Jollof rice with kelewele
Jollof rice is the most famous dish to come out of West Africa and is beloved for its smoky, fragrant and warming flavour. Lerato's recipe contains smoked paprika to recreate the traditionally smoky taste (without the need for any actual fire) and it comes topped with kelewele, a Ghanaian dish of spiced plantain.
Jollof is a West African favourite that embodies memories of family and togetherness. I created this recipe to mimic the smoky flavours from the embers of the wood fire which produces the tastiest rice (which Nigerians call party rice). With a range of interpretations, from an original Senegalese recipe known as thieboudienne (pronounced cheboujen), to benachin in The Gambia, and jollof in Nigeria and Ghana, this one-pot wonder is enjoyed across the region and beyond. A favourite at home and in my cooking classes, this is a great West African sharing feast with Ghanaian-inspired kelewele (spiced plantains).
Ingredients
Metric
Imperial
Kelewele
- 2 plantains
- 1 tbsp of olive oil
- 2 tbsp of ginger, grated
- 1 small onion, roughly chopped
- 4 garlic cloves
- 1/2 Scotch bonnet chilli
- 1/2 tsp ground cinnamon
- 1/2 tsp coriander seeds, toasted and crushed
- 1/2 tsp caraway seeds
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1 tsp sea salt
- fresh thyme, leaves picked
Jollof purée
- 5 ripe tomatoes, or 400g passata
- 1 onion, roughly chopped
- 1 Scotch bonnet chilli, (blended, or pierced and dropped into the pot for less heat)
- 2 tbsp of ginger, grated
- 5 garlic cloves, roughly chopped
- 1 red pepper, roughly chopped
- 2 chillies, roughly chopped
Jollof rice
- 2 tbsp of olive oil
- 1 tbsp of smoked paprika
- 1 tsp garlic powder
- 1 tsp ground ginger
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground black pepper
- 2 tsp ground turmeric
- 1 bay leaf
- 400ml of vegetable stock
- 2 tsp sea salt
- 300g of easy cook long grain rice, thoroughly rinsed
Method
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