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Cinnamon Spiced Jollof Rice
Cinnamon Spiced Jollof Rice is a traditional Sierra Leonean recipe for classic one-pot dish of rice and vegetables in a tomato base flavoured with cinnamon, ginger and nutmeg. The full recipe is presented here and I hope you enjoy this classic Sierra Leonean version of: Cinnamon Spiced Jollof Rice.
prep time
10 minutes
cook time
30 minutes
Total Time:
40 minutes
Serves:
12
Rating: 
Tags : Spice RecipesVegetable RecipesSierra-leone Recipes
This is an example of festive (ie Christmas) jollof rice from Freetown, Sierra Leone. It's a plain jollof rice spiced with cinnamon for Christmas that's used as one of the main dishes to accompany roast chicken, spare ribs and chicken and sweet potato stew.
Ingredients:
1.1l (4 2/5 cups) vegetable stock
1 tsp garlic purée
4 tbsp tomato purée
3/4 tsp ground cinnamon
3/4 tsp ground ginger
1/4 tsp ground nutmeg
salt and freshly-ground black pepper, to taste
600g (1 1/33 lbs) basmati rice rinsed and drained
1 large carrot peeled and diced
1 red bell pepper, de-seeded and chopped
2 large spring onions (scallions), sliced
Method:
In a large pan, mix together the vegetable stock, tomato purée, cinnamon, ginger and nutmeg until combined then season to taste with salt and black pepper till combined.
Bring to a simmer, then add the rice, carrot, bell pepper and spring onions, stirring to combine with the spiced tomato mixture.
Bring to a boil, mix well, then reduce to a simmer and cook for about 25-30 minutes, until the rice grains are cooked through and tender and all the liquid has been absorbed.
If ready, serve as an accompaniment. If the rice is not tender or these is too much liquid cook, uncovered, for 5 minutes more then test again.
