Description
Nigerian Jollof Rice with Plantains is a classic West African dish featuring aromatic, spiced rice cooked in a rich tomato and pepper sauce, complemented by sweet, fried ripe plantains. This flavorful one-pot meal brings together vibrant spices and hearty ingredients for a satisfying and colorful dinner perfect for sharing.
Ingredients
Scale
Rice and Sauce
- 2 cups long-grain parboiled rice
- 1/4 cup vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 1 red bell pepper, blended
- 2 tomatoes, blended
- 1 tablespoon tomato paste
- 2 cups chicken or vegetable broth
- 1 teaspoon thyme
- 1 teaspoon curry powder
- 1/2 teaspoon salt
- 1 bay leaf
- 1 teaspoon paprika
Plantains
- 2 ripe plantains, sliced
Instructions
- Heat the oil: Heat the vegetable oil in a large pot over medium heat to prepare for sautéing.
- Sauté onions: Add the chopped onions and cook until they turn translucent, releasing their sweetness.
- Add aromatics and blended sauce: Stir in minced garlic, grated ginger, and the blended red bell pepper and tomatoes to form the base of the sauce.
- Incorporate spices and tomato paste: Add tomato paste, thyme, curry powder, bay leaf, salt, and paprika; cook the mixture for about 10 minutes to deepen the flavors.
- Add broth and simmer: Pour in the chicken or vegetable broth, bring the mixture to a simmer to meld the flavors.
- Add rice and cook: Add the rice, ensuring it is fully covered with the sauce. Reduce heat to low and cook, covered, for 20-30 minutes until the rice is tender and liquid absorbed.
- Fry the plantains: While the rice cooks, heat oil in a separate pan and fry the sliced ripe plantains until golden brown on both sides.
- Serve: Plate the Jollof rice hot and top with the crispy fried plantains for a perfect combination of savory and sweet.
Notes
- Using parboiled rice helps the grains remain separate and fluffy.
- If you prefer vegetarian, use vegetable broth instead of chicken broth.
- Ripe plantains add sweetness, but green plantains can be used for a starchier side.
- Adjust spices to suit your heat preference, especially the paprika and curry powder.
- Let the rice rest covered off the heat for 5 minutes before serving for better texture.
