Jollof rice recipe courtesy of The Nigerian Cookbook by Miriam Isoun and H.O. Antonio
Originally from Gambia
Ingredients Handy measure
Rice 1 cup
Stock (or 2 stock cubes in water) 2 cups
Onion 1 small
Fresh tomato 2 small
Fresh red pepper 2 tatasai/ata rodo
Tomato paste 2 table spoons
Groundnut oil 1 ½ table spoons
- Clean the rice well by rinsing and subsequent sieving.
- Grind the onion, fresh tomato and fresh pepper.
- Fry in oil for 5 minutes in a large cooking pot. Add the stock and tomato paste, and boil.
- Add the rice and turn the heat down to its lowest point. Cover tightly.
- When all the water has been absorbed and the grains still separate, turn with spoon to loosen the grains.
- Allow to cool partially before serving to blend the flavors. Serve with any meat, fish or chicken dish and a salad or cooked vegetable for a complete meal.
Variations: Fold in ½ cup of boiled beans just before serving. Add 2 mashed cloves or garlic to the fried ingredients. Add ¼ tea spoon dried thyme, African nut meg or curry powder with the stock. Add (1 table spoon) chopped fresh herb (e.g. tea-bush leaves).
- Boil 1 cup of rice with 1 cup of water until most of the water is absorbed.
- Add well flavored left-over palm oil or groundnut oil stew brought to 1 cup with water.
- Boil at low heat. Cook covered until all the water has evaporated and serve.