J O L L O F. This is probably one of the most popular West African dish. It is rice that has been cooked in a well flavoured and rich tomatoes sauce. The tomatoes sauce is packed with flavours and slowly simmered.
Jollof rice is a party favourite. People always look forward to eating jollof rice in any owambe (party). There are even playful “Twitter Wars” between Nigerians and Ghanaians about whose jollof rice is the best. I have had both the Ghanaian and the Nigerian jollof and I love both equally because they are both unique.
The Nigerian jollof is made with parboiled long grain rice while the Ghanaian jollof is made with jasmine rice (jasmine rice is flavoured, kinda perfume-y rice). The Ghanaian jollof was the first meal I ate when I first arrived in Accra, Ghana for university degree in 2007. I can still remember the distinct taste and how much I loved it. As a Nigerian, I have always eaten, it was a staple in our home growing up.
While the Nigerians and the Ghanaians are having their playful “Twitter War” for whose jollof is the best, Jollof rice didn’t originate from either of these countries. Jollof rice originated from Senegal. I haven’t tasted the Senegalese jollof but since both the Ghanaian and the Nigerian jollof are based off the Senegalese Jollof, I am certain it will taste awesome.
There have been several competition for best jollof as well and I have tasted a lot of jollof rice and everyone cooks theirs a little bit different. Some like their Jollof rice plain and just let the rice shine, other like theirs with added bits and pieces of proteins such as shrimps, bite size cooked/fried meat, bit of gizzard, etc. This is what makes Jollof rice unique.
For beginners, it might seem impossible to get the taste right but with practice comes experiences. This is why I have made this jollof rice as basic as possible and using common ingredients. The key for a great tasting Jollof rice is the tomatoes base. If your tomatoes base is great and tasty, your Jollof rice will be great and tasty.
This recipe is simple and straight forward. I hope you enjoy making this recipe as much as I did while creating and making this recipe.
With Love, B!
Easy Oven Baked Basmati Jollof rice.
Jollof Rice is a tomato rice dish. This rice dish is a party favourite. It is rich and flavourful
- Blender or Liquidifier
- Measuring Cup
- Oven Safe Pan
- 2 cups Basmati Rice
- 3 Medium Size Tomatoes
- 1 Red Bell Pepper
- 3-6 Chilli Pepper or Habanero pepper (Deseed )
- 2 Onions (Slice 1)
- 2 Bay leaves
- ¼ cup Tomatoes Paste
- 3 Cloves Garlic (Sub with 2 tsp garlic powder)
- 2 tsp Curry powder
- 2 tsp Thyme
- 2 tsp Ginger powder
- 4 tsp Ground crayfish / ground shrimp (Optional)
- 2/3 cup Vegetable oil
- ¼ cup Water
- Seasoning cube (Optional)
- Salt to Taste
Wash and prepare 1 onions, tomatoes, bell pepper, chilli or habanero pepper and garlic (if using cloves)
Put them into a blender and blend until smooth then set aside.
Pour the rice in a bowl and rinse it continuously with room temp water until the water is clear, transfer to a sieve and set aside. (NOTE: Be careful not to leave it in water for too long otherwise, it will start breaking.)
Now place a medium pot on heat and once it is hot, pour in the oil and allow to heat.
Once the oil is hot, add the sliced onion and allow to sauté for about 2mins, make sure you stir it constantly and don’t allow it to burn or get brown.
Now add the curry, thyme, ginger powder (and garlic powder if using garlic powder).
Stir and allow to cook for about 2 mins, stirring constantly.
Then add in the blended tomatoes mix and stir until it is thoroughly combined.
Cover and allow to cook, stirring constantly so it doesn’t burn for 5mins.
Put the tomatoes paste into a bowl and lighten with about 2 tbsp to 1/4 cup if water, mix it together then pour it into the tomatoes mix on heat and stir.
Add the bay leaves, cover and allow to cook, stirring constantly for 10mins.
Add the ground crayfish / ground shrimp and stir
Cover and allow to cook for another 5 to 15mins, stirring constantly. Make sure it doesn’t burn.
Add salt and seasoning cube to taste.
Taste and adjust if necessary.
Remove from heat and set aside.
Preheat oven at 400 degree for 10 mins
In an oven safe pan, pour in the washed and drained basmati rice and pour in all the tomatoes sauce in plus 1/4 cup of water and stir.
Cover with a foil paper or oven safe lid.
Place the pan in the oven and allow to bake for about 50 mins or until all liquid evaporate and the rice is tender/cooked. (If all the liquid has evaporated and the rice isn’t tender, add 1/4 cup of water cover with foil and bake for another 10mins or until it is tender)
Remove from the oven, stir and remove the bay leaves.
Enjoy with any protein, grilled or fried (and dodo).
With Love, B!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @BawosKitchenJournal on Instagram and hashtag it #WithLoveBawo & #BawosKitchenJournal.
Can never go wrong with Jollof Rice
I love Jollof Rice