Smoky Jollof Rice with Fried Plantains
Jollof rice is a West African classic. This version keeps it simple and smoky, with a rich tomato base and perfectly fried plantains on the side.
Ingredients
2 cups long-grain parboiled rice
3 large tomatoes (blended)
1 red bell pepper (blended)
1 medium onion (half blended, half sliced)
1/4 cup vegetable oil
2 tbsp tomato paste
2 cups chicken stock or water
1 tsp thyme
1 tsp curry powder
2 bay leaves
Salt and pepper to taste
2 ripe plantains, sliced
Oil for frying
Instructions
Rinse rice until water runs mostly clear. Set aside.
Heat oil in a pot, add sliced onions and tomato paste. Fry for 2–3 minutes.
Add blended tomato/pepper mix. Cook down until the sauce thickens and oil rises.
Stir in thyme, curry powder, bay leaves, salt, and pepper.
Add stock, bring to a simmer, then add rice. Stir once, cover tightly.
Cook on low heat for 20–25 minutes until rice is tender and smoky.
Fry plantain slices until golden brown and serve on the side.
Tips
For extra smoky flavor, let the rice sit covered for 5 minutes after cooking.
Swap stock for coconut milk for a richer version.
