RED RICE - A popular dish in West Africa quintessential in relation to other dishes is a must at social gatherings. Embroiled in a lot of controversy regarding its origin, Jollof rice is claimed by different nations as their own. The Wolofs of Senegal claim it to be their traditional meal that spread to other parts of West Africa while claims have been made that Jollof rice originated in the Indian subcontinent and spread to Africa where the cooking process changed to what is now known as Jollof rice. To the Gambians, red rice is Benachin, the Ghanaians and Nigerians both call it Jollof rice but that is where the consensus ends as Ghanaians mainly cook jollof rice with basmati rice while Nigerians cook theirs with long grain rice. 

You're probably wondering what the fuss is all about. Well........ I'll tell you. Jollof rice when cooked correctly is an absolutely delicious dish. If you've never tasted Jollof rice before, then the closest western meal will probably be Paella with quite a few ingredients left out.  

There are at least two methods of cooking Jollof rice -one is to boil the rice in uncooked tomato based mixture and the other is to parboil the rice first then mix in cooked tomato based sauce for the last stage of the cooking process. Personally I prefer the latter as I find it delivers the same great taste every time and it seems I can never go wrong with serving up Jollof rice for my family. It never fails to get the thumbs up from my clan, even from the fussiest family member who eats every grain of rice on her plate - now as an avid cook that is what I love to see.

    

                                                                       

 

Cooking Jollof rice is relatively easy with easily accessible ingredients. Although the culinary skills required for cooking Jollof rice is pretty basic, achieving the right rice texture is important. 

Now here is my chosen method.

Before I list the ingredients and method, I will just like to mention here that I only use chicken stock that I obtain from cooked stewing chicken that eventually accompanies the meal. I find the gravy adds a great taste when used to parboil the rice and also when added to the tomato mixture.

You probably will find it almost impossible to buy stewing chicken from major supermarkets but they are available from Asian butchers. Now I hasten to add that it is not mandatory to use stewing chicken to make up chicken stock as a good quality chicken stock bought at the supermarket will suffice. 

Ingredients

Serves 4

400g of plum tomatoes

3 onions

3 gloves of garlic

1 red chili (seeds removed) 

1 red peppers

3 tbsp Tomato puree

6 tablespoons Sunflower

1 tsp of thyme

Black pepper

Salt

2 cups of rice

2 Chicken stock ( Great if you can make fresh chicken stock)

4 cups of water

2 tbsp of butter

Instructions
Rice

Rice in DIY Chicken stock

1. Bring water and 1 chicken stock to boil.

                           or

Bring your DIY chicken stock to boil

2. Add rice and bring to boil on medium heat for 6 minutes

3. Turn down heat to the lowest and simmer for 8 minutes or until water is completely dry

4. Allow steam out of the cooked rice to allow the rice to remain firm by covering with Kitchen paper towel.

Tomato sauce

Uncooked blended tomato mixture

1. Slice 1 onion and fry in oil under low heat until soft

2. Blend Tomatoes, onions, garlic, red peppers, chili pepper.

3. Add tomato mixture and tomato puree, thyme, black pepper,1 chicken stock  and salt (if desired) to oil

4. Cover with colander to allow steam to escape and sauce to thicken 

5. Bring to boil and then cook over low heat for 35 - 40 minutes stirring regularly.

Cooked tomato sauce

Final stage

1. Add the rice to the sauce gradually wrapping the rice in the sauce. Do not use up all the tomato sauce if you find that excess sauce is building up in the rice.


2. Add butter, stir again and cover to simmer for 15 minutes stirring occasionally.

Jollof rice can be accompanied with various add on such as chicken salad, Coleslaw, boiled egg and fried plantain. Let your imagination run wild.

Na rees as jàmm! (Wolof for May it be digested in peace)