Central Africa · Main

Loso ya Bulayi (Congolese Seasoned Jollof-Style Rice)

Name: Loso ya Bulayi (Congolese Seasoned Jollof-Style Rice)
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 6 servings
Cuisine: DR Congo
Ingredients: 500 g parboiled long-grain rice, rinsed until water runs clear; 400 g beef chuck, cut into 3cm cubes; 60 ml vegetable oil; 70 g double-concentrated tomato paste; 250 g canned crushed tomatoes; 1 large red bell pepper, roughly chopped; 2 medium yellow onions, 1 chopped and 1 sliced; 4 cloves garlic, peeled; 15 g fresh ginger, peeled; 2 pieces dried bay leaves; 3 g freshly grated whole nutmeg; 2 cubes beef bouillon cubes; 1 whole Scotch bonnet pepper, intact; 600 ml beef broth or water; salt and ground black pepper, to taste

Fragrant long-grain rice steamed in a rich, deeply caramelized tomato, bell pepper, and nutmeg-infused beef stock.

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The story

Celebrated across urban DRC from Kinshasa to Lubumbashi, Loso ya Bulayi—meaning long-distance rice in Lingala—is the star carbohydrate of Sunday family feasts and festive wedding buffets. While related to West African jollof variants, the Congolese rendition distinguishes itself with the hallmark addition of freshly grated nutmeg, bay leaves, and a rich beef bone broth reduction. The hallmark of an experienced Congolese cook is achieving the coveted smoky bottom crust, known as makoko, without scorching the delicate upper grains.

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