Nigerian Jollof Rice Recipe
Prep Time:
15 minutes
Cook Time:
45 minutes
Servings:
6 to 8 servings
Ingredients
  • 1 tablespoon minced ginger
  • 1 tablespoon Jamaican curry powder
  • 1 teaspoon dried crayfish
  • 10 garlic cloves
  • 3 Maggi beef bouillon cubes
  • 2 medium plum tomatoes, cored and diced
  • 1 red bell pepper—stemmed, cored and roughly chopped;
  • 1 red onion, roughly chopped
  • 1 habanero, stemmed
  • 3 tablespoons red palm oil
  • 3 cups purée
  • 4 cups basmati rice
  • 2 teaspoons kosher salt
  • 6 cups water
Directions
  1. In a blender, purée the ginger, curry powder, dried crayfish, garlic, bouillon cubes, tomatoes, red pepper, red onion and habanero until smooth.
  2. In a medium saucepan, heat the palm oil over medium heat. Add the purée and bring to a simmer. Slowly cook until most of the liquid has reduced and the sauce has developed a sweetness, 20 minutes.
  3. Add the rice and salt, and cook, letting the rice begin to absorb the purée, 5 minutes. Add the water and bring to a boil, then reduce to a low simmer. Cook, covered, until all of the water has absorbed and the rice is fully cooked, 20 to 25 minutes.
  4. Remove from the heat and fluff with a fork, then serve.