Jollof Rice by throughannetteslenss | Quick & Easy Recipe | The Feedfeed
Jollof Rice
(13)
"The key to happiness is truly Jollof Rice! 🧡🍚 Like many, I have been eating Jollof rice since growing up and a staple dish to have in 🇬🇭 Ghanaian/other African households and hall parties. Today I’m sharing my Jollof rice recipe. You can pair it with any rice you want. *Bulgar wheat and Quinoa are both good substitutes if rice ain’t your bag.. Serve with Plantain, beef, chicken and/vegetables."
-- @throughannetteslenss


A Note from Feedfeed

We love this flavorful Jollof rice from UK-based creator @throughannetteslenss. Flavored with tomatoes, bouillon, rosemary and bay leaf, it's a welcome addition to any table.

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Details

Prep time 15mins
Cook time 50mins
Serves or Makes: 8

Recipe

  • 1 large onion, sliced
  • 1 15 ounce can plum tomatoes or chopped tomatoes
  • 2 tablespoons tomato purée
  • 1/ 2 tablespoon grated ginger
  • 2 scotch bonnet peppers (optional)
  • 4 cloves garlic
  • 4 tablespoons vegetable oil or olive oil
  • 1 shrimp bouillon cube, crushed
  • 1 Maggi seasoning cube, crushed
  • 1 small sprig fresh rosemary, finely chopped
  • 2-3 bay leaves
  • 4 cups long grain rice, rinsed
  • Salt, to taste

Method

  • Step 1

    Add half the onions to a food processor and blend with tomatoes, tomato paste, ginger, scotch bonnet pepper (if using) and garlic.

  • Step 2

    Heat oil in a heavy-bottomed pot or Dutch oven over medium heat. Add remaining onion and cook for a few minutes until soft and translucent. Stir in the tomato mixture, lower heat and simmer until thickened. Add the crushed shrimp and Maggi cubes, rosemary and bay leaves.

  • Step 3

    Add the rice and 1 cup water, salt to taste and cover tightly with aluminum foil with a lid on low heat. Alternately, prepare Steps 2-4 in a pressure cooker.

  • Step 4

    After 10-15 minutes, open the pot and stir, ensuring that the rice is not sticking to the bottom of the pot. The rice should have partially absorbed the sauce.

  • Step 5

    Cover and cook for another 15 to 20 minutes on low heat until the rice has fully absorbed the sauce and turned into a deep orange shade. Enjoy!

  • Step 6

    Tips during the cooking process: If the rice is still hard, sprinkle a bit of water on it. If the rice is too wet, remove the foil and create a pad of 2-3 sheets of kitchen paper towels over it (cooking for another 5 minutes) to absorb the extra moisture.

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