Here is another take on Jollof Rice, one of the most famous West Africans one pot meal – Simplicity, is what sets apart the stove top from the oven baked method of cooking Jollof rice.
The oven method of cooking jellof rice makes the cooking process a little easier without compromising on the complex flavor of the rice. Though I know some enthusiasts may not want to stray from the classics but then, you never know maybe if you make it once, it might become regular on your table just like it happened to me.
The stovetop method of cooking Jollof Rice can sometimes be a little intimidating even to the best of cooks but this oven-baked method makes it easier to deal with, and the best part is, you will have nothing burnt.
To make the classic Jollof rice, you will need :
The preparation of Jollof varies from family to family. However, traditionally, Jollof contains the following:
- Peppers – Choose bright red pimento or bell peppers it helps to brighten the color of the rice.
- Tomatoes – Ripe red juicy tomatoes work best for this recipe.
- Onions – I have tried using different varieties of Onions. I love it all. Any variety works well for me.
- Chicken Stock – I always use homemade chicken stock. However, any
- Long Grain Rice – I always like to use the long grain Rice usually labeled as “Parboiled long Grain rice”. An example is the uncle ben’s Rice. This type of rice is more durable – it doesn’t get mushy easily. Note that, there are other good brands out there that are not as expensive as the brand I mentioned.
- Vegetable Oil – Any good vegetable Oil will work for this recipe. However, I will suggest peanut Oil (groundnut Oil) or any other mild tasting oil – A strong tasting Oil might affect the overall taste of this dish
- Other Ingredients – Salt, thyme, Curry powder, Stock cubes, Bay leaves, Ginger, Garlic
Options to customize your Jollof Rice
You can add vegetables like Carrots, green beans, sweet peas, sweet corn or a mix of any of these vegetables.
- You will need an oven-safe pot or pan for this recipe.
- The total liquid content of the Sauce is 4 Cups for the 3 cups of dry Rice. You may need to reduce this by half of a cup if you use Basmati Rice or Jasmine Rice.
- You can add more water if you feel the Rice is still hard after your cooking time but make sure you add a little at a time because a little water goes a very long way.
- It’s advisable not to open the oven until after about 45 minutes so that the trapped steam in the Oven will not escape.
What to serve with Jollof Rice:
Oven baked Jollof Rice
- 3 Cups Rice Long grain (see note)
- 6 Tbsp Oil
- 2 Teaspoons curry powder
- 1 teaspoon thyme
- 1 Onion Medium
- 1 Tomato Large
- 2 stock cubes
- 2 Cups Chicken stock
For the Sauce
- 2 Red Bell pepper
- 2 Tomatoes
- 1 Onion
- 2 Tbsps Tomato paste
- 1 Scotch bonnet
- 1 Tbsp Ginger Minced/Grated
- 2 cloves Garlic
- To make the sauce, blend the peppers, Tomatoes, Onion, Garlic, Ginger and Tomato paste.
- Heat the Oil, and add the diced onions. Stir-fry the Onions for about 1 to 2 minutes or till translucent.
- Add the sauce and let that cook for about 5 minutes. Add the Curry powder, Thyme, salt, Chicken stock, Bay leaves and stock cubes then cover it up and allow it to come to a rolling boil.
- Stir in the Rice, cover it up and put it in a 350°F (180°c) oven for 45 minutes to 1 hour (depending on the type of rice used)
- Finish this up by stirring in the diced Tomatoes or mixed vegetables. Serve hot. Enjoy!
If you make this recipe, I’d love to see pictures of your creations on Instagram or Facebook. #cheflolaskitchen