Jollof Rice 🌾
Jollof Rice
Ingredients
4 tomatoes
3 red capsicum
2 red onions
5 cloves garlic
1 thumbsize piece fresh ginger
2 Scotch bonnet chillies
100ml peanut oil (or other neutral oil)
Sea salt, to season
3 tbsp tomato paste
500g long grain rice
1 tsp curry powder
1 tsp dried thyme
2 fresh bay leaves
1 tsp smoked paprika
500ml chicken stock
160ml (⅔ cup) water
Method
Step 1: Prep the sauce base
Roughly chop the tomatoes, capsicum and 1 of the onions. Smash the garlic cloves, peel and chop the ginger, then halve the chillies and discard the stems.
Transfer it all to a blender and process until smooth.
Step 2: Cook the sauce
Slice the remaining onion thinly. Heat the oil in a heavy based saucepan over medium heat.
Add the onion, season with some salt and cook for 2 minutes, stirring. Add the tomato paste and cook for further 2 minutes.
Carefully pour in the mixture from the blender and bring to a boil. Cook, stirring occasionally for 35-40 minutes, until the mixture thickens and the oil splits.
Step 3: Cook the rice
Wash the rice in a bowl of cold water, then drain well. Add to the saucepan, then stir in the curry powder, thyme, bay leaves, paprika and season generously with salt.
Pour in the chicken stock and water and bring to a simmer.
Reduce the heat to low and cook, covered, for 35 minutes, or until the water has absorbed and the rice is tender.
Serve as a side dish with some grilled meat or vegetables.
42 Comments
Good try Andy.
A few suggestions:
You could toast the veggies before grinding to give a slight smoky taste (optional)
You only need very little fresh tomatoes.
The longer (pointy) peppers give a deeper red color as well as sweeter taste than the bell peppers. You could also forgo the tomato puree in some cases too.
Don't turn the rice once it starts to swell to prevent it coming out wet. Just let it dry by covering the top with a foil and allowing the bottom to burn a bit (someone said so here)
I got your burger press and chopping board scraper for my birthday. That burger press is so good that I had some amazing smash burgers!
Btw the mac n cheese in your cookbook is on another planet!
It’s good, I’m sure the flavour was amazing! Especially love that you added bay leaves as well 👌🏾🔥🔥
Two things to accentuate the whole dish. Firstly, roasting the ingredients for your stew base before blending will elevate the profile of your dish, especially if you want to bring out more heat. The other thing is your rice looked a bit clumpy, and I think that’s because the stew base didn’t reduce enough before you added the parboiled rice in. If there was a slightly acidic/fresh tomato flavour to your rice, this will help with that.
All in all, I haven’t seen your last two editions, but this looks great! Add two big pieces of beef or bokoto and a bottle of tango, and you’ll be feasting like a king. Hope you enjoyed it 🔥
I love the fact you own you’ve tried this recipe twice, and you keep trying to make it “right”!
I’ve never made it, but it looks good to me 😂
As a man from England with Irish heritage I can say you've got this spot on!….maybe?
Looks yum! Good job! Love your work. Here’s an idea.. you should do a ‘Andy Cooks food from Africa ‘series.. all nations, start with Zimbabwe 😉 ask your editor to put a song from that country with the short! Fun!
At this point I'm convinced you're making it wrong for the views
Most overrated rice dish ever, a good Chinese fried rice will smoke this any day
What is the paste he added to the onion ?
Umm, where's the scotch bonnet peppers and palm oil?
Regai uyu aite vana 10 , 9 vacho havasi vake because brains dzake dzakadhakwa for a sabhuku
Hapana debate apa
flavours look good but too wet my guy
That still looks wrong really sorry mate yours is to clumpy but keep trying 💪💪💪
Oh my goodness of Jollof rice! Ephraim!!
Use broth instead of water next time
Everyone come here for shelter once the Ghanaians and Nigerians arrive to the comments 🏡
I really want to try this
Cant beliebe andy did something wrong…like ever. All his recipes i see and know are authentic
Pro tip: if you wanna get in good with someone from sub-Saraha Africa, tell them their Jollof is the true Jollof. Works like a charm.
Where is afrobeats 😂😂😂
It looks okay but on the wetter/soggy side. The rice should be fluffier.
Just one little ingredient Andy, chicken stock and my mums spit.
ingridients?
Still Failed
You can find Andy in da club, making the jullof!! 😎💯
Kinda weird having ‘In da Club’ playing in the background.
Showed this to my Nigerian friend and she said, "Still didn’t get it right 😁. The sauce was too much for the rice. But he tried!"
Any country that claims they have the best dish and its RICE has no say in who has the best food conversations😂
Could you add 🎉some sour cream on top since all this loaded tomatoes Okk is umami but it looks like 😂you have to eat loads of after8 after or gaviscol for stomach pain 😅
Best place to store it…….. is in the bin
As an Irishman im simply flabbergasted and stunned. You didn’t add jabooby peppers or do a flame dance over the jolof. You’re a swindler and a blaggard
I want to see you make Sauerbraten
Is it like an Indian tomato rice?
you messed up again gotta finish with butter and chopped onion
When are you making zongzi?!
I keep ordering it 😭
Rice is too wet
Couldn’t care less about international pettiness over food. Adapt it to what you like – make it your own. A recipe is not set in stone.
Delicious
Yum 😋. I first encountered this in Sierra Leone.
roast the peppers and tomato first before blending it, then fry the sauce in lots of oil. remove the excess oil before adding the rice and then cook as normal. it shouldnt be too wet and sloppy
As a grain of rice myself, i can confirm this is 100% accurate