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Jollof Rice ([West African Description])

A flavorful one-pot dish originating from the West African region, Jollof rice is a staple in many countries. The exact origin of Jollof rice is disputed between Ghana and Nigeria, but it has become a beloved dish throughout West Africa.

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Ingredients

Protein

• 1 pound chicken breast or thighs, cut into 1-inch pieces
• 1/2 cup peanuts
• 1/4 cup vegetable oil

Aromatics

• 2 medium onions, chopped
• 3 cloves garlic, minced
• 2 teaspoons ground ginger
• 1 teaspoon ground cumin
• 1 teaspoon paprika

Rice and Spices

• 2 cups long-grain rice
• 4 cups chicken broth
• 1 tablespoon cayenne pepper
• Salt, to taste

Additional Ingredients

• 2 cups tomato puree
• 2 tablespoons fish sauce (optional)
• 2 tablespoons soy sauce (optional)

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Jollof Rice Sauce

Mix the following:

• 1/4 cup vegetable oil
• 2 tablespoons tomato paste
• 2 tablespoons ketchup

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Recipe Steps

1. Heat Oil and Sauté Aromatics

Heat the peanut oil in a large saucepan over medium heat. Add the chopped onions, minced garlic, ground ginger, cumin, paprika, salt, and cayenne pepper. Cook until the onions are translucent, about 5 minutes.

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2. Add Chicken and Cook Until Browned

Add the chicken pieces to the saucepan and cook until browned on all sides, about 5-7 minutes.

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3. Add Tomato Puree, Fish Sauce, and Soy Sauce (if using)

Stir in the tomato puree, fish sauce, and soy sauce (if using). Bring the mixture to a simmer.

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4. Add Rice and Chicken Broth

Add the long-grain rice and chicken broth to the saucepan. Stir well to combine.

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5. Reduce Heat and Simmer

Reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 20-25 minutes or until the rice is cooked and the liquid has been absorbed.