The Ember Hearth
EMBER JOLLOF RICE
Deeply savory. Beautifully spiced. Made for gathering.
Jollof rice is the kind of food that brings people to the table. Rich with tomato, pepper, aromatics, and spice, every pot carries a little of the person who made it.
Our version keeps that spirit at the center. Ember Jollof Blend brings together the spices that give jollof its warmth and depth, making it easier to build a flavorful pot while leaving plenty of room to make it your own.
SERVES
6
PREP TIME
15 minutes
COOK TIME
45-55 minutes
You'll Need
- 3 cups long-grain parboiled rice
- 1/4 cup neutral cooking oil
- 1 medium onion, divided
- 2 red bell peppers
- 3 medium tomatoes
- 2 tablespoons tomato paste
- 2–3 tablespoons Ember Jollof Blend
- 3 cups low-sodium chicken or vegetable stock, as needed
- Salt, to taste
- 1–2 bouillon cubes or 1–2 teaspoons bouillon powder, optional
- 1 bay leaf
- 1 tablespoon butter, optional
Let’s Cook
1. Build the base.
Blend the red bell pepper, tomatoes, and half of the onion until smooth.
Heat the oil in a heavy-bottomed pot over medium heat. Thinly slice the remaining onion and cook until softened. Add the tomato paste and cook for 2–3 minutes, stirring frequently, until it deepens slightly in color.
2. Cook the sauce.
Pour in the blended pepper and tomato mixture. Cook over medium heat, stirring occasionally, until the sauce reduces, thickens, and the raw tomato flavor has cooked away.
3. Bring in the Ember.
Stir in 2 tablespoons of Ember Jollof Blend and the bay leaf. If using bouillon, add it here. Cook for another minute so the spices bloom into the sauce.
Taste the base. Add more Jollof Blend if you would like a deeper spice profile, then season with salt to your preference.
4. Add the rice.
Rinse and drain the rice, then stir it into the sauce until every grain is well coated.
Add enough stock to cook the rice without drowning it—the liquid should sit just above the rice. Stir once, cover tightly, and reduce the heat to low.
5. Let it cook.
Cook gently until the rice is tender and has absorbed the liquid, about 30–40 minutes. Check toward the end and add a small splash of stock or water only if the rice needs more time.
Avoid stirring repeatedly while it cooks. Let the steam do the work.
6. Finish and rest.
When the rice is cooked, remove it from the heat. Add the butter, if using, and gently fluff the rice.
Cover again and allow it to rest for 5–10 minutes before serving.
FROM THE EMBER KITCHEN
Let the base take its time.
A good pot of jollof begins before the rice ever enters the pot. Give the tomato and pepper base enough time to reduce and develop. That depth becomes the foundation of everything that follows.
And remember: jollof is personal. Adjust the heat, salt, richness, and intensity until the pot tastes like yours.
And remember: jollof is personal. Adjust the heat, salt, richness, and intensity until the pot tastes like yours.
Make It a Table
However you serve it, make enough to share.
Serve with grilled or roasted chicken, fried or baked plantains, a crisp salad, roasted vegetables—or simply enjoy it on its own.
MADE WITH EMBER
JOLLOF BLEND
The blend behind the pot.
Warm, savory, and layered with the spices that give jollof its unmistakable character.
