Jollof rice is a must-have dish in the family gatherings of West African populations. Its origin is bitterly disputed between Ghana, Nigeria and other countries in this African region. Essentially a single dish consisting of meat and rice stewed in a gravy made from tomatoes, onions, chili peppers, and spices, Jollof rice is found on the tables of West African families as a main dish and source of starches.
The dish involves a rather complex process, in which the order in which the ingredients are added is important, although of course the determining factor is the skill of the cook.
Ingredients for 4 portions
- skinless chicken breast, cubed 270 g
- large tomatoes 4
- tomato paste 20 g
- Red chilies, seedless and chopped 2
- onion, chopped 1
- Red bell bell pepper, seeded and coarsely chopped 1
- garlic cloves, peeled 5
- fresh rosemary leaves 3 g
- fresh thyme leaves 3 g
- ground coriander 3 g
- smoked sweet paprika 5 g
- canola oil 15 ml
- cherry tomatoes, cut in half 100 g
- chicken or vegetable broth 600 ml
- peas 35 g
- cauliflower, coarsely chopped 100 g
- mushrooms, cut in half 70 g
- bay leaves 2
- long-grain rice, rinsed 320 g
- canola oil 15 ml
- Ripe plantains, peeled and cut into thick slices 1
- Handful of coriander leaves, coarsely chopped 1
- Sea salt and freshly ground black pepper
- Green salad, accompanying
Preparation
In a blender or food processor, blend together the tomatoes, tomato paste, chilies, onion, bell bell pepper, garlic, rosemary, thyme, ground cilantro, and paprika until smooth.
Heat oil over medium heat in a heavy-bottomed saucepan. Add the whipped mixture. Bring to a boil while continuing to stir, then reduce heat and simmer for 5 minutes, stirring occasionally.
Add broth, bay leaves, rice, cauliflower, peas, one and a half teaspoons
salt and a generous pinch of black pepper.
Stir to mix everything together and bring to a boil again. Reduce the heat and simmer for 10-12 minutes until the rice is cooked, stirring frequently to prevent sticking.
Turn off the stove, cover the saucepan with the lid, and complete steaming for 15 minutes without removing the lid.
Meanwhile, heat the remaining canola oil in a frying pan over medium heat. Sauté the chicken until it has turned a golden color and is fully cooked. Remove from the pan and set aside, transfer the mushrooms and cherry tomatoes to the same pan and sauté until golden brown.
Fry the plantain a few minutes per side until golden and tender.
Spread a few spoonfuls of Jollof rice on hot plates and top with the plantain slices, chicken, mushrooms, and cherry tomatoes.
Garnish with chopped fresh cilantro and serve accompanied by a green salad.
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.