COPPER🇱🇷 Liberia
Jollof rice recipe
Savor the rich flavors of Liberian Jollof rice!
Ingredients
- 400 g long-grain rice
- 100 ml vegetable oil
- 1 onion
- 1 red bell pepper
- 70 g tomato paste
- 500 ml chicken broth
- 3 garlic
- 2 bay leaves
- 1 tsp salt
- 1 tsp black pepper
- 1 scotch bonnet pepper
How to make Jollof rice
- Begin by rinsing 400 g of long-grain rice under cold water and set aside to drain.
- Finely chop 1 onion and measure out 3 tablespoons of vegetable oil for cooking.
- In a large pot over medium heat, pour in the oil and sauté the chopped onion until translucent, about 3-4 minutes.
- Add 1 chopped red bell pepper and 2 minced garlic cloves; cook for 5 minutes until softened.
- Stir in 2 tablespoons of tomato paste, 2 bay leaves, 1 teaspoon of salt, and 1 teaspoon of black pepper; cook for another 2 minutes, stirring frequently.
- Add the rinsed rice to the pot along with 500 ml of chicken broth; bring mixture to a boil.
- Once boiling, reduce the heat to low and cover the pot with a lid; cook for 20-25 minutes until the rice absorbs all the liquid.
- Fluff the rice gently with a fork before serving and enjoy your Jollof rice.
What is Jollof rice?
Jollof rice is a traditional dish from Liberia, cooked in a pan, and takes about 60 minutes from start to finish. It is built around chicken broth, long-grain rice and tomato paste. 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 21 dishes built on chicken broth. The method runs to 8 steps, the longest being 20 minutes.
Any tips for making Jollof rice?
Use high-quality chicken broth for a richer flavor.
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