Jollof Rice Recipe

Island Jollof Rice, from THE RISE — Photo: Angie Mosier

Prep Time:

1 hr 15 mins

Total Time:

2 hrs

Yield:

8 servings

When I think of Eric Adjepong's food, I think of the West African dance called the highlife, full of Afrobeats and guitars and brass instruments. The syncopation of the music moves you. Eric and his wife have a catering company in D.C., but most of America knows him from Top Chef. He represents the new African chef who gives a nod to the past but also to the future. When you eat his food, you can taste that blend and complexity. He brings the African food tradition he grew up with into everything he does, and he does it in the most modern and beautiful way.

This rice dish is inspired by Eric and his Ghanaian roots. I eat it and hear the trap beats of "Pour Me Water," a big Afrobeat song. It's layered and deliciously complicated in your mouth.

Frequently asked questions

What country is jollof rice originally from?

Jollof rice is such a beloved dish that every West African takes ownership of it. Nigerians and Ghanaians especially squabble on who makes it better and where it was first created. Historians believe it was actually created in Senegal, but that doesn't stop the competition.

What is so special about jollof rice?

Unquestionably, it's the incredible depth of flavor that sets jollof rice apart from other seasoned rice dishes. Even without the spinach topping that upgrades this recipe from side to main event, the rice component alone includes more than 20 ingredients — most of which are aromatics, herbs, and spices — for a distinct, unique taste.

Note from the Food & Wine Test Kitchen

Don't be intimidated by the long list of ingredients here. It may take a bit of time to gather everything together, but cooking this jollof rice recipe is not especially complicated or time-consuming — and once you make it, we're sure you'll agree that it was worth your while.

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Ingredients

Jollof Rice

2 cups jasmine rice
3 tablespoons extra-virgin olive oil
3 tablespoons chopped peanuts
3 slices turkey bacon, chopped
1 large red onion, diced
3 garlic cloves, minced
1 (1-inch) piece fresh ginger, peeled and finely chopped
1 Scotch bonnet (or habanero) chile, stemmed and minced
1 tablespoon tomato paste
1 teaspoon kosher salt
1 cup canned crushed tomatoes
1 cup shredded white cabbage
4 ounces smoked fish, such as mackerel or trout
1 carrot, diced
1 cup water
1 cup unsweetened coconut milk
1 bay leaf
2 sprigs fresh thyme
2 teaspoons curry powder
1/2 teaspoon cayenne pepper
1 teaspoon ground cumin
Juice of 1 lime
2 scallions, chopped
2 small tomatoes, chopped
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh parsley

Spinach

3 tablespoons palm oil
1 red onion, chopped
2 garlic cloves, minced
1 (1-inch) piece fresh ginger, peeled and finely chopped
1 teaspoon kosher salt
1 boneless, skinless chicken thigh, chopped
1 red bell pepper, stemmed, seeded, and chopped
1 Scotch bonnet (or habanero) chile, stemmed and minced
1 teaspoon five-spice powder
1 cup canned crushed tomatoes
1 cup unsweetened coconut milk
1 teaspoon dried crayfish powder
4 ounces smoked fish, skin removed and coarsely chopped
2 cups packed spinach, chopped
2 cups packed mustard greens, chopped

Directions

For the rice: Place the rice in a colander or fine mesh strainer and rinse under cool water for 5 minutes, or until the water is clear.
Heat the olive oil in a large saucepan set over medium-high heat. When the oil shimmers, add the peanuts, bacon, onion, garlic, ginger, Scotch bonnet chile, tomato paste, and salt. Cook, stirring frequently, for 3 to 4 minutes, until the onion is translucent.
Add the rinsed rice, crushed tomatoes, cabbage, smoked fish, carrot, water, coconut milk, bay leaf, thyme sprigs, curry powder, cayenne pepper, and cumin. Stir to combine and bring to a simmer. Cover and decrease the heat to maintain a low simmer. Cook for 10 minutes, or until the rice is just tender. Remove from the heat and allow to sit for 20 minutes.
Remove the bay leaf, thyme sprigs, and fish and discard. Stir in the lime juice, scallions, chopped tomatoes, mint, and parsley.
Meanwhile, make the spinach: Heat the palm oil in a large saucepan set over medium-high heat. When the oil shimmers, add the onion, garlic, ginger, and salt. Cook, stirring frequently, for 3 to 4 minutes, until the onion is translucent.
Add the chicken, bell pepper, chile, and five-spice powder and cook, stirring frequently, for about 5 minutes, or until the chicken is cooked through. Add the crushed tomatoes, coconut milk, crayfish powder, chopped smoked fish, spinach, and mustard greens and stir to combine. Decrease the heat to low and simmer for about 10 minutes, or until the greens are tender.
To serve, top the rice with spinach.

Note

Excerpted from The Rise by Marcus Samuelsson with Osayi Endolyn and recipes with Yewande Komolafe and Tamie Cook. Copyright (c) 2020 by Marcus Samuelsson. Photographs by Angie Mosier. Used with permission of Voracious, an imprint of Little, Brown and Company. New York, NY. All rights reserved.

Island Jollof Rice