Ekani Ella Jamie Oliver’s Jollof Rice is a flavorful one-pot dish inspired by the West African classic. Made with a rich tomato base, fragrant spices, and long-grain rice, this dish is perfect for family meals or gatherings.
What is Jamie Oliver Jollof Rice?
Jollof Rice is a beloved West African dish made with rice, tomatoes, and spices. It’s often paired with grilled meats, fish, or vegetables and is known for its bold, smoky flavor.
Why You Should Try This Recipe
- Packed with flavor: A blend of tomatoes, peppers, and spices creates a rich taste.
- One-pot meal: Easy to prepare and clean up.
- Versatile: Add proteins or vegetables of your choice.
- Authentic and hearty: A perfect dish to share with friends and family.
- Great for leftovers: The flavors deepen as they sit, making it even better the next day.
Ingredients Needed for Jamie Oliver Jollof Rice
- Long-grain rice: 2 cups, rinsed.
- Tomatoes: 4 large, blended.
- Red bell peppers: 2, blended.
- Onion: 2 medium, finely chopped.
- Tomato paste: 2 tablespoons.
- Vegetable oil: 3 tablespoons.
- Garlic: 2 cloves, minced.
- Ginger: 1 tablespoon, minced.
- Chicken or vegetable stock: 4 cups.
- Bay leaves: 2.
- Thyme: 1 teaspoon, dried.
- Curry powder: 1 teaspoon.
- Smoked paprika: 1 teaspoon.
- Salt and black pepper: To taste.
- Scotch bonnet pepper: 1, optional for heat.
- Fresh parsley: For garnish.
Kitchen Equipment Needed
- Large pot or Dutch oven with a lid.
- Blender for the tomato and pepper mix.
- Wooden spoon for stirring.
Instructions to Make Jamie Oliver Jollof Rice
Step 1: Blend the tomato mixture
In a blender, combine the tomatoes, red bell peppers, and one onion. Blend until smooth and set aside.
Step 2: Sauté the onions and spices
Heat the vegetable oil in a large pot over medium heat. Add the chopped onion, garlic, and ginger, and sauté for 3-5 minutes until fragrant and softened.
Step 3: Cook the tomato base
Stir in the tomato paste, followed by the blended tomato mixture. Cook for 10-15 minutes, stirring occasionally, until the sauce thickens and the oil begins to separate from the mixture.
Step 4: Add the spices
Mix in the curry powder, smoked paprika, thyme, and bay leaves. Stir well to combine.
Step 5: Add the rice and stock
Pour in the rinsed rice and stir to coat it in the sauce. Add the chicken or vegetable stock and the Scotch bonnet pepper if using. Bring to a boil, then reduce the heat to low. Cover the pot with a tight-fitting lid and let it simmer for 20-25 minutes.
Step 6: Fluff and serve
Once the rice is cooked and the liquid is absorbed, remove the pot from the heat. Discard the bay leaves and Scotch bonnet pepper. Fluff the rice with a fork, garnish with fresh parsley, and serve warm.
What to Serve With Jamie Oliver Jollof Rice
- Grilled chicken or fish: Complements the rich flavors of the rice.
- Fried plantains: Adds a sweet and savory contrast.
- Steamed vegetables: A light and healthy side dish.
- Coleslaw: Provides a refreshing crunch.
Pro Tips for Making the Best Jollof Rice
- Rinse the rice thoroughly: Removes excess starch and prevents clumping.
- Cook the tomato base well: Ensures a rich and flavorful sauce.
- Use stock, not water: Adds depth and enhances the overall flavor.
- Don’t over-stir the rice: This helps maintain its fluffy texture.
- Customize the heat: Adjust the Scotch bonnet pepper to your spice preference.
What are the Variations of Jamie Oliver Jollof Rice?
- Vegetarian version: Use vegetable stock and add diced vegetables like carrots or peas.
- Seafood Jollof: Add shrimp or fish during the final 5 minutes of cooking.
- Smoky Jollof: Add smoked fish or extra smoked paprika for a deeper flavor.
- Nutty twist: Stir in roasted peanuts for added texture and flavor.
- Coconut Jollof: Replace some of the stock with coconut milk for a creamy variation.
How Do I Store Jamie Oliver Jollof Rice?
- In the refrigerator: Store in an airtight container for up to 3 days.
- In the freezer: Freeze for up to 1 month. Thaw in the refrigerator overnight and reheat before serving.
- To reheat: Warm in a pot with a splash of stock or water to restore moisture.
Nutrition Value (per serving, based on 6 servings)
- Calories: 350
- Protein: 7g
- Carbs: 60g
- Fat: 10g
FAQs
What type of rice is best for Jollof Rice?
Long-grain rice, such as basmati or jasmine, is best for Jollof Rice because it absorbs the flavors of the sauce while maintaining a fluffy texture.
How do I prevent Jollof Rice from burning?
Use a heavy-bottomed pot to distribute heat evenly and cook the rice on low heat. Stir occasionally, but avoid overmixing, which can make the rice mushy.
Can I make Jollof Rice vegetarian or vegan?
Yes, Jollof Rice can easily be made vegetarian or vegan by using vegetable stock instead of chicken stock and omitting any animal-based ingredients.
Why is my Jollof Rice too soggy?
Too much liquid or overcooking can make Jollof Rice soggy. Use the correct ratio of stock to rice and cook over low heat until the liquid is absorbed. Fluff with a fork to maintain a light texture.
Final Words
Jamie Oliver’s Jollof Rice is a flavorful and satisfying dish that’s perfect for any occasion. With its bold spices, vibrant colors, and customizable options, this recipe brings a taste of West Africa to your table. Try it today and enjoy the rich flavors of this one-pot wonder!
Other Jamie Oliver Recipes
- Jamie Oliver Apple Coleslaw
- Jamie Oliver Pickled Beetroot
- Jamie Oliver Caramelized Onion Tart
- Jamie Oliver 3-Ingredient Bread
- Jamie Oliver Curried Chickpeas
Jamie Oliver Jollof Rice Recipe
Jollof Rice is a beloved West African dish made with rice, tomatoes, and spices. It’s often paired with grilled meats, fish, or vegetables and is known for its bold, smoky flavor.
- Prep Time: 15
- Cook Time: 40
- Total Time: 55 minutes
- Yield: 6
- Category: Main Course
- Method: Simmering
- Cuisine: West African
Ingredients
- Long-grain rice: 2 cups, rinsed.
- Tomatoes: 4 large, blended.
- Red bell peppers: 2, blended.
- Onion: 2 medium, finely chopped.
- Tomato paste: 2 tablespoons.
- Vegetable oil: 3 tablespoons.
- Garlic: 2 cloves, minced.
- Ginger: 1 tablespoon, minced.
- Chicken or vegetable stock: 4 cups.
- Bay leaves: 2.
- Thyme: 1 teaspoon, dried.
- Curry powder: 1 teaspoon.
- Smoked paprika: 1 teaspoon.
- Salt and black pepper: To taste.
- Scotch bonnet pepper: 1, optional for heat.
- Fresh parsley: For garnish.
Instructions
Step 1: Blend the tomato mixture
In a blender, combine the tomatoes, red bell peppers, and one onion. Blend until smooth and set aside.
Step 2: Sauté the onions and spices
Heat the vegetable oil in a large pot over medium heat. Add the chopped onion, garlic, and ginger, and sauté for 3-5 minutes until fragrant and softened.
Step 3: Cook the tomato base
Stir in the tomato paste, followed by the blended tomato mixture. Cook for 10-15 minutes, stirring occasionally, until the sauce thickens and the oil begins to separate from the mixture.
Step 4: Add the spices
Mix in the curry powder, smoked paprika, thyme, and bay leaves. Stir well to combine.
Step 5: Add the rice and stock
Pour in the rinsed rice and stir to coat it in the sauce. Add the chicken or vegetable stock and the Scotch bonnet pepper if using. Bring to a boil, then reduce the heat to low. Cover the pot with a tight-fitting lid and let it simmer for 20-25 minutes.
Step 6: Fluff and serve
Once the rice is cooked and the liquid is absorbed, remove the pot from the heat. Discard the bay leaves and Scotch bonnet pepper. Fluff the rice with a fork, garnish with fresh parsley, and serve warm.
