Equipment
Ingredients
Jollof Rice Base
- 400 ml passata
- 50 g tomato paste
- 2 scotch bonnet chili, seeds removed
- 200 g yellow onion, chopped
- 150 g red bell pepper, seeds removed and roughly chopped
- 8 garlic, peeled
- 9 g fresh rosemary
- 3 g fresh thyme
- 12 g ground coriander
- 9 g smoked paprika
- 50 ml olive oil
- 150 g cherry tomato, halved
- 800 ml chicken stock
- 800 ml vegetable stock
- 2 bay leaf
- 500 g long-grain rice, rinsed
- 10 g sea salt, to taste
- 2 g black pepper, to taste
Fried Plantains
- 30 ml vegetable oil
- 2 plantains, peeled and thickly sliced
Garnish and Serving
- 30 g cilantro, roughly chopped
- green salad, to serve
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 672 kcal
- Protein
- 17 g
- Carbohydrates
- 123 g
- Fat
- 17 g
- Fiber
- 11 g
- Sugar
- 24 g
- Sodium
- 2576 mg
- Saturated Fat
- 3 g
- Monounsaturated Fat
- 11 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 6 mg
- Potassium
- 1779 mg
- Calcium
- 144 mg
- Iron
- 6.9 mg
- Magnesium
- 134 mg
- Phosphorus
- 258 mg
- Zinc
- 2.1 mg
- Vitamin A
- 387 mcg
- Vitamin C
- 117 mg
- Vitamin E
- 5.1 mg
- Vitamin K
- 41 mcg
- Vitamin B6
- 0.9 mg
- Thiamin
- 0.58 mg
- Riboflavin
- 0.51 mg
- Niacin
- 8.3 mg
- Folate
- 193 mcg
- Water
- 558 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Combine the passata, tomato paste, Scotch bonnet chilies (seeds removed), chopped onion, roughly chopped red bell pepper, peeled garlic cloves, fresh rosemary, fresh thyme, ground coriander, and smoked paprika in a blender. Blend until completely smooth, forming a vibrant, thick sauce.
Heat the olive oil in a large saucepan over medium heat. Add the halved cherry tomatoes and the blended sauce. Bring the mixture to a simmer, stirring frequently to prevent sticking, and cook for 5 minutes, allowing the flavors to meld and deepen.
Pour in the chicken stock and vegetable stock. Add the bay leaves, rinsed long-grain rice, sea salt (to taste), and black pepper (to taste) to the saucepan. Stir well to combine all ingredients. Bring the mixture to a boil.
Reduce the heat to low, cover the saucepan tightly with a lid, and simmer for 10-12 minutes. Avoid lifting the lid during this period. The rice should be cooked, but not mushy. Turn off the heat and allow the rice to steam, covered, for an additional 15 minutes, which will help it become fluffy and absorb the remaining liquid.
While the rice steams, heat the vegetable oil in a frying pan over medium heat. Fry the sliced plantains for approximately 2-3 minutes per side, or until golden brown and tender. The plantains should be slightly caramelized.
Serve the jollof rice on warm plates, topped with the fried plantains. Garnish generously with the chopped cilantro leaves. Serve alongside a fresh green salad for a complete meal.
Chef's Notes
- The quality of the tomato base is key to jollof rice. Use a good quality passata or crushed tomatoes.
- Adjust the amount of Scotch bonnet chili to your preferred level of spiciness. Always wear gloves when handling.
- Rinsing the rice helps remove excess starch, resulting in a less sticky texture.
- The steaming process is important to ensure the rice is cooked evenly and absorbs the flavors from the sauce.
- The plantains are best served immediately after frying for maximum crispiness.
- Feel free to add grilled chicken, beef, or other proteins to the jollof rice.
- For a smoky flavor, cook the ingredients in a wood fire oven or use smoked paprika.
Storage
Refrigerator: 3 days — Store jollof rice and plantains separately in airtight containers.
Freezer: 2 months — Freeze jollof rice in an airtight container. Reheat from frozen.
Reheating: Reheat jollof rice gently on stovetop with a splash of water, or in the microwave. Reheat plantains in a pan or air fryer for crispiness.
Troubleshooting
Jollof rice is mushy.
Cause: Too much liquid or overcooked rice.
Fix: Reduce liquid next time. It's difficult to fix; serve as is or repurpose into rice balls.
Prevention: Measure the liquid accurately and do not lift the lid during steaming; reduce cook time.
Jollof rice is burnt and sticks to the bottom of the pan.
Cause: High heat or not enough liquid.
Fix: Carefully scrape off the burnt parts and serve the rest. If mostly burnt, discard.
Prevention: Reduce the heat after bringing to a boil; ensure sufficient liquid is used and stir frequently at first, then reduce heat.
Fried plantains are not crispy.
Cause: Plantains were not fried long enough or cooled too long after frying.
Fix: Reheat in a pan or air fryer to crisp up.
Prevention: Fry plantains until golden brown, turning frequently; serve immediately for best results.
Cultural Context
Jollof rice is a staple dish in many West African countries, with different variations existing across the region. It's a celebratory dish often served at parties and other special occasions. This version is a blend of flavors, common in Nigeria and Ghana, but variations exist based on spices, vegetables, and meat or protein used.
