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Sierra Leonean Smoky Jollof Rice

Name: Sierra Leonean Smoky Jollof Rice
Total time: 1h 20m
Yield: 6 servings
Cuisine: Sierra Leone
Ingredients: 3 cups parboiled long-grain rice; 5 ripe tomatoes, blended; 2 red bell peppers, blended; 2 scotch bonnets, blended; 1 onion blended + 1 sliced; 1/2 cup vegetable oil (or half palm oil for colour); 3 tbsp tomato paste; 2 bay leaves, 1 tsp thyme, 1 tsp curry powder, 1 tsp white pepper; 1 tbsp crayfish powder (optional); 3 cups chicken stock; 2 stock cubes, salt to taste

Salone-style jollof: parboiled rice cooked in a deeply spiced pepper base until the bottom catches just enough to perfume every grain with smoke.

1h 20m 6 servings Medium

Ingredients

• 3 cups parboiled long-grain rice
• 5 ripe tomatoes, blended
• 2 red bell peppers, blended
• 2 scotch bonnets, blended
• 1 onion blended + 1 sliced
• 1/2 cup vegetable oil (or half palm oil for colour)
• 3 tbsp tomato paste
• 2 bay leaves, 1 tsp thyme, 1 tsp curry powder, 1 tsp white pepper
• 1 tbsp crayfish powder (optional)
• 3 cups chicken stock
• 2 stock cubes, salt to taste

Method

Step 1 of 617%

Reduce blended tomato, pepper, scotch bonnet and onion in a dry pot 10 minutes until thickened.

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1
Reduce blended tomato, pepper, scotch bonnet and onion in a dry pot 10 minutes until thickened.
2
In a heavy pot, heat oil and fry sliced onion until golden. Add tomato paste and cook 3 minutes.
3
Stir in the reduced pepper base, bay leaves, thyme, curry, white pepper, crayfish and stock cubes. Simmer 15 minutes until oil floats.
4
Rinse rice well; stir into the sauce with stock — liquid should just cover the rice. Taste for salt.
5
Cover tightly with foil then lid. Cook on low heat 30 minutes without stirring.
6
For that signature smoke, raise heat the last 5 minutes to lightly char the bottom. Fluff gently and serve.