In this post we will be looking at How to cook Nigerian Jollof Rice with Cooking Directions.
INTRODUCTION
The Nigerian rice recipe discussed here is the classic Nigerian Jollof Rice prepared at parties. This is the most popular Nigerian rice recipe. This is why you will always see it in parties. There are a number of details that work together to deliver stellar jollof rice, which I would define as rice that’s stewed and seasoned to perfection, with an orange-red color and separate grains that are neither hard nor mush; jollof should not be creamy like risotto. To prevent this outcome, I stir only occasionally to facilitate the absorption of the sauce without developing the creamy starchiness that heavy stirring (a la risotto) creates. I also cook it on low heat for the majority of the time. When the heat is too high, the pot of rice will cook unevenly and be at risk of burning at the base. Some browning on the bottom layer of rice is desirable, however. Jollof rice is traditionally cooked on the stovetop or over firewood. Abroad, in the diaspora, many West Africans have explored and mastered oven-baked methods, while others have made use of rice cookers and Instant Pots to come up with even more approaches. While the outcomes are similar, stovetop and firewood versions are the easiest route to “party” jollof, a version that is defined by its smoky flavor and presence of “bottom pot,” the crispy, toasty layer of rice that forms on (as the name makes clear) the bottom of the pot, akin to Spanish socarrat. The direct heat from below is just what’s needed to create that caramelized, roasty underlayer. Jollof rice is not considered a side, but the main dish. It is often paired with beef, chicken, goat, and fish (fried, grilled, or stewed), or eggs (boiled, fried, or scrambled). In Nigeria, it is served with a salad that resembles an amped-up version of coleslaw. It may also be accompanied by moimoi, a steamed dish made with skinned, pureed black-eyed beans wrapped in the moimoi leaves that give it its name, or dodo—fried, ripe plantains. At least one or more of these accompaniments is considered standard.
INGREDIENTS
For the Stew Base:
- 1 pound (475g) plum tomatoes (about 3 medium tomatoes), cored and roughly chopped
- 2 medium (7-ounce; 200g) red bell peppers or 2 red shepherd peppers (see note), stemmed, seeded, and roughly chopped
- 1 medium (8-ounce; 225g) red onion, roughly chopped
- 1/4 of a Scotch bonnet or habanero pepper, stemmed and seeded
- 1 1/2 cups (355ml) Nigerian stock
For the Jollof Rice:
- 1/4 cup (60ml) peanut, vegetable, or other neutral oil, divided
- 1 medium (8-ounce; 225g) red onion, thinly sliced, divided
- 3 dried bay leaves
- 2 teaspoons Caribbean/Jamaican-style curry powder (see note), plus more if needed
- 2 teaspoons dried thyme
- Kosher or sea salt and freshly ground black or white pepper
- 2 tablespoons (30g) tomato paste
- 3 teaspoons (12g) unsalted butter, divided (see note)
- 1 1/2 cups (355ml) Nigerian stock
- 2 cups (400g) converted long-grain rice or Golden Sella basmati, rinsed
- 1 plum tomato (4-ounces; 120g), halved then sliced thinly crosswise into half-moons
Directions
For the Stew Base:
- In a blender jar, combine tomatoes, red pepper, onion, Scotch bonnet or habanero, and stock. Blend until a smooth puree forms, about 2 minutes. This will yield just shy of 5 cups (1.18L).
- Transfer the stew base to a 3-quart saucier or saucepan, cover partially with a lid to contain splatter, and bring to a boil over medium-high heat. Reduce the heat to medium-low and cook, stirring and scraping the bottom occasionally, until reduced by half (roughly about 2 1/2 cups; 590ml), about 30 minutes. Remove from heat and set aside.
For the Jollof Rice:
- In a 4- or 5-quart pot or Dutch oven, heat 2 tablespoons (30ml) oil over medium heat until shimmering. Add half the sliced onion along with the bay leaves, curry powder, dried thyme, a large pinch of salt, and a large pinch of black or white pepper. Cook, stirring, until the mixture is fragrant and the onions soften slightly, about 3 minutes.
- Stir in tomato paste and 2 teaspoons (8g) butter. Cook, stirring continuously, until the tomato paste darkens, about 3 minutes. Stir in reserved stew base, cover partially with the lid to prevent splattering, and cook at a gentle simmer over medium-low heat until reduced by half, about 15 minutes.
- Stir in stock and bring to a boil over high heat. Season with salt and pepper; if the curry flavor is lacking, you can add more to taste (the curry powder should come through pleasantly but not be overpowering, though this is a question of personal taste).
- Stir in rice until evenly coated in sauce. Cover the pot with a double piece of foil or parchment paper, crimped down around the edges to seal, then top with lid (this will trap steam to lock in the flavor and aid cooking). Reduce the heat to the lowest possible and cook for 20 minutes, then uncover pot and gently stir rice to redistribute. Cover again and continue to cook until rice is just cooked through but still retains a firm bite and the liquid is mostly absorbed, about 15 minutes longer. If rice is undercooked and/or still wet, cover and cook 5 minutes longer.
- Stir in sliced tomato along with the remaining sliced onion and the remaining 1 teaspoon (4g) butter until butter is fully melted.
- Remove from the heat, cover, and let stand 10 minutes. Serve.