A page from the family cookbook

Ada's Jollof Rice

Name: Ada's Jollof Rice
Cuisine: Nigerian
Ingredients: 3 red bell peppers (tatashe); 1 can plum tomatoes, or 4 fresh Roma tomatoes; 2 Scotch bonnet peppers (ata rodo), adjusted to taste; 1 medium red onion; 3 garlic cloves; 1 thumb-sized piece fresh ginger; 3 cups long-grain parboiled rice or Golden Sella basmati, thoroughly washed; ⅓ cup vegetable oil; 1 large onion, sliced; 3 tablespoons tomato paste; 2 cups rich chicken or beef stock; 1 tablespoon curry powder; 1 tablespoon dried thyme; 2 bay leaves; 2 seasoning cubes (Knorr or Maggi); 1 tablespoon butter; Salt, to taste

Nigeria

Main

The story

“Ada's Jollof Rice celebrates the unmistakable smoky flavour of Nigerian party Jollof: a deeply reduced pepper base, rich stock and a final moment of heat that creates that treasured, lightly scorched bottom layer. It is the kind of dish made for a full table, shared plates and second helpings.”

This recipe now belongs to every family who cooks it.

The method

1Blend the red peppers, tomatoes, Scotch bonnets, medium red onion, garlic and ginger with as little water as possible until smooth. Pour into a saucepan and boil over a medium-high heat for 10–12 minutes, until reduced by about half and the excess water has evaporated.
2Heat the vegetable oil in a heavy-bottomed pot over a medium heat. Fry the sliced onion for 3–4 minutes. Add the tomato paste and fry for 5–7 minutes, stirring constantly, until it is dark red and no longer tastes sour.
3Pour in the reduced pepper blend with the curry powder, thyme, crushed seasoning cubes and bay leaves. Cook for 10–15 minutes, until the oil separates to the top.
4Pour in the rich stock and season with salt. The liquid should taste slightly over-seasoned, because the rice will absorb a great deal of flavour. Bring it to a gentle simmer.
5Rinse the rice repeatedly in warm water until the water runs clear. Stir it into the sauce, making sure the liquid only just covers the rice; add only a small splash of hot water if needed.
6Cover the pot tightly with aluminium foil, then secure the lid to trap the steam. Cook on low for 25 minutes.
7Uncover, add the butter and extra sliced fresh onion, then cover tightly again. Steam on low for another 10 minutes, until the rice is fluffy.
8For the final 3 minutes, turn the heat to medium-high, allowing the bottom layer to scorch very slightly. This creates the signature smoky party Jollof aroma. Fluff gently and serve.

Cook's notes & swaps

A little help from the OPR kitchen

These are optional pointers for making the recipe your own while keeping the spirit of the original.

The party Jollof finish

The gentle scorched layer at the bottom is where the signature smoky aroma comes from. Keep a close eye on the final three minutes: you want a little char, never a burnt pot.

Heat and flavour

Scotch bonnet peppers bring the characteristic heat and fruitiness. Use fewer peppers for a milder rice, but keep the rich stock and thoroughly reduced pepper base for the fullest flavour.

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