Jollof rice is that aromatic, perfumed West African dish, undertaken and cared for from south to north and beyond the confines of the region. This jollof rice recipe is quick and delicious. Deep flavours and that bright red colour distinguish Jollof rice, a one-pot dish consisting of long-grain rice, tomatoes, and a blend of spices that varies from region to region and among individual tastes and preferences. The sauce is the foundation of Jollof rice, normally prepared from pureed tomatoes, onions, and bell peppers saut ed with garlic, ginger, and various spices such as thyme and bay leaves. It is this fragrant base that forms the true flavour and scent of Jollof. Then, cooked in this aromatic mixture, it absorbs all the spices with tomato goodness, giving a perfectly flavoured dish. Variations of jollof rice include vegetables, chicken, fish, or shrimp added to the main dish, which makes this very versatile meal very functional for occasions, be it for just the family or more festive celebrations. Here's a flavourful recipe for jollof rice. Fried plantains, coleslaw, or grilled meats pair well with this meal. What makes Jollof rice unique is the amiable competition it generates in different countries, particularly Nigeria and Ghana, where each one declares its version the best. Rid of that which makes a difference, the crux of Jollof rice remains the same: comforting, flavour-filled, and meant to bring people together. The flavours are bold, and the spirit is communal, so Jollof rice endures as a treasured dish that shines forth with the delicious heritage of West Africa.

• 2 tbsp extra virgin olive oil
• 1 cup diced onions
• 2 tbsp minced garlic
• 1 tsp minced ginger
• 1/2-1 habanero pepper
• 1 cup basmati rice
• 1 tomatoes
• 1 tsp salt
• 1/2 tsp curry powder
• 1/2 tsp dried thyme
• 1/2 tsp smoked paprika
• 1 bay leaf
• Chopped parsley

• Jollof rice is one of the most spectacular dishes of West Africa, bringing together incredible flavours and bright colours. The aroma-from spicy spices to savoury tomatoes-perfectly combines with perfectly cooked rice to make it the most celebrated dish in different gatherings.
• Start by heating two tablespoons of extra virgin olive oil in a large pot over medium heat. As the oil heats, it will provide a perfect foundation for the aromatic ingredients to come.
• Once hot add one cup of diced onions and stir them in to saut until they become translucent and fragrant, usually five minutes. This is the step because the onions lay down much of the flavour depth in this dish.
• Add two minced cloves of garlic along with one minced teaspoon of ginger into the pot. Mix the aromatics again for another minute as you distribute their fragrant oils to infuse the oil into the onions.
• Half to one thinly sliced habanero pepper will add a bit of spice to things, to your heat tolerance level. The habanero will infuse the flavours of the dish nicely without overpowering them and be a perfect balance of flavours.
• The moment the base smells aromatic is when you add one cup of uncooked basmati rice. Make sure to rinse the rice in cold water, so that all the excess starch goes away and the rice cooks fluffy as opposed to mushy.
• Mix and toast the rice in the mixture for about two minutes, till the flavours of basmati nutty flavour can be drawn out and grains absorb the deep flavours to come.
• Add in one and a half cups of chicken stock followed by a 15-ounce can of crushed tomatoes. The tomatoes will add to those luscious and tangy tastes of rice-it is essential for the traditional recipe of Jollof rice.
• flavoured with one teaspoon of seasoned salt, half a teaspoon of curry powder, half a teaspoon of dried thyme, and half a teaspoon of smoked paprika while you stir. Such spices help flavour the internationally known dish, Jollof rice; seasoned salt makes sure the dish doesn't taste bland throughout.
• Add one fresh bay leaf to the pot for another layer of flavour. Bring to a gentle boil, then reduce the heat low and cover the pot with a lid.
• Continue cooking rice for about 20-25 minutes, or until the liquid has been absorbed and the rice is tender. Don't look in too frequently, because stir-frying rice is not very good for it; at this point, it might become sticky.
• Let the cooking time come to an end. Take the pot off the heat and let it rest, covered for five minutes. This resting period allows all those flavours to meld together in perfect harmony and allows the rice to firm up a bit. To serve, just remove the lid and fluff the rice gently with a fork to separate the grains.
• To finish it off, add some chopped parsley or another bay leaf for freshness and colour. The bright colours and savoury aroma make this dish not just a feast upon the palate but a feast for the eyes.
• Thus, Jollof rice can be eaten on its own or with grilled meats, fried plantains, or even plain salad, making it a great choice regardless of the time of day.
• The rich history and wide popularity of Jollof rice amongst West Africa's populations is a direct reflection of how much love and tradition are invested into making this classic dish.
• Serve Jollof Rice at a dinner party or during special occasions, and you will surely win all the hearts at the table. Relish the explosion in flavours with each bite!