Senegambian (Wolof)
Jollof Rice
West Africa's most famous and most fiercely debated dish: long-grain rice simmered in a smoky, deeply reduced tomato-pepper-onion base until every grain is stained red and a prized crust forms beneath. The party rice of a region.
1 hr 25 min · Serves 6 · Medium
6
Ingredients
Rice
Base
Season
Method
Start cooking mode- Prep 25 min · Cook 60 min · 85 min total
- medium
- 1
Fry tomato paste in oil, then add the blended tomato-pepper-onion base; reduce HARD until darkened and the oil splits (this builds the smoky depth).
- 2
Add stock and seasonings; stir in parboiled rice to cook in the base.
- 3
Cook low and covered, undisturbed, letting a crust form at the bottom (the prized 'party jollof' smokiness).
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
