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Kwanzaa Jollof Rice

A perfectly molded mound of bright orange Kwanzaa Jollof rice served on a white plate.
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Make this fragrant, spicy West African Jollof rice dish for your Kwanzaa celebration. This tomato-based rice recipe honors African heritage and brings bold flavor to your table.

Ingredients

Scale
  • 2 cups long-grain parboiled rice
  • 1 large onion, chopped
  • 4 medium ripe tomatoes
  • 2 red bell peppers
  • 1–3 Scotch bonnet peppers (adjust to your heat preference)
  • 1/4 cup tomato paste
  • 4 cups chicken or vegetable stock
  • 1/2 cup vegetable oil
  • 2 teaspoons dried thyme
  • 1 teaspoon curry powder
  • 2 bay leaves
  • Salt to taste
  • 1 teaspoon ground white pepper
  • 1 small piece of aluminum foil

Instructions

  1. Rinse the rice under cold water until the water runs clear. Set the rice aside.
  2. Prepare the pepper base: Blend the tomatoes, bell peppers, onion, and Scotch bonnet peppers until smooth.
  3. Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the tomato paste and fry for about 5 minutes, stirring constantly, until it darkens slightly. This deepens the flavor.
  4. Pour the blended pepper mixture into the pot. Add the thyme, curry powder, bay leaves, white pepper, and salt. Stir well.
  5. Bring the sauce to a simmer and cook for 15 to 20 minutes, stirring occasionally, until the sauce has reduced and the oil starts to float to the top. This step builds the flavor foundation.
  6. Add the chicken or vegetable stock to the sauce and bring it to a boil.
  7. Stir in the rinsed rice, making sure it is evenly distributed in the liquid. The liquid should just cover the rice; if it does not, add a little more stock or water.
  8. Reduce the heat to low. Cover the pot tightly with a lid. For a slightly smoky flavor, place a small piece of aluminum foil over the pot opening before placing the lid on top.
  9. Allow the rice to steam and cook undisturbed for 25 to 35 minutes. Do not stir during this time.
  10. After 30 minutes, check the rice. If it is tender, turn off the heat. If it is still hard, add a few tablespoons of water, cover tightly again, and cook for another 5 to 10 minutes.
  11. Once cooked, remove the lid and foil. Use a fork to fluff the rice gently. Let it rest, covered, for 5 minutes before serving. Discard the bay leaves.

Notes

  • For a richer flavor, you can use smoked paprika along with the curry powder.
  • If you are looking for simple recipes for everyday meals, this dish fits well into a busy schedule if you prep the sauce ahead of time.
  • This recipe is a great way to practice Kuumba (creativity) by adjusting the heat level to your liking.

Nutrition

Find it online: https://carlacooking.com/kwanzaa-jollof-rice-recipe/