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Jollof Brown Rice

Jollof Brown Rice

This great recipe was submitted by a follower of this blog. Jollof Rice, or ‘Benachin’, is a West African dish that is usually served with fried plantains or bananas.

Serves 4.


  • 1 c long grain brown rice (or basmati)
  • 2 Tbsp corn oil or other high heat vegetable oil (divided use)
  • 1 small onion, chopped
  • 1 Scotch bonnet pepper (or habanero or jalapeño), finely chopped
  • 1/2 large red bell pepper (or orange or yellow), chopped
  • 1 clove garlic, minced
  • 1/2 c chopped fresh or canned tomatoes
  • 1 c water
  • 1 Tbsp tomato paste
  • 1 tsp thyme
  • 1 tsp curry powder
  • 1/2 tsp ground coriander seed
  • 1/4 tsp onion powder
  • 1 bay leaf
  • 1 1/2 c vegetable broth
  • 3/4 tsp salt (less if using salted broth)


  1. Rinse rice well and allow to stand and drain at least 10 minutes.

  2. In a heavy 2 quart pot, place 1 tablespoon of the oil over medium low heat. Add rice and sauté about 3 minutes.
  3. Stir in remaining tablespoon of oil, onion, Scotch bonnet pepper, red bell pepper, and garlic. Sauté another 3 minutes.
  4. Add tomatoes, water, tomato paste, thyme, curry powder, coriander seed, onion powder, bay leaf, and broth; bring to a boil.
  5. Reduce heat to lowest setting, cover tightly, and simmer 30 minutes. (While simmering, prepare Fried Bananas or Plantains as below.*) Allow cooked rice to stand covered 5 minutes.
  6. Remove bay leaf. Place Jollof in a serving bowl. Add banana slices around the edges of the dish. Serve hot.

*Fried Bananas or Plantains (“Dodo”):

  1. Cut 2 medium plantains or firm bananas in 1/3 inch thick slices
  2. In a medium-large skillet over low heat, warm 1 tablespoon of high temperature oil. Add plantains in a single layer.
  3. Cook plantains about two minutes per side or until browned.
  4. Remove pan from burner and place plantains on a holding dish to avoid over-cooking. Serve with rice as above.

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