Jollof Rice

I’ve partnered with OjaHQ to bring you this week’s recipe!

Markets were an integral part of my childhood which gave me some fond memories. However, carrying several bags and hauling them onto a bus WAS DRAINING AS HELL. So when I first heard of OjaHQ, a black owned, online ethnic grocery store, I was thrilled.

I’ve partnered with OjaHQ where you can get all the ingredients for this recipe from their website.

I’ve used Oja several times now for three reasons: 

1. It has all my staples for Nigerian dishes and over  500 items from African and Caribbean grocery stores. My regular buys are scotch bonnets, okra, plantain and bell peppers. 

2. Low delivery charge which costs me less than getting an Uber or having to get on a bus! (currently only delivering in South & East London) 

3. I can easily explore other cultural foods from the comfort of my home. 

Pre-roasting peppers for Jollof rice - is it worth the hype?

YES! The roasting method helps add a smoky flavour and richer, sweeter taste to the pepper sauce. 

Jollof will always be my favourite dish. It’s simple in concept, yet a beautifully aromatic and complex process, and no matter how many times I make it there’s always a new way. Let me know your favourite methods!

WHAT YOU NEED

• 5 mugs of long grain rice (I just use my regular sized coffee mug to measure, so around 8 cups of rice in proper measurements!)

• 3 bell peppers

• 4 medium tomatoes (or 1 can plum tomato)

• 3 scotch bonnets

• 3 red /white onions

• 1 garlic bulb (slice top off)

• 3 bay leaves

• Salt

• 1 tbsp curry powder

• 500ml / 2.5 cups of chicken stock

• 1 tsp thyme

• 1 tbsp all purpose seasoning

• 1 tsp paprika (optional)

For frying

• Cooking oil of choice (I use 6 tbsp, or enough to thinly cover the bottom of the pot)

• 1 red onion, diced

• 2 tbsp tomato puree

STEPS

For the Jollof rice

1. Chop up the bell peppers, tomatoes, onions and scotch bonnets then place into a tray. Slice the top of a garlic bulb and drizzle with olive oil lightly. Roast for 40 minutes (or until slightly charred) on 190°C.

2. When ready place in a blender until a smooth paste is formed.

3. Heat the oil in a big pot. Then add the diced onion until soft, then add the tomato puree. Lower the heat and keep frying until the oil takes a red colour.

4. Now add in the pepper sauce, and the salt, thyme, all purpose seasoning, paprika, curry powder, bay leaves. Let it simmer for 25 minutes on a medium heat.

5. Now add the chicken stock or water, let it simmer for another 15 minutes.

6. Wash your rice until the water runs clear. Then add to the pepper sauce.

7. Just add enough water to cover the surface of the rice. Cover the pot with foil paper and cook on low/medium heat for 30 minutes, or until the rice is cooked. For a smokier flavour, increase the heat to high for the last 5 minutes.

For the plantain

1. Slice the plantain and season with paprika and garlic powder. Then fry, till golden brown!

(L-R): Jollof rice, plantain and Spicy garlic chicken in a chilli soy glaze.