Nigerian Party Jollof Rice

Name: Nigerian Party Jollof Rice
Total time: 90 min
Yield: 6
Cuisine: International
Ingredients: 3 cups long-grain parboiled rice; 6 tomatoes (about 800 g); 3 red bell peppers; 2 hot peppers (ata rodo or scotch bonnet); 2 onions (1 for blending, 1 sliced); 3 tbsp tomato paste; ⅓ cup vegetable oil; 2 tsp curry powder; 1 tsp dried thyme; 2 bay leaves; 2 halal chicken stock cubes; 1 cup hot chicken stock; 1 tbsp butter (optional); salt to taste; To serve: fried or grilled chicken and fried plantain (dodo)

InternationalNigerian90 minServes 6

In Nigeria no party is complete without a huge pot of party jollof, often cooked over firewood so it picks up a light smoky note from the bottom of the pot. Long-grain parboiled rice swims in a thick sauce of tomato, bell pepper and hot "ata rodo" pepper. It is said that the best part of the pot is the slightly scorched crust at the bottom, and everyone races for it. As for the debate with Ghana over whose jollof is better, it stays a friendly one that brings more laughter than anger.

Origin of the dish: Nigeria — Known as party jollof, usually made with long-grain parboiled rice

Photo: Nigerian jollof rice.jpg by Halima Waziri, CC BY-SA 4.0 (Wikimedia Commons)

Ingredients for Nigerian Party Jollof Rice

3 cupslong-grain parboiled rice
6tomatoes (about 800 g)
3red bell peppers
2hot peppers (ata rodo or scotch bonnet)
2onions (1 for blending, 1 sliced)
3 tbsptomato paste
⅓ cupvegetable oil
2 tspcurry powder
1 tspdried thyme
2bay leaves
2halal chicken stock cubes
1 cuphot chicken stock
1 tbspbutter (optional)
salt to taste
To servefried or grilled chicken and fried plantain (dodo)

Method

Blend the tomatoes, bell peppers, hot peppers and the first onion until smooth, then boil in an uncovered pot until reduced to about 2½ cups.
Parboil the rice in boiling water for 5 minutes, then rinse it well in warm water and drain.
Heat the oil in a heavy pot, brown the sliced onion for 5 minutes, then add the tomato paste and stir for 5 minutes.
Add the reduced sauce and cook over medium heat for 20 minutes until the oil rises.
Add the curry powder, thyme, bay leaves, stock and salt, then the rice; mix well.
Put a sheet of foil under the lid to trap the steam and cook over low heat for 30 minutes, stirring once from the bottom after 20 minutes.
Raise the heat slightly for the last 3–5 minutes to get a lightly scorched bottom and a smoky note, then stir in the butter and rest covered for 10 minutes.
Serve with the chicken and fried plantain.

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