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MediumMain coursesveganCC0 1.0 Universal
Authentic Nigerian Jollof Rice with Smoky Tomato Sauce
The legendary pride of West Africa: long-grain parboiled rice cooked in a concentrated reduction of roasted red bell peppers, plum tomatoes, onions, Scotch bonnet chili, thyme, and curry with signature party-smoky flavor.
Prep
20 min
Cook
40 min
Total
60 min
Ingredients
servings
6
- Long-grain parboiled rice rinsed450 g
- Red bell peppers seeded300 g
- Ripe plum tomatoes400 g
- Scotch bonnet chili1 pc
- Red onions chopped200 g
- Double concentrated tomato paste70 g
- Curry powder1 tbsp
- Dried thyme1 tsp
- Vegetable oil80 ml
- Hot vegetable broth400 ml
- Fine sea salt6 g
Preparation Steps
1
Blend red bell peppers, tomatoes, Scotch bonnet chili, and half the onion until smooth. Boil the puree in a saucepan for 15 minutes to reduce excess liquid into a thick base.
2
Heat vegetable oil in a heavy Dutch oven. SautƩ remaining chopped onion for 3 minutes, then fry tomato paste for 5 minutes until deep red and fragrant. Pour in the reduced pepper puree, curry powder, dried thyme, and salt, frying for 10 minutes until oil floats to the top.
3
Stir in hot vegetable broth and fold in washed drained rice. Stir once, cover pot tightly with aluminum foil and seal with the heavy lid. Cook on very low heat for 30 minutes to let the steam cook the grains evenly until perfectly tender and fragrant.
Cooking Journal
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Nutrition Facts
per servingCalories
410
Protein
6.8g
Carbohydrates
62g
Fat
15g
*estimated values per serving
Provenance & Public Domain Audit
Source: Global Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & World Gastronomic Archives)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
