Best Nigerian Party Jollof Rice Recipe
Imagine a symphony of flavors bursting onto your palate: smoky, spicy, savory, and subtly sweet, all harmonizing in a vibrant tapestry of textures. This is the essence of the best Nigerian party jollof rice recipe, a dish so iconic, so deeply woven into the fabric of Nigerian culture, that it's not just food—it's an experience.
Ingredients
- 4 cups 370g long-grain rice (parboiled rice is traditional)
- 1 400g can crushed tomatoes
- 1 cup 240ml tomato paste
- 1 red bell pepper chopped
- 1 large onion chopped
- 2 habanero peppers or scotch bonnet peppers, finely chopped (or less to taste)
- 4 cloves garlic minced
- 1 inch 2.5cm ginger, grated
- 1/2 cup 120ml vegetable oil
- 4 cups 960ml chicken broth or water
- 2-3 bay leaves
- 1 teaspoon thyme
- 1 teaspoon curry powder
- Salt and pepper to taste
Instructions
- Wash the rice thoroughly in several changes of water until the water runs clear. Drain and set aside.
- Blend the crushed tomatoes, tomato paste, red bell pepper, onion, habanero peppers (if using), garlic, and ginger in a blender or food processor until smooth.
- In a large pot or Dutch oven, heat the vegetable oil over medium heat.
- Add the blended tomato mixture to the hot oil and cook for 15-20 minutes, stirring frequently, until the oil begins to separate from the tomato mixture.
- Add the chicken broth or water, bay leaves, thyme, and curry powder to the pot. Stir well to combine.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- Add the washed rice to the pot and stir gently to combine.
- Taste the broth and adjust seasoning with salt and pepper.
- Cover the pot tightly and cook on low heat for 20-25 minutes, or until the rice is tender and the liquid has been absorbed. Do not stir the rice during this time.
- Once cooked, gently fluff the rice with a fork. Serve hot with your choice of protein (chicken, beef, fish) and sides.