Roscoe's Jollof Rice Recipe

Cook Time: 45 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

• 1 (14.5 ounce) can tomatoes
• 1 red bell pepper, seeded and roughly chopped
• 1 red onion, cut into chunks
• 4 garlic cloves
• 2 tablespoons minced fresh ginger
• 1 red jalapeno, cut in half lengthwise
• 1 Scotch bonnet pepper, cut in half
• 1/2 cup palm oil
• 2 red onions, thinly sliced
• 1 tablespoon tomato paste
• 1 teaspoon ground turmeric
• 2 beef bouillon cubes (such as Maggi beef cubes)
• 1 teaspoon smoked paprika
• 3 cups jasmine rice
• 1 teaspoon thyme, dried or fresh
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• 3 cups water

Directions

1. Combine tomatoes, red bell pepper, red onion, garlic, ginger, red jalapeno, and Scotch bonnet in a blender. Blend until smooth.
2. Heat palm oil in a large Dutch oven over medium heat. Add onions and cook, stirring frequently, until softened, about 6 to 8 minutes. Remove onions from the pan.
3. Pour in the blended tomato base and cook on low heat until reduced by half, about 10 minutes.
4. Stir in tomato paste, turmeric, Maggi cubes, and smoked paprika. Cook, stirring frequently, until the mixture reduces further and becomes an even deeper red, about 2 minutes.
5. Add rice, thyme, and bay leaf to the pot. Season with salt and pepper to taste.
6. Pour in water and stir to combine. Cover with a lid and cook on low heat for 35 minutes.
7. Turn off the heat and let the rice sit, covered, for 15 minutes.
8. Fluff the rice with a fork. Taste and adjust the seasoning if necessary, then serve.

Nutrition Facts (per serving)

Calories	Total Fat	Saturated Fat	Cholesterol	Sodium	Total Carbohydrate	Dietary Fiber	Total Sugars	Protein	Vitamin C	Calcium	Iron	Potassium
233	14g	7g	0mg	175mg	25g	2g	4g	3g	41mg	36mg	2mg	238mg

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Story Behind Roscoe's Jollof Rice

Jollof rice is a celebrated West African dish with a rich history that traces back to the Senegambian region, particularly the Wolof people, from whom the dish takes its name. Traditionally, it was a meal prepared for communal gatherings, festivals, and family celebrations, symbolizing hospitality and unity. Over centuries, Jollof rice has traveled across borders, evolving in flavor and technique while retaining its core essence: rice cooked in a flavorful tomato and pepper base.

Regional Characteristics

While the foundation of Jollof rice is consistent, regional variations bring unique touches to the dish. In Nigeria, it tends to be spicier, often featuring Scotch bonnet peppers and smoked paprika, while Ghanaian Jollof may emphasize a slightly sweeter tomato base. Senegalese versions might include local herbs and peanuts for added depth. Roscoes Jollof rice highlights the Nigerian style, with aromatic jasmine rice, palm oil, and a bold blend of spices that create a signature vibrant color and rich taste.

How It Differs From Similar Dishes

Jollof rice is often compared to dishes like Spanish paella or Caribbean pelau, but the differences are notable. Unlike paella, which is cooked with saffron and often includes seafood, Jollof rice relies on tomatoes, peppers, and specific West African seasonings for its flavor. Pelau uses coconut milk and caramelized sugar, creating a sweet-savory profile, whereas Jollof is distinctly tangy and spicy. The careful reduction of the tomato base and the layering of spices give Jollof rice its unique, deep red color and rich umami taste that sets it apart.

Where It Is Typically Served

Jollof rice is a versatile dish that appears at many occasions. It is a staple at weddings, birthday parties, and holiday feasts across West Africa. In restaurants, it is commonly served alongside fried plantains, grilled meats, or vegetable sides. Its adaptability makes it equally suitable as a comforting weeknight dinner or a centerpiece for festive celebrations, often accompanied by a cold beverage to balance the spiciness.

Interesting Facts About Jollof Rice

• The "Jollof Wars" are friendly debates between countries like Nigeria and Ghana, each claiming to have the best version of the dish.
• Jollof rice is often cooked over open flames during festivals, adding a subtle smoky flavor that enhances its aroma.
• The dish has inspired fusion recipes worldwide, including Jollof risotto and Jollof rice-stuffed peppers.
• Its vibrant red color comes primarily from the reduction of tomatoes and red peppers, a technique that concentrates both flavor and visual appeal.
• Despite its apparent simplicity, perfecting Jollof rice requires careful timing and attention to the tomato base to prevent it from becoming watery or overcooked.

FAQ about Roscoe's Jollof Rice Recipe

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