COPPER🇸🇱 Sierra Leone
Jollof rice recipe
A flavorful one-pot dish bursting with spices!
Ingredients
- 400 g long-grain rice
- 400 g tomatoes
- 2 onions
- 1 bell pepper
- 4 garlic
- 100 ml vegetable oil
- 800 ml chicken stock
- 2 bay leaves
- 1 tsp salt
- 1 tsp black pepper
How to make Jollof rice
- Blend 400 g of tomatoes, 1 bell pepper, 1 onion, and 2 cloves of garlic in a blender until smooth.
- In a large pot, heat 3 tablespoons of vegetable oil over medium heat for about 2 minutes.
- Sauté the blended tomato mixture in the hot oil for 7 minutes until it darkens and becomes fragrant.
- Add 800 ml of chicken stock into the pot, stirring well to combine with the sauce.
- Introduce 2 bay leaves, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to the mixture.
- Bring the sauce to a boil over high heat, then reduce the heat to low.
- Add 400 g of long-grain rice into the pot, ensuring it's evenly distributed.
- Cover the pot and let it simmer on low heat for 30 minutes without lifting the lid.
- After 30 minutes, fluff the rice with a fork to separate the grains.
- Let the rice sit covered for an additional 10 minutes to steam before serving.
- Serve hot and enjoy your delicious Jollof rice with your choice of side dishes.
What is Jollof rice?
Jollof rice is a traditional dish from Sierra Leone, simmered in one pot, and takes about 60 minutes from start to finish. It is built around chicken stock, 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 3 dishes built on chicken stock. The method runs to 11 steps, the longest being 30 minutes.
Any tips for making Jollof rice?
Use a blend of fresh tomatoes and peppers for the best flavor.
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