Jollof Rice is a much-loved traditional dish in West Africa, and it is the underpinning of Senegal’s national dish thiebou dienn, a meal of red rice and fish. Its name is derived from Senegal’s Wolof Empire and it is one of many tomato-based rice dishes found in African heritage. Layers of warm spices and seasonings make this traditional African rice and bean dish delicious! Enjoy it as a side or as the centerpiece of your meal.
1 (15-ounce) can diced tomatoes, drained (save liquid)
4 cups liquid (see step 1)
2 cups uncooked brown rice
2 tablespoons olive oil
1 large onion, chopped (about 2 cups)
2–3 garlic cloves, minced
1 large carrot, chopped (about 1 cup)
¼ head of green cabbage, chopped (about 2 cups)
2 tablespoons tomato paste
1 (15-ounce) can black-eyed peas, drained & rinsed
1 teaspoon turmeric
1 teaspoon thyme
½ teaspoon red pepper flakes
Parsley, for garnishing
An Oldways recipe and photo.
Proud African says: First of all, Senegalese do not cook with Olive oil. This is a revised Senegalese recipe for jollof rice and I GUARANTEE that it won’t taste anything like their jollof rice. I’m from West Africa, and this recipe is nothing like what or how we cook back home. I’m sorry, but no thank you!!!
Mary S says: I’ll try this on Sunday and report back
Clara says: Easy to prepare & great tasting. I used no salt canned tomatoes & cooked the beans from scratch to reduce sodium. This still was a flavorful meal. Will add this dish to my meal plan.
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