Total Prep Time: 60-90 minutes
Jollof rice is a highly popular West African dish that has sometimes sparked friendly arguments as to who makes the best Jollof rice. Jollof rice originated from the Wolof, an ethnic group in parts of Senegal, the Gambia and Mauritania.
5 cups of rice (Jasmine rice or Basmati rice is the best to use in my opinion!)
30 oz of tomato sauce
3 cups of chicken stock from Bongo chicken or 3 cups of store bought chicken broth
1 medium clove of onion
1.5 tbsp of salt
2-3 tbsp of oil
1 oz ginger
- Cut onion into small cubes.
- Blend Habanero peppers and ginger. Add in a teaspoon of water/chicken stock to make the blending process easier.
- Begin the process by placing oil in a pan; preheat using medium heat on your stove settings.
- Add the freshly cut onions and let them fry for 2-5 minutes.
- Add in the blended Habanero peppers and ginger. Allow this to cook for another 5 minutes
- Add the tomato sauce and salt and let your sauce simmer for 10-15 minutes using medium heat. (NOTE: this part of the dish should take you around 25 minutes)
- Add your white rice. Mix the rice and sauce well using a wooden spoon/spatula.
- Add the stock/broth
- Lower the temperature and let the Jollof cook with constant stirring every 10 minutes for about an hour or until your rice is soft to the touch.
- Your Jollof rice from West Africa is ready!
I love to eat my jollof with chicken and salad.