NIGERIAN JOLLOF RICE
“Although we Nigerians like to claim jollof rice as our own, it’s actually very popular across the geographic region of West Africa and there has been decades-long, light-hearted banter among many of us about who cooks it the best. I’ve always considered jollof rice to be my favourite food, and used to bring leftovers to school for lunch any chance I got!”
- FIYIN ADESINA
SERVES 6 - COOKS IN 50
INGREDIENTS
1 small habanero or scotch bonnet pepper (for less heat/spiciness, remove seeds)
1 medium onion
2 teaspoons of fresh ginger
2 teaspoons of minced garlic
1 ½ cups of canola oil
4 cups of parboiled rice
8 cups of water
2 tablespoons of salt
1 cup of chicken or vegetable stock
3 cups of tomato paste
1 tablespoon of crushed chilli
1 tablespoon of black pepper
Paprika, cayenne, dried thyme and dried parsley (to taste)
METHOD
Heat water in a large-sized pot over medium heat and bring to a simmer.
Using kitchen scissors, finely dice the habanero or scotch bonnet pepper (and wear gloves to minimise direct hand contact) then set aside.
Dice garlic and fresh ginger (if not pre-minced), and chop onion. Combine in a bowl and set aside.
Add habanero, onion, ginger, garlic, oil, water, salt, stock and tomato paste to the pot of hot water.
Add crushed chilli flakes, black pepper, paprika, cayenne, curry powder, turmeric, dried thyme and dried parsley (to taste).
Cover pot then heat mixture on high. Bring to a boil, stirring occasionally to ensure tomato paste does not stick to the bottom.
Once boiled, stir mixture well then reduce to a low heat.
Add rice slowly into pot - making sure that it is evenly distributed as it settles to the bottom.
Cover pot and cook on low heat for 25 - 30 minutes. During this time, gently fold (or lift the bottom of) the rice - trying not to stir - to make sure the grains don’t stick to the bottom of the pot. If dry, create a small well in the middle of mixture and add ½ to ¾ cups of water. Cook until fully absorbed.
Remove from heat and plate in the dish. The rice is now ready to be served!
DISH OF OUR HERITAGE
BY FIYIN ADESINA