COPPER🇬🇼 Guinea-Bissau
Jollof rice recipe
Deliciously spiced rice dish bursting with flavor!
Ingredients
- 400 g long-grain rice
- 400 g tomatoes
- 1 onion
- 1 bell pepper
- 3 garlic
- 100 ml vegetable oil
- 800 ml chicken broth
- 2 pinch bay leaves
- 1 tsp salt
- 1 tsp black pepper
How to make Jollof rice
- Rinse 400 g of long-grain rice under cold water until the water runs clear, then drain well.
- Blend 400 g of tomatoes, 1 chopped onion, 2 minced garlic cloves, and 1 chopped bell pepper until smooth.
- In a large pot, heat 3 tablespoons of vegetable oil over medium heat for 2 minutes.
- Sauté the blended mixture for about 10 minutes until it thickens and is fragrant.
- Add the rinsed rice, 800 ml of chicken broth, 2 bay leaves, 1 teaspoon of salt, and 1 teaspoon of black pepper to the pot.
- Stir well to combine the ingredients thoroughly before cooking.
- Bring the mixture to a boil over high heat, then reduce the heat to low.
- Cover the pot and simmer for 25-30 minutes until the rice is tender and the liquid has been absorbed.
- Once cooked, fluff the rice with a fork and let it rest for a few minutes before serving hot.
What is Jollof rice?
Jollof rice is a traditional dish from Guinea-Bissau, simmered in one pot, and takes about 60 minutes from start to finish. It is built around chicken broth, long-grain rice and tomatoes. The recipe below uses 10 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 21 dishes built on chicken broth. The method runs to 9 steps, the longest being 25 minutes.
Any tips for making Jollof rice?
Layering flavors is key, so cook the blended mixture well.
Copper documents Guinea-Bissau alongside 195 other countries. Throw a dart at the world map and let it decide what you cook tonight.