Have you always wanted to make your jollof rice taste like the party jollof? Are you tired of eating just the plain jollof rice? Have you ever tried adding different beans and sweet corn to your party smoky jollof rice? if not, you should continue with this post as I added a twist to our beloved party jollof rice.
Here is a little story! Growing up, I thought you could only achieve that party jollof flavour when firewood was used to cook the food. Not until I started experimenting with different ingredients and techniques did, I realize that you can achieve that same result using your gas cooker, stove, or any appliance you have. All you need is the right recipe and technique. This smoky jollof rice recipe has got you covered—no need to wonder anymore! Follow every step and guide in this recipe, and you will get it right.
What inspired this recipe?
It’s simple – my husband loves beans and rice! So, I combined both into a unique twist on the classic jollof rice, adding different beans (black eye peas, kidney bean, chickpea beans and sweet corn for extra texture and flavour. This dish is perfect for any gathering or a cozy meal at home, and it pairs beautifully with roasted chicken or sauced pepper beef. Plus, nothing beats the Smokey flavour that comes from roasting the tomato base!
Ingredients for the smokey jollof rice:
- 2 balls of tomatoes
- Scotch bonnet peppers
- Sweet long red pepper
- Ginger
- Garlic
- Onion
- Curry powder
- Rosemary (fresh)
- Fresh thyme
- Seasoning cubes or powder
- Vegetable oil
- Rice
- Chicken stock
- Cooked beans (or canned beans)
- Sweet corn (canned or fresh)
Method for preparing the smoky jollof rice
Step 1:
Roast the peppers, tomatoes, ginger, garlic, onion, rosemary, and thyme in your air fryer or oven. Be careful not to burn them – this roasting is what gives the dish its signature Smokey jollof flavour.
Step 2:
While your tomato and pepper mix is roasting, wash the rice thoroughly. Rinse it with salt and water 3 times or until the water runs clear. This helps remove excess starch from the rice. Set it aside in a sieve to drain.
Step 3:
Once the roasted mix cools, blend it into a smooth base. Heat up some vegetable oil in a pot, add diced onions and curry powder, and sauté until the onions turn translucent. Add tomato paste and cook for a bit before adding your blended pepper base. Allow this to cook down until the oil floats to the top.
Step 4:
Season with salt and seasoning cubes or powder, then stir well. Let the mixture continue cooking until it reduces slightly and the oil surfaces.
Step 5:
Add chicken stock (or meat stock) to the stew and bring it to a boil. If the stock isn’t enough to cook the rice, add some water.
Step 6:
Introduce your washed rice and cooked beans (or canned beans if that’s what you have). Stir, cover, and let it cook on low heat. If the rice starts to burn before the water dries up, don’t worry! Just stir it gently and continue cooking – the burnt part adds to the smoky party jollof flavour. Make sure to use minimal water, as the steam will do most of the cooking.
Step 7:
Once the rice is almost dry, stir in your sweet corn. Let it continue cooking until fully dry. Serve with roasted chicken, turkey, or sauced pepper beef, and enjoy with a cold bottle of Fanta, Coke, or your favourite drink!
This jollof rice recipe is sure to impress your family and guests, especially with the beans and sweet corn twist!
Notes & Tips:
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Roasting the tomato base for your Smoky jollof rice:
Roasting the peppers, tomatoes, ginger, garlic, onion, rosemary, and thyme gives the dish its unique smoky flavour, which is reminiscent of party jollof rice. Be careful not to over-roast or burn the vegetables, as this can introduce a bitter taste. Additionally, burning the rice slightly during cooking enhances that signature party jollof flavour, adding depth to the dish.
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Cooking rice on low heat:
Cooking the rice on low heat and using minimal water is crucial for achieving that perfect, fluffy texture. It’s the steam, not excess water, that will cook the rice.
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Adding beans:
You can use freshly cooked beans or canned beans, whichever is more convenient. Ensure the beans are fully cooked before adding them to the rice so that they don’t remain hard.
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Sweet corn:
Fresh or canned sweet corn can be used, depending on what’s available. Add it towards the end of cooking so it retains some of its natural sweetness and crunch.
FAQs:
Q: Can I use brown rice or basmati rice for this recipe?
A: Yes, you can! However, brown rice has a longer cooking time and might require more water or stock, while basmati rice requires less water and cooks faster. Adjust the liquid accordingly.
Q: What if I don’t have an oven or air fryer to roast the tomatoes and peppers?
A: No worries! You can dry-roast the vegetables in a pan on low heat. Keep an eye on them and stir frequently to avoid burning.
Q: Can I make this dish vegan?
A: Absolutely! Replace chicken stock with vegetable stock or water, and make sure your seasonings are vegan friendly. The beans and rice combination already provides a good amount of protein.
Q: What type of beans should I use?
A: Black-eyed peas, red kidney beans, chickpea beans work great for this recipe. You can use whichever you prefer or have on hand.
Q: What other proteins can I serve this with?
A: This smoky jollof rice pairs well with roasted chicken, fried plantains, grilled fish, peppered gizzard, or even fried eggs for a simpler meal.
Q: How do I store leftovers?
A: Store leftover jollof rice in an airtight container in the fridge for up to 3 days. You can reheat it on the stovetop with a little water or in the microwave.
