This Jollof rice with okra recipe is a vibrant celebration of West African flavors. It’s a dish I often make when I want to transport myself back to the heart-warming kitchens of my childhood. It's full of comforting aromas and bold tastes; honestly, it's impossible not to feel happy while making it!
The beauty of this recipe is its adaptability. Feel free to customize it to your taste. Add extra veggies, change the spice level, or even swap the okra for other greens. One of my friends, Sarah, loves adding diced bell peppers for a burst of sweetness. Experiment, and have fun with it!
Required Equipments
- Large pot
- Cutting board
- Knife
- Wooden spoon
- Measuring cups and spoons
Jollof Rice with Okra: Frequently Asked Questions
Jollof Rice with Okra
This recipe brings together the rich flavors of Jollof rice with the tender texture of okra, creating a hearty and satisfying dish that's perfect for any occasion.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 10 minutes
Cook Time: 25 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First things first, let's get that rice cooking! Rinse 2 cups of long-grain rice under cold water until the water runs clear. This step removes excess starch and helps prevent clumping. Don't skip this part; it makes a world of difference!
- Next, in a large pot, heat 4 tablespoons of vegetable oil over medium heat. Once hot, add 1 large onion (finely chopped) and 2-3 scotch bonnet peppers (finely chopped, or more if you like it extra spicy!). Sauté for about 5-7 minutes, until the onions are translucent and fragrant. Mmm, that smell!
- Now, stir in 2 cloves of garlic (minced) and 1 inch of ginger (grated). Cook for another minute until fragrant. You want to build up that flavor base--don't rush this step!
- Time for the tomato power! Add 1 (28 ounce) can of crushed tomatoes, 1 (15 ounce) can of tomato sauce, 1 teaspoon of ground thyme, 1 teaspoon of ground curry powder, 1/2 teaspoon of paprika, and 1/2 teaspoon of cayenne pepper (or more, if you dare!). Stir everything together and let it simmer for about 10 minutes, allowing the flavors to meld beautifully.
- While the tomato mixture simmers, let's prep the okra. Wash and chop 1 pound of fresh okra into small, bite-sized pieces. (If using frozen, make sure it's fully thawed). This step makes it easier to cook and integrate into the rice.
- Add the rice, 4 cups of water, 1 bouillon cube (or 1 teaspoon of salt), and a bay leaf to the tomato mixture. Stir everything very well to combine. Bring the mixture to a boil, then reduce heat to low, cover the pot, and let it simmer for about 20 minutes, or until all the water is absorbed and the rice is cooked through. Keep an eye on it—you don't want any surprises!
- Once the rice is cooked, gently stir in the chopped okra. Cover the pot and let it simmer for an additional 5-7 minutes, or until the okra is tender but still has a slight bite. Don't overcook the okra, otherwise you'll end up with mushy sad okra!
- Taste and adjust seasoning. If needed, add more salt, pepper, or any other spices to your liking. Remember—taste as you go! It's your recipe now.
- Finally, remove from heat, fluff the rice with a fork and serve hot! Garnish with fresh parsley or cilantro for an extra touch of freshness and vibrancy. Now, go forth and enjoy your delicious Jollof rice with okra!
📝 Notes
- Adjust the amount of scotch bonnet peppers to control the spiciness.
- If using frozen okra, make sure to thaw it completely before adding it to the rice.
- Feel free to add other vegetables, such as bell peppers, carrots, or green beans, for extra flavor and nutrition.
- For a richer flavor, you can use chicken or beef broth instead of water. You could even add a bit of palm oil for that extra authentic Jollof touch!
🍎 Nutrition
Calories: 350 kcal
Protein: 7 g
Fat: 8 g
Carbohydrates: 60 g
Fiber: 4 g
Calcium: 20 mg
