Equipment
Ingredients
Jollof Rice Base
- 400 ml passata
- 50 g tomato paste
- 2 scotch bonnet chili, seeds removed
- 200 g yellow onion, chopped
- 150 g red bell pepper, seeds removed and roughly chopped
- 8 garlic, peeled
- 9 g fresh rosemary
- 3 g fresh thyme
- 12 g ground coriander
- 9 g smoked paprika
- 50 ml olive oil
- 150 g cherry tomato, halved
- 800 ml chicken stock
- 800 ml vegetable stock
- 2 bay leaf
- 500 g long-grain rice, rinsed
- 10 g sea salt, to taste
- 2 g black pepper, to taste
Fried Plantains
- 30 ml vegetable oil
- 2 plantains, peeled and thickly sliced
Garnish and Serving
- 30 g cilantro, roughly chopped
- green salad, to serve
Nutrition (per serving)
Method
Combine the passata, tomato paste, Scotch bonnet chilies (seeds removed), chopped onion, roughly chopped red bell pepper, peeled garlic cloves, fresh rosemary, fresh thyme, ground coriander, and smoked paprika in a blender. Blend until completely smooth, forming a vibrant, thick sauce.
Heat the olive oil in a large saucepan over medium heat. Add the halved cherry tomatoes and the blended sauce. Bring the mixture to a simmer, stirring frequently to prevent sticking, and cook for 5 minutes, allowing the flavors to meld and deepen.
Pour in the chicken stock and vegetable stock. Add the bay leaves, rinsed long-grain rice, sea salt (to taste), and black pepper (to taste) to the saucepan. Stir well to combine all ingredients. Bring the mixture to a boil.
Reduce the heat to low, cover the saucepan tightly with a lid, and simmer for 10-12 minutes. Avoid lifting the lid during this period. The rice should be cooked, but not mushy. Turn off the heat and allow the rice to steam, covered, for an additional 15 minutes, which will help it become fluffy and absorb the remaining liquid.
While the rice steams, heat the vegetable oil in a frying pan over medium heat. Fry the sliced plantains for approximately 2-3 minutes per side, or until golden brown and tender. The plantains should be slightly caramelized.
Serve the jollof rice on warm plates, topped with the fried plantains. Garnish generously with the chopped cilantro leaves. Serve alongside a fresh green salad for a complete meal.
Chef's Notes
- The quality of the tomato base is key to jollof rice. Use a good quality passata or crushed tomatoes.
- Adjust the amount of Scotch bonnet chili to your preferred level of spiciness. Always wear gloves when handling.
- Rinsing the rice helps remove excess starch, resulting in a less sticky texture.
- The steaming process is important to ensure the rice is cooked evenly and absorbs the flavors from the sauce.
- The plantains are best served immediately after frying for maximum crispiness.
- Feel free to add grilled chicken, beef, or other proteins to the jollof rice.
- For a smoky flavor, cook the ingredients in a wood fire oven or use smoked paprika.
Storage
Refrigerator: 3 days — Store jollof rice and plantains separately in airtight containers.
Freezer: 2 months — Freeze jollof rice in an airtight container. Reheat from frozen.
Reheating: Reheat jollof rice gently on stovetop with a splash of water, or in the microwave. Reheat plantains in a pan or air fryer for crispiness.
