Jollof rice is one of the most common dishes in Western Africa. There are several regional variations in name and ingredients. Despite this, the dish is “mutually intelligible” across the region, and has spread along with the diaspora to become the best known African dish outside the continent.
The dish consists of rice, tomatoes and tomato paste, onions, salt, spices (such as nutmeg, ginger, and cumin) and chili peppers (such as Scotch bonnet); optional ingredients can be added such as vegetables, meats, or fish. Due to the tomato paste and palm oil, the dish is mainly red in colour.
There are multiple regions in Africa who debate over the geographical origins of Jollof rice. However, one of the most vigorous Jollof rice rivalries has been between Nigerians and Ghanaians. The main argument in this debate is currently centered on which country’s Jollof rice tastes better. The debate has gone so far as to even having organized contest shows, in order for famous critics from all over the world to taste, examine the differences, and give their overall judgments on either forms of the dish.
4 plum tomatoes, cored
2 medium red onions, plus 1/2 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 (cumin/coriander/chili/garam masala)
1 (1″) piece 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
Roughly chop the tomatoes, 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, 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 add 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.
