We explore an African favourite in our next episode of QUIZINE IN QUARANTINE, reigniting a generational debate amongst most West Africans – who has the best Jollof rice?
Jollof rice is one of the most common dishes in West Africa. There are several regional variations in name and ingredients. The dish’s most
common name of Jollof derives from the name of the Wolof people, a West African ethnic group found in north-western Senegal, the Gambia and south-western coastal Mauritania.
Due to the differences in regional recipes, the various regions where Jollof rice is common are in constant debate about who has the best version.
This is especially prominent between Nigeria and Ghana! Without taking any sides, we try our hand at re-creating some Nigerian Jollof.
INGREDIENTS (serves 4)
1kg Long grain rice
1 Can chopped tomatoes
2 Red bell peppers
2 Scotch bonnet peppers
2 Red Onions (chopped)
150g Tomato puree
1 tbsp. Thyme
3 Bay leaves
½ cup of oil
1 ½ tbsp. Smoked paprika
1 ½ Chicken stock cube
Salt, Pepper and All-Purpose Seasoning to taste
1. Add tomatoes, red bell peppers, scotch bonnet peppers, and 1 of the
onions to a blender. Add a little water to help the blending process–
blend till smooth and save for later.
2. Pour oil into the pot, once oil is hot enough add in diced onions and
fry on a medium heat till for about 4 minutes.
3. Add in the tomato puree, and fry the onions and tomato puree on
medium heat for 5 minutes, stirring frequently.
4. Once the puree has fried, add in the pepper mixture blended earlier
and stir in well.
5. Now it’s time to season, add your bay leaves, dried thyme, and salt,
chicken stock cubes and all-purpose seasoning to taste. Stir well and
cover and leave to boil on medium heat for 15 minutes.
6. While the sauce is cooking, wash the rice.
7. After about 15 minutes the sauce should be ready
8. Add washed rice and stir well to ensure rice is properly mixed in –
add just enough water to cover the rice.
9. Cover and leave the Jollof rice to cook on a very low heat for an
hour, stirring and checking every 20 minutes – and serve!