Jollof Party Rice: The West African Rice Dish

Jollof Rice, also known as Party Rice, is a dish that everyone should know how to make. It’s rice that’s cooked in pepper and tomato-based sauce that ends up being spicy and smoky due to a very interesting spice mixture in the sauce. I would describe this dish as subtly addictive.

INGREDIENTS

4 parts ginger, ground
4 parts dried thyme
3 parts red chili flakes
2 parts onion powder, ground
2 parts coriander, ground
1 part cinnamon, ground
1 part garlic powder
1 part smoked paprika
1 part salt
1 part ground cubeb tail pepper (optional, but highly recommended)
1 part crayfish powder (optional, but highly recommended)
.5 part nutmeg, ground

Jollof Sauce

1/2 can peeled tomatoes
1/4 white onion
3 red bell peppers, cut into chunks
1 scotch bonnet or habanero pepper
Sprinkle of Salt
30 g (2 tbsp) vegetable oil
1/2 red onion, thinly sliced
2 bay leaves
15 g (2 heaping tbsp) Jollof Spice Mix
3 g (2 tsp) Curry powder
Cayenne Powder to taste (optional for spice)

Rice & Additions

300 g basmati rice
30 g vegetable oil
454 g (16 oz) Chicken Stock

Chicken Thighs (optional)

3 Skin-On Chicken Thighs
Salt
Pad of butter
1 sprig of fresh thyme
2 cloves garlic
Sprinkle of the Jollof Spice Mix
Cilantro (to garnish)

INSTRUCTIONS

To prepare the spice mix, choose a measuring spoon or regular spoon to represent ‘1 part’ by volume. Add all the spices to a container and mix them. Cover and seal until ready to use.
In a blender, add a half can of peeled tomatoes, 1/4 of a white onion, the red bell peppers, habanero, and a sprinkle of salt. Blend until completely smooth.
Set a pan over medium heat and add the vegetable oil. Very thinly slice the red onion and then toss it in the pan. Saute for about 5 minutes until softened and starting to brown, but they still have a bite to them.
In the onion pan, add the bay leaves, jollof spice mix, curry powder, and cayenne powder, if using. Toast for 30 seconds before pouring in the sauce from the blender. Bring the liquid to a simmer, then turn the heat to medium-low and let simmer for 15 minutes during which it will reduce and thicken. Meanwhile, rinse the basmati rice 3 to 4 times in a strainer to remove the starches and preheat the oven to 350 F.
Once the Jollof sauce is done reducing, place a pan or pot that has an oven-safe lid over medium heat and add more vegetable oil just to cover the pan. Once hot, toss in the washed rice and toast for 1-2 minutes, stirring occasionally. Add the reduced Jollof sauce to the pan with the rice and stir together before stirring in the chicken stock into the pan as well. Bring the liquid to a simmer then cover the pan with an oven-safe lid (aluminum foil works well too). Turn off the heat.
Transfer the pot to the preheated 350 F oven. Set a timer for 30 minutes during which the rice should become tender. (Note: Prepare the chicken thighs while this in the oven)
Remove from the oven and let sit 5 minutes. Fluff the rice and then stir in the fresh red onions, if using. Serve with the protein of your choice, such as the chicken thighs below, garnish with cilantro.

Garlic Chicken Thighs (while rice is in the oven)

Salt both sides of the chicken thighs.
Set a cast-iron pan over medium heat and add the chicken thighs, skin side down, to the cold pan which will begin to render the chicken fat. Let cook until the skin has browned, about 5 minutes.
Once the fat has been rendered, flip the chicken thigh over and lower the heat. Add the butter sprig of fresh thyme, two cloves of garlic, and sprinkle the Jollof Spice mix. Baste the fat and spices over the top of the chicken thigh.
Place the entire pan into the oven with the cooking rice and cook until the internal temp reaches to 170 F; if you time it right, you can have both the rice and chicken ready at the same time.
Serve the chicken on a bed of jollof rice and garnish with cilantro and pickled onions.

Need a small grinder for that Cubeb Pepper or other spices? I use the Watifisa.