Island Jollof Rice
Recipe GLPRec7ea0459b297f
A vibrant one-pot rice dish from island cuisine, bursting with aromatic spices, tender vegetables, smoked fish, and turkey bacon. This colorful jollof rice balances heat from Scotch bonnet peppers with cooling coconut milk and topped with fresh herbs and lime for a complete, satisfying meal.
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Ingredients
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 cloves garlic, minced
1 1-inch piece fresh ginger, peeled and finely chopped
1 Scotch bonnet 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 fresh thyme sprigs
2 teaspoons curry powder
½ teaspoon cayenne pepper
1 teaspoon ground cumin
2 scallions, chopped
2 small tomatoes, chopped
1 tablespoon fresh mint, chopped
1 tablespoon fresh parsley, chopped
1 lime juice
Directions
Rinse the jasmine rice under cold water until the water runs clear, then drain well and set aside.
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the chopped turkey bacon and cook for 3-4 minutes, stirring occasionally, until lightly browned and crispy at the edges.
Add the diced red onion to the pot and sauté for 3-4 minutes, stirring frequently, until softened and fragrant. Stir in the minced garlic, finely chopped ginger, and minced Scotch bonnet chile, and cook for 1 minute more.
Stir in the tomato paste and cook for 1 minute, allowing it to caramelize slightly. Add the curry powder, ground cumin, and cayenne pepper, stirring constantly for about 30 seconds to bloom the spices.
Pour in the canned crushed tomatoes and stir to combine. Add the diced carrot, shredded cabbage, bay leaf, and thyme sprigs. Cook for 5 minutes, stirring occasionally.
Stir in the rinsed rice, breaking up any clumps, and toast it in the pot for 2 minutes, stirring constantly. Pour in the water and coconut milk, add the kosher salt, and stir well to distribute all ingredients evenly.
Bring the mixture to a boil over medium-high heat, then reduce heat to low. Cover the pot tightly and simmer for 35-40 minutes without lifting the lid, until the rice is tender and the liquid has been absorbed.
While the rice cooks, flake the smoked fish into bite-sized pieces, removing any bones or skin. Set aside.
Remove the pot from heat and let it rest, covered, for 5 minutes. Gently fold in the flaked smoked fish and chopped peanuts, being careful not to break the rice grains.
Remove and discard the bay leaf and thyme sprigs. Stir in the lime juice and adjust seasoning with additional salt if needed.
Transfer the jollof rice to a serving platter or individual bowls. Top with chopped scallions, fresh tomatoes, mint, and parsley. Serve hot and enjoy.
