Curry Style Jollof Rice
Curry Style Jollof Rice
Curry Style Jollof Rice is a delicious twist on the traditional West African jollof rice, combining the rich, creamy flavor of coconut milk with a blend of aromatic spices like curry, turmeric, cumin, and ginger. This festive dish, perfect for the holiday season, is not only bursting with flavor but also adds a vibrant pop of color with fresh vegetables like bell peppers and spring onions. It’s the perfect dish to impress your family and friends!
Ingredients
- 4 cups rice washed thoroughly (about 5-6 times)
- 2 fresh tomatoes chopped
- 2 chili red bell peppers tatashe, chopped
- 5 scotch bonnet peppers atarodo, chopped
- 3 garlic cloves
- 2 onion bulbs chopped (divided)
- 2 cups coconut milk
- 3 cups chicken stock or water
- ½ tbsp turmeric powder
- ½ tbsp curry powder
- ½ tsp thyme
- ½ tsp ground pepper
- 1½ seasoning cubes
- 1 tsp cumin powder
- ½ tsp nutmeg
- ½ tsp ginger powder
- ¼ cup vegetable oil
- 2 tbsp tomato paste
- 1 green bell pepper diced
- 1 red bell pepper diced
- Spring onions chopped
- Salt to taste
Instructions
- Prepare the Curry Blend:In a blender, combine coconut milk, chopped fresh tomatoes, red bell peppers, scotch bonnets, garlic, and 1 chopped onion. Add turmeric, curry powder, cumin, nutmeg, ground pepper, and ginger powder. Blend until smooth and creamy. Set aside.
- Sauté the Onions and Garlic:Heat the vegetable oil in a large pot over medium heat. Add the remaining chopped onion and minced garlic. Sauté for about 20 seconds until fragrant.
- Fry the Tomato Paste:Add the tomato paste to the pot and cook for 4-5 minutes, stirring occasionally to prevent burning. This is crucial for building flavor.
- Add the Curry Blend:Pour the prepared curry blend into the pot, stir to combine, and cook for another 5-7 minutes. Season with ground pepper, chicken bouillon cubes, and salt. Stir thoroughly to ensure even seasoning.
- Add the Rice:Add the washed rice into the pot, stirring well to coat every grain of rice with the curry sauce. Then pour in the chicken stock, ensuring the rice is fully submerged in liquid. Add bay leaves for extra flavor.
- Cover and Cook:Cover the pot with aluminum foil and place the lid tightly on top. Reduce the heat to low and cook for about 35 minutes or until the rice is tender and fully cooked.
- Add Vegetables:Once the rice is cooked, stir in the diced green and red bell peppers and chopped spring onions. These vegetables add extra crunch and a burst of color. Stir well to combine.
- Final Cook:Allow the rice to cook for an additional 5-10 minutes, letting the vegetables soften slightly but still retain some crunch. Stir one final time before serving.
Notes
- For an extra burst of flavor, use freshly made chicken stock rather than water.
- Adjust the number of scotch bonnets based on your heat preference. You can reduce the amount or omit them entirely for a milder dish.
- The aluminum foil helps to trap in steam, cooking the rice evenly without needing additional water.
- To add even more color, you can mix in other vegetables like carrots or peas before serving.
Nutrition
Calories: 250kcalCarbohydrates: 410gProtein: 8gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 820mgPotassium: 320mgFiber: 4gSugar: 5gVitamin A: 2200IUVitamin C: 45mgCalcium: 40mgIron: 3mg
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