Jollof rice, a celebrated West African dish, is a culinary experience everyone should try. This vibrant rice dish, cooked in a rich tomato and pepper-based sauce, delivers a spicy, smoky flavor thanks to a unique blend of spices. It’s subtly addictive – not quite like devouring a bag of chips, but more like intending to grab a small snack and ending up with spoonfuls of cold leftover jollof.
As many sources point out, jollof rice is West Africa’s most famous dish, and every region boasts its own unique version. This recipe combines elements from several different approaches, focusing on the core techniques that make jollof so special.
The fundamental components of jollof are: the rice itself, the blended base of tomatoes, bell peppers, hot peppers, and onions (which provide the signature color and aroma), and the spices, including scotch bonnet pepper, that create the magical fragrance. Variations exist in the type of rice, the ratio of tomatoes to peppers, and the specific spice blend. This recipe draws inspiration from both Nigerian and Ghanaian jollof traditions.
The first step is to create the jollof spice mix. Using a spoon as a measurement for “one part,” combine four parts ground ginger, four parts dried thyme, three parts red chili flakes, two parts onion powder, two parts ground coriander, one part cinnamon, one part garlic powder, one part smoked paprika, one part salt, one part ground kube pepper, one part smoked crayfish powder, and finally, half a part of ground nutmeg.
Two unique spices in this mix, common in West African cooking, are kube pepper berries and smoked crayfish powder. While not always included in jollof recipes, they add distinct flavors. Crayfish powder provides a smoky, seafood aroma, while ground kube pepper offers a lemony, citrusy pepper flavor without the bite of black peppercorns. These ingredients may require a trip to a specialty store or online retailer.
Next, prepare the sauce. Blend half a can (14 ounces) of whole peeled tomatoes, a quarter of a chopped white onion, three chopped red bell peppers, one habanero pepper (stem removed), and a pinch of salt. Scotch bonnet peppers are traditional, but habaneros offer a similar, slightly milder, heat.
In a pan over medium heat, heat 30 grams of vegetable oil. Add half a thinly sliced red onion and a pinch of salt, sautéing for about five minutes until softened but still slightly firm. Add two bay leaves, 15 grams (two large spoonfuls) of the jollof spice mix, half a spoonful of curry powder, and optionally, a sprinkle of cayenne pepper for extra heat. Toast for 30-60 seconds until fragrant.
Pour in the blended sauce and bring to a simmer. Reduce heat to low and simmer for 15 minutes, allowing the sauce to thicken. Meanwhile, preheat the oven to 350 degrees Fahrenheit, rinse the basmati rice until the water runs clear, and take care of any kitchen cleanup.
After the sauce has thickened, remove it from the heat. In a separate pan over medium heat, add a drizzle of oil and toast the washed rice for two minutes, stirring occasionally.
Add the jollof sauce to the rice, stir, and cook for about four minutes. Pour in chicken stock to cover the rice and add a sprinkle of salt. While stovetop cooking is an option, baking the rice in the oven allows for simultaneous preparation of crispy chicken thighs.
In a cast iron skillet over medium-high heat, place chicken thighs skin-side down with a pinch of salt. Let the chicken fat render for about five minutes until the skin crisps. Flip the thighs, reduce heat to low, and add a pat of butter, fresh thyme sprigs, two cloves of garlic, and a sprinkle of the spice mix. Baste the chicken with the melted butter mixture for one to two minutes.
Transfer the skillet to the oven. If timed correctly, the chicken and rice should finish cooking simultaneously. This is a great time to finish cleaning any remaining dishes.
After 30 minutes, remove the rice from the oven and let it steam. Fluff the rice with a fork, and stir in a pat of butter and freshly sliced red onions, using the residual heat to soften the onions. Season with salt and a pinch of MSG to enhance the flavors.
The chicken thighs should also be done. Serve the jollof rice alongside the crispy chicken, optionally drizzling some of the pan juices over the chicken.
This jollof rice recipe, while requiring about an hour to an hour and fifteen minutes, offers plenty of inactive cooking time for multitasking and kitchen cleanup. The result is a flavorful, satisfying meal that is well worth the effort. It’s a perfect blend of spices, heat, and aromatics, featuring the unique smokiness of crayfish powder.
