Jollof Rice

Image courtesy of Anthony Akinbola.

Raised between Missouri and Nigeria, Anthony Akinbola reconciles cultural traditions and histories from Africa and Black America. In doing so, the Brooklyn-based artist’s multimedia work explores what the first-generation experience looks and feels like. His jollof rice recipe is one that reminds him where he’s from. “You can have it at parties, weddings, and often the next day at home,” he tells Family Style. “It was something that I never grew tired of. It takes me home.”

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Ingredients

• 2 cups long-grain parboiled rice
• ¼ cup vegetable oil
• 1 large onion, finely chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 yellow bell pepper, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon curry powder
• 2 bay leaves
• 1 teaspoon smoked paprika
• 1 teaspoon ground ginger
• ½ teaspoon cayenne pepper (optional, for heat)
• 1 can (14.5 ounces) diced tomatoes or 4 large fresh tomatoes, blended
• ¼ cup tomato paste
• 4 cups chicken or vegetable broth
• 1-2 habanero or scotch bonnet peppers (optional, for heat)
• 1-2 cups mixed vegetables (optional, like carrots and peas)
• Some salt and black pepper

Instructions

1. Rinse the rice thoroughly in cold water until the water runs clear to remove excess starch. Set aside.
2. Blend the tomatoes if using fresh ones.
3. In a large pot, heat the vegetable oil over medium heat. Add the chopped onions and cook until they are soft and translucent. Add the minced garlic and cook for another minute.
4. Stir in the tomato paste and cook for about five to seven minutes, stirring occasionally, until the oil begins to separate from the tomato paste.
5. Add the blended tomatoes or diced tomatoes, thyme, curry powder, bay leaves, smoked paprika, ground ginger, and cayenne pepper (if using). Cook for another 10-15 minutes, stirring occasionally.
6. Add the chicken or vegetable broth to the pot and bring to a boil. Stir in the rinsed rice, mixed vegetables (if using), and habanero or scotch bonnet peppers. Reduce the heat to low and cover the pot with a tight-fitting lid.
7. Cook for 20-30 minutes, stirring occasionally, to prevent burning and ensure even cooking, until the rice is tender and the liquid has been absorbed. Add more broth if necessary.
8. Once the rice is cooked, remove the pot from heat. Take out the bay leaves and habanero/scotch bonnet peppers. Fluff the rice with a fork. Allow the rice to sit for about five minutes before serving to let the flavors meld together.
9. Serve hot with fried plantains, grilled chicken, fish, or beef, and a side of steamed vegetables!