How to Make Rice-Cooker Jollof Rice

Rice-cooker Jollof Rice

No Nigerian cookbook would be complete without the inclusion of a Jollof rice recipe, such is the iconic, elevated status of Nigeria’s number one, one-pot party food. So passionate are Nigerians over their national dish that there were cries for the resignation of the Information Minister Lai Mohammed when he dared to suggest that Senegal had the best jollof rice, and Jamie Oliver was mercilessly ridiculed for his own version, particularly for his perplexing use of parsley, coriander and cherry tomatoes. In a paella, maybe, but not in jollof rice.

 A brief history of Jollof rice

It is widely accepted that Jollof rice originated in the Senegambia region of West Africa, which was part of the Wolof Empire (sometime between the fourteenth and sixteenth centuries). This region was known for its production of rice and other grains, and for this, it was given the epithet ‘grain coast’. Such was the success of Jollof rice that it spread to other nations of Africa, collecting various influences as it did so. Therefore, you will find variations in Jollof recipes. For example, the Ghanaians tend to use basmati rice and individual spices such as cinnamon in theirs, whereas the Liberians lavishly adorn their Jollof incarnation with hot peppers, vegetables and beef. The Senegalese, the original home of Jollof, tend to season their rice with exotic tamarind, and they typically use palm oil to line the base of the cooking pot. Nigerians favour parboiled long grain rice and will often include spices such as curry and thyme. The Cameroonians make theirs with beef and will add a variety of vegetables to theirs. Rice, tomatoes, peppers and onions are common to all, however, so you will recognise the ‘jollofness’ of each of the variations.

So which, then, is the ultimate jollof rice?  The jury’s out on that one; but if you, like me, prefer yours to be uncomplicated by too many spices, light in taste and fluffy in texture, give my version a go. My children tell me it’s the best (hah!). And you should get perfect results every time.

Ultimate rice-cooker Jollof rice recipe

Note: this recipe is *not* for you if you’re a purist/traditionalist.

Serves: 8-10

• 1 rice cooker
• 1 standard mug – note that the same mug should be used throughout the recipe
• 1 blender

Ingredients

• 3 mugs of Asli golden basmati rice (I can’t vouch for any other brand of rice with this particular recipe)
• 4 mugs of tap water
• 1 habanero pepper, halved for easier blending (scotch bonnet)
• ½ mug sunflower or other vegetable oil
• 3 Knorr chicken stock cubes or 5 small maggi cubes
• 2 bay leaves
• 3 heaped tbsps. tomato puree
• ½ to 1 tbsp. salt
• 1 tsp pepper
• 1 tbsp onion powder
• Aromat seasoning to taste (available from most supermarkets)
• Optional: 1 sliced red onion, gently fried in olive oil

Method

1. Pour 3 levelled-off mugs of Asli golden basmati rice into your rice cooker.
2. Wash the rice in cold water until the rice runs clean (this normally takes about ten rounds of rinsing and pouring away).
3. Pour 3 mugs of cold water onto the rice in the rice cooker.
4. Add the ½ mug of oil onto the rice and water in the rice cooker.
5. Pour 1 mug of water into your blender. To this, add the Knorr chicken stock cubes, crumbled; the habanero pepper halves; and the 3 heaped tbsps. of tomato puree. Blend this mixture until smooth.
6. Add the blended mixture to the rice, water and oil that’s already in the rice cooker, along with the bay leaves, salt and pepper. Give the whole lot a stir with a wooden spoon. Cover with the rice cooker lid.
7. Switch on your rice cooker and wait until it tells you it’s ready – about 15-20 minutes.
8. When the rice is ready, remove the lid and stir gently to ensure any tomato residue is absorbed into the grains of rice. Taste and season with the onion powder and Aromat seasoning.
9. Allow the Jollof rice to cool down for about 5–10 minutes. If you wish, stir in some sliced, fried red onion into your jollof rice for an extra dose of deliciousness. You can also add cooked seafood if you wish – or whatever takes your fancy. Like a Nigerian paella!
10. Serve your Jollof with any type of protein – my preference is lightly seasoned grilled salmon and a green salad or with my scrumptious Go-Slow Slaw (look out for the recipe on the pan-African).