Smoky Firewood Jollof Rice
Authentic village-style rice using liquid smoke and bay leaves to mimic traditional firewood cooking.
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Ingredients
- 4 cups Long-grain parboiled rice
- 3 large Red bell peppers (Tatashe)
- 3 pieces Scotch bonnet peppers (Atarodo)
- 5 medium Plum tomatoes
- 2 large Red onions
- 170 grams Tomato paste
- 1/2 cup Vegetable oil
- 3 cups Beef or Chicken stock
- 1 1/2 teaspoons Liquid smoke
- 4 pieces Dried bay leaves
- 1 tablespoon each Curry powder and Dried thyme
- 2 tablespoons Unsalted butter
Instructions
- 1
Blend the red peppers, scotch bonnets, tomatoes, and one onion into a smooth puree; boil in a pot until the excess water evaporates and a thick paste remains.
- 2
Heat vegetable oil in a heavy-bottomed cast iron pot (Dutch oven) and sauté the second sliced onion with bay leaves until translucent and fragrant.
- 3
Add the tomato paste to the oil and fry for 5-8 minutes on medium heat, stirring constantly to remove the metallic tang and acidity.
- 4
Incorporate the reduced pepper puree, curry powder, and thyme; fry the mixture until the oil separates from the sauce and rises to the top.
- 5
Wash the parboiled rice thoroughly with warm water and salt until the water runs clear, then add it to the fried base, stirring to coat every grain.
- 6
Pour in the stock and liquid smoke, adjusting the liquid level so it is barely an inch above the rice; season with salt and white pepper to taste.
- 7
Seal the pot tightly with aluminum foil before placing the lid on top to trap all steam, then cook on very low heat for 30-40 minutes without opening.
- 8
Once the rice is tender, stir in the butter, turn the heat up for 2 minutes to slightly burn the bottom for extra aroma, then fluff with a fork and rest for 10 minutes.
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