Jollof Rice is a celebrated West African rice dish, known for its vibrant red-orange hue and smoky, rich flavor. It’s a staple at parties and family gatherings, particularly in Nigeria and Ghana, where friendly rivalry exists over who makes the best version. This one-pot wonder combines rice with a flavorful tomato and pepper base, seasoned perfectly to create an unforgettable culinary experience.
Classic Jollof Rice Recipe
Jollof Rice is a celebrated West African rice dish, known for its vibrant red-orange hue and smoky, rich flavor. It's a staple at parties and family gatherings, particularly in Nigeria and Ghana, where friendly rivalry exists over who makes the best version. This one-pot wonder combines rice with a flavorful tomato and pepper base, seasoned perfectly to create an unforgettable culinary experience.
Ingredients
- 1 cup long-grain parboiled rice rinsed
- 3 tbsp vegetable oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 inch ginger grated (optional)
- 1 can (400g) crushed tomatoes
- 2 tbsp tomato paste
- 1 red bell pepper chopped
- 1 scotch bonnet pepper finely chopped (remove seeds for less heat)
- 2 cups chicken or vegetable stock
- 1 tsp curry powder
- 1/2 tsp dried thyme
- 2 bay leaves
- 1 bouillon cube crumbled
- salt to taste
- black pepper to taste
Instructions
- Rinse the rice thoroughly under cold water until the water runs clear. Set aside.
- Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onions and sauté until softened and translucent, about 5 minutes.
- Add the minced garlic and grated ginger (if using) and cook for another minute until fragrant.
- Stir in the tomato paste and cook for 3-5 minutes, stirring occasionally, until it darkens slightly and loses its raw taste.
- Add the crushed tomatoes, chopped red bell pepper, and scotch bonnet pepper. Bring to a simmer and cook for 10-15 minutes, allowing the sauce to thicken and flavors to meld.
- Stir in the curry powder, dried thyme, bay leaves, crumbled bouillon cube, salt, and black pepper.
- Add the rinsed rice and stir gently to coat every grain with the rich tomato sauce.
- Pour in the chicken or vegetable stock. Bring to a boil, then reduce the heat to low, cover tightly with foil and then the lid, and simmer for 25-30 minutes, or until the liquid is absorbed and the rice is tender. Do not lift the lid during cooking to trap the steam.
- Once cooked, turn off the heat and let the Jollof Rice steam for another 5-10 minutes, still covered, allowing the flavors to fully develop.
- Remove the bay leaves, fluff the rice gently with a fork, and serve hot with your favorite protein or side dishes.
Notes
For a smoky flavor, you can let the rice catch slightly at the bottom of the pot (the 'bottom pot' effect), but be careful not to burn it. Adjust spice levels by using more or less scotch bonnet pepper. Serve with fried plantains, grilled chicken, fish, or a simple coleslaw. You can also add mixed vegetables like peas and carrots during the last 10 minutes of cooking for extra color and nutrition.
