Description
Spicy Nigerian native jollof rice brings West African culinary passion straight to kitchen tables. Robust palm oil and bold spices create a mouthwatering experience that connects diners with rich cultural traditions.
Ingredients
Scale
Main Protein Ingredients:
- 1 cup smoked fish (deboned, e.g., mackerel or catfish)
- ½ cup dried shrimp (optional, for more flavor)
Base and Liquid Ingredients:
- 2 cups long-grain parboiled rice (rinsed and drained)
- 3 cups chicken or beef broth (or water)
- ¼ cup red palm oil (unrefined, for authentic flavor)
Aromatics and Seasoning Ingredients:
- 2 large tomatoes (blended)
- 1 red bell pepper (blended)
- 2 Scotch bonnet peppers (blended, adjust for spice level)
- 1 small onion (blended or chopped)
- 1 tablespoon fermented locust beans (iru, optional but traditional)
- 1 teaspoon crayfish powder (optional, for a richer umami taste)
- 1 teaspoon smoked paprika (optional, enhances smokiness)
- ½ teaspoon ground Cameroon pepper (for heat, optional)
- 1 teaspoon salt (adjust to taste)
- 1 teaspoon bouillon powder (Maggi or Knorr, optional)
- 1 handful scent leaves (or basil, for garnish)
Instructions
- Craft the aromatic base by heating palm oil in a spacious pot until it releases a subtle smokiness, creating a rich foundation for the Jollof rice.
- Introduce finely chopped onions to the sizzling oil, allowing them to dance and release their fragrant essence for a brief moment.
- Elevate the flavor profile by incorporating local seasonings – sprinkle in locust beans, crayfish powder, and a vibrant blended pepper mix.
- Simmer the sauce on medium heat, stirring intermittently, watching as the ingredients meld and the oil rises to create a glossy, concentrated mixture.
- Gently fold the thoroughly rinsed rice into the robust sauce, ensuring each grain gets coated with the flavorful base.
- Pour in broth or water, creating just enough liquid to submerge the rice, then nestle smoked fish and dried shrimp throughout the mixture.
- Season the rice with salt, bouillon powder, and the distinctive Cameroon pepper, which will infuse depth and warmth into every bite.
- Cover the pot and reduce heat, allowing the rice to steam and absorb the liquid slowly, stirring occasionally to prevent any scorching.
- When the rice reaches perfect tenderness and the liquid disappears, delicately fold in fresh scent leaves or basil for an aromatic finish.
- Let the Jollof rice rest, covered, for a few minutes to allow the flavors to harmonize and settle.
- Serve the steaming rice alongside crispy fried plantains, succulent grilled protein, or a refreshing coleslaw for a complete, satisfying meal.
Notes
- Always use high-quality palm oil for authentic flavor and rich color in the Jollof rice.
- Ensure the base sauce is well-cooked and caramelized to develop deep, complex flavors before adding rice.
- Stir rice gently during cooking to prevent sticking and maintain the signature slightly crispy bottom layer.
- Adjust liquid quantity based on rice type – long-grain needs slightly more water compared to short-grain varieties.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Simmering
- Cuisine: West African
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg