Jollof Rice
The crown jewel of West African cuisine — smoky, spicy, and irresistibly flavourful.
Nigerian Jollof Rice is the pride of West African cooking — a smoky, one-pot rice dish simmered in a rich tomato and pepper base until every grain is stained deep orange. This is the recipe we cook for Sunday lunch, birthdays, weddings and every party in between. Follow the steps below for the signature smoky bottom-pot flavour that makes Nigerian Jollof unmistakable.
Ingredients
Serves 6
- Long grain parboiled rice
- Fresh tomatoes
- Red bell peppers (tatashe)
- Scotch bonnet peppers
- Onions
- Tomato paste
- Chicken or turkey
- Chicken stock
- Vegetable oil
- Thyme
- Curry powder
- Bay leaves
- Salt
- Seasoning cubes
This recipe is included in our One Year Nigerian Meal Plan, making it easy to know exactly what to cook every day. If you're tired of asking "What's for dinner?", our Nigerian Meal Plans take away the guesswork.
Method
- 1
Blend tomatoes, peppers and onions into a smooth mixture.
- 2
Fry the blended mixture with tomato paste and spices until thick and reduced.
- 3
Add chicken stock and bring to a boil.
Chef tips
- • Fry your tomato base long enough — until the oil floats — for that authentic party jollof taste.
- • For the signature smoky bottom, let the pot sit on very low heat for the last 5 minutes.
- • Rinse rice thoroughly to remove excess starch and prevent it turning mushy.
- 4
Stir in washed rice and cover tightly.
- 5
Cook on low heat until rice is tender and fluffy.
- 6
Serve hot with fried plantains and chicken.
Serving Suggestions
Serve with fried plantains, coleslaw, and grilled chicken or fish.
Jollof Rice: Frequently Asked Questions
Why is my Jollof rice mushy?▾
Usually too much liquid or unwashed rice. Rinse the rice until the water runs clear and add stock in stages.
Can I make Jollof rice without a party smoky flavour?▾
Yes — but for the smoky base, lower the heat for the last 5 minutes and let the bottom of the pot char slightly.
What rice is best for Nigerian Jollof?▾
Long grain parboiled rice holds its shape best and absorbs the tomato base without turning soft.
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