COPPER🇬🇳 Guinea
Jollof rice recipe
Savor the vibrant flavors of West Africa in one pot!
Ingredients
- 300 g long-grain rice
- 400 g tomatoes
- 1 onion
- 1 bell pepper
- 3 garlic
- 100 ml vegetable oil
- 500 ml chicken stock
- 1 tsp thyme
- 1 bay leaf
- 1 tsp salt
- 1 tsp black pepper
How to make Jollof rice
- Prepare by measuring out 2 cups (about 400 g) of long-grain rice and setting aside.
- Blend 400 g of tomatoes, 1 onion, 1 bell pepper, and 4 garlic cloves into a smooth puree.
- In a pot, heat 3 tablespoons of vegetable oil over medium heat until shimmering.
- Sauté the tomato puree in the pot for 8-10 minutes until it thickens and releases a fragrant aroma.
- Stir in 1 teaspoon of thyme, 1 bay leaf, salt, and black pepper to taste, mixing until combined well.
- Add the measured rice to the pot, ensuring each grain is well coated with the sauce and seasonings.
- Pour in 4 cups of chicken stock, stirring gently, and bring to a boil.
- Once boiling, cover the pot and reduce the heat to low to simmer for 20-25 minutes until the rice is tender.
- Fluff the cooked rice with a fork, making it light and airy, and serve warm.
- Garnish with additional vegetables if desired before serving.
What is Jollof rice?
Jollof rice is a traditional dish from Guinea, simmered in one pot, and takes about 60 minutes from start to finish. It is built around chicken stock, tomatoes and long-grain rice. The recipe below uses 11 ingredients and is written out step by step.
How long does Jollof rice take?
At 60 minutes it is quicker than 57% of the 588 dishes in Copper's atlas. Copper's atlas has 3 dishes built on chicken stock. The method runs to 10 steps, the longest being 20 minutes.
Any tips for making Jollof rice?
Good quality tomatoes make all the difference in flavor.
Copper documents Guinea alongside 195 other countries. Throw a dart at the world map and let it decide what you cook tonight.