I enjoyed jollof rice when I lived in England, 25 years ago I first learned to make it from my Nigerian friends, for years I didn’t make this popular Nigerian dish until I moved to Ohio about 5 years ago. I started going to a Ghanian church and every week they would serve delicious vegetarian jollof rice. My love for jollof rice was reignited and I grew very close to the members of the church until I had to leave.
Again, I didn’t make Jollof for quite a while since moving to Florida until recently a friend who is a Ghanian native asked my hubby if he could share his meal with him. I decided to make my Jollof rice recipe and serve it with my Jamaican Curry Potato Recipe. He told my hubby how much he enjoyed it, I had to share the recipe with you.
How To Make Jollof Rice
To make jollof rice, wash the brown rice and set aside, I prefer long-grain brown rice because it is healthier than white rice. In a blender, puree tomato, red bell pepper, onion, garlic, ginger. and Scotch Bonnet pepper until smooth.
Heat oil in a large pot on medium-high heat, add pureed ingredients and cook for 3 minutes, add curry powder, 2 vegetable bouillon, tomato paste, thyme and cook for about 2 minutes. Stir in the rice and water.
Bring to boil, cover pot and reduce heat to low and cook until rice is tender and fluffy. Since it is brown rice, it can take anywhere from 50 minutes to 1 hour.
Most traditional recipes call for Maggi bouillon cube but there are vegan bouillon cubes that you can substitute or you can substitute the water for vegetable broth and add salt to taste.
Try My Other Flavorful Rice Recipes:
- 3 cups long grain brown rice
- 2 medium tomatoes, chopped
- 1 red bell pepper, chopped
- 1 large onion, chopped
- 2 cloves garlic
- 1 inch ginger, chopped
- 1/2 Scotch Bonnet pepper, or 2 teaspoons Cayenne pepper
- 1/4 cup oil
- 2 teaspoons curry powder
- 1 teaspoon thyme
- 2 tablespoons tomato paste
- 2 vegetable bouillon
- 2 1/2 cups water, or vegetable broth if omitting bouillon
- salt, to taste
- Wash Rice and set aside. Puree tomato, bell pepper, onion, garlic, ginger, Scotch Bonnet pepper in a blender until smooth.
- Heat oil in large pot over medium-high heat. Add pureed sauce and cook stirring for about 3 minutes. Add curry powder, thyme, tomato paste, vegetable bouillon and stir, cook for another 2 minutes. Add rice and stir to coat.
- Add water or vegetable broth and salt to taste. Bring to a full boil. cover and reduce to low and allow to the rice to cook until tender and fluffy, about 50 minutes. Note that brown rice will need about 45 to 50 minutes to be properly cooked.