Sweet Potato Hummus

Sweet Potato Hummus is a delightful twist on the traditional chickpea-based spread. With its roots in Middle Eastern cuisine, hummus has been enjoyed for centuries, celebrated for its creamy texture and rich flavor. This sweet potato variant brings an Egyptian flair, offering a naturally sweet and subtly spicy alternative that pairs wonderfully with a variety of dishes.

Sweet potatoes provide a velvety base, enhanced by tahini, garlic, cumin, and a touch of chipotle pepper. This healthy and vegan option is perfect for those looking to diversify their hummus repertoire. The preparation is pleasantly simple, making it an ideal easy and quick recipe for any occasion. Spread it on toast or serve with crispy crackers for a satisfying snack.

Ingredients

2 large sweet potatoes, cooked and very tender
2 tbsp tahini
2 cloves garlic, minced or crushed
1 tsp kosher salt
1 tsp ground cumin
¼ tsp chipotle pepper
2 tbsp olive oil
Juice of 1 lemon (or lime)
Water, as needed
Olive oil for drizzling
Freshly chopped parsley for garnish
Cayenne or chili flakes for garnish

Preparation

Cook the sweet potatoes until they are very soft. You can boil, bake, microwave, or even grill them.
Once the sweet potatoes are cool enough to handle, scoop the flesh into a bowl, ensuring they are tender enough to mash easily.
Add the tahini, minced garlic, kosher salt, ground cumin, chipotle pepper, olive oil, and lemon juice to the bowl.
Use a potato masher to mash the mixture until it reaches your desired consistency. For a smoother texture, use a food processor or pass through a fine mesh strainer.
Gradually mix in cold water, a tablespoon at a time, to lighten the texture.
Adjust the seasoning, adding more salt if needed, and make sure it chills in the fridge for a few hours before serving.
Before serving, create a small well in the center and drizzle with olive oil. Garnish with cayenne or chili flakes and freshly chopped parsley.
Serve with bread, crisp crackers, or toasted pita.

Did you know?

Sweet potatoes are not just an excellent alternative to chickpeas in hummus; they’re also jam-packed with nutrients. Rich in vitamin A, fiber, and antioxidants, sweet potatoes help promote eye health and digestive wellness.

Their natural sweetness pairs surprisingly well with the nutty tahini and zesty lemon, offering a unique flavor profile reminiscent of a roasted red pepper hummus. Another fascinating fact: in Egyptian culture, tahini (or tahina) is a staple, oftentimes used in sauces, dips, and even desserts. If you prefer a hummus without tahini, you can substitute with Greek yogurt or leave it out for a different yet equally delicious experience.

Lastly, sweet potato hummus is perfect for those following a vegan diet. It’s easily customizable to be as spicy or mild as desired. Whether you’re spreading it on toast for a quick snack or serving it alongside veggies, this dish stands out as one of the best variants of hummus you can try. So, next time you find your pantry chickpea-less, reach for sweet potatoes and experience a culinary revelation!

Samosa

Sambusas, popular in Middle Eastern and African cuisine, particularly during Ramadan, are known for their crispy exterior and diverse fillings. This recipe explores the vegetarian aspect of this versatile snack, charming in simplicity yet rich in flavor. The dough’s tenderness and the savory fillings make it a much-loved appetizer, perfect for any gathering or a quick family treat.

Traditionally enjoyed in Egypt and many other Arabic cultures, sambusas (or sambousek) often grace festive tables. Variations include fillings like meat, cheese, chicken, and vegetables. Their golden, crunchy exterior conceals moist, seasoned fillings, making them delightful for kids and adults alike. Here, we delve into a vegetarian version that’s sure to impress.

Ingredients

4 cups all-purpose flour
2 tablespoons cornstarch
1 teaspoon salt
½ cup vegetable oil
1 ¼ cups warm water
Oil for frying

Vegetarian Filling:

2 tablespoons vegetable oil
1 medium onion, finely chopped
1 cup finely chopped carrots
1 cup finely chopped bell peppers
1 cup cooked peas
Salt and pepper, to taste
1 teaspoon ground cumin
½ teaspoon ground coriander
2 tablespoons finely chopped parsley

Preparation

In a large bowl, combine flour, cornstarch, and salt. Gradually add vegetable oil and mix until the dough is crumbly.
Slowly add warm water, mixing and kneading until a smooth, pliable dough forms. Cover and rest for 30 minutes.
Heat 2 tablespoons of oil in a pan over medium heat. Add chopped onions and sauté until golden.
Add carrots, bell peppers, and cooked peas. Season with salt, pepper, cumin, and coriander, cooking until vegetables are tender.
Stir in chopped parsley, remove from heat, and let the filling cool.
Divide rested dough into small balls. Roll each ball into a thin circle on a lightly floured surface.
Place a spoonful of filling in the center of each circle, fold over to create a half-moon shape, and press edges to seal. You can use water to help seal the edges.
Heat oil in a deep frying pan over medium heat. Fry sambusas in batches until golden brown and crisp on both sides. Drain on paper towels.
Serve hot with your favorite dipping sauce.

Did you know?

Sambusas, known as sambousek in many Arabic-speaking countries, are not just delicious snacks but also bear cultural significance. They are staples during Ramadan, as they provide much-needed energy after a day of fasting. The various fillings symbolize the diversity and adaptability of this dish, accommodating local ingredients and preferences.

In Egypt, sambusas are often prepared with simple fillings like cheese or vegetables due to their economical and nutritious nature. This makes them a practical choice for bulk preparation, especially for large family gatherings.

Interestingly, the methods of shaping and sealing the sambusas can vary across regions, with techniques handed down through generations. Careful attention to the dough’s thickness ensures a flaky, crunchy texture without becoming too greasy, preserving the snack’s light and crispy character.

By exploring different fillings and preparation methods, you can bring a touch of Egyptian and broader Middle Eastern culinary tradition into your home.

Beetroot Hummus

Beetroot Hummus has been a cherished part of Middle Eastern cuisine, beloved for its captivating color and robust flavor. This variation on traditional hummus is as healthy as it is visually striking, offering a blend of earthy beetroots, nutty tahini, and a touch of spicy cumin. It’s an easy and vegan dish that can elevate any gathering with its unique taste and vibrant hue.

Primarily served as an appetizer, Beetroot Hummus is best paired with warm pita bread or toast. It’s equally delicious when served with fresh veggies or as a spread in sandwiches. The pomegranate molasses introduces both sweet and tangy notes, making it a multifaceted dip that will leave your guests reaching for more. Enjoy this healthy, spicy, and best version of beetroot hummus that can be adjusted without tahini for those with sesame allergies.

Ingredients

2 medium cooked beetroots, chopped
1 garlic clove
Juice of 1/2 lemon
1 tsp cumin seeds
2 tbsp pomegranate molasses
2 tbsp tahini (optional for a nutty flavor)
Sea salt to taste
Black pepper to taste

Preparation

Place the chopped cooked beetroots into a food processor.
Crush the garlic clove with the back of a knife, remove the skin, and roughly chop it before adding it to the processor.
Squeeze the juice of half a lemon into the mixture.
In goes the cumin seeds; sprinkle them over the beetroot and garlic.
Add the pomegranate molasses, bringing a sweet and sticky contrast to the mix.
If desired, add a generous spoonful of tahini for a rich, nutty flavor. If not, this step is optional for creating the best flavor.
Season with sea salt and a pinch of black pepper according to taste.
Blend all ingredients until smooth and creamy.
Serve the hummus in a bowl, garnish with toasted sesame seeds, and a drizzle of pomegranate molasses.
Accompany with warm pita bread, toast, or fresh veggies for dipping.

Did you know?

Beetroot Hummus, known as Beetroot Dip in some cultures, has health benefits thanks to the nutrient-rich ingredients it contains. Beetroots are a fantastic source of fiber, manganese, and potassium while also containing powerful antioxidants which are good for your heart. The addition of cumin seeds not only enhances the earthy flavor but also aids in digestion and improves immunity.

Tahini, a staple in Middle Eastern cuisine, is made from ground sesame seeds and is packed with minerals such as magnesium and zinc. Whether included or omitted based on preference or dietary needs, it adds a lovely complexity to the dish.

Pomegranate molasses is a versatile ingredient often used in Middle Eastern dishes. It lends a tangy sweetness that can elevate simple recipes to something extraordinary. Not only is it a fantastic addition to salads and dressings, but it can also be used as a marinade or even in drinks.

Whether you are looking for a healthy and delicious vegan dip or a colorful addition to your appetizer spread, Beetroot Hummus is a delightful choice. Its spicy yet sweet flavor profile ensures it’s a crowd-pleaser at any gathering.

Egyptian Domiati Cheese

Domiati cheese, also known as Damietta or Istanbouli cheese, is an Egyptian delight with a rich heritage. Originating from the Damietta region, this buffalo and cow’s milk cheese is heavily salted, with a creamy texture and tangy flavor. Traditionally enjoyed during Ramadan, it’s a versatile ingredient that enhances many Egyptian dishes.

With a high salt content, Domiati cheese has a long storage life, making it a staple in Egyptian households. Whether it’s enjoyed fresh or matured, its unique taste and texture are sure to please. Let’s delve into the authentic process to create this cherished cheese at home.

Ingredients

5 kg milk
70-100 grams salt (based on season)
5 tablespoons yogurt
12 tablespoons rennet

Preparation

Pour the milk into a large pot and strain to remove any sediments.
Add salt to the milk: 70-80 grams for winter, 100 grams for summer per kg.
Heat the milk to 63°C and maintain for 30 minutes or switch to a rapid method by heating it to 73°C and then rapidly cooling to 42°C using a clean ice bag.
Add yogurt (1 tablespoon per kg of milk) to substitute calcium.
Integrate rennet (12 tablespoons for 5 kg) and mix gently.
Let the milk coagulate in a covered container for 2 hours.
Cut the curded milk into cubes and allow it to rest for another 30 minutes.
Strain the curds using a cheesecloth, ensuring a soft texture by occasionally flipping the cheese.
Press the cheese with a heavy object for 4 hours for larger quantities, less for smaller ones.
Boil the whey and use it to cover the cheese, ensuring it is completely submerged.
Store the cheese in a clean, airtight bag, removing any air to avoid mold formation.
Age the cheese for 2-3 months, ensuring it’s refrigerated once opened.

Did you know?

Domiati cheese, sometimes referred to as Danish cheese in international markets, has fascinating nutritional properties. It’s notably high in fat content, making it a rich and indulgent treat. A 28-gram serving typically contains about 100 calories. Known for its high protein levels, this cheese provides essential nutrients significant for muscle repair and growth, while its calcium content supports bone health.

Historically, the preservation method using high salt levels was crucial before refrigeration was widespread. This process not only ensured the cheese’s longevity but also added a distinctive flavor profile that sets it apart from other cheeses. Domiati cheese is also a testament to the ingenuity of Egyptian culture, showing how they maximized available resources to create timeless culinary traditions. Whether used in a hearty breakfast dish, incorporated into pastries, or enjoyed simply with bread, Domiati cheese is a versatile and beloved component of Egyptian cuisine.

Egyptian Roumy Cheese

Roman cheese, also known as Egyptian Roumy cheese, is a beloved traditional Egyptian cheese with a distinct flavor that stands out due to its preparation process. This cheese, often enjoyed young or aged, exhibits a mild to robust taste profile, depending on its maturity. The cheese also holds historical significance, tying into the rich culinary heritage of Egypt.

Rich in protein and diverse in texture, Egyptian Roumy cheese is praised not only for its flavor but also for its health benefits. While the younger cheese is mild with fewer calories, the older version boasts a sharp and intense flavor, making it a versatile ingredient in various dishes. This cheese is perfect for those looking to explore authentic Egyptian flavors from the comfort of their home.

Ingredients

10 liters of full-fat cow’s milk (preferably fresh)
Labneh (for acidity test)
Starter culture (specific for Egyptian Roumy cheese)
Annatto dye or orange food coloring (optional for color)
Rennet (1.5 to 2 spoonfuls per liter of milk, according to concentration)

Preparation

Filter the milk thoroughly to ensure it is clean, then conduct an acidity test using labneh to confirm the milk’s freshness. Avoid any milk that has a sour smell.
Prepare the starter culture by dissolving it in a cup of the filtered milk. Set aside.
Heat the milk to 37°C (99°F). Add the annatto dye or a few drops of orange food coloring for color, if desired.
Incorporate the starter culture into the heated milk, stirring gently to mix well.
Once properly mixed, add the rennet and stir gently. Allow the mixture to sit undisturbed for about 30 minutes to an hour until it curdles.
Cut the curd into 2 cm cubes using a knife in a grid pattern, ensuring even cuts.
Gradually heat the mixture again, keeping the temperature low and stirring gently to release the whey from the curds.
Continue stirring until the curds become firmer and more separated from the whey.
Drain the whey carefully, and place the curds into cheese molds, pressing lightly to form the cheese.
Let the cheese set and solidify, storing it in a cool place until it reaches the desired maturity.

Did you know?

Egyptian Roumy cheese can vary greatly in taste and texture based on its age and how it is cured.

Young Roumy cheese is generally milder and softer, offering a delicate flavor suitable for those who prefer a less intense cheese experience. The older variation, however, is known for its sharpness and crumbly texture, reminiscent of Parmesan, making it ideal for grating over dishes for an added punch of flavor.

Interestingly, traditional Egyptian Roumy cheese is not only a great addition to various dishes but also boasts impressive nutrition facts. It’s a rich source of protein, which makes it a healthy choice for those seeking to increase their protein intake. Moreover, the process of how to make this cheese has been passed down through generations, capturing the essence of Egyptian culinary arts. For a balanced diet, incorporating this cheese can add both depth of flavor and nutritional value.

In Egypt, Roumy cheese holds a place of significance not just as a food item but as a cultural icon, often found at festive tables and family gatherings. So, when you make and enjoy this cheese, you’re not just savoring a delightful dairy product but also partaking in a rich cultural tradition.

Bissara

Historically cherished in both Moroccan and Egyptian cuisines, Bessara is a rustic dish that dates back centuries, embodying the essence of simplicity and nourishment. Its velvety texture and delightful combination of earthy fava beans and fragrant cumin make it a beloved comfort food, particularly in the cooler months.

Bessara, also known as “Bissara,” boasts a flavor profile that is both rich and refreshing. The hearty fava beans create a creamy base, balanced by the savory notes of garlic, olive oil, and a blend of aromatic spices such as cumin and saffron. This dish is not only a treat for the taste buds but also packed with nutritional benefits.

Ingredients

250 grams of dry fava beans, purified and washed
1 large clove of garlic (or 2 small cloves)
½ tablespoon of salt
¼ teaspoon of black pepper
1 teaspoon of cumin
A pinch of saffron or nutritional yellow color
1 tablespoon of vegetable oil
1 tablespoon of olive oil
Water for cooking
Optional: additional olive oil, cumin, and hot pepper for garnish

Preparation

Place the fava beans, garlic, and salt into a pot.
Add sufficient water to cover the ingredients and cook under pressure for 45 minutes until the beans are tender.
After cooking, assess the water content. If necessary, add a little water to achieve desired consistency.
Blend the mixture in an electric blender until smooth.
Transfer the blended mixture back into a pot.
Add ½ tablespoon of salt, ¼ teaspoon of black pepper, 1 teaspoon of cumin, and a pinch of saffron.
Stir in the vegetable oil and olive oil, and mix thoroughly.
Cook over medium heat, stirring with a wooden spoon until the mixture begins to boil.
Once boiling, remove from heat and adjust seasoning if needed.
Serve hot, garnished with additional olive oil, cumin, and hot pepper if desired.

Did you know?

Bessara is traditionally served as a hearty breakfast or a comforting supper, often accompanied by fresh bread for dipping. In Morocco and Egypt, it’s common to enjoy this dish during the colder months as it provides warmth and sustenance.

Interestingly, fava beans are known for their high protein and fiber content, making Bessara not just delicious but also nutritionally beneficial. Rich in vitamins A, B, and C, this dish also aids in maintaining healthy blood pressure and improves digestive health.

In Moroccan street food culture, Bessara is typically sold in small roadside stalls, where it is served piping hot, drizzled with olive oil and a sprinkle of cumin, offering a quick, wholesome meal. Moreover, this dish is deeply rooted in agrarian traditions, as fava beans are a staple crop, making Bessara an eco-friendly, sustainable choice that honors local farming communities. The ability to blend simplicity with depth of flavor makes Bessara a must-try for anyone interested in traditional North African cuisine.

Hummus Without Tahini (Easy)

A staple of Middle Eastern and Mediterranean cuisines, hummus offers a creamy and delightful balance of garlicky, lemony, and smoky flavors. Traditionally made with tahini, this Egyptian version without tahini remains deliciously rich while being low calorie and healthy. It’s perfect for those who prefer a lighter, yet equally satisfying, dip.

The simplicity of this recipe, combined with its nutritional benefits, makes it an excellent homemade option for a quick snack or a savory side dish. Rich in protein and fiber from the chickpeas, this easy hummus version is sure to become a staple in your kitchen. Pair it with fresh veggies or pita bread for a genuinely delightful Moroccan twist.

Ingredients

1 can (15 oz) chickpeas, drained and rinsed
2 cloves garlic, minced
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon ground cumin
Salt to taste
2-3 tablespoons water
Paprika and fresh parsley for garnish (optional)

Preparation

Combine chickpeas, minced garlic, olive oil, lemon juice, ground cumin, and salt in a food processor.
Blend until the mixture is smooth. Gradually add water, one tablespoon at a time, until the desired consistency is achieved.
Taste and adjust seasoning, adding more salt or lemon juice if needed.
Transfer hummus to a serving dish.
Garnish with a drizzle of olive oil, a sprinkle of paprika, and chopped fresh parsley, if using.
Serve with warm pita bread, fresh vegetables, or as desired.

Did you know?

Hummus, a word derived from Arabic meaning “chickpeas,” is embraced by many cultures and is often served as part of mezze — an assortment of small dishes shared among diners. Chickpeas, the primary ingredient, are an excellent source of plant-based protein, iron, and dietary fiber, making hummus not only delicious but also nutritionally rich.

This recipe variation, which omits tahini, is perfect for those with sesame allergies or those looking to make an even lighter version of the classic dip. The absence of tahini doesn’t compromise the authentic taste; the olive oil and lemon juice keep the hummus creamy and tangy. Interestingly, hummus has become an international star.

From historical finds in ancient Egypt to modern-day appetizers in Western restaurants, its popularity lies in its easy, adaptable nature and the fact that it’s a healthy, low calorie snack. Whether enjoyed in Egypt, where it’s a common side dish, or Morocco, where flavors tend to incorporate spicier notes, hummus continues to unite diverse culinary traditions through its timeless appeal.

Cilantro Hummus

Hummus, a cherished Middle Eastern staple, has been enjoyed for centuries. Brimming with rich, creamy textures, it harmonizes chickpeas with earthy tones of sesame and zesty accents. This Egyptian twist on cilantro lime hummus infuses bold flavors, creating a versatile, healthy snack.

Traditionally served with pita or veggies, this hummus is perfect for gatherings or a quick, nutritious bite. The addition of jalapeno, lime, and cilantro elevates the classic recipe, making it an exciting dish for those who love a hint of heat and zest.

Ingredients

1 jalapeno
4 garlic cloves
1 cup water (adjust as needed)
2 tablespoons freshly squeezed lime juice
½ bunch cilantro (with stems, rinsed)
Salt and pepper to taste
Extra virgin olive oil (approximately 2-3 tablespoons)
2 tablespoons white sesame seeds (toasted) or 2 tablespoons tahini
2 (15-ounce) cans chickpeas (washed and drained)

Preparation

Place the jalapeno, chickpeas, garlic cloves, lime juice, cilantro, and toasted sesame seeds (or tahini) into a mixing bowl.
Start blending the mixture on a low speed, gradually adding water as needed to initiate the blending process.
Once the mixture begins to smooth out, slowly add the extra virgin olive oil, a bit at a time, to achieve a creamy consistency.
Season with salt and pepper, starting with 1 teaspoon of each and adjusting to taste.
Blend until the hummus reaches your desired smoothness.
Taste and correct seasoning if necessary, adding more salt or pepper as desired.
Serve with fresh vegetable crudités, favorite chips, or freshly made pita chips.

Did you know?

Hummus isn’t just a delicious snack; it’s also incredibly healthy. Chickpeas, the main ingredient, are a great source of plant-based protein, making hummus an excellent option for vegans. Pairing chickpeas with olive oil and sesame seeds (or tahini) enhances the dish’s nutritious value, providing essential fats, vitamins, and minerals.

Cilantro lime hummus offers a unique flavor profile compared to traditional hummus. The jalapeno adds a delightful touch of spice while the lime juice and cilantro impart refreshing, citrusy notes. Fun fact: many traditional hummus recipes use tahini, but toasted sesame seeds or a blend without tahini can render similar, equally delectable results.

Furthermore, the hummus blends well with a variety of dippers, from raw vegetables to various types of toasts. It’s an adaptable dish that can be enjoyed as a quick snack, a party appetizer, or even as part of a larger meal.

Whether you follow a vegan diet or just aim for healthier eating without compromising on taste, this hummus surely ranks among the best and easy-to-make dishes in Egyptian cuisine.

Cauliflower Hummus

Cauliflower hummus is a delightful alternative to the traditional chickpea-based dip. Originating from a fusion of Mediterranean and Egyptian flavors, this dish promises a creamy and nutritious experience. The roasted cauliflower brings a bold, nutty flavor, while the familiar tang of lemon and richness of tahini make it both comforting and exotic.

This keto-friendly and vegan dish is incredibly simple to prepare, and it’s a perfect low carb option for those watching their carbohydrate intake. Whether served as a dip, a spread, or even a sauce, this roasted cauliflower hummus is versatile and can complement a variety of meals.

Ingredients

1 medium cauliflower, broken into florets
6 cloves garlic, unpeeled
1 cup tahini
1 cup olive oil
1/2 cup lemon juice (about 3 lemons)
Salt and pepper to taste
Extra olive oil for garnish
Crushed red pepper flakes
Fresh parsley for garnish

Preparation

Preheat your oven to 350°F (180°C).
Break apart the leaves and chop the cauliflower into even-sized florets, ensuring the stalk is removed.
Spread the florets on a baking sheet and nestle the unpeeled garlic cloves among them.
Drizzle the cauliflower and garlic generously with olive oil and sprinkle with salt.
Roast in the oven for 15 minutes until the cauliflower is tender and slightly caramelized.
Transfer the roasted cauliflower to a blender.
Remove the garlic cloves from their skins by squeezing them out and add to the blender.
Pulse until you achieve a cauliflower rice texture.
Add the tahini and lemon juice to the blender.
Slowly add the olive oil in a steady stream while blending to create a smooth and thick emulsification.
Optionally, add a few ice cubes and blend again to maintain a creamy texture.
Season to taste with salt and pepper.
Serve with a drizzle of olive oil, a sprinkle of crushed red pepper flakes, and fresh parsley on top.

Did you know?

Cauliflower hummus can be a fantastic component of an Egyptian mezze platter. Mezze, a selection of small dishes served as appetizers, often includes hummus variations, and this roasted cauliflower version fits right in with its creamy texture and rich flavors. The dish is not only delicious but also packs a nutritional punch with high fiber content and essential vitamins like C and K found in cauliflower.

Additionally, this recipe is perfect for meal prepping! Thanks to the sturdy nature of cauliflower, this hummus freezes exceptionally well, making it a great option to make ahead of time. Simply store it in airtight containers, and you can enjoy a quick and healthy snack at any moment. Last but not least, this hummus is entirely grain-free, making it a keto and low carb crowd-pleaser. Serve it with veggie sticks for a guilt-free snack or use it as a spread on sandwiches and wraps to add a flavorful twist without the extra carbs.

Jollof Rice

Jollof Rice, a celebrated dish across West Africa, is renowned for its rich, spicy, and savory flavors. Often featured at celebrations and gatherings, the dish holds a significant place in regional cuisine, with each country offering its unique touch. In Egypt, Jollof Rice has carved a niche due to the influence of various African expatriates, resulting in exciting culinary fusions.

Traditionally, Jollof Rice is prepared using ripe vegetables, coupled with a robust mix of spices, contributing to its vibrant red hue and deep flavor profile. This dish, which transcends borders, is loved by both meat-eaters and vegetarians alike. The recipe below reveals secrets to making this delightful meal, ensuring it remains vegetarian-friendly and easy to follow.

Ingredients

4 cups Basmati rice
3 large red paprika
2 cloves of garlic
1 yellow Scotch bonnet pepper
2 medium tomatoes
1 medium onion
1 large red bell pepper
1 bay leaf
Vegetable oil (as required)
3 tbsp tomato paste
1 tbsp white pepper
1 tsp ginger powder
1 tsp curry powder
1 tsp smoked paprika powder
1 tsp dried thyme
2 chicken bouillon cubes (or vegetable bouillon for vegan/vegetarian)
Broth or water (to cover the rice)
2 tbsp butter (optional)
Salt to taste

Preparation

Wash, peel, cut, and remove the seeds from the paprika and bell pepper. Combine with garlic, Scotch bonnet, tomatoes, and onion, then blend until smooth.
Pour the blended mix into a saucepan and cook on medium heat with a bay leaf until all the liquid evaporates. Remove and set aside.
In a large pot, heat vegetable oil, then add sliced onions and sauté until slightly golden.
Add the bay leaf and tomato paste to the onions, and sauté for about 15 minutes until the paste appears grainy.
Add the cooked pepper mix to the pot and fry on medium heat for about 25 minutes, stirring continuously to avoid burning.
Incorporate white pepper, ginger powder, curry powder, smoked paprika, dried thyme, and crumbled bouillon cubes into the sauce, mixing well.
Wash Basmati rice until the water runs clear, then mix it thoroughly with the sauce until well coated.
Add enough broth to just cover the rice. Cover the pot with foil to trap steam, then cook on low heat for 15 minutes.
After 15 minutes, mix the rice gently to ensure even cooking, checking and adjusting spices as needed. Cover again and cook until the rice is fully done.
For an extra touch, add butter for shine and mix gently. Serve hot.

Did you know?

Jollof Rice is often compared and debated among West African countries, especially between Ghana and Nigeria, each claiming to have the best version. Each variant uses unique ingredients and cooking techniques. Ghanaian Jollof Rice, for instance, is celebrated for its slightly smoky flavor, achieved by cooking the dish over an open flame.

This versatile dish is inherently vegan and vegetarian, especially when vegetable bouillon is used instead of chicken bouillon. Historically, Jollof Rice, also known as Benachin (meaning “one pot” in the Wolof language), originated from the Senegambian region. Its name evolved from the Wolof people, and it became a staple due to its straightforward preparation and delightful taste.

Moreover, the key secret to exceptional Jollof Rice lies in the base sauce, where the careful frying of the pepper-tomato mix allows the flavors to meld harmoniously. In Egypt, incorporation of local spices and techniques continues to introduce diverse renditions of this classic, making it a universal favorite.