Jollof is a popular West African rice dish with regional variations. It’s a tomato-based rice dish with a distinct spicy flavour that can be served as is or as an accompaniment to meat, chicken or fish. There is a friendly rivalry between West African countries over whose version is the best, known as the “Jollof Wars”. The dish’s ingredients and preparation methods have evolved over time, and it is found wherever communities of West African immigrants have developed.
Preparation: 15 mins
Cooking time: Approx 45 mins
Serves 4.
INGREDIENTS:
- 1 red capsicum, deseeded, coarsely chopped
- 1 red onion, coarsely chopped
- 400g can whole peeled tomatoes
- 2 garlic cloves, crushed
- 1 habanero chilli, deseeded
- 2 tbsp vegetable oil
- 1 tsp curry powder [use hot Madras if you want it spicier]
- 1 bay leaf (fresh or dried)
- 1/2 tsp dried thyme leaves
- 200g (1 cup) basmati rice
- 250ml (1 cup) vegetable stock
METHOD:
- Combine the capsicum, onion, tomato, garlic and chilli in a food processor. Process until smooth.
- Heat the oil in a large, heavy-based saucepan over medium heat. Add the curry powder and cook, stirring, for 30 seconds or until aromatic. Add the tomato mixture and stir until combined. Bring to the boil, then immediately reduce heat to medium-low. Cover and cook, stirring occasionally, for 15 minutes.
- Add the bay leaf, thyme, rice and stock and stir until combined. Season with salt. Cover the surface with a piece of baking paper, then the lid. Reduce heat to low. Cook for 25 minutes or until rice has absorbed the liquid and is tender.
Note: This is a very simple version. Jollof Rice recipes vary from country to country.
Source: taste.com.au