Jollof Rice

Jollof Malian Rice is one of the most loved Malian dishes, often served on special occasions.

Jollof rice is a rice dish from West Africa. This dish is usually made with long-grain rice, grass, palava sauce, leaves, water, and banana peels in a single pot. The ingredients and preparation methods vary from region to region. There are some regional variations in name and ingredients. For example, in Mali, it is called zaamè in Bamanankan. Although there are many variations, it has become the most famous African dish outside of the continent.

Jollof rice traditionally consists of rice, cooking oil, vegetables such as tomatoes, onions, red peppers, garlic, ginger, and scotch bonnet. To increase the color of the dish, people add ketchup (ground sugar). Use salt, seasoning/stock cubes (mixture of flavor enhancers, salt, nutmeg, and herbs), curry powder, and dried thyme for seasoning. Serve chicken, turkey, beef, or fish to complement the dish. But in Mali, lamb is the preferred protein option.

Ingredients:

For the chicken

• 2 lb chicken (bone-in), cut
• 4 garlic cloves
• 1 onion
• 1-inch piece of ginger
• 1 Scotch bonnet pepper
• 1 stock cube Maggi or other

For the sauce

• 4 tablespoons vegetable oil
• 2 onions, thinly sliced
• 8 oz tomato paste
• 14 oz tomato puree (canned)
• 2 Scotch bonnet peppers
• 1 onion
• 2 bay leaves
• 1 tablespoon curry powder (optional)

For the rice

• 4 cups parboiled rice
• 1/2 lb green beans, cut into 1 inch / 2,5 cm pieces
• 2 carrots, peeled and cut into large matchsticks

Directions:

• Puree the garlic, onion, ginger, lemongrass, and chili with 3 cups of water.
  Put the chicken pieces in a large pot. Pour the mixture over. Stir well, adding water to cover the chicken if needed. Cover and cook on medium/low for 30 minutes.
• Heat oil in a non-stick pan, then add sliced onion and fry for 8-10 minutes until soft and golden brown. Add ketchup and continue cooking while stirring for 5 minutes. In the meantime, remove the chicken from the pot, drain it, and place it in the blender. Add the tomato puree, one onion, and 2 Scotch bonnet peppers and mix well to get a smooth paste.
• Put this mixture in the pan with the onion and tomato sauce, mix well. Add vegetables and simmer for about 15 minutes. Add bay leaves and curry powder. Add the rice to the sauce and stir well. Add salt to taste. Cover and cook over low heat until the rice is fully cooked about 20 minutes.
• Meanwhile, you put the boiled chicken in a sauté pan with three tablespoons of vegetable oil for color.
• Serve the rice with the chicken, sautéed vegetables, or a green leafy salad on the side.