Classic Nigerian Jollof Rice

Because Jollof Rice is Bae, and much loved South of the Sahara and along the coast of West Africa. Spiced and stewed in a flavorful tomato broth, it is everything from "everyday" to celebration. The classic version is cooked with long-grain rice (Uncle Ben's/Carolina's) and seasoned with Nigerian-style curry powder and dried thyme. Served with fried, ripe plantains which we call dodo and coleslaw, it is everything. Note that the world might consider this a side but in Nigeria, it is the main. :) Even more special is Party Rice, a smoky version, cooked over an open fire, layered with smoke, spice, and immeasurable goodness. A few years ago, I cracked the code on approximating the smoky flavor on the stovetop. The secret? Read on. Learning to make Jollof was a rite of passage for me and I've gone through so many iterations each time trying to streamline the process while delivering the most flavour. Some notes: This makes a large pot but you can successfully halve this recipe If you're using thinner long grain rice like basmati rice or scented rice, use less stock - so 3 - 4 cups not 5 - 6; and less tomato sauce - say 1/2 - 2/3rds. Leave the tomato paste as is and slightly adjust the spices When you add the rice in Step 4, trust the process - leave it to steam without fretting. Trust me, it'll be fine Leftovers keep well too Helpful tools for this recipe: Le Creuset Enameled Cast Iron Signature Sauteuse Vitamix One High-Speed Blender Five Two Double-Sided Bamboo Cutting Board

Good

% Daily Values based on a 2,000 calorie diet

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