Jollof rice, a beloved staple of West African cuisine, has evolved into numerous creative variations that go beyond the traditional recipe. While its origins are debated across the region, its popularity in homes, restaurants, and celebrations is undeniable.
Let’s explore five innovative ways to prepare jollof-style dishes, each offering a unique twist on the classic recipe by substituting different carbohydrates while maintaining the signature jollof flavors.
Ingredients
- 2 cups long-grain rice or chosen carbohydrate (spaghetti/couscous/yam)
- 4 large tomatoes, blended
- 2 red bell peppers, blended
- 2 onions, chopped
- 3 tablespoons tomato paste
- 1/4 cup vegetable oil
- 2 cups stock (chicken or vegetable)
- 2 bay leaves
- 1 tablespoon curry powder
- 1 tablespoon thyme
- Salt and pepper to taste
- Optional: coconut milk (for coconut variation)
Steps to Follow
- Step 1: Blend tomatoes, peppers, and one onion into a smooth paste
- Step 2: Heat oil in a large pot and sauté remaining chopped onion until translucent
- Step 3: Add tomato paste and fry for 2-3 minutes
- Step 4: Pour in blended mixture and cook until oil separates from sauce
- Step 5: Add stock, seasonings, and bay leaves
- Step 6: Add your chosen carbohydrate (rice/pasta/couscous/yam)
- Step 7: Cook until tender, stirring occasionally
Additional Instructions
- Prep time: 20 minutes
- Cook time: 45 minutes
- Serves: 6
- For spaghetti version: Cook pasta separately and combine with sauce
- For couscous: Use less liquid and shorter cooking time
- For yam: Cut into cubes before cooking in sauce
- For coconut version: Replace half the stock with coconut milk
- Storage: Keeps well in refrigerator for up to 3 days
- Reheating: Add a splash of water when reheating to maintain moisture
General Nutritional Values
- Approx. Calories: 350 kcal per serving
- Protein: 6g
- Carbohydrates: 65g
- Fat: 8g
- Fiber: 3g
