Jollof rice recipe

The Malian festive rice: meat and vegetables simmered in a long-fried tomato sauce seasoned with soumbala, the rice then cooked in that same broth.

1 hour and 55 minutesmedium12 ingredients

Ingredients

• 2 tbsp soumbala
• 700 g beef
• 500 g long grain rice
• 150 g tomato paste
• 2 onions
• 300 g cabbage
• 2 carrots
• 1 eggplant
• 3 clove garlic
• 100 ml vegetable oil
• 1 tsp salt
• 1 tsp black pepper

How to make Jollof rice

1. Brown 700 g of beef cut into large pieces in 100 ml of oil in a heavy pot.
2. Add 2 chopped onions and 3 crushed garlic cloves and cook until soft.
3. Stir in 150 g of tomato paste and fry it for a full 10 minutes until it darkens and the oil separates; this long frying is what colours and sweetens the dish.
4. Cover with 1.5 L of water, add 2 tbsp of crumbled soumbala, 1 tsp of salt and pepper, then simmer 45 minutes.
5. Add 300 g of cabbage in wedges, 2 carrots and 1 eggplant, cook 15 minutes, then lift out the meat and vegetables and keep them warm.
6. Measure the broth and adjust it to about 1 L, bring back to a boil and pour in 500 g of rinsed rice.
7. Cover and cook on low heat 25 minutes without stirring, until the rice has drunk the broth and a crust forms at the bottom of the pot.
8. Pile the rice on a platter, top it with the meat and vegetables and serve.

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