According to the popular social media debate, the grand question remains, “Which country has the best Jollof rice”? Nigeria? Ghana? Senegal? Whichever recipe you prefer, Jollof rice, also known to some as “Party Rice” holds a very near and dear place in the culinary world. As one of the most popular West African dishes and considered a cultural comfort food that has the ability to bring people from all backgrounds together, there are many flavors, preparation methods and ingredients that are included that make this dish memorable and delectable, and ultimately, irreplaceable. This recipe is just another great way to make this wonderful dish. In some ways, it cuts down on time, enhances the overall flavour of the dish, and is versatile enough to be enjoyed with a plethora of side dishes. You have the great flavor of roasting veggies, which adds a nice smokey flavour to the rice. Partnered with Flavour-o-rama, this dish is sure to become the next star entrée on your plate.

Happy Plate Life!

Ingredients:

• 6-7 Fresh Medium Tomatoes

• 1 large yellow onion

• 2 large red onion

• 2 Fresh Sweet Red Bell Peppers

• 6 cloves of Garlic

• 2-3 Mini Sweet Peppers (other peppers such as banana or serrano peppers may also work)

• 1 habenero pepper (you may add more for additional heat)

• 1tbsp of fresh ginger, peeled and chopped

• 3 tbsp of olive oil or avocado oil

• 1 ½ tbsp of Flavour-o-rama (for roasted veggie)

• 2 tbsp of Flavour-o-rama (for sauce)

• 2 bay leaves

• 3 tbsp of tomato paste

• 1 tbsp of curry powder

• 1 tbsp of black pepper

• 2 tsp onion powder

• 2 tsp garlic powder

• 2 teaspoons of cayenne pepper

• 2 teaspoons of paprika

• 2-3 dry bay leaves

• 1 tbsp of thyme 

• 1/ tbsp of salt

• 3 tbsp butter (vegan butter works as well)

• 4 cups of rice

• 2 ½ cups of chicken, beef or vegetable broth

Cooking Instructions:

Preheat oven to 400’ degrees.  First, wash all of the fresh produce. Core peppers, making sure that all of the seeds and white-colored flesh are taken out of the peppers before cutting them into quarters. (if you like heat, keep the seeds in the habanero pepper and keep it whole. If not, take the seeds out of well).  Peel off all of the skin from the cloves of garlic, the yellow and one of the red onions. Begin to cut the tomatoes, peppers, and onions in quarters. Save the second red onion for later. Place all of the cut veggies, along with the cloves of garlic in a baking sheet (glass would be preferred, at least 11x7 size). Brush all the vegetables in the pan with olive or avocado oil. Sprinkle on 1 tbsp of Flavour-o-rama on top of the vegetables. After the oven is pre-heated, place pan in the oven, and roast for about 20-25 minutes. While the veggies are roasting in the oven, you may begin to peel and chop the ginger, as well as the additional onions, to use in the sauce on the stove top. At this time, you may check on your roasting veggies in the oven. You will notice the skin of the vegetables begin to wilt and slightly char. When vegetables are fully roasted, you may take them out of oven, and set aside. Add roasted veggies and sliced ginger to blender, as well as the juices that collected at the bottom of the pan of while the veggies were roasting. You may add a little bit of water to assist in blending, as needed. Blend all of the ingredients until smooth. Set aside. 

Begin to cut the second red onion in half. Cut one half of the red onion into slices. In a non-stick pot add about two to three tbsp of avocado or olive oil. Use medium heat on stove. After 2-3 minuets of heating up the oil, add the sliced red onion. Begin to sauté, until onions become soft and translucent. Add bay leaves and cayenne pepper. Then, add tomato paste and fry with the onions for about 5 minutes. After, add in blended vegetables. Add in the remainder of herbs and dry seasoning. Stir everything together and let the sauce (some also call “stew”) simmer on medium low for about 25 minutes. 

Pre-heat oven to 375’ degrees. Using a baking dish (i.e a glass baking pan is good, about 5 quarts in size), add sauce (recipe makes a little over 4 cups of sauce), uncooked rice, and broth to pan and stir. Cover with foil. Cook for 20 minutes. After the first 20 minutes, take rice out of oven and stir. For softer rice, add more broth. For more firm rice, stir and let steam continue to cook rice. If desired, slice the remaining half of the second red onion, place in rice and stir. You may also add 3 tbsp of butter (vegan butter works also) to rice. Stir, cover with foil, and continue to cook in the oven for an additional 20 minutes

Serve rice with desired sides which can include a protein, i.e. grilled chicken, roasted or steamed vegetables, fried sweet plantains or both!