West African Smoked Fish Rice — Jollof Rice with Smoked Fish
A West African family classic spanning Ghana and Senegal, long-grain rice cooked in a deeply reduced tomato and scotch bonnet base with whole smoked fish so the smoky fish flavour permeates every grain and the socarrat crust at the base is fought over at the table.
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Blend onion, tomatoes, red pepper, and scotch bonnet into smooth purée. Rinse rice. Slice plantain diagonally. Thinly slice cucumber and red onion. Mix cucumber, red onion, lime juice, olive oil, coriander, and salt in a bowl; set aside.
Reduce
Heat 2 tbsp oil in a medium heavy pot over medium-high. Pour blended tomato base, cook over high heat 10–12 minutes, stirring regularly, until reduced by half and oil floats clearly on surface.
Build
Stir in tomato paste, ground crayfish, cumin, smoked paprika, thyme, and bay leaf; cook 1–2 minutes. Add stock and salt, bring to boil. Stir in rinsed rice once, then lay smoked fish skin-side up on top. Cover tightly with foil and lid.
Simmer
Reduce heat to lowest setting, cook 20–25 minutes until liquid absorbs and rice cooks through. Listen for gentle crackling from base (socarrat forming). While rice cooks, fry plantain slices in 1 tbsp oil over medium-high heat 2–3 minutes per side until deep golden.
Rest and plate
Remove fish carefully, flake into large pieces discarding skin and bones. Let rice rest 5 minutes, remove bay leaf, gently fold fish back through rice. Serve directly from pot with fried plantain and cucumber salad alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.