Jollof Rice Recipe (How to Make Jollof)

Start by preparing the ingredients: rinse 2 cups of basmati rice in cold water until clean.

Chop 3 cloves of garlic and 1 tablespoon of ginger, mixing them together.

Slice 1 red onion and set aside.

Dice bell peppers into bite-sized pieces.

Remove seeds from 1 scotch bonnet and dice half, keeping the other half for heat.

Dice scallions, saving the greens for garnishing.

Chop cilantro roots finely and mix with the garlic and ginger for added flavor.

Peel and slice green plantains into thin chips using a mandoline, keeping them in acidulated water to prevent oxidation.

Heat vegetable oil in a pan and check the temperature for frying the plantain chips.

Dry the plantain slices with a paper towel and fry them in batches for 3-4 minutes until crisp, seasoning with salt and chili after frying.

In a medium-sized pan, heat 2 tablespoons of vegetable oil over medium heat.

Add the chopped onions and scallions to the pan and cook until they start to caramelize.

Add the ginger-garlic mix and chopped scotch bonnet, cooking down the mixture.

Stir in 1 tablespoon of tomato paste, 1 tablespoon of chili powder, and 1 tablespoon of paprika, mixing well.

Add 1 cup of diced tomatoes and 1 cup of tomato sauce to the pan, stirring to combine.

Pour in 1 cup of chicken broth and add 1 bay leaf, 1 tablespoon of dried thyme, and 1 tablespoon of curry powder, mixing thoroughly.

Add the rinsed basmati rice to the mixture, ensuring it's well combined with the sauce and broth.

Equipment Needed