Recipe courtesy of
Gabi Odebode
for
Food Network Kitchen
Recipe courtesy of
Gabi Odebode
for
Food Network Kitchen
Watch how to make this recipe.
Nigerian Jollof Rice
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- Level: Easy
- Total: 1 hr 10 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 231
- Total Fat
- 12 g
- Saturated Fat
- 1 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 575 mg
The richly spiced one-pot rice dish known as jollof is beloved throughout West Africa and has inspired variations from country to country. The dish originated from the Wolof or Jolof tribe in the Senegambia region, a historical area between the Senegal River in the north and the Gambia River in the south. The Nigerian version is simple and straightforward, easy to make at home and a delicious bit of Nigerian culture. Like most jollof recipes Nigerian-style jollof starts with a simmered stew, usually of tomato and red pepper for the dish’s trademark orangish-red color and savory flavor. Rice is cooked directly in the stew, with Nigeria’s rice of choice being long-grain parboiled rice. The jollof is typically served with a salad, meat or fish and fried plantains but can also be savored on its own.
- Level: Easy
- Total: 1 hr 10 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 231
- Total Fat
- 12 g
- Saturated Fat
- 1 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 575 mg
Ingredients
Directions
- Blend the bell peppers, onion, tomato, garlic and habanero pepper, if using, in a blender or food processor until puréed, about 30 seconds. You should have about 2 cups.
- Heat the oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the tomato paste and cook, stirring, until it separates from the oil, 3 to 5 minutes. Reduce the heat to medium low and add the bell pepper purée and stir to combine. Add the curry powder, granulated garlic, smoked paprika, thyme, adobo seasoning, bay leaves, 1/2 teaspoon salt, bouillon powder, if using, and cayenne, if using. Stir to combine and season with more salt if needed (if you don’t use the bouillon powder it may need more). Cover and simmer until a thin layer of oil appears on the surface of the stew, about 10 minutes. Taste and add more salt if needed.
- Rinse the rice with cold water. Repeat the rinsing process twice, then completely drain all the water from the rice. Add the rice to the stew and stir to combine. Stir in the chicken broth. Tightly cover the pot with foil and cover with the lid. Cook over medium-low heat, without stirring, for 20 minutes.
- Use a wooden spoon to stir or turn the rice without scraping the bottom. Cover the pot again tightly with the foil and the lid. Continue to cook, stirring or turning the rice occasionally, until tender, an additional 10 to 20 minutes. Remove the bay leaves and serve.
