Jollof Rice

Jollof Rice - West African Spicy Rice Pilaf

This is an adaptation of the Nigerian version of Jollof rice. Made with an obe ata base of red peppers, hot chili peppers, tomato, onion, and more. Obe ata is a Nigerian sauce that's as versatile as it is flavorful, and is a cousin of the French mirepoix, Puerto Rican sofrito, and Cuban mojo cuisine sauce bases. This wonderful dish is perfect for relaxed parties and cookouts.

5 from 1 vote

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Course: Brunch, Lunch, Main Course, Side Dish

Cuisine: African, Ghana, nigeria, West Africa

Prep Time: 15

Cook Time: 1 15

Total Time: 1 30

Servings:

Author: My Hungry Traveler

Equipment

Food Processor or blender
Large Dutch oven with cover or large heavy pot
Medium saucepan

Ingredients

Obe Ata Base

14 oz Can, diced tomatoes with juice
1 medium Red bell pepper, stemmed, seeded, roughly chopped
1 medium Habanero pepper (or large Jalapeno), stemmed
1 inch Piece ginger root, peeled, sliced, crushed
½ medium Red onion, peeled and roughly chopped
4 cloves Garlic, peeled
2 tbsp Vegetable oil

¼ cup Vegetable oil
¼ cup Palm oil or double vegetable oil amount
2 medium Red onions, peeled, halved and sliced thin
4 cloves Garlic, sliced thin
1 tbsp Tomato paste
¼ tsp Smoked paprika
1 tsp Ground turmeric
3 cups Parboiled long grain rice (Carolina Gold or Uncle Ben's Original) or 2½ cups jasmine, rinsed till clear
5 sprigs Fresh thyme (or 1 tsp dried)
1 large Bay leaf
2 cups Beef or chicken stock (vegetable for vegetarian)
Salt and pepper to taste

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Instructions

Prepare Obe Ata

Combine all ingredients in processor or blender, except oil, and puree on high until smooth.
Heat vegetable oil in medium saucepan over medium-high heat. Add puree, bring to a boil, then reduce heat to medium, cover, and cook for 20 minutes. Set aside to cool or refrigerate for up to 2 weeks or freeze for a month or so.

Prepare Rice

Heat oils in a large pot over medium until shimmering, about 1 minute. Stir in sliced onions and cook until softened, 6 to 8 minutes. Transfer ½ of cooked onions to a bowl. To the onions in the pot, add garlic and stir 2 minutes. Add in tomato paste, turmeric, paprika and cook until the onions turn a deep red color, about another 2 minutes.

Cook Jollof

Preheat oven to 375°F (190°C). Add Obe Ata sauce to onion mixture and bring to a boil over medium heat. Stir in the rice, thyme, and bay leaf. Season with salt and pepper to taste. Pour in stock, stir, and cover. Transfer pot to oven and cook until rice is just cooked, 35 minutes. Remove pot to stove top and let sit for 15 minutes without lifting the cover.

Serve Jollof Rice

After 15 minutes, uncover pot, fluff the rice with a fork. Discard bay leaf and thyme sprigs, if used. Stir in reserved cooked onions and adjust seasonings, as desired. Serve warm in a serving bowl or on individual plates.

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