Jollof is an amazing African rice dish that is so popular there is a day of the year dedicated to it. It is a favorite at parties and people just love it. Its origin can be traced to the Wolof people of modern-day Senegal. Now, let’s get into my experience with making this amazing rice recipe.
I hacked the Jollof mystery a long time ago and can create a great pot of flavorful rice in less time than most elaborate rice recipes call for, with fewer ingredients. However, I saw an authentic recipe for “The Ultimate” Jollof rice and I fell for it thinking that it had to be better than my quick fast version.
Boy was I wrong. My house smelled like smoked paprika and hot peppers. “Aint nobody got time for that.” The sad thing is that after I made an elaborate sauce, reduced it and added in the rice, it still wasn’t as flavorful as mine. Not even close.
This is my version of jollof rice which is much easier and tastier in my humble opinion that the original.
- 2 cups long-grain brown rice washed
- 4 cups of water
- Boil in a medium saucepan for 30 minutes or until all the water has evaporated.
- 4 tablespoons oil
- 1 onion thinly chopped
- 3 cloves of garlic minced with a garlic press
- 2 1/4 teaspoons curry powder
- 1/4 teaspoon smoked paprika ( optional )
- 3 tablespoons tomato paste
- salt to taste
- Place the oil in a frying pan and let heat up.
- Place the onions in and fry until golden brown.
- Add in the pressed garlic and stir around until fragrant, about 20 seconds.
- Add in all the remaining ingredients and stir until mixed well.
- Add in the rice and mix well until all the rice grains have been coated.
- Serve with thinly sliced medium hot peppers.