A popular West African dish made with rice, tomatoes, and spices.
Ingredients
- 2piecelarge yellow onions, roughly chopped
- 1/3cupvegetable oil
- 2tbspvegetable oil
- 14ozdiced tomato
- 2candiced tomato
- 6oztomato paste
- 1cantomato paste
- 1piecehabanero pepper
- 2tspcurry powder
- 1tspgarlic powder
- 1tspground ginger
- 1/2tspmixed dried herbs
- 3piecechicken bouillon cubes, crushed
- 2 1/2cupslong grain rice, rinsed
- 1cupfrozen mixed vegetable
- 1 1/2cupswater
How to make Jollof Rice
Heat ⅓ cup of vegetable oil in a large pot over medium heat.
Add the chopped onions and sauté until translucent.
Add the diced tomatoes, tomato paste, and habanero pepper. Cook for about 10 minutes, stirring occasionally.
Stir in the curry powder, garlic powder, ground ginger, mixed dried herbs, and crushed chicken bouillon cubes. Cook for another 5 minutes.
Add the rinsed rice and frozen mixed vegetables to the pot. Stir well to combine.
Pour in the water and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed.
Fluff the rice with a fork and serve hot.
Tips & Tricks
For a milder flavor, remove the seeds from the habanero pepper before adding it to the pot.
You can add cooked chicken or shrimp for added protein.
Deborah
(@nkeshdebbie)
Food recipes are more than just instructions for a meal;they are part of me, they are a reflection of culture, history, and personal expression. Join...