Jollof Rice: Costly Comfort Food

Jollof rice is a popular West African dish, commonly eaten in Nigeria, Ghana, Togo, Senegal, The Gambia, Mali, Sierra Leone, Ivory Coast, Cameroon, and Liberia. It is a one-pot meal, made with rice, tomatoes, onions, peppers, and other seasonings. The dish is usually served with chicken, beef, lamb, goat meat, or fish, and accompanied by fried plantains, coleslaw, or salad.

The price of a pan of jollof rice will depend on the ingredients used, the amount of rice cooked, and the region in which it is being prepared. However, the ingredients are generally affordable and accessible, making jollof rice a popular and economical choice for a meal.

Jollof Rice Ingredients

Jollof rice is a one-pot dish that is popular in West Africa, especially in Ghana, Nigeria, Senegal, and Gambia. It is often served at weddings, birthdays, and other special events. The dish is typically made with rice, tomatoes, onions, peppers, and other seasonings. Here is a list of ingredients that you can use to make jollof rice:

Ingredients for Jollof Rice:

• Rice (long-grain, parboiled, or basmati)
• Tomatoes (canned or fresh)
• Tomato paste
• Onions
• Garlic
• Ginger
• Peppers (bell, habanero, or scotch bonnet)
• Spices (curry powder, thyme, smoked paprika, cumin, black pepper, white pepper, nutmeg, and/or turmeric)
• Salt
• Chicken, beef, or vegetable stock
• Oil for frying (olive oil, canola oil, or any vegetable oil)
• Bay leaves
• Green onions and cilantro (optional, for garnish)

You can also add meat to your jollof rice, such as braised goat, grilled chicken, or fried plantains.

Jollof Rice Recipe

Jollof rice is a popular West African dish, often served at weddings, birthdays, and other celebrations. It is a versatile dish that can be served with chicken, beef, lamb, goat, fish, or moi moi, and sometimes with a side of coleslaw or salad.

The recipe varies from region to region, but it always starts with a tomato base. Here is a recipe for Jollof rice that serves 8-10 people.

Ingredients:

• 1 can of whole peeled tomatoes with their juices
• 1 medium red bell pepper, stemmed, seeded, and roughly chopped
• 1/2 medium red onion, peeled and roughly chopped
• 4 garlic cloves, peeled
• 1 inch piece of fresh ginger, peeled and finely chopped
• 1 red habanero chile, stemmed (optional)
• 2 tablespoons canola or other neutral oil
• 1/2 cup canola or other neutral oil
• 2 medium red onions, peeled, halved, and thinly sliced
• 4 garlic cloves, thinly sliced
• 1 tablespoon tomato paste
• 1 teaspoon ground turmeric
• 1/4 teaspoon smoked paprika (optional)
• 3 cups parboiled long-grain rice (such as Carolina Gold or Uncle Ben's Original), basmati, or jasmine rice (about 1 1/4 pounds)
• Kosher salt and freshly ground black pepper
• 2 cups beef, chicken, or vegetable stock

Method:

First, make the obe ata (tomato-based sauce). Combine the tomatoes, red bell pepper, onion, garlic, ginger, and habanero chile (if using) in a blender and purée until smooth. You may need to add a small amount of water to get the purée going. You should have about 3 cups of purée.

Heat 2 tablespoons of canola oil in a medium saucepan over medium-high heat. Add the purée and bring to a simmer. Reduce the heat to medium, cover, and simmer until the sauce is slightly reduced by about a third, or 18-20 minutes. You should have about 2 cups of sauce.

Now, prepare the rice. Heat the oven to 350 degrees Fahrenheit. Heat 1/2 cup of canola oil in a large Dutch oven over medium heat until shimmering, about 1 minute. Add the sliced onions and cook, stirring frequently, until softened, about 6-8 minutes. Remove half of the onions to a plate and set aside.

Add the garlic and sauté until fragrant and translucent, about 2 minutes. Then, add the tomato paste, turmeric, and smoked paprika (if using). Cook, stirring occasionally, until the turmeric is fragrant and the tomato paste has deepened to a dark red color, about 2 minutes.

Stir in the obe ata sauce and bring to a simmer over medium heat. Add the rice, thyme, and bay leaf, and season with salt and pepper. Stir in the stock and cover with a lid.

Transfer the pot to the oven and bake for 35 minutes, until the rice is just tender. Remove the pot from the oven and let it sit, covered, for 15 minutes.

Finally, uncover the pot, fluff the rice with a fork, and stir in the reserved sautéed onions. Adjust the seasoning if needed, and discard the thyme sprigs and bay leaf. Serve warm.

Tips:

• If you prefer a more traditional, smoky flavour, you can cook the Jollof rice on a stovetop instead of in the oven. This will allow the rice to brown slightly and give it a smoky taste.
• If you like your Jollof rice spicy, you can add more habanero chile or use a full Scotch bonnet pepper.
• For a vegetarian option, use vegetable stock instead of beef or chicken stock.
• Jollof rice can be customised to your taste. You can add vegetables such as diced carrots, green beans, sweet peas, or sweet corn, or serve it with fried plantains.

Jollof Rice Cooking Method

Jollof rice is a popular West African dish, often served at weddings, birthdays, and other special events. It is a one-pot meal, cooked with rice, tomatoes, onions, peppers, and other seasonings.

Ingredients:

• Rice (long-grain parboiled rice or basmati rice)
• Canned tomato
• Fresh tomatoes
• Bell peppers
• Scotch bonnet/habanero pepper
• Onions
• Garlic
• Ginger
• Vegetable oil
• Stock (chicken, beef, or vegetable)
• Seasoning and herbs (curry powder, salt, black/white pepper, bouillon powder, thyme, bay leaves)

Method:

• Make a tomato-based sauce by blending red bell peppers, tomatoes, onion, and scotch bonnet/habanero.
• Heat cooking oil in a large pan over medium heat, then add diced onions and cook until soft (about 3 minutes).
• Add the tomato paste and fry for about 5 minutes.
• Stir in garlic, ginger, and bay leaves, and cook for another 2 minutes.
• Add the blended sauce and allow the pepper to cook until the water is reduced and the sauce thickens (about 10-15 minutes).
• Season with thyme, curry powder, bouillon cubes, salt, and pepper to taste. Cook for another 2-5 minutes.
• Add the rinsed rice to the sauce and stir until it is well coated.
• Add the chicken stock, stir briefly, then cover with a tight-fitting lid and bring to a quick boil over high heat.
• Once it begins to boil, reduce the heat to low and steam until the rice is done (about 30 minutes).
• Add butter, sliced tomato, and onions, stirring briefly before turning off the heat. Cover the pan to allow the remaining heat to steam the vegetables.
• Serve with sweet fried plantains, roasted chicken, or salad.

Jollof Rice Serving Suggestions

Jollof rice is a versatile dish that can be served with a variety of meats, fish, and sides. Here are some suggestions for serving Jollof rice:

Meat and Fish Options:

• Chicken: Serve Jollof rice with fried, spicy grilled, or roasted chicken.
• Turkey
• Beef
• Goat Meat
• Lamb Meat
• Fish: Grilled tilapia or fried fish are good options.
• Braised goat or other stewed meats.

Side Options:

• Fried plantains: A common side dish to accompany Jollof rice.
• Coleslaw: Fresh and creamy coleslaw can be a nice contrast to the spicy rice.
• Nigerian salad: A traditional side dish for Jollof rice at special events and parties.
• Gizzards
• Moi moi

Other Suggestions:

Jollof rice can also be served as a side dish itself, pairing well with West African-style grilled beef (Suya). It can also be a tasty addition to a larger meal, including other rice dishes.

Jollof Rice Nutritional Information

Jollof rice is a flavourful and versatile West African dish. It is a good source of carbohydrates and also provides protein, vitamins, minerals and dietary fibre. The exact nutritional content will depend on the ingredients used and the recipe followed. Here is a breakdown of the nutritional information for jollof rice.

Calories

A serving of jollof rice typically contains between 350 and 550 calories. The calorie content can vary depending on the specific ingredients and amounts used, as well as the cooking method.

Carbohydrates

Jollof rice is a carbohydrate-rich dish, with a single serving providing around 50-60 grams of carbohydrates. This is primarily from the rice, but also includes contributions from other ingredients such as tomatoes and onions.

Protein

A serving of jollof rice provides around 5-10 grams of protein. The protein content can come from the rice itself, as well as from meat or fish served alongside the dish.

Fats

The fat content of jollof rice can vary depending on the type and amount of oil, meat, and other ingredients used. A serving typically contains a mix of saturated, monounsaturated, polyunsaturated, and trans fats, with total fat content ranging from 10 to 15 grams.

Vitamins and Minerals

Jollof rice is a good source of various vitamins and minerals, including vitamin A, vitamin C, calcium, and iron. The dish also contains smaller amounts of other nutrients like potassium, sodium, and fibre. The specific vitamin and mineral content will depend on the ingredients used and their quantities.

Sodium

The sodium content of jollof rice can vary depending on the type and amount of stock, bouillon, or seasoning used. A serving typically contains around 450-700 milligrams of sodium.

Frequently asked questions