Main
Ghanaian jollof rice
- Preparation time
- 1 h 5
- Servings
- serves 6
Ingredients
- Tomato — to buy6
- Red onion — to buy1
- Chili pepper — to buy2
- Olive oil — to buy4 tbsp
- Onion — to buy1
- Bell pepper — to buy1
- Tomato paste — to buy2 tbsp
- Curry powder — to buy1 tsp
- Feuille de laurier — to buy2 leaves
- Rice — to buy500 g
- Stock — to buy750 ml
Preparation
Blend the tomatoes, red onion and chilli into a smooth coulis.
Heat the oil in a large pot, cook the sliced onion and pepper for 5 minutes, add the tomato paste and cook it for 3 minutes so it loses its rawness.
Pour in the tomato coulis, add the curry powder and bay leaf, simmer uncovered for 15-20 minutes over medium heat until the sauce reduces and thickens noticeably: this concentrated reduction is what gives jollof its deep colour and characteristic smoky taste.
Add the rinsed rice, mix well to coat it fully in sauce, then pour in hot stock to cover (about 1.5 times the volume of rice).
Bring to a boil, cover and lower the heat to minimum, cook for 20-25 minutes without stirring, until the rice is tender and has absorbed all the liquid.
Let rest for 5 minutes covered, fluff with a fork and serve with grilled chicken or fried plantains.