Atlanta West African Jollof Rice
A smoky, tomato-rich rice dish brought to Atlanta by its growing West African community, especially Nigerian and Ghanaian residents.
- Prep
- 25 min
- Cook
- 50 min
- Total
- 75 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 380 kcal
Equipment
- •Large heavy pot
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 12
- carbs
- 62
- protein
- 7
- calories
- 380
Instructions
- 1
Blend the tomatoes, one bell pepper, one onion, and scotch bonnet until completely smooth.
- 2
Dice the remaining onion and bell pepper into small pieces.
- 3
Heat the oil in a large pot. Saute the diced onion and pepper until soft.
- 4
Add the tomato paste. Fry and stir it for 2 to 3 minutes.
- 5
Pour in the blended tomato mixture. Cook down for 15 to 20 minutes until darkened and thickened.
- 6
Stir in the curry powder, bay leaves, and vegetable stock.
- 7
Add the rinsed rice and stir well. Cover with a lid and turn the burner down to low.
- 8
Cook for 25 to 30 minutes, stirring occasionally. Stop when the rice is tender and all liquid is absorbed.
- 9
Fluff the rice with a fork. Serve warm with fried plantains.
Chef's tips
Blend the tomato base until completely smooth for the best texture. Let the sauce cook down until darkened before adding the rice to build rich flavor. Parboiled long-grain rice gives the best texture.
Storage
Refrigerate up to 4 days.
Reheating
Reheat in a covered pot on the stovetop with a splash of water.
Common mistakes to avoid
- •Adding too much liquid, which makes the rice mushy instead of fluffy.
- •Not cooking the tomato base long enough, leaving behind an acidic, raw taste.
Serving suggestions
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