Jollof rice

Name: Jollof rice
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Asian
Ingredients: 500g basmati rice; 3½ litres chicken stock; 2 tsp white peppercorns; 25g curry powder; 1 tbsp dried thyme; 1 thumb-sized piece fresh ginger, peeled and finely grated; 2 bay leaves; 75ml fish sauce; 4 red peppers, diced; 100ml vegetable oil; 2 red onions, peeled and finely diced; 20g flaked sea salt; 12 garlic cloves, peeled and crushed; 6 tbsp tomato paste; 2 tsp hot sauce

7 steps

Prep:15minCook:1h

Jollof rice doesn’t need any introduction these days, due to its widespread popularity. There are various ways to cook it, from simple methods to much more complex recipes, but, whichever approach you take, what makes it so special are the rich, complex flavours – a combination of sweet, umami and spice – all packed into one dish.

Updated at: Fri, 04 Oct 2024 07:17:56 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories554 kcal (28%)

Total Fat18.1 g (26%)

Carbs78.7 g (30%)

Sugars12.1 g (13%)

Protein18.5 g (37%)

Sodium2524.1 mg (126%)

Fiber5.1 g (18%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

500gbasmati rice

3.5 litreschicken stock

2 tspwhite peppercorns

25gcurry powder

1 Tbspdried thyme

1fresh ginger

thumb-sized piece, peeled and finely grated

2bay leaves

75mlfish sauce

4red peppers

diced

100mlvegetable oil

2red onions

peeled and finely diced

20gflaked sea salt

12garlic cloves

peeled and crushed

6 Tbsptomato paste

2 tsphot sauce

Instructions

Step 1

Put the chicken stock in a saucepan with all the other broth ingredients, bring to a boil, then turn down the heat and cook for about 30 minutes, until reduced a little.

basmati rice500g

chicken stock3.5 litres

white peppercorns2 tsp

curry powder25g

dried thyme1 Tbsp

fresh ginger1

bay leaves2

fish sauce75ml

Step 2

Meanwhile, make the ata: blitz the diced peppers in a blender until smooth, then scrape into a frying pan and dry-fry on a medium heat, stirring regularly, for up to about 30 minutes, until they reduce to a paste. Scrape the pepper paste into a bowl and rinse out the pan.

red peppers4

Step 3

Return the frying pan to a medium heat, add the oil, then stir in the diced onion and salt, and cook for 10-12 minutes, until the onions start to caramelise. Add the crushed garlic and tomato paste, fry, stirring, for five minutes more, then stir in the red pepper paste in batches. Once that’s all incorporated, add the hot sauce, fry gently, stirring occasionally to make sure it doesn’t catch, for 15 minutes, then take off the heat.

vegetable oil100ml

red onions2

flaked sea salt20g

garlic cloves12

tomato paste6 Tbsp

hot sauce2 tsp

Step 4

Strain the stock into a heavy-based saucepan, bring to a boil, then turn down to a simmer. Stir in the ata and leave to cook for five minutes.

Step 5

Meanwhile, rinse the rice very well, and at least five times, to get out all the starch, then tip into the hot stock, stir well, cover and leave to cook for 15 minutes.

Step 6

Lift off the lid, stir again, then taste and add salt, if required. Cover again, turn down the heat as low as it will go and leave to cook undisturbed for another 20 minutes.

Step 7

Take the pot off the heat and rest, still covered, to steam for 20 minutes. Remove the lid, fluff up with a fork and serve.