JOLLOF RICE

 

There are hundreds of different dishes in the world, but there is only a handful that has enough flavor for me to eat alone. A bowl of Jollof rice is one of those dishes. You know, the kind where you can taste the spoon or fork after you’re done with the food? I mean, you’d want to lick it clean. Jollof is deliciously addictive.

Ingredients In Jollof Rice Ghana

The base of this dish is fragrant rice steeped in rich ingredients that are fairly common and easy to find. Here’s what you need:

• Aromatics: Garlic, fresh ginger, and onions are sauteed at the start to give the rice an excellent flavor base.

• Tomatoes: I prefer using canned crushed tomatoes. They mostly cook into the rice leaving small pieces, rather than large chunks in the rice which I prefer. The tomatoes will add a bit of sweetness to balance out the heat of the chili.

•  Spicy chilies: The rice is traditionally on the spicy side of things. I use habanero pepper for its unique fruity flavor but feel free to adjust the amount added depending on your preference for heat. 
• Chicken stock. Gives the rice more depth of flavor though you can use a vegetable-based stock for a vegan version. 
• Basmati rice: Cooks up nice and fluffy.
• Spices and herbs: We will use curry powder, dried thyme, smoked paprika, and a fresh bay leaf to deepen the flavor, making it warmer, smokier, and brighter.

How To Make Jollof Rice

1. Cook the onions in the olive oil in a large pot until softened. Then add the garlic and ginger and cook for 30 seconds to release their fragrance. Stir frequently so they don’t burn! 
2. Add the rice and stir it in the pot to toast it.
   
   
   
3. Add the stock, crushed tomatoes, seasoned salt, smoked paprika, curry powder, thyme, paprika, and bay leaf to the pot. Stir everything together and once it boils, cover it with a lid and cook until the liquid evaporates and the rice is tender.
4. Turn off the heat and allow the rice to rest with the lid on. Remove the bay leaf and stir everything together. Serve it up garnished with parsley and bay leaves.