What it is
Jollof rice made with basmati instead of the usual long grain parboiled rice. The grains are thinner and more fragrant and cook far faster, so the stew is reduced first and the rice is steamed briefly in it.
Key ingredients
- Basmati rice
- Blended tomatoes
- Red bell peppers
- Scotch bonnet pepper
- Onions
- Tomato paste
- Bay leaf
- Curry powder and thyme
- Meat or chicken stock
A list of what goes in, not a recipe. Quantities and method vary by household.
How it is eaten
Served like any jollof, with fried plantain, coleslaw and grilled chicken or beef.
Cultural significance
Basmati jollof is a modern city variation, common in Lagos and Abuja kitchens and in restaurants aiming at a lighter plate. Traditionalists argue it cannot hold the smoky bottom-pot flavour that long grain jollof develops, and the choice of rice is a live argument among Nigerian cooks rather than a settled matter.
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