Cameroon Jollof rice recipe

Ingredients (6 servings)

• 3 cups long-grain parboiled rice
• 1/3 cup vegetable oil (or palm oil for deeper flavor)
• 2 medium onions (chopped, divided)
• 3–4 fresh tomatoes (blended)
• 2 Tbsp tomato paste
• 2 red bell peppers (blended with tomatoes)
• 2 cloves garlic (minced)
• 1-inch ginger (grated)
• 1 Scotch bonnet or habanero (optional, for heat)
• 4 cups chicken or beef stock (or water + bouillon)
• 2 tsp curry powder
• 1 tsp thyme
• 2 bay leaves
• 1 tsp white pepper
• 1 Maggi cube (or bouillon cube)
• Salt to taste
• 1 ½ lbs chicken, beef, or fish (cooked/fried separately)
• Vegetables (optional: peas, carrots, or green beans)

Instructions

1. Parboil rice: Wash and parboil the rice for about 5–7 minutes. Drain and set aside.
2. Prepare the base sauce:
   • In a blender, combine fresh tomatoes, bell peppers, 1 onion, and optional Scotch bonnet. Blend until smooth.
   • Heat oil in a large pot. Add half the chopped onion and sauté until translucent.
   • Stir in tomato paste, cook for 2 minutes, then add blended mixture. Cook down (10–15 minutes) until thick and oil separates.
3. Season the sauce:
   • Add garlic, ginger, curry, thyme, white pepper, bay leaves, and bouillon. Stir well.
   • Pour in stock and bring to a boil. Taste and adjust salt.
4. Cook the rice:
   • Add parboiled rice into the sauce. Mix gently to coat.
   • Reduce heat to low, cover with foil + lid to trap steam, and let cook 20–25 minutes. Do not stir too often (to avoid soggy rice).
5. Finish:
   • Add fried/grilled chicken, beef, or fish on top.
   • Add vegetables if desired, cover and steam for another 5 minutes.
6. Serve hot with plantains, salad, or grilled meat.