Jollof rice is a popular dish across West Africa. Originated from Wolof tribe in Senegal. Every country across the West African region has its own way of preparing this mouth-watering dish. Main ingredients Consist of lot of onions, tomatoes, tomato paste and rice cooked all together in one pot.
In Sierra Leone we add vegetable to the stew accompanied with fish, chicken or meat. The red tomato rice is cooked separate. Jollof is cooked for most festive occasions and ceremonies. This rich dish is prepared to honour guest. It maybe time consuming but its worth it.
Preparation 30 minutes
Cooking two and a half hours
One large whole skinless chicken cut into 8 to 10 pieces
4 large potatoes cut in to medium cubes
6 large onions thinly sliced
One cup of vegetable oil
Half cup of palm oil
4 jumbo Maggi cubes
500 g of frozen mix vegetable
Scotch bonnet peppers
0ne table spoon of garlic powder or fresh
284 g of tomato paste 2 small tins
1600 g of chopped tomatoes 4 tins
3 cups of rice
Water for cooking
Salt to taste
Spring onion to garnish rice optional
In a reasonably sized pot, heat the vegetable oil on medium high heat. When hot, Fry the potatoes until slightly golden and set aside.
In the same pot fry the chicken until slightly golden in colour and set aside.
Using the same pot add the palm oil and let it heat. When heated add the diced onions and stair. Scraping up those caramelized brown bits from the bottom of the pot until soften. Flavours comes from the good sear bits.
Add the diced scotch bonnet and give it a stir for 1 min.
Add the tomato paste to the onion and stir allowing it to fry for 10 to 15 minutes to avoid sourness from the tomato.
Remove two large cooking spoons from the tomato and onion mixture with some oil and set aside in a bowl to add later when cooking the rice.
Add the chopped tomatoes to the onion mixture and combine well then add the crushed Maggi.
Pour in one litter of boiling water add the garlic and let it boil on high heat for 30 minutes covered staring occasionally.
After 30 minutes add the chicken and let it simmer on medium heat covered with the lid on for 15 minutes.
Now add the mix vegetable and simmer for 15 minutes covered staring occasionally.
Then add the potatoes to the stew and simmer on medium low heat covered for another 15 minutes.
Add the scotch bonnet if you into spicy food. Let is simmer for 15 minutes. When its thickened and the oil has emerged, the stew is done.
Cooking the rice
Wash the rice and soak covered in water for 30 minutes.
Drain the water. In a reasonably sized pot add the rice and the tomato onion mixture.
Combine well and add 3 and a half cups of room temperature water and salt to taste. Cook on medium high heat covered for 20 minutes, give it a gentle stir and cover. Lower the heat to low and let it steam till fully cooked. When cooked remove the cover to avoid over cooking.
The rice should be bright orange/red in colour. Serve the stew with rice and enjoy.