jollof spice · main · Oct 08, 2021

Super Simple Jollof Rice

Name: Jollof Rice, A West African Staple
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Nigerian, Ghanain, West African
Ingredients: 2 cups long grain rice; 4 cups vegetable stock, or water; 1 medium red onion, diced; 2 tbsp tomato paste; 3 tbsp avocado oil (or oil of choice); 3 tbsp Ekaterra Jollof Spice; 1 tsp salt, to taste; 1 tsp black pepper, to taste; 3 red red poblano peppers (or 2 large red bell peppers), quartered; 3 Roma or plum tomatoes, halved; 1 medium red onion, chopped; 1 - 2 scotch bonnet (per preferred heat levels)

There is a friendly debate among West Africans as to who has the best jollof rice. Mostly this 'debate' is between Ghanians and Nigerians, even though jollof rice is made in many ways by people across the region and also while it originates from the Wollof people of the Senegambia. Here's our take on a regional fav.

Note: You can use Ekaterra spices on anything, we just happen to prefer using them on plants.

Jollof Rice, A West African Staple

Servings

Prep Time

20 minutes

Cook Time

45 minutes

The main difference between Nigerian and Ghanian, and other West African countries version of jollof rice is the type of rice used. Here's are super simple take on a regional favorite.

Note: You can use Ekaterra spices on anything, we just happen to prefer using them on plants.

Author:

Affiong

Image of Jollof Rice, A West African Staple

Ingredients

2 cups long grain rice
4 cups vegetable stock, or water
1 medium red onion, diced
2 tbsp tomato paste
3 tbsp avocado oil (or oil of choice)
3 tbsp Ekaterra Jollof Spice
1 tsp salt, to taste
1 tsp black pepper, to taste

Jollof Sauce Blend

3 red red poblano peppers (or 2 large red bell peppers), quartered
3 Roma or plum tomatoes, halved
1 medium red onion, chopped
1 - 2 scotch bonnet (per preferred heat levels)

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Directions

Prepare the jollof sauce by blending the red poblano peppers, Roma tomatoes, chopped red onion, and scotch bonnet (or habanero peppers) together with 1 cup of vegetable stock and set aside
In a large pan, heat the avocado oil. Once the oil is hot, add the diced onions and sauté for 3 to 5 minutes, until they become translucent
Add in the tomato paste and continue stir through with the onions for about 2 - 3 minutes
Pour in the blended jollof sauce ingredients to the pan and cook this down until the liquid is reduced entirely - it should have a paste-like consistency
Add the jollof seasoning, sea salt and optional black pepper and stir through
Stir the long grain rice into the pan until it is well combined with the rest of the ingredients. Pour in the vegetable stock, then cover the pan with aluminum foil and then cover it with a tight-fitting lid. Reduce the heat and allow the rice to simmer until the liquid dries out about 35 to 40 minutes. Check the rice midway through for doneness and to avoid burning in the event that the rice needs a little more liquid to cook completely, then remove from the heat.
Serve with a vegetable medley, fried plantains or anything else you like
Optional Step: Add sliced tomatoes and onions to the pan once it's off of the heat. Stir these through the rice, then replace the cover immediately so as to allow the remaining heat to steam them slightly.

Recipe Note

Note: Stores well in an airtight container in the fridge for up to 3 days or in the freezer for a 1 month.

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