Jollof Rice Recipe
Smoky Nigerian party-style jollof: long-grain rice steamed in a reduced pepper and tomato base until every grain is coated.
Prep 20 mins · Cook 45 mins · Total 1 hr 5 mins
Ingredients
- Long-grain parboiled rice – 4 cups
- Plum tomatoes – 5
- Red bell peppers – 3
- Scotch bonnet – 1
- Onions – 2
- Tomato paste – 3 tbsp
- Vegetable oil – 1/2 cup
- Chicken or vegetable stock – 4 cups
- Curry powder – 1 tsp
- Dried thyme – 1 tsp
- Bay leaves – 2
- Salt – to taste
Equipment: Heavy-based pot with lid, Blender, Foil
Step-by-Step Instructions
Blend the base
Blend tomatoes, bell peppers, scotch bonnet and one onion until smooth.
Blend the base
Blend tomatoes, bell peppers, scotch bonnet and one onion until smooth.
Fry the paste
Heat oil, fry the second sliced onion for 2 minutes, then add tomato paste and fry 5 minutes until it darkens.
Reduce the sauce
Pour in the blended pepper mix and cook uncovered for 20 minutes until thick and the oil rises to the top.
Season
Add stock, curry, thyme, bay leaves and salt. Taste — the liquid should be slightly saltier than you want the rice.
Steam the rice
Stir in washed rice, cover with foil and the lid, and cook on low for 25–30 minutes without stirring.
Finish
Fluff with a fork. Let the bottom catch for 2–3 minutes on medium heat for the classic smoky 'party' flavour.
Cooking Tips
- Reducing the pepper base properly is what stops jollof from tasting sour.
- Use parboiled rice — it holds its shape during long steaming.
Substitutions
- Use vegetable stock for a vegetarian version.
- Basmati works but needs about 20% less liquid.
