Smoky jollof rice - delicious. magazine https://www.deliciousmagazine.co.
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Smoky jollof rice
EASY SEPTEMBER 2022
SERVES 4-6 HANDS-ON TIME 15 MIN. SIMMERING TIME 1 HOUR 20 MIN
Jollof rice gets a smoky flavour boost in this delicious jollof recipe from Lerato Umah-Shaylor. One helping is
never enough.
Recipes taken from Africana: Treasured recipes and stories from across the continent by Lerato Umah-
Shaylor (HQ £22)
DAIRY-FREE RECIPES GLUTEN-FREE RECIPES VEGAN RECIPES
Ingredients
300g long-grain or basmati rice, thoroughly rinsed
250-400ml vegetable or chicken stock
2 tsp fine sea salt
2 plantains, £9.99
sliced and
for fried, to serve (optional)
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For the puree
6 medium vine-ripened tomatoes or a 400g tin plum tomatoes
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2-3 romano or red peppers, deseeded and roughly chopped to delicious. magazine today
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1 large onion, roughly chopped
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5cm piece of ginger, peeled and roughly chopped
5 garlic cloves, roughly chopped
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Smoky jollof rice - delicious. magazine https://www.deliciousmagazine.co.uk/recipes/smoky-jollof-rice/
1-2 red or yellow scotch bonnet peppers, stalks removed and roughly chopped (wear gloves), or pierced and
left whole
For the jollof base
90ml coconut, rapeseed or vegetable oil
1 small red onion, finely sliced
2 tbsp tomato puree
2 tsp curry powder
2 tsp smoked paprika
1 bay leaf
1 tsp dried thyme
4-6 thyme sprigs, some thyme leaves picked and kept for garnish
You’ll also need
Food processor
Method
Put all the puree ingredients in a food processor, except the scotch bonnets, if using whole, and
1 whizz into a thick and aromatic puree.
Put the oil in a wide large saucepan, for which you have a tightly fitting lid, and set over a medium
2 heat. Add the red onion and a pinch of fine sea salt. Cook for 15 minutes, stirring often, until
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softened and golden. If it starts to get dry, add a little splash of water to prevent the onion from
burning.
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Stir in the tomato puree and cook for 2-3 minutes, until the puree starts to separate. Add the spices
3 and herbs and cook for 2 minutes, stirring continuously.
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Gently pour in the blended puree, stirring well,cancel anyand
then cover time youfor
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up 20 25 minutes, until the
4 puree is reduced to a drier sauce. Keep a close eye on it and stir occasionally.
Add the rice and stock (about 250ml for basmati rice and up to 400ml for long-grain rice), ensuring
5
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Smoky jollof rice - delicious. magazine https://www.deliciousmagazine.co.uk/recipes/smoky-jollof-rice/
there is enough water to just submerge the rice. Season with the fine sea salt and stir just once.
Add the scotch bonnets, if using whole. Bring to a boil, then reduce the heat, cover and simmer over
a low-medium heat for up to 30 minutes. The sauce must be visibly simmering to ensure the rice
cooks properly.
Once the rice is cooked, remove the pan from the heat and leave covered to steam for a few
6 minutes. Fluff with a fork, scatter over the reserved thyme leaves and enjoy your wonderful creation
with a fresh salad and/or fried plantains, because jollof and plantains are a match made in heaven.
delicious. tips
Lerato’s tips: “The smoked paprika is a cheat to add the smoky flavour that is typically
TIPS
achieved through cooking on firewood or coals. I love adding vegetables to jollof – raid your
fridge for leftovers.”
“Jollof rice is at its best cooked low and slow for perfectly plumped grains. Check at 15-
minute intervals as the rice may start to catch at the bottom. If the sauce dries out and the
rice is still not cooked, add a little more water or stock around the edges, gently pushing the
grains from the sides to the centre without stirring. A burnt bottom is perfectly acceptable
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