Samantha’s recipe corner
Every issue, picture editor Samantha Nott brings you a recipe from the past. This month it’s a savoury rice favoured in west Africa since the 14th century
I first tried Jollof rice at a friend’s birthday party and was bowled over by this delicious spicy tomato comfort dish. It is generally agreed to have come from the Wolof (also known as Jol of) empire, a tribe that ruled parts of Senegal and Gambia from c1350–1890. But it’s a popular dish across the whole of west Africa, often served at celebrations.
There’s a lot of lively debate around the origins of the dish and the many different ways of cooking it. I enlisted the help of a Nigerian friend, Tunde, who recommended this traditional version of the recipe. I added a chicken drumstick to the final meal, but fried plantain would also make a lovely addition.
INGREDIENTS
800g rice 2 red peppers, chopped 1 tin plum tomatoes, with juice 1 large onion, chopped 1 Scotch bonnet pepper 140g tomato purée 250ml vegetable oil 4 chicken stock cubes 4 bay leaves ½ tsp salt, plus more to taste
METHOD
Cook rice for 10 minutes or until parboiled.
Empty tomatoes (including juices) into a blender and add red pepper, onions and Scotch bonnet, and blend together.
Rinse rice until it cools, drain and put to one side. Pour oil into a large saucepan and heat until it shimmers. Add tomato and pepper mixture and stir in tomato puree. Crumble the stock cubes into the pan with a dash of salt. Add bay leaves and mix well.
Bring the mixture to a gentle simmer, cover and cook for 25 mins remembering to stir regularly to stop it sticking.
Add the rice to the mixture and stir until the rice is covered. Splash in some water to prevent the mixture from drying out and cook slowly for 15 minutes or until the base of the pan burns slightly.
VERDICT “Deliciously spicy”
Difficulty: 3/10 Time: 40 minutes Based on a recipe from nigeriacuisine.com