Jollof Rice

Curry, tomatoes, and aromatics sing in this essential West African dish.

Published on March 23, 2010

New York Times staff writer and recipe developer (and former SAVEUR test kitchen assistant) Yewande Komolafe, shared her family's jollof rice recipe. Serve this celebratory West African rice dish with fried plantains, stewed greens, and meat or fish.

Ingredients

4 plum tomatoes, cored
4 cloves garlic, plus 1 clove minced
2 medium red onions, plus ½ red onion sliced into rings
1 red bell pepper, stemmed and cored
1 red habanero chile, stemmed and seeded
¹⁄₄ cup canola oil
1 ¹⁄₂ tbsp. madras curry powder
1 (1") pieces fresh ginger, peeled and minced
¹⁄₂ cup tomato paste
2 cups long-grain rice, rinsed
2 ¹⁄₄ cups chicken broth or water
1 tbsp. minced fresh thyme leaves
Kosher salt and freshly ground black pepper, to taste

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Instructions

Step 1

Roughly chop the tomatoes, 4 cloves garlic, 2 onions, bell pepper, and habanero and transfer to the bowl of a food processor with 1 cup water; puree and set tomato mixture aside.

Step 2

Heat oil in a 4-qt. saucepan over medium-high heat. Add the remaining onions and garlic, along with the ginger, curry powder, and thyme and cook, stirring occasionally, until the onions begin to brown, about 5 minutes. Add the tomato paste, stir vigorously, and stir in the reserved tomato mixture. Cook, stirring occasionally, until the flavors meld, about 5 minutes. Add rice and stir to coat the grains. Add broth and season with salt and pepper. Bring to a boil, reduce heat to low, and cook, covered, until rice is tender, about 20 minutes. Remove pot from heat and let sit, covered, for 10 minutes. Uncover, fluff rice with a fork, and serve hot.

Roughly chop the tomatoes, 4 cloves garlic, 2 onions, bell pepper, and habanero and transfer to the bowl of a food processor with 1 cup water; puree and set tomato mixture aside.
Heat oil in a 4-qt. saucepan over medium-high heat. Add the remaining onions and garlic, along with the ginger, curry powder, and thyme and cook, stirring occasionally, until the onions begin to brown, about 5 minutes. Add the tomato paste, stir vigorously, and stir in the reserved tomato mixture. Cook, stirring occasionally, until the flavors meld, about 5 minutes. Add rice and stir to coat the grains. Add broth and season with salt and pepper. Bring to a boil, reduce heat to low, and cook, covered, until rice is tender, about 20 minutes. Remove pot from heat and let sit, covered, for 10 minutes. Uncover, fluff rice with a fork, and serve hot.