Jollof Rice with Red Pepper Sauce

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Jollof Rice with Red Pepper Sauce

Jollof rice is a staple of Nigerian cooking. This version comes from local recipe developer Shamar Brown and is inspired by her family's heritage. Pair this flavorful side with Shamar's African-inspired spiced pot roast recipe.

Ingredients

For the red pepper sauce:

  • 2 red bell peppers
  • 3 Roma tomatoes
  • 1 medium yellow onion, quartered
  • ½ habanero pepper, sliced and seeded
  • 6 garlic cloves, peeled
  • 2-4 Tablespoons olive oil
  • 2-inch knob of fresh ginger, peeled
  • ¼ cup water, as needed for blending

For the rice:

  • 3 cups white basmati rice
  • ½ cup olive oil 
  • 1 medium onion, diced
  • 4 Tablespoons tomato paste 
  • Roasted pepper sauce, above
  • 1 Tablespoon chicken bouillon paste 
  • 2 bay leaves
  • 3 teaspoons dried thyme
  • 4 teaspoons curry powder
  • 3 teaspoons smoked paprika
  • Salt & black pepper, to taste
  • 3 cups beef stock*

Instructions

For the red pepper sauce:

Preheat oven to 450°F. Arrange all vegetables on a baking sheet in a single layer and generously brush with olive oil. Roast for 15–20 minutes, or until vegetables are soft and show light to medium char.

Let roasted vegetables cool slightly. Add to a blender with the ginger and up to ¼ cup of water to facilitate blending. Blend until smooth and homogenous. Set aside.

For the rice:

Rinse rice under cold water until the water runs clear. Drain and set aside. In a large, heavy-bottomed pot, heat olive oil over medium heat. Sauté diced onion until translucent, about 5–7 minutes.

Add tomato paste and cook, stirring continuously for 5–7 minutes until the paste deepens in color. Stir in the roasted pepper sauce and cook for 1–2 minutes. Add bay leaves, thyme, curry powder, smoked paprika, bouillon, salt, and pepper. Stir well and taste to adjust seasoning.

Add rinsed rice and stir to coat each grain in the sauce. Cook for 2–3 minutes, stirring gently. Pour in the beef stock mixture. Stir once, then cover tightly with foil and a lid to trap steam. Bring to a gentle boil, then reduce heat to low and simmer for 20-25 minutes or until cooked.

Remove from heat. Fluff gently with a fork before serving.**

Notes

*If serving with the spiced pot roast, you can use a combo of beef stock and leftover braising liquid.

**A bit of char on the bottom of the pot (aka party rice) is expected and contributes to the traditional smoky flavor. Discard the bottom layer.