A cult classic West African dish - red rice cooked in a tomato sauce with spices. Each grain infused with the aroma of paprika, ginger, and onion. Traditionally served with grilled chicken and vegetables. Jollof is a source of national pride in Nigeria, Ghana, and Senegal. Aromatic, slightly spicy, and incredibly delicious - the taste of Africa on a plate.
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Blend the tomatoes, bell pepper, part of the onion, and chili into a smooth paste.
Chop the remaining onion and sauté it in oil until golden.
Add the tomato paste, sauté for 15-20 minutes.
Add ginger, garlic, turmeric, thyme.
Rinse the rice several times, then add it to the sauce.
Pour in 600ml of water or broth, stir.
Cover tightly, cook on low heat for 25-30 minutes.
Serve with grilled chicken or fish.
Jollof Rice is often the subject of rivalry among West African countries, especially Nigeria and Ghana, which have their unique recipes for this dish.
Serve Jollof Rice on a large plate at room temperature. It pairs perfectly with grilled chicken or fish, and you can garnish it with fresh cilantro or parsley. Use colorful dishes to highlight the African vibe.
Store leftover Jollof Rice in an airtight container in the fridge for up to 3 days. You can also freeze the dish for up to 1 month. Reheat in the microwave or on a skillet with a little water to prevent the rice from drying out.
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