Jeneta’s Coconut Jollof Rice

From weddings to graduation parties to every conceivable holiday, a warm plate of red-orange jollof rice is an ever-present constant at Nigerian functions. 

Jollof rice is not only a Nigerian staple. The dish is widespread in West Africa, with different cultures having their own iterations, to the point where a Ghanaian and a Cameroonian might each argue that theirs is superior. 

The basic components for jollof rice remain the same in most cases. It’s rice steeped in a seasoned tomato base. The spice levels and exact seasoning can be adjusted to personal preference, and it can be made with meat and without it. 

My mom has been making jollof rice for the family for as long as I can remember, and as I grew older, I was able to share the experience of crafting and perfecting it with her. We would sometimes add more fresh tomato or less depending on what we had in our kitchen, and experimented with different flavors. The one adaptation that has endured is the addition of a can of coconut milk into the tomato base, which contributes a light sweetness that complements the spicy pepper flavor. 

The following recipe is not the most traditional way to make jollof rice, but it’s our most prized family recipe, and it tastes delicious.

The first thing you should do is clean the parboiled rice with water. This also removes starch, making it less likely to stick during the cooking process.  

Then, create the tomato-based sauce. You need a blender for this, so you can get the even orange color for which jollof rice is known. If you prefer a spicier dish, you can add some habanero pepper, but be conservative with it because it is HOT. I like my jollof rice spicy, but not that spicy, so I usually don’t opt for habanero. 

Next, bring out a pot. In our household, this pot is ordinarily huge, because we like to make enough rice to feed a five-person household for days on end. Though the amounts in this recipe are scaled to serve 12 people, pay attention to the portions and be sure to change amounts  to fit the pot you use to cook if necessary.

You’ll finish the sauce in the pot by adding oil, tomato paste, coconut milk, broth, salt, herbs and spices and add the rinsed uncooked rice. Cook, stirring occasionally to prevent burning. It can happen in the blink of an eye if you’re not careful, so pay attention.

The result is a pot of mouth-watering warm orange rice that balances spice perfectly with sweet coconut. The fresh ingredients make a huge difference by lifting the flavor, as opposed to a more processed salty version of the dish. While that version is tasty, it doesn’t have that wholesome, robust flavor that elevates the dish to the superior holiday centerpiece.

Ingredients 

3 cups of parboiled rice 

One red bell pepper

Two roma tomatoes

1 tablespoon of minced ginger

Two cloves of garlic

One-half medium yellow onion

5 tablespoons of tomato paste

3 tablespoons of vegetable oil

One 13.5 ounce can of coconut milk

2 cups of chicken or beef broth

1 teaspoon of Curry powder

1 teaspoon of thyme

½ teaspoon of cayenne pepper

One pinch of ground nutmeg

1 bay leaf

1 tablespoon of salt

Half a habanero pepper (optional)

Fresh basil leaf (optional, for garnish)

Instructions

Blend tomatoes, ginger, garlic, onion, bell pepper together until smooth. If you are opting for habanero, you would add it here.

Heat oil in a 3.5 quart sauté pot or pan for one minute on medium heat.

Pour in the tomato mixture and heat until boiling. Cook on high heat until you can see the oil floating on top, about five minutes.

 Add tomato paste, mix thoroughly, and cook for ten minutes. Place on low heat and add coconut milk, broth, thyme, curry powder, nutmeg, salt, black pepper, bay leaf, and cayenne pepper. 

Turn heat up to high and bring the covered pot to a rolling boil, stirring occasionally. Allow to boil for one to two minutes.

Turn off the heat and add rice. Turn heat back to high and bring to a boil, stirring occasionally to make sure rice does not stick to the bottom.

Once boiling, cover and set to the lowest heat possible. Cook until all liquid is absorbed, about 30 minutes, still stirring occasionally to prevent sticking and burning. After turning heat off, let sit covered for at least 15 minutes. Remove the bay leaf. 

Serve. Garnish with fresh basil leaf if desired.