Jollof Mali Style

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A Malian take on classic West African jollof rice, simmered in a deeply spiced tomato sauce with carrots, bell pepper, and green beans. The grains cook fluffy and tinted orange-red, infused with ginger, scotch bonnet heat, and warm curry undertones.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 9 gFat
• 1 gSaturated Fat
• 68 gCarbs
• 5 gFiber
• 8 gSugar
• 9 gProtein
• 520 mgSodium
• 610 mgPotassium
• 65 mgCalcium
• 3 mgIron
• 38 mgVitamin C
• 520 mcgVitamin A

Ingredients

For the rice

• 2 cups basmati rice, rinsed until water runs clear
• 4 cups low-sodium chicken or vegetable stock

For the sauce base

• 4 large ripe tomatoes, roughly chopped
• 2 tablespoons tomato paste
• 2 scotch bonnet peppers, stems removed
• 4 garlic cloves
• 1 tablespoon fresh ginger, peeled
• 1 large red onion, sliced thin
• 1/4 cup vegetable oil

For the vegetables and seasoning

• 2 carrots, peeled and diced
• 1 red bell pepper, sliced into strips
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon mild curry powder
• 1 teaspoon ground coriander
• 1 1/2 teaspoons fine sea salt, plus more to taste

Directions

1. Combine the chopped tomatoes, scotch bonnet peppers, garlic, and ginger in a blender and puree until completely smooth; set aside.
2. Heat the oil in a heavy Dutch oven over medium heat. Add the sliced onion and cook for 6 to 8 minutes, stirring often, until softened and just turning golden at the edges.
3. Stir in the tomato paste, curry powder, coriander, thyme, and bay leaves. Cook for 3 minutes, pressing the paste against the pot so it darkens and smells toasted.
4. Pour in the blended tomato mixture and bring to a brisk simmer. Cook uncovered for 12 to 15 minutes, stirring occasionally, until the sauce reduces by about a third and the oil begins to separate at the edges.
5. Add the diced carrots, bell pepper, green beans, rinsed rice, stock, and salt. Stir once to distribute, then bring the pot back up to a gentle boil.
6. Reduce the heat to the lowest setting, cover tightly with a lid (or seal with foil under the lid), and cook undisturbed for 20 minutes so the steam can absorb.
7. Remove from the heat and keep the lid on. Let the rice rest and steam for another 10 minutes to finish fluffing up the grains.
8. Uncover, discard the bay leaves, and gently fork through the rice to separate the grains and distribute the vegetables. Taste and adjust salt before serving hot.

Cook’s Notes

• For deeper color and a smokier note, stir 1/2 teaspoon of smoked paprika into the sauce with the curry powder.
• If you prefer less heat, slit the scotch bonnet peppers open rather than blending them whole, and remove them before serving.
• Resting the rice off the heat is essential; opening the lid early often leads to gummy grains.
• Serve with grilled chicken, fried plantains, or a simple cucumber-tomato salad dressed with lime juice.
• Leftovers reheat well with a splash of stock sprinkled over the top before microwaving, which keeps the rice from drying out.

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