gentle simmer, cover the pot with a tight-fitting lid, and let the rice cook undisturbed for about 20-25 minutes or until the rice is tender and has absorbed all the liquid. Avoid lifting the lid frequently as this can disrupt the cooking process.
Add Vegetables and Finish: Once the rice is cooked, gently fluff it with a fork and add the mixed vegetables. Stir them into the rice, then cover the pot again and let it steam for an additional 5 minutes. This will allow the vegetables to cook slightly while retaining their vibrant color and crunch.
Garnish and Serve: Finally, turn off the heat, and garnish the Jollof rice with fresh cilantro or parsley for an added burst of freshness and color.

Ingredients:

Instructions:

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