Sierra Leonean Jollof Rice

About This Recipe

Sierra Leonean jollof rice is a proud participant in the great West African jollof debate, with its own distinct character shaped by local spices, the use of smoked fish or chicken, and the prized 'bottom pot' (the caramelised, smoky crust that forms at the base of the pot). The dish begins with a deeply fried tomato and pepper base that gives the rice its rust-red colour and complex flavour before the parboiled long-grain rice is added and steamed in the aromatic sauce. Sierra Leonean jollof is particularly known for being one-pot, smoke-kissed, and abundantly spiced with fresh herbs.

Ingredients

Serves 6

• 3 cupslong-grain parboiled rice, washed
• 5 mediumtomatoes, blended
• 2 mediumred bell peppers, blended
• 2scotch bonnet peppers, blended
• 1 largeonion (half blended, half sliced)
• 0.5 cupvegetable oil
• 3 tbsptomato paste
• 2chicken or vegetable bouillon cubes
• 1 tspsalt
• 1 tspcurry powder
• 1 tspdried thyme
• 2 cupshot chicken stock or water
• 2 mediumbay leaves
• 500 gchicken pieces (optional), seasoned and fried

Instructions

1. 1

   Fry sliced onion

   Heat oil in a large, heavy-bottomed pot over medium-high heat. Add sliced onion and fry for 5 minutes until softened and starting to colour.

2. 2

   Fry tomato blend

   Add blended tomatoes, peppers, onion, and scotch bonnet to the pot. Stir in tomato paste. Fry over medium-high heat for 25–30 minutes, stirring regularly, until the mixture is very thick, dark, and fragrant and the oil rises to the surface.

3. 3

   Season the base

   Add bouillon cubes, salt, curry powder, thyme, and bay leaves. Stir well.

4. 4

   Add rice

   Stir in the washed rice and coat well with the tomato base. Add hot stock. Stir once, scraping any base from the bottom of the pot.

5. 5

   Steam the rice

   Bring to a boil, then reduce heat to the lowest setting. Cover tightly with foil, then the lid. Cook for 25–30 minutes until rice is cooked through and all liquid absorbed.

6. 6

   Serve

   Uncover and stir from the bottom to incorporate the prized caramelised 'bottom pot'. Serve with fried chicken, coleslaw, or plantain.

Variations

• •

  Add a handful of frozen peas and sliced carrots for vegetable jollof.

• •

  Use basmati rice for a more fragrant, separate-grain result.

• •

  For smoky 'party jollof', finish the pot over very high heat for the last 3 minutes to develop the bottom crust.

Storage

Refrigerate for up to 4 days. Reheat with a tablespoon of water, covered, to avoid drying out.

Frequently Asked Questions