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Jollof rice in a bowl

Jollof Rice

An easy and flavorful African Jollof Rice Recipe for a non-traditional weeknight side or special occasion side dish.
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Course: Main Course, Side Dish
Cuisine: African
Servings: 6 people
Calories: 420kcal
Author: Marwin Brown

Ingredients

Jollof Ingredients

  • 2 cups Tomato Puree
  • 2 cups jasmine rice rinsed and drained
  • 1/4 cup palm oil or olive oil
  • 1/2 yellow onion chopped
  • 1 medium red bell pepper
  • 1 tbsp curry powder
  • 1/2 tbsp smoked sweet paprika
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 bay leaf
  • 1 tsp dried thyme

Tomato Puree Ingredients

  • 1 tbsp palm oil
  • 1/2 yellow onion chopped
  • 3 cloves garlic chopped
  • 2 tsp fresh ginger chopped
  • 2 habanero chilis seeded and chopped
  • 6 oz can of tomato paste
  • 12 oz canned diced tomatoes
  • 1 tsp curry powder
  • 1 tsp smoked paprika
  • 1 tsp salt

Instructions

Tomato Puree Instructions

  • In a large skillet heat the oil over medium heat. Add the onions and season with salt and other spices. Cook until onions become translucent, 3-5 minutes
  • Add garlic, ginger, and chilis and cook for another 2-3 minutes.
  • You should have a nice aroma now and can add the tomato paste, cooking for another 6-8 minutes. Note: Stir well to ensure paste is incorporated well with the vegetables and cooks evenly.
  • Transfer all ingredients to blender or food processor and add the diced tomatoes. Process until smooth. Set aside.

Jollof Instructions

  • In a large skillet over medium, heat the oil until shimmering. Add the onion and cook, stirring, until beginning to brown, 6 to 8 minutes. Add bell peppers last 3 minutes.
  • Stir in the rice, curry powder, paprika, thyme, 1 teaspoons salt and 1 teaspoon pepper. Cook, stirring, until the rice is fragrant, 1 to 2 minutes.
  • Stir in the bay leaf and 1½ cups water, bring to a simmer and cook, stirring occasionally, until most of the water has been absorbed, about 2 minutes.
  • Stir in the tomato puree and return to a simmer, then reduce to medium-low. Cover and cook until almost dry and the rice is tender, 12 to 15 minutes.
  • Let the rice sit for at least 5 minutes after its done cooking, then fluff with fork.

Notes

Season at every step Use olive oil or vegetable oil as a substitute for Palm Oil Let tomato puree rest so flavors can come together more

Nutrition

Calories: 420kcal | Carbohydrates: 70g | Protein: 8g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 0mg | Sodium: 682mg | Potassium: 1051mg | Fiber: 6g | Sugar: 11g | Vitamin A: 2415IU | Vitamin C: 56.9mg | Calcium: 66mg | Iron: 4mg
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