Description
Jollof Rice is a beloved West African one-pot dish made with rice simmered in a flavorful tomato, onion, and pepper base, seasoned with herbs and spices, and infused with a smoky richness. It’s vibrant, slightly spicy, and full of depth. Pairing it with Jerk Chicken, a Caribbean classic marinated in a fiery, aromatic blend of Scotch bonnet peppers, allspice, garlic, and herbs, creates a fusion of bold African and Caribbean flavors.
Ingredients
For Jollof Rice:
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Long-grain parboiled rice
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Tomatoes (fresh or canned, blended)
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Tomato paste
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Red bell peppers
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Scotch bonnet peppers (for heat)
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Onions (sliced and blended)
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Garlic and ginger (blended)
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Vegetable or chicken stock
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Seasoning cubes or bouillon
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Thyme (dried or fresh)
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Bay leaves
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Salt (to taste)
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Cooking oil
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Butter (optional, for richness)
For Jerk Chicken:
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Chicken (drumsticks, thighs, or whole cut-up pieces)
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Scotch bonnet peppers
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Garlic
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Fresh thyme
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Green onions (spring onions)
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Ginger
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Onion
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Allspice (pimento)
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Cinnamon (a pinch, optional)
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Soy sauce
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Brown sugar or honey
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Lime juice (or vinegar)
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Salt
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Black pepper
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Cooking oil
