Shwen shwen jollof rice
Maria Bradford's jollof rice recipe uses a medley of spices – grains of selim, cumin, coriander and a delicious blend of different peppercorns. This jollof rice is perfect paired with Maria's Shwen Shwen Beef Stew.
This recipe is taken from Sweet Salone by Maria Bradford (Quadrille, £30) Photography: Yuki Sugiura.
Maria says: 'Jollof, or jollof rice, is a rice dish from West Africa. The origins of jollof rice can be traced to the Senegambian region that was ruled by the Wolof or Jolof Empire in the 14th century. Although these days most countries in West Africa have their own version of jollof rice, it is a widely accepted fact that Sierra Leonean jollof is the best in the whole of West Africa. Ask any Sierra Leonean and they will tell you that is true. However, this is not just any jollof. This is Shwen Shwen jollof and I have added in some additional spices.'
Ingredients
Metric
Imperial
West African pepper blend
- 2 1/2 tsp grains of paradise
- 2 tbsp of black peppercorns
- 2 tbsp of white peppercorns
- 1 tbsp of cubeb pepper
- 3 tbsp of allspice berries
Jollof rice
- 1 tsp cumin seeds
- 1 1/2 tsp coriander seeds
- grains of selim, 3–5 pods
- 1 tsp West African Pepper Blend
- 2 tsp smoked paprika
- 1 tsp curry powder
- 15g of ginger
- 10g of garlic cloves, about 2 large cloves
- 1/2 Scotch bonnet chilli, or 1 whole
- 100ml of sunflower oil
- 500g of red onion, about 2 large, finely chopped
- 500g of basmati rice
- 200g of tomatoes, chopped
- 35g of tomato purée
- 2 sprigs of thyme
- 2 fresh bay leaves
- 500ml of beef stock, warmed
- smoked salt
Method
Toast all the peppercorns for the West African pepper blend in a dry pan over a medium heat until fragrant. Allow to cool then grind in a spice grinder or pestle and mortar. Store in an airtight jar. It will stay fresh for up to three months
- 2 1/2 tsp grains of paradise
- 2 tbsp of black peppercorns
- 2 tbsp of white peppercorns
- 1 tbsp of cubeb pepper
- 3 tbsp of allspice berries
Toast the whole spices in a hot, dry frying pan until fragrant, then grind in a pestle and mortar or food processor. Mix with the ground spices
- 1 tsp cumin seeds
- 1 1/2 tsp coriander seeds
- grains of selim, 3–5 pods
- 1 tsp West African Pepper Blend
- 2 tsp smoked paprika
- 1 tsp curry powder
Blend the ginger, garlic and Scotch bonnet chilli to a paste in a food processor.
Set aside
- 15g of ginger
- 10g of garlic cloves, about 2 large cloves
- 1/2 Scotch bonnet chilli, or 1 whole
Heat the oil in a large heavy-based pan with a lid. Add the onions and cook on
a gentle heat, stirring from time to time, until they are soft and golden brown,
20–30 minutes
- 100ml of sunflower oil
- 500g of red onion, about 2 large, finely chopped
While the onions are cooking, put the rice in a large bowl, cover with cold water
and use your hands to rinse the grains. Tip the water out and repeat 2–3 times
until the water runs clear. Drain and set aside
- 500g of basmati rice
Add the ginger, garlic and chilli blend to the pan with the onions and cook for
2–3 minutes, turning the heat down if it starts to stick
Add the spices to the pan and cook for a further 1–2 minutes, then add the
chopped tomatoes, tomato purée (paste) and herbs. Cook for 3–5 minutes to get all the flavours to marry together, then add the drained rice. Stir well, making sure the rice is coated in the tomato base, for 5–10 minutes on gentle heat
- 200g of tomatoes, chopped
- 35g of tomato purée
- 2 sprigs of thyme
- 2 fresh bay leaves
Add the stock a bit at a time, covering the pan between additions and cooking until all the stock has been absorbed. Check after 5 minutes and add more stock as needed. You want your rice to be cooked through but nice and fluffy. This process takes 30 minutes and cannot be rushed. When the rice is cooked but still a little al-dente, taste and season with smoked salt
- 500ml of beef stock, warmed
- smoked salt
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