||Nigerian Jollof Rice
from Namso Blaise in Port Harcourt
Jollof rice is eaten all over West Africa, but for us it will forever reminiscent of Nigeria, especially Port Harcourt.
There are many variations of Jollof rice, with the basic ingredients being: rice, some form of tomatoes, onion,
red chile powder and salt. Beyond that, nearly any kind of meat, vegetable or spice can be added. Given the basic ingredients,
there is a definite relationship to Créole and Cajun jambalaya.
- 4 cups white rice
- 2 tomatoes, peeled and chopped
- ... or 1 cup tomato sauce and 6 tbsp tomato paste
- 1 bell pepper, seeds removed and chopped
- 1 onion, chopped
- 2 tsp salt
- 1/2 tsp red chile powder (i.e. Cayenne)
- (... or for us, Créole Seasoning, as it already contains salt and Cayenne)
- 1 cup chicken or beef broth
- ... or 4 Magi cubes
- Place the rice in about 6 cups (1 1/2 liters) of water into a large pot and place on high heat.
- If you are using fresh ingredients (tomatoes and the peppers) blend them and the onion until smooth.
- Cook the rice for 10-15 minutes. Add either the tomato/pepper/onion mixture or the tomato sauce and tomato paste.
- Add enough meat broth (or magi cubes with water) to allow the rice to complete cooking.
As the rice will not be drained at the end, it is better to add to add water gradually in small portions.
- Add salt and dry red pepper. Adjust to your liking. Allow the rice to continue cooking until the rice is soft.
The rice is finished when all the liquid has been abdorbed.
- Blaise says that people prefer to bake the dish once all the ingredients have been added.
In that case, use a 350 deg F oven.
- Once cooked, adjust salt and pepper and serve.
- YIELD: Serves 6-8.
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Last updated: October 12, 2010
Photograph from Wikimedia Commons used under the terms of the GNU Free Documentation License.