Description
Jollof rice is a staple rice dish that is common all over West Africa. It can be made with a variety of different proteins, but the basic ingredients for jollof rice are tomatoes, onion, salt, and red pepper. Affiong Utuk prepares her jollof rice with some of the usual ingredients but she also uses tomato paste, chicken bouillon and lots of crushed red pepper that gives her version of the dish a spicy kick. She serves protein dishes on the side, to accommodate the various dietary needs of her four children.
Ingredients
Scale
- 3 cups long-grain parboiled rice
- 9 cups water
- 8 to 9 bouillon cubes (vegetable, chicken or beef)
- 2 to 3 tablespoons crushed red pepper
- ¼ cup vegetable oil (for cooking)
- 6-ounce can of tomato paste with roasted garlic
- 1 medium onion, diced
- 2 bell peppers, diced
Instructions
- Place rice and water in a large pot.
- Add bouillon and crushed red pepper.
- Boil on high heat for 20 to 25 minutes, or until rice is al dente. Let cool.
- In another large pot, heat oil. Then add tomato paste, and move it around continuously so it doesn’t burn. Sauté until tomato paste is caramelized.
- Add onions and peppers, and cook until onions are soft.
- Add rice to the tomato paste mixture, and gently fold the two together until it is uniformly mixed.
- Prep Time: 15 mins
- Cook Time: 20 mins