Nigerian Jollof Rice with Canola Oil

📝 Ingredients (Serves 6)

For the rice:

• 2 cups long grain parboiled rice (e.g. Golden Sella Basmati)

• 1/4 cup canola oil

• 1 large onion (half sliced, half blended)

• 4 medium tomatoes (fresh or canned)

• 3 red bell peppers

• 1–2 scotch bonnet peppers (adjust to taste)

• 2 tbsp tomato paste

• 2 cups chicken or vegetable stock

• 1 tsp thyme

• 1 tsp curry powder

• 2 bay leaves

• 1 tsp paprika (optional)

• Salt and bouillon powder (Maggi or Knorr) to taste

Optional:

Cooked meat (e.g. grilled chicken, beef, or fried plantains as a side)

👩🏽‍🍳 Instructions

Blend the Base:

• Blend tomatoes, red bell peppers, scotch bonnet, and half the onion until smooth. Set aside.

Prepare the Sauce:

• In a large pot, heat canola oil over medium heat. Add the sliced onions and sauté until golden.

• Stir in tomato paste and fry for 3–4 minutes.

• Add the blended pepper mixture and cook for 10–15 minutes until it thickens and oil begins to float.

Season the Sauce:

• Add curry, thyme, paprika, bay leaves, salt, and bouillon powder. Stir well.

• Add Stock & Rice

• Pour in stock and bring to a simmer. Add rinsed rice, stir once, and cover with foil and a lid to trap the steam.

• Reduce heat to low and cook for 25–30 minutes. Avoid stirring too often.

• Steam and Finish

• When the rice is nearly tender, gently fluff it, add a splash of water if needed, cover again, and let it steam for 5–10 minutes.

• Serve Warm

Serve with fried plantains, grilled chicken, or salad.

A plate of Nigerian Jollof Rice, grilled chicken drumsticks, some plantain fries and pepper sauce (seasoned hot sauce).