Mama’s Ivy League Jollof
If Jollof had an Ivy League degree, this would be it! Bold, refined, and ready to impress. The secret to great jollof is roasting the onions, garlic, ginger, tomatoes, and peppers, pureeing it, and then slowly simmering with rich herbs and spices over hot oil until it turns into liquid gold.You know you are cooking jollof when your whole kitchen is filled with intoxicating aroma that instantly wakes hunger pangs. Our recipe allows you to make devine Jollof Rice without spending hours in the kitchen. Your kitchen will still be brightened with the delicious scent of roasted garlic, caramelized onions, smokey tomatoes and peppers but without all the work. You can eat this Ivy League Jollof with your favorite protein and a side of sauteed veggies.
-Mama’s Stews & Spices founders
Ingredients
- 1 jar of Jollof Simmer Sauce
- 2 tsp Holy Grail Spice Blend
- 3 cups of water or broth (vegetable, chicken, beef, seafood)
- 3 cups of uncooked rice (we prefer Jasmine rice but use any you like)
- 2-3 tsp salt (more or less depending on preference)
- 1-2 habanero (optional)
- ½ tsp parsley, chopped
- ½ spring onions, chopped
Servings: This meal will comfortably feed 4 people.
Directions
- Pour the Jollof Simmer Sauce into a mid-size pot over medium heat, then sprinkle Holy Grail Spice Blend.
- Pour in water or broth and bring the heat up to high to cook for 3 minutes.
- Rinse your rice then add to the pot with salt and stir. Taste the mix for saltiness. Start with 2 teaspoons then add extra if you want it saltier. *Pro-tip: Rinsing your rice makes the jollof fluffier.
- For extra kick and smokiness, half your habanero peppers and throw them in the mix.
- Cover the pot with a tight fitting lid, reduce heat to low and let the rice cook for 30-35 minutes. *Pro-tip: Do NOT open the pot once you reduce the heat. Let the steam work its magic. Also, Do NOT add extra water! You want Jollof Rice, not Rice Pudding.
- Once it’s ready, sprinkle in your chopped spring onions and garnish with parsley.