How to Cook Jollof Rice
Good jollof comes down to three things: a properly reduced pepper base, the right rice and the right amount of liquid. Here's how each one works.
1. Choose the right rice
Parboiled long-grain rice is the standard in Nigeria because it absorbs flavour while keeping its shape. Wash it until the water is mostly clear.
2. Build and reduce the base
Blend plum tomatoes, red bell peppers, scotch bonnet and onion. Fry tomato paste in oil until it darkens, then add the blend and cook uncovered for around 20 minutes.
The base is ready when it has thickened, darkened and the oil floats on top. This step removes the raw, sour taste.
3. Get the liquid right
Add stock until the liquid sits just level with the rice. You can add a splash more later; you can't remove it. Season slightly salty — the rice absorbs it.
4. Steam, don't stir
Cover tightly with foil and a lid and cook on low heat. Stirring breaks the grains and makes jollof mushy. If the rice is still firm when the liquid is gone, sprinkle in a little water and cover again.
5. The party finish
For the classic smoky flavour, turn the heat up for the last 2–3 minutes and let the bottom lightly catch, then stir it through.
Common mistakes
- Adding rice before the base is reduced (sour jollof).
- Too much stock at the start (mushy jollof).
- Stirring while it steams (broken grains).
- High heat throughout (burnt bottom, raw top).
