|Parboiled white rice||2 cups|
|Tomato Sauce||4 cups|
|Tomato Paste||1 tbsp|
|Knorr bouillon seasoning||4 tsps|
|Cajun seasoning||1 tbsp|
|Mixed vegetables (Carrots, peas, green beans)||1 cup|
|Chicken gizzard and heart (optional)||1 cup|
|Vegetable oil||1/2 cup|
I believe Jollof rice is originally from somewhere in Senegal or Gambia. They’re more or less the same peoples to me, Senegal completely surrounds Gambia, except for the portion that is by the ocean. (My friend Barry is going to kill me for clumping them all together, Lol). Barry is originally from Gambia, and if he makes Jollof rice for you, you will stop arguing and accept that it’s from that region.
Below is my version. You might find it strange that I include chicken gizzard and heart in my recipe. You see, while I was in college with a limited budget, and I was perfecting my recipe, I was looking for some meat to add into the dish. I realized that Walmart sells them for under $2. Beware though! As rich as they are in iron, they contain a significant amount of cholesterol, so use with caution.
So, please feel free to add whatever pleases you to the base of tomato sauce. and rice, everything else is optional. This is why I found the outrage about Jamie Oliver’s recipe a bit funny. Anyway, here goes.
Prep Steps 🙁
- Prepare your tomato sauce. See this post on tomato sauce.
- Dice the onion.
Cooking the base
- Heat the oil on medium heat and add the onions and the seasoning, except the knorr. I usually do this to flavor my oil.
- Add in the tomato sauce, tomato paste, gizzard and heart(I didn’t use gizzard and heart in this illustration) or any other meat along with the knorr seasoning and let it cook. You will know when the tomato starts cooking because it will start to clump together.
- Something seemingly strange happens now…we add water to the stew we just cooked. This is so there’s enough moisture to cook the rice. Add in the mixed vegetables and rice now as well. Stir everything together once and then cover till the water is dry.
- Once dry, and the rice is cooked, stir everything up, turn off the heat and open the cover and let it air out for a few minutes.
Note:Taste your stew. Your jollof rice is only as delicious as your stew is. It needs to be sweeter than normal to compensate for the rice you’re about to add, so if it’s a bit too ‘sweet’ now, it’s okay.
Note: Do not open till the water is dry. I try to use a pot that has a glass cover so I can see. The steam cooks the rice. It is important to prevent steam from escaping till the rice is cooked
Hint: Save some for the next day, Jollof rice tastes even better the next day.
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