Jollof rice is found throughout West Africa and is thought to be the origin of the Cajun dish, jambalaya. Worth the effort.
Jollof rice recipe
Start to finish: 45 minutes
Servings: 8
For the rice:
4 tablespoons canola or vegetable oil, divided
1 large yellow onion, chopped
2 cloves garlic, minced
1 tablespoon grated fresh ginger
3 tablespoons tomato paste
15-ounce can crushed or diced tomatoes
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon curry powder
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon dried thyme
½ teaspoon red pepper flakes (more or less to taste)
2 cups basmati rice
5 to 6 cups (1½ quarts) unsalted chicken stock
For the vegetables
(select 2 to 3):
1 red bell pepper, cored and diced
1 green bell pepper, cored and diced
2 stalks celery, diced
2 carrots, diced
¾ cup fresh or frozen peas
¾ cup fresh or frozen green beans
For the protein
(select 1 or 2):
1 pound large peeled shrimp
1 pound boneless, skinless chicken thighs
1 pound sirloin steak, cubed
1 pound tofu or seitan, cubed
For the garnish (select 1):
Chopped fresh parsley
Chopped fresh cilantro
Sliced scallions
Hot sauce
In a large, heavy bottomed pan such as a Dutch oven over medium-high, heat 2 tablespoons of the oil. Add the onion, garlic and ginger, then cook until softened and beginning to brown, about 6 to 7 minutes. Add the tomato paste and continue to cook until the mixture becomes brick red, about another 6 to 7 minutes.
Add the crushed tomatoes, coriander, cumin, curry, salt, black pepper, thyme, red pepper flakes and rice. Stir to mix. Add 5 cups of the chicken stock and bring to a simmer, then cover and cook for 15 to 20 minutes, or until the rice is tender and has absorbed most of the liquid. Check the rice; if it is still firm, add another cup of stock and cook until absorbed.
Meanwhile, in a large saute pan over medium-high, heat 1 tablespoon of the remaining oil. Saute your choice of vegetables for 5 to 6 minutes, or until beginning to brown and starting to be tender. They do not have to be completely cooked through. Add them to the rice and stir in.
Repeat the sauteing process with the remaining tablespoon of oil and your choice of protein, searing it over medium-high heat for 5 to 6 minutes. Stir that into the rice mixture, as well.
Cook until the rice has absorbed all the liquid and the vegetables and protein are cooked through. Season with salt and pepper, to taste, and garnish with herbs and/or hot sauce.
— Alison Ladman recipe
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