Jollof Rice
Yewande Komolafe
3043 ratings with an average rating of 4 out of 5 stars
3,043
1 1/2 hours
Pilipili Oil
- Total Time
- 10 minutes, plus refrigeration
- Rating
- Notes
- Read community notes
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Ingredients
Yield:About 1 cup
- 1cup olive oil
- 9small fresh bird’s eye or Thai chiles
- 2(2-inch) thyme sprigs
- 2(2-inch) rosemary sprigs
- 2teaspoons smoked paprika
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)
1052 calories; 110 grams fat; 15 grams saturated fat; 0 grams trans fat; 79 grams monounsaturated fat; 12 grams polyunsaturated fat; 21 grams carbohydrates; 5 grams dietary fiber; 11 grams sugars; 4 grams protein; 24 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
In a small saucepan, combine all the ingredients and heat over low, stirring occasionally, until the oil starts to sizzle and the paprika has darkened. Immediately remove from the heat and set aside to cool.
- Step 2
Transfer the mixture to a small jar or bottle, seal, and refrigerate for a few days before using. Store in the refrigerator for up to 2 weeks.
Private Notes
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Cooking Notes
Miriam
We lived in east Africa for many years and a staple on many tables was a condiment called pilipili hoho, used to ramp up the heat in any dish. Instead of using oil, it was common that the chilis and aromatics were steeped in either sherry, or more potently vodka. Occasionally vinegar was used in place of alcohol for a Tabasco-sauce taste. Any version adds a piquant kick to your dishes, highly recommended.
Prakash Nadkarni
@Miriam: Apparently several cuisines add chilies to vodka - notably in Thailand. In the 1966 movie "You Only Live Twice", filmed almost entirely in Japan, Sean Connery's James Bond, having knocked out a hulking thug after an extended fight, opens an office cabinet. finds a bottle of spirits and, badly in need of refreshment, takes a swig. Immediately grimacing in distaste and pain, he glances at the label and discovers that he has just swallowed Siamese vodka.
Lynn
Low heat. It never sizzled. Anyone know about how long to simmer it?
jalan jalan
Try replacing Thai chiles with Panamanian or Scotchbonnet chiles.
Gary V
Should we cut the Thai chiles or leave it whole. If left whole, how hot will the oil get? I suspect it will be milder than when cut into small pieces.
Miriam
We lived in east Africa for many years and a staple on many tables was a condiment called pilipili hoho, used to ramp up the heat in any dish. Instead of using oil, it was common that the chilis and aromatics were steeped in either sherry, or more potently vodka. Occasionally vinegar was used in place of alcohol for a Tabasco-sauce taste. Any version adds a piquant kick to your dishes, highly recommended.
Prakash Nadkarni
@Miriam: Apparently several cuisines add chilies to vodka - notably in Thailand. In the 1966 movie "You Only Live Twice", filmed almost entirely in Japan, Sean Connery's James Bond, having knocked out a hulking thug after an extended fight, opens an office cabinet. finds a bottle of spirits and, badly in need of refreshment, takes a swig. Immediately grimacing in distaste and pain, he glances at the label and discovers that he has just swallowed Siamese vodka.
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