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Jollof Rice

My non-traditional take on Jollof Rice, built on a rich, jammy Obe Ata base and finished with warming spices, chilli and GGT paste. It's what I like — traditionalists look away!
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4

Ingredients

For the Obe Ata (base)

  • 1 tin chopped tomatoes
  • 1 pointy pepper
  • 1 banana shallot or half an onion
  • 2 tbsp double tomato concentrate

For the rice

  • 1/4 tsp chipotle flakes
  • 1/4 tsp garam masala
  • 1/2 tbsp chilli paste
  • 2 tbsp GGT paste (garlic, ginger, turmeric)
  • 2 cups Thai rice
  • 550 ml hot stock
  • 3 tbsp vegetable oil for frying

Instructions

  • Put all the ingredients for the Obe Ata in a blender and blitz until smooth.
  • In a large cast iron shallow casserole pan, heat 3 tablespoons of vegetable oil. Add all the rice spices and fry for about 2 minutes.
  • Add the blended Obe Ata and reduce for 15–20 minutes, until it's really jammy and not watery at all.
  • Add the rice and stir for about 5 minutes.
  • Add the stock, cover the surface with parchment paper, then put the lid on to cover tightly. Cook on low (3–4 out of 10) for 22 minutes — no peeking allowed!
  • Leave to rest for about 5 minutes before serving.

Notes

Serve with chicken, plantain, or anything you fancy. It's delicious topped with some chimichurri or fried onions.