📝 About This Recipe
Experience the legendary 'Party Rice' of West Africa, a vibrant and smoky one-pot masterpiece that defines celebratory dining. This version features a rich, slow-cooked tomato and red pepper base (Obe Ata) infused with aromatic spices, served alongside tender, seasoned Halal beef and chicken. Every grain of rice is perfectly steamed to absorb the deep, savory flavors, resulting in a dish that is as beautiful to look at as it is delicious to eat.
🥗 Ingredients
The Halal Meat & Stock
- 500 grams Halal Beef Chuck (cut into 1.5-inch cubes)
- 500 grams Halal Chicken Thighs (bone-in, skin removed)
- 1 White Onion (halved)
- 4 pieces Garlic Cloves (smashed)
- 1 inch Ginger (sliced into rounds)
- 2 pieces Bouillon Cubes (beef or chicken flavor)
The Pepper Base (Obe Ata)
- 3 large Red Bell Peppers (seeded and chopped)
- 5 medium Roma Tomatoes (chopped)
- 1-2 Scotch Bonnet Pepper (adjust for heat preference)
- 1 medium Red Onion (roughly chopped)
The Rice and Aromatics
- 4 cups Long-grain Parboiled Rice (rinsed thoroughly until water runs clear)
- 1/2 cup Vegetable Oil (for frying)
- 6 ounces Tomato Paste (high-quality concentrated paste)
- 1 medium Red Onion (finely sliced)
- 1 tablespoon Curry Powder (mild Madras style preferred)
- 1 teaspoon Dried Thyme
- 3 pieces Bay Leaves (dried)
- 2 tablespoons Unsalted Butter (for the final gloss)
👨🍳 Instructions
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1
In a large pot, combine the beef, chicken, halved white onion, smashed garlic, ginger, salt, and bouillon cubes. Add enough water to just cover the meat and bring to a boil. Simmer for 30 minutes until the meat is tender but not falling apart.
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2
While the meat cooks, blend the red bell peppers, Roma tomatoes, scotch bonnet, and red onion into a smooth puree. Pour into a saucepan and boil over medium-high heat for 10-15 minutes to reduce the water content by half.
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3
Remove the cooked meat from the pot, reserving the precious stock. Strain the stock through a fine mesh sieve and set aside.
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4
Heat the vegetable oil in a clean, large heavy-bottomed pot (or Dutch oven). Lightly fry the cooked beef and chicken until golden brown on all sides. Remove the meat and set aside.
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5
In the same oil, add the sliced red onions and sauté for 3-5 minutes until translucent. Stir in the tomato paste and fry for another 5-7 minutes, stirring constantly until the paste darkens slightly and loses its raw tang.
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6
Add the reduced pepper puree to the pot. Cook over medium heat for 10 minutes, stirring occasionally, until the oil begins to separate from the sauce and rise to the top.
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7
Stir in the curry powder, dried thyme, and bay leaves. Season with salt to taste, keeping in mind the stock already contains salt.
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8
Add the washed parboiled rice to the pot. Stir well to ensure every grain is coated in the rich tomato base. Fry the rice with the sauce for 2-3 minutes to toast the grains.
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9
Pour in 3.5 to 4 cups of the reserved meat stock. The liquid should be about half an inch above the rice level. Stir once, then stop.
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10
Cover the pot tightly with a layer of aluminum foil, then place the lid on top. This traps the steam, which is essential for cooking Jollof rice perfectly without it getting soggy.
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11
Turn the heat down to the lowest possible setting. Cook for 30 minutes without opening the lid. After 30 minutes, check for doneness. If the rice is still firm, add a tiny splash of stock and cover for 10 more minutes.
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12
Once the rice is cooked, remove the bay leaves. Stir in the butter and the fried meat. Increase the heat to medium for 2 minutes to create a slight 'burn' at the bottom for a smoky aroma, then turn off the heat and let it rest for 10 minutes before serving.
💡 Chef's Tips
Always use parboiled long-grain rice as it maintains its structure and doesn't become mushy. The secret to 'Party Jollof' is the steam; do not keep opening the lid or the rice will cook unevenly. If you want a smokier flavor, allow the rice to slightly burn at the bottom of the pot during the last few minutes. Adjust the number of Scotch Bonnet peppers based on your spice tolerance; removing the seeds reduces the heat significantly. Wash your rice multiple times in warm water until the water is crystal clear to remove excess starch.
🍽️ Serving Suggestions
Serve with a side of 'Dodo' (fried sweet ripe plantains) for a perfect sweet and savory balance. Pair with a crisp, refreshing garden salad or a creamy coleslaw. Add a side of Moimoi (steamed bean pudding) for a traditional festive spread. Serve with a chilled glass of Zobo (hibiscus tea) or Ginger juice. Garnish with fresh sliced red onions and tomato wedges for a pop of color.