Equipment
Ingredients
Pepper Blend Base (Obe Ata)
- 3 red bell pepper, roughly chopped
- 400 g canned crushed tomatoes
- 1 red onion, roughly chopped
- 2 habanero pepper, stems removed
Aromatics and Fat
- 60 ml vegetable oil
- 1 red onion, finely diced
- 100 g tomato paste
- 4 garlic, minced
- 15 g ginger, grated
Rice and Seasonings
- 500 g basmati rice, washed thoroughly until water runs clear
- 600 ml vegetable broth
- 10 g curry powder
- 5 g dried thyme
- 10 g salt
- 2 bay leaf, whole leaves
Nutrition (per serving)
Method
Preheat the oven to 200 C / 400 F.
In a blender, combine the red bell peppers, canned crushed tomatoes, roughly chopped red onion, and habanero peppers. Blend on high until completely smooth.
Heat the vegetable oil in the Dutch oven over medium heat. Add the diced red onion and saute until translucent and beginning to soften.
Stir the tomato paste into the softened onions. Fry, stirring frequently, until the paste darkens to a deep, brick red color and loses its raw flavor.
Add the minced garlic, grated ginger, curry powder, and dried thyme to the pot. Stir continuously for 1 minute to bloom the spices.
Pour the blended pepper mixture into the Dutch oven. Bring to a vigorous simmer and allow it to reduce by about one-third, thickening significantly.
Stir in the washed basmati rice, vegetable broth, salt, and bay leaves. Bring the mixture to a rolling boil on the stovetop.
Cover the Dutch oven tightly with a layer of aluminum foil, then secure the lid on top to trap all steam. Transfer to the preheated oven and bake for 35 minutes at 200 C / 400 F.
Remove the pot from the oven. Keep the lid on and let it rest undisturbed for 10 minutes. Remove the lid and foil, and gently fluff the rice with a fork before serving.
Chef's Notes
- Washing the basmati rice until the water runs completely clear is non-negotiable; this removes excess starch and prevents the grains from sticking together into a paste.
- Frying the tomato paste and reducing the blended base builds the foundational deep red color and concentrated savory umami profile characteristic of authentic Jollof.
- The tight foil seal is the absolute secret to oven-baked Jollof. The rice cooks gently via trapped steam rather than boiling liquid, ensuring distinctly individual, fluffy grains.
- Do not stir the rice immediately upon taking it out of the oven. The crucial 10-minute resting period allows the starch structure to set, minimizing breakage when fluffed.
Storage
Refrigerator: 5 days — Store in an airtight container.
Freezer: 3 months — Freeze in individual portions for best results.
Reheating: Microwave covered with a splash of water, or steam gently on the stovetop.
