Jollof is a typical West African rice dish that is prepared with a sauce made out of habaneros (also called capo peppers), tomatoes, garlic, curry, onion and other spices, which will be placed in a blender and mixed to a delicious hot sauce.
In view of its popularity, the dish is widely known across the African continent. It is worth mentioning that Ghana, Nigeria as well as Senegal claim the creation of this popular dish. Likewise, in other countries such as Ivory Coast, Sierra Leone, Mali, Cameroon and Gambia, this dish is very popular.
You can perfectly enjoy Jollof rice with chicken wings, thighs or any other piece of meat. If you wish, you can also give it a sweeter touch by adding a few slices of fried plantain, known in the Yoruba dialect as dodo.
The Senegalese version of this dish is made with fried fish. In Ghana, Jollof rice usually has a spicy touch, due to the addition of a sauce made with hot peppers and hard-boiled eggs called shito.
Meanwhile, in Nigeria Jollof has a smoked flavor, as it is traditionally prepared outdoors on firewood or charcoal, so that the water evaporates and the rice takes on a darker shade.
If you like it spicy, you can add some sriracha sauce, this will not only enhance the spicy flavor but will also look beautiful on your plate.
If you want to try African cuisine, Jollof is a great option to start and you can easily do so by following below instructions.
OVEN-BAKED JOLLOF RICE
This Oven-baked jollof rice recipe is a great dinner option that the whole family will love and enjoy. It is easy to make and so flavorful! If you want to know how to prepare this delicious Nigerian dish, follow this recipe! It is easy, delicious, and healthy and goes perfectly with chicken, pork, beef, or fish.
3 tbsp olive oil
1 tbsp ginger purée
3 garlic cloves, minced
1 large red onion, finely chopped
1 (5 oz) tomato puree
1 tsp cayenne pepper
1 scotch bonnet pepper, pureed
Salt and freshly ground black pepper to taste
2 chicken bouillon cubes, crushed
1 ½ cups basmati rice, unrinsed
1 ½ tsp curry powder
1 cup chicken broth
3 medium carrots, peeled and chopped
1 medium green bell pepper, deseed and sliced
½ cup frozen peas, thawed
Preheat the oven to 200°C / 395 °F
Fill a baking sheet with water and place the sheet in the lower rack of the oven to create steam in the oven while you prepare the rice.
Heat the olive oil in a medium pot over medium heat and sauté the ginger, garlic, and onion until fragrant (approx. 5 minutes)
Stir in the tomato purée, cayenne pepper, and scotch bonnet peppers.
Cook until the tomato paste is no longer sweet (approx. 8 minutes) while frequently stirring to prevent burning.
Season with salt, black pepper, and chicken bouillon.
Wash the rice thoroughly with water, 2 to 3 times until all of the starch comes out.
Stir the rice and curry powder into the tomato sauce until adequately covered in the sauce.
Cover the pot and cook under low heat for 5 minutes to allow the flavors to incorporate while occasionally stirring to prevent burning.
Transfer everything to an ovenproof pan and add the chicken broth, carrots and peas.
Cover it with aluminium foil and put it in the middle rack of the oven.
Cook for 1 1/2 hour or until the rice is fully cooked and dry.
Take it out, adjust the taste with salt.
Serve the rice with grilled chicken, fish, pork, or beef.
Calories 452, Carbs 74.8 grams, Cholesterol 98 milligrams, Fat 20.1 grams, Sodium 655 milligrams, Protein 41.3 grams