Jollof rice is one of the most common dishes in Western Africa, consumed throughout the region including Senegal, Gambia, Nigeria, Sierra Leone, Liberia, Togo, Cameroon, Mali and Ghana. There are several regional variations in name and ingredients, and like all cuisines, non-local versions are regarded as “inauthentic”.] The name Jollof rice derives from Wolof people of Senegal and Gambia, where it is considered a “national dish”. Jollof Rice is also called Benachin.
- 500g long-grain rice
- 1 can tomato puree (400 grams)
- 1 onion, sliced
- 3 cloves garlic
- 4 teaspoons olive oil
- 6 small red capsicums, seeded and sliced
- 1 bunch thyme, leaves picked
- 1 teaspoon white pepper
- 8 chicken stock cubes
- Blend tomatoes, onions, red capsicum, and garlic until smooth. Add stock cubes, thyme and white pepper.
- Add olive oil to the blended paste, and set the mixture aside
- Wash the rice in hot water until the water is clear. Drain.
- Stir four cups of water, rice and blended mixture into a pot. Bring quickly to the boil then reduce to low heat. Place a lid on the pot and cook for 30 minutes.
- When all the liquid has evaporated, uncover the pot to release the steam for three to five minutes.
- Fluff the rice with a fork and serve.
Jollof rice can be served with fried, grilled or roasted meats with a side of vegetables.