Jollof Rice

The story

Jollof rice is a celebration dish across West Africa, especially in Nigeria, Ghana and Senegal. Its roots are often traced to the old Wolof (Jolof) empire in what is now Senegal and the Gambia.

Rice cooks right in a blended sauce of tomatoes, red peppers and onion, soaking up all the flavor. Who makes the best jollof is a famous, friendly rivalry, especially between Nigeria and Ghana.

What it gives you

Approximate, per serving of the recipe below.

Easy home version

Ingredients (serves 4)

• 2 cups long-grain parboiled rice, rinsed
• 1 can (400 g / 14 oz) tomatoes, 2 red bell peppers, 1 onion, 1 scotch bonnet or chili (optional)
• 3 tbsp oil
• 2 tbsp tomato paste
• 1 tsp curry powder, 1 tsp dried thyme, 2 bay leaves
• 2½ cups stock or water
• Salt to taste

Steps

1. Blend the tomatoes, peppers, half the onion and the chili until smooth.
2. Chop the other half of the onion and fry in oil until soft. Add tomato paste and fry 2 minutes, stirring.
3. Pour in the blended sauce with curry powder, thyme, bay leaves and salt. Simmer 15 to 20 minutes until it thickens and the oil rises to the top.
4. Stir in the rice and stock. Cover tightly, with foil under the lid if it's loose, and cook on low for 25 to 30 minutes without stirring, until the rice is tender.
5. Fluff with a fork. A slightly smoky layer at the bottom of the pot is prized by many cooks.

Make it your way

• More protein: serve with beans, grilled chicken or fish.
• More vegetables: stir in mixed peas and carrots near the end.
• Milder: leave out the scotch bonnet.

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