Jollof rice, a beloved West African dish, has numerous preparation methods and a debated origin story. What makes Party Jollof rice special is its distinctive smoky flavor, traditionally achieved through cooking in large cast iron pots over firewood.
This celebratory version of Jollof rice gets its characteristic taste from a controlled burning of the rice at the bottom of the pot. While the traditional firewood smoking can’t be perfectly replicated on modern stoves, we can still achieve that coveted smoky essence using conventional cooking methods.
Ingredients
- 4 cups long-grain parboiled rice
- 6 large ripe tomatoes
- 3 red bell peppers
- 2 medium onions
- 4 tablespoons tomato paste
- 1/2 cup vegetable oil
- 3 cloves garlic
- 2 tablespoons curry powder
- 2 tablespoons thyme
- 3 bay leaves
- 2 stock cubes
- Salt to taste
- 4-5 cups chicken or vegetable stock
- Prep time: 30 minutes
- Cook time: 45-60 minutes
- Serves: 8-10 people
Steps to Follow
- Step 1: Blend tomatoes, bell peppers, and one onion into a smooth paste
- Step 2: Heat oil in a large pot and sauté chopped onions until translucent
- Step 3: Add tomato paste and fry for 3-4 minutes
- Step 4: Pour in the blended mixture and cook until oil floats to top
- Step 5: Add all seasonings and stock, bring to boil
- Step 6: Add washed rice, stir, and cover with foil and lid
- Step 7: Cook on medium heat for 30 minutes
- Step 8: Reduce heat and let rice burn slightly at bottom for 10-15 minutes
- Step 9: Stir to distribute the smoky flavor before serving
Additional Instructions
- Use a heavy-bottom pot for best results
- Don’t stir too frequently after adding rice
- For authentic taste, allow rice to burn slightly at bottom
- Store leftovers in airtight container for up to 3 days
- Reheat in microwave with a sprinkle of water
- Serve with grilled chicken, fish, or plantains
- For vegetarian version, use vegetable stock only
General Nutritional Values
- Approx. Calories: 350 kcal per serving
- Protein: 6g
- Carbohydrates: 65g
- Fat: 8g
- Fiber: 3g
