Swine & Sea — Jollof — French Creole Recipe

Jollof

Jollof Rice is a West African dish that is known as the cousin or predecessor to jambalaya. It's made with rice, tomatoes and peppers, so it’s easy to think that Jollof is just a jambalaya without the protein. But what you will experience is a rice dish with deep flavor and it has as many variations as jambalaya.

Recipe

  • 5

    medium heriloom tomatoes , rough chopped

  • 1

    red bell pepper , seeded and rough chopped

  • 1

    medium yellow onion , rough chopped

  • 2

    Scotch bonnet pepper , de-stemmed

  • ¼ cup

    vegetable oil

  • 3 Tbsp.

    tomato paste

  • 2 cups

    Carolina Golden rice , parboiled

  • 2&frac1/2; cups

    chicken stock

  • 1 tsp.

    Kosher salt

  • 1 tsp.

    curry powder

  • 1 tsp.

    fresh thyme

  • 1 tsp.

    all-purpose flour

  • 3

    bay leaves
    Step 1

  • In a blender add the tomatoes, red bell pepper, scotch bonnet peppers. Blend well for about 45 seconds.

    • Step 2

  • In medium size pan, heat the vegetable oil. Add the onions and saute until the onions begin to brown.

    • Step 3

  • Add the tomato paste and sauté for around 3 - 3 minutes.

    • Step 4

  • Add the mixture from the blender to the pan, reserving ¼ cup. Allow the mixture to simmer for around 30 minutes. Stirring constantly to make sure nothing burns.

    • Step 5

  • Add the chicken stock, salt, curry powder, and all-purpose seasoning to the pot. Allow to simmer for 10 more minutes.

    • Step 6

  • Add the parboiled Caroline Golden rice in to the tomato stew. Add enough water, if needed, so that the liquid is even with the rice.

    • Step 7

  • Add the bay leaves and cover the pot. Allow to simmer until the liquid has simmered out, about 15 - 30 minutes.

    • Step 8

  • Add the remaining tomato mixture to the pan. Allow the mixture to simmer until it liquid is gone, about 5 - 10 minutes.

    • Step 9

  • Remove the pan for the heat, mix thoroughly and serve.