Dinner
Jollof Rice with Smoked Fish
A West African family classic spanning Ghana and Senegal, long-grain rice cooked in a deeply reduced tomato and scotch bonnet base with whole smoked fish so the smoky fish flavour permeates every grain and the socarrat crust at the base is fought over at the table.
$5
20 minsPrep
55 minsCook
75 minsTotal
EasyLevel
Nutrition per serving
685Calories
38gProtein
28gFat
68gCarbs
12gSugar
6gFiber
780mgSodium
85mgChol
0gSat Fat
Goes well with
Nigerian Lager Beer
local
Nigerian Ginger Beer
international
High Protein
Gluten-Free
Dairy-Free
fusion-kitchen
Instructions
1
Prep
Blend onion, tomatoes, red pepper, and scotch bonnet into smooth purée. Rinse rice. Slice plantains diagonally. Thinly slice cucumber and red onion. Mix cucumber, red onion, lime juice, olive oil, coriander, and salt in a bowl; set aside.
2
Reduce
Heat 4 tbsp oil in a large heavy pot over medium-high. Pour blended tomato base, cook over high heat 18–20 minutes, stirring regularly, until reduced by half and oil floats clearly on surface.
3
Build
Stir in tomato paste, ground crayfish, cumin, smoked paprika, thyme, and bay leaves; cook 2 minutes. Add stock and salt, bring to boil. Stir in rinsed rice once, then lay smoked fish skin-side up on top. Cover tightly with foil and lid.
4
Simmer
Reduce heat to lowest setting, cook 30–35 minutes until liquid absorbs and rice cooks through. Listen for gentle crackling from base (socarrat forming). While rice cooks, fry plantain slices in 2 tbsp oil over medium-high heat 2–3 minutes per side until deep golden.
5
Rest and plate
Remove fish carefully, flake into large pieces discarding skin and bones. Let rice rest 5 minutes, remove bay leaves, gently fold fish back through rice. Serve directly from pot with fried plantain and cucumber salad alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 250g250g smoked mackerel or smoked tilapia
- 2 tbsp2 tbsp neutral oil
- 11 large onions
- 22 medium tomatoes
- 11 large red peppers
- 11 whole scotch bonnet chilli
- 1 1/2 tbsp1 1/2 tbsp tomato paste
- 300ml300ml chicken or fish stock
- 1/2 tsp1/2 tsp ground crayfish
- 1/2 tsp1/2 tsp ground cumin
- 1/2 tsp1/2 tsp smoked paprika
- 1/4 tsp1/4 tsp dried thyme
- 11 bay leaves
- 3/4 tsp3/4 tsp fine sea salt
- 200g200g long-grain white rice
- 11 medium ripe plantains
- 1 tbsp1 tbsp neutral oil
- 11 large cucumber
- 11 medium red onion
- 1 tbsp1 tbsp lime juice
- 1/2 tbsp1/2 tbsp olive oil
- 5g5g fresh coriander
