The jollof wars between Ghana and Nigeria will not be settled here. Nigerian party jollof is known for its smoky depth, often from a prolonged bake or a hint of catch on the pot. It is not Spanish paella and not jambalaya; it is its own grammar of blended pepper, oil, and long-grain rice. Make more than you think. There is never enough.
Ingredients
- long-grain parboiled rice4 cups
- ripe tomatoes8, or 1 large can
- red bell peppers2
- onion2
- Scotch bonnet or habanero1–2
- tomato paste3 tbsp
- stock4 cups, chicken or vegetable
- thyme1 tsp
- curry powder1 tsp
- bay leaves2
- neutral oil3/4 cup
Method
- 1
Blend tomatoes, peppers, chili, and one onion. Cook this mix down in a pan until it is a paste, 15 minutes.
- 2
In a wide pot, fry chopped onion in oil, then tomato paste until rust-colored. Add the reduced blend, thyme, curry, bay, salt.
- 3
Stir in rinsed rice and hot stock. The liquid should just cover. Foil under the lid for a tight seal.
- 4
Cook on low 30 minutes. If you want party smokiness, let the bottom catch slightly — the prized bottom pot.
- 5
Fluff, rest, and serve with plantain, salad, and whatever was on the grill.