Spiced-Up Jollof Rice

Last week, we had a guest pastor visiting from Nigeria, Africa. Our friends Dodi and Bob hosted a meet and greet BBQ for Obed. They provided the meats and everyone else was asked to bring a side dish. I decided to pull out some of my African cookbooks, in honor of our special guest, and make something from Africa. I made spiced-up jollof rice for him and everyone else to enjoy. He said it was very authentic and he really liked it a lot. Mission accomplished. 🙂

What is jollof rice? It is a dish from mainly Western Africa, made up of rice, tomatoes, onions, spices and vegetables, and can be made either with or without meat. It dates back to the 12th-13th centuries when the Senegambian region was ruled by the Wolof or Jolof Empire. It is believed to have originated in the fishing communities of Saint-Louis island, Senegal.

Jollof rice is a common staple dish loved by many different cultures in Western/Sub-Saharan Africa. It is most commonly considered a Nigerian or Ghanaian recipe but is also common in Mali, Senegal, Gambia, Liberia, and many other countries in the region. It is a popular dish at weddings and other social events and can be served as the main dish or as a side. The dish likely became popularized in Nigeria during the colonial period due to its popularity amongst British colonists. Jollof rice quickly became one of the most popular dishes in Nigeria due to its versatility and hearty flavor.

Jollof rice is similar to Mexican or Spanish rice, Caribbean rice and Jambalaya, or any place that has been influenced by African cooking.

Spiced-Up Jollof Rice

Start off my making a Malawi Curry, which is a blend of dry spices. Traditionally this is a VERY hot spice mixture. There are roughly 200 spices and herbs available for the North African housewife to choose from when suppling her spice pantry. The spices are purchased at a spice stall in the souks or shops found in the medinas or native quarters. The most popular and used spices in North Africa are usually cumin, caraway, garlic, coriander, saffron, wild ginger, white pepper, cinnamon, and red peppers, that range from hot, to HOTTER, to HOTTEST. This recipe will make a lot, so you can use it for plenty of other dishes too. DON’T use it all at once.

Malawi Curry

2 TBSP red pepper flakes

3 TBSP coriander

1 TBSP black peppercorns or ground pepper

3 TBSP poppy seeds

2 tsp mustard seed or ground mustard

1 TBSP cumin

1 TBSP turmeric

1 tsp cloves or 10 whole cloves

2 tsp cinnamon

You can use either whole or ground versions of these spices. If you are using ground versions, just blend them all together and set aside until you are ready to use them. If you are using them whole, place them in either a food processor or use a mortar and pestle to grind them up and then mix them together.

Spiced-Up Jollof Rice

1 1/2 cups uncooked rice

1 can red kidney beans or black-eyed peas, drained and rinsed

1 eggplant, salted and diced

1 tsp salt

butter and olive oil for cooking

4 jalapenos, diced and seeded

2 TBSP garlic

2 TBSP ginger

2 green bell pepper, diced and seeded

4 cups chopped tomatoes

1 cup chopped green beans

2 TBSP tomato paste

3 cups chicken or vegetable broth

2 TBSP cayenne pepper

1 tsp Malawi Curry

2 tsp hot pepper sauce or to taste

Dice the eggplant and generously salt, then let it set for 30 minutes. After 30 minutes, rinse all the salt off and pat dry with a paper towel.

Get a large pot very hot and add the olive oil and butter. Saute the green beans, peppers, and onions for about 2 minutes.

Then add the tomatoes, eggplant, garlic, ginger and seasonings. Cook for about 8 minutes.

Add the rice and saute for about 1-2 minutes, making sure it is completely coated with oil and butter. Then add the kidney beans and mix thoroughly.

Add the broth, bring to a boil, then cover and reduce the heat to a simmer. Continue to cook for about 20-30 minutes, or until most of the water has evaporated, making sure to stir occasionally.

This is supposed to be a spicy dish, but make it to your comfort level for the heat. Add a little butter and/or sour cream right before serving if you like too. This will help cut down the heat as well. You can add meat too if you like. We ate it both ways, with and without meat. Both ways were delicious. It was more like a jambalaya with meat.

This dish was a big hit with everyone, but Obed really raved about it and said it was very authentic.

Spice up your days and make them fun. Stay safe and stay well. ‘Til next time.