Name: Jollof Rice
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 1 tablespoon tomato purée; ½ teaspoon ground ginger; ½ teaspoon ground allspice; ½ teaspoon ground nutmeg; salt and black pepper; 1 tablespoon dried crayfish (or 2 anchovies); 3 tablespoons vegetable or palm oil; 500 g long-grain rice; 1 red pepper; 800 ml chicken stock; 3 spring onions; 1 tablespoon fresh thyme leaves; 2 scotch bonnet peppers; 1 large onion; 4–6 chicken thighs, skin on and bones in; 6 large fresh tomatoes

Preparation info

Serves
4

Difficulty
Complex

Appears in

Recipes from Brixton Village

By Miss South

Published 2014

About

Jollof rice probably needs little introduction. It is the dish everyone associates with West African, and particularly Nigerian, cooking. Thick with tomatoes, spiced with peppers and usually cooked with chicken, it is the ultimate one pot meal. A pot of jollof rice makes any get-together a party...

The secret is to use fresh tomatoes rather than tinned, and to wash the rice well to remove the starch before parboiling it. This allows the grains to stay separate as they cook. Don’t wo

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