Spicy Jollof Rice | West African Classic

Name: Spicy Jollof Rice | West African Classic
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Afrikanische Küche
Ingredients: 500 g long-grain rice; 900 ml chicken broth; 3 tbsp vegetable oil; 1 large yellow onion; 2 red bell peppers; 3 garlic cloves; 2 tbsp tomato paste; 3 medium tomatoes; 400 g canned chopped tomatoes; 3 sprigs fresh thyme; 1 tbsp smoked paprika powder; 1 tbsp cayenne pepper; 1 cup frozen peas and carrots; 2 bay leaves; 1 red chili pepper; 1 handful fresh cilantro; Salt PL; Ground black pepper

4 servings

Under an hour

New

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Ingredients

500 g long-grain rice
900 ml chicken broth
3 tbsp vegetable oil
1 large yellow onion
2 red bell peppers
3 garlic cloves
2 tbsp tomato paste
3 medium tomatoes
400 g canned chopped tomatoes
3 sprigs fresh thyme
1 tbsp smoked paprika powder
1 tbsp cayenne pepper
1 cup frozen peas and carrots
2 bay leaves
1 red chili pepper
1 handful fresh cilantro
Salt PL
Ground black pepper

Preparation

1
Rinse the rice thoroughly under running water until the water runs clear. This removes excess starch and ensures the rice does not become sticky.
2
Dice the tomatoes and bell peppers into small cubes. In a deep pan or pot, heat the vegetable oil over medium heat. Add the diced onion and sauté until golden brown. Add the red bell pepper and minced garlic and sauté for another 2-3 minutes until the bell pepper is soft.
3
Stir in the tomato paste and mix well with the onions and bell peppers. Then add the fresh diced tomatoes, canned chopped tomatoes, and spices (smoked paprika powder, cayenne pepper, salt, and pepper). Also add the fresh thyme and bay leaves. Let the mixture simmer for about 10-15 minutes until slightly reduced and thickened.
4
Add the rinsed rice to the sauce and mix well. Pour in the chicken broth and bring to a boil. Reduce the heat, cover, and let simmer gently for about 15-20 minutes until the rice is soft and all the liquid has been absorbed. Stir occasionally to prevent the rice from sticking to the bottom.
5
About 3 minutes before the end of the cooking time, add the frozen peas and carrots. Stir in and let heat through.
6
Finally, fold in the chopped cilantro and the chili pepper cut into fine rings. Remove thyme sprigs and bay leaves before serving.

Tip

For an even more authentic touch, you can blend the tomatoes, bell peppers, onions, and chili in a blender beforehand and then reduce this base.

Knuspr-Küche

Jollof Reis ist ein Herzstück der westafrikanischen Küche. Für das beste Ergebnis spülen Sie den Reis so lange, bis das Wasser klar ist – das verhindert das Verkleben. Servieren Sie ihn traditionell mit gebratenen Kochbananen oder gegrilltem Hähnchen.