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JollofRice
Follow this recipe for some step-by-step instructions to make one of the most popular West African dishes, Jollof Rice, with this easy-to-follow recipe.

Jollof Rice is a one-pot rice dish popular in many West African countries. Despite several regional variations, as well as a culturally sensitive debate between Ghanaians and Nigerians over the dish’s origins), the popularity of Jollof Rice has spread to become the best known African dish outside the continent.  It’s widely accepted as the forefather of the Louisianan dish Jambalaya.  Serve with fish, chicken, beef, eggs, or turkey.

Check out this Seafood version of Jollof Rice!

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Jollof Rice, A West African Staple

Follow this recipe to learn to make one of the most popular West African dishes, Jollof Rice, with this easy-to-follow recipe.

  • 2 medium tomatoes (roughly chopped (about 5 ounces each))
  • 1/2 medium Scotch bonnet pepper (or use a habanero pepper, stem removed)
  • 1/2 medium onion (roughly chopped)
  • 3 small red bell peppers (roughly chopped (about 5 ounces each))
  • 1/2 cup vegetable oil
  • 1 1/2 teaspoons salt
  • 1 teaspoon curry powder
  • 1 1/2 teaspoons hot ground chili pepper (such as African dried chili or cayenne)
  • 1 1/2 teaspoons garlic powder
  • 1 tablespoon plus
  • 1 teaspoon onion powder
  • 2 bay leaves
  • 1/2 teaspoon ground ginger
  • 1 tablespoon dried thyme
  • 2 1/2 cups medium-grain rice
  • Water (as needed)
  1. Combine tomatoes, scotch bonnet pepper and onions and purée in a blender.
  2. Pour half of the purée into a bowl and set aside for later.
  3. Add the bell peppers to the remaining mixture in the blender and blend until smooth.
  4. Add to the blender mixture that was set aside and blend all together.
  5. Heat vegetable oil in a large pot over medium heat.
  6. Add blended mixture along with the salt, curry powder, ground chili pepper, garlic powder, onion powder, bay leaves, ginger and thyme to oil. Bring mixture to a boil.
  7. Stir in the rice until well mixed, then reduce the heat to low.
  8. Cover pot and let cook until rice is al dente, about 45 minutes.
  9. After 25-30 minutes, check; if rice is too saucy, remove the lid to cook off the excess sauce. If too dry, add 1 to 2 cups water and stir.

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