Party Jollof rice, a beloved West African dish, is known for its rich, smoky flavor and vibrant red color. It’s typically prepared in large quantities for gatherings and celebrations.
Ingredients:
2-3 cups long-grain parboiled rice (or any type of rice you prefer)
1/4 cup vegetable oil or palm oil
1 large onion, chopped
2-3 teaspoons of paprika (for color)
1-2 teaspoons of thyme (fresh or dried)
1-2 bay leaves
2-3 red bell peppers, blended or pureed
2-3 tomatoes, blended or pureed (or 1 cup of tomato paste)
3-4 cloves of garlic, minced
1-2 teaspoons ground ginger (optional)
1-2 chicken or vegetable bouillon cubes (optional for extra flavor)
1-2 teaspoons of salt (to taste)
1/2 teaspoon of black pepper
2-3 cups chicken broth or water
1/2 cup frozen peas (optional)
1/2 cup diced carrots (optional)
Protein of choice (chicken, shrimp, or tofu, if desired)
Instructions:
1. Prep the Rice: Wash the rice thoroughly until the water runs clear to remove excess starch. Soak the rice for 15-20 minutes, then drain and set aside.
2. Cook the Base:
Heat the oil in a large pot or deep skillet over medium heat.
Add the chopped onions and sauté until translucent.
Add the minced garlic and ground ginger, cooking for an additional minute.
Stir in the blended red bell peppers and tomatoes. Cook for 10-15 minutes, stirring occasionally until the mixture thickens and the oil begins to separate.
3. Season the Sauce:
Add the paprika, thyme, bay leaves, and any additional spices or seasoning (e.g., bouillon cubes, salt, and black pepper).
Cook for another 5-10 minutes to let the flavors meld.
4. Add Rice:
Add the drained rice to the sauce and stir well, making sure the rice is coated with the sauce.
Add the chicken broth or water to the pot and stir to combine. Bring to a boil.
5. Cook the Rice:
Reduce the heat to low, cover the pot with a lid, and let it simmer for 20-30 minutes, or until the rice is cooked and the liquid has been absorbed. Avoid stirring too often as this can make the rice mushy.
6. Final Touches:
Once the rice is cooked, remove the bay leaves. Fluff the rice with a fork to separate the grains.
Add the frozen peas and diced carrots (if using) and mix them in for color and texture.
Let the rice sit for an additional 5-10 minutes with the lid on to allow the flavors to infuse.
7. Serve:
Serve hot, garnished with fried plantains, salad, or a side of protein (grilled chicken, shrimp, or beef).
Tips:
If you like your Jollof rice spicier, add some chopped fresh chili or a dash of hot sauce.
You can prepare the sauce ahead of time and store it in the fridge for up to 2 days. Just add the rice and protein Stock when you're ready to cook.
Enjoy your homemade party Jollof rice!
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