Jollof Rice stands as a culinary gem in the vibrant tapestry of West African cuisine, and the subject of spirited debates regarding its origin adds an intriguing layer to its rich history. Across the African continent, diverse variations of this beloved dish emerge, with names like Benachin and riz au gras echoing through the culinary landscape.
Sierra Leone boasts a distinctive take on Jollof rice, characterised by a sumptuous tomato stew base complemented by an array of succulent meats in a rich red stew. Fondly etched in my memories, this dish was a cherished part of our Sunday traditions, served alongside sweet plantains, crisp salad, and a refreshing sip of cold Supermalt—a combination that epitomises the comforting flavours of home.
Ingredients List
5 tomatoes
3 white onions
1 red onion
6 garlic cloves
4 red bell peppers
2 scotch bonnets (optional, adjust to your spice tolerance)
300ml of neutral oil
900g Kohinoor Extra Long Basmati Rice
2 bay leaves
Celery salt
Sea salt
2 chicken OR Vegetable stock cube
Kucharek Seasoning
Smoked Paprika powder
2 tbsp of tomato puree
1 tbsp of red pepper paste
Method;
- Add the chopped vegetables to the blender, along with garlic cloves and scotch bonnet pepper. Blend the veg until it has a thick liquid consistency. Set aside.
- Wash all your vegetables and prepare the chopping board to roughly chop. You can do these steps in stages or all at once. Chop the tomatoes, onions, peppers (This is so the electric blender or chopper doesn’t choke.
- In a medium pot heat the oil until warm. On a medium low heat, add the tomato puree and pepper paste. You want to fry the puree and the paste until you have achieved a deep red colour. Once you achieved a deep red colour, add the blended vegetables to the pot to simmer. Add the Kucharek Seasoning, Smoked Paprika, celery & sea salt, powder and stir.
- Allow to simmer for 30min or until there’s less water. Remember to taste for enough salt and seasoning. You can always adjust to your preference.
- Wash the rice in cold water, three times or until the water runs clear. You want to drain as much water as possible so that when the rice is added to the pot it does not dilute the tomato sauce.
- Add the washed rice to the tomato mixture, and stir the rice and sauce are fully mixed. (This is very important step to avoid having unmixed spots in the rice, inconstant mixing will cause there to be bland spots in the rice.
- Cover the pot with foil or heat safe cling film. Cover the pot and adjust temperature to low fire. Steam the rice for 30mins. To check if the rice is cooked you can squeeze a grain of rice between your fingers and there should be hard bit.
- Let the rice stand for 10 mins before fluffing with a small saucer plate.
- You can serve your rice with any protein and salad.
