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Jollof Rice is a vibrant and flavorful dish that holds a special place in West African cuisine. This one-pot rice dish is made with a rich, spiced tomato sauce and perfectly cooked basmati rice, creating a bold and satisfying meal.
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Cuisine: West African
Prep Time: 10 minutes
Cooking Time: 50 minutes
Total Time: 1 hour
Servings: 8
Why You’ll Love Making It
- Bold, Rich Flavors – The slow-cooked tomato base, warm spices, and smoky depth make this an unforgettable dish.
- One-Pot Meal – Everything cooks in a single pot, making cleanup a breeze.
- Beginner-Friendly – Step-by-step instructions ensure perfect Jollof Rice every time.
- Great for Meal Prep – The flavors deepen overnight, making leftovers even better.
- Perfect for Gatherings – A crowd-pleaser at parties, holidays, and family dinners.
Ingredients
- 1 large red bell pepper – Adds sweetness and a deep color. Chop into smaller pieces for easy blending.
- 2 medium vine tomatoes – Juicy and slightly acidic, balancing the spice. Cut into chunks.
- 1 red onion, quartered – Provides a mild sweetness and aroma.
- 2 red Scotch bonnet chillies, quartered – Adds heat; adjust to taste.
- 3 garlic cloves, smashed – Brings depth and umami.
- 25g fresh ginger, peeled and roughly chopped – Adds warmth and slight spiciness.
- 100ml water – Helps blend everything smoothly.
- 150ml vegetable oil – For frying and enhancing the dish’s richness.
- 1 red onion, finely chopped – Forms the base of the stew, adding mild sweetness.
- 150g double-concentrated tomato purée (DeRica brand preferred) – Intensifies the tomato flavor.
- 1 tbsp curry powder – Adds warmth and complexity.
- 2 tsp dried thyme – Brings an earthy, fragrant touch.
- 3 chicken stock cubes – Infuse the dish with umami-rich depth.
- 2 dried bay leaves – Provide a subtle herbal note.
- 600ml water – Ensures the rice cooks perfectly without getting mushy.
- 600g white basmati rice – Long-grain rice that stays separate and fluffy. Rinse well before use.
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Instructions
Step 1: Prepare the Base
In a blender, combine the red bell pepper, tomatoes, quartered red onion, Scotch bonnet chillies, garlic, ginger, and 100ml water. Blend until completely smooth, ensuring there are no chunks.
Step 2: Cook the Tomato Base
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the finely chopped red onion and sauté for about 3 minutes until softened. Stir in the tomato purée and cook, stirring frequently, for 3 to 5 minutes until it darkens slightly—this step deepens the flavor and removes any bitterness from the purée.
Step 3: Simmer the Sauce
Pour in the blended base and stir well. Bring to a simmer, then reduce the heat to medium-low. Partially cover the pot (to prevent splattering) and let it cook for 12 to 15 minutes, stirring occasionally. The goal is for the sauce to reduce by about a third and for the oil to begin separating from the sauce—this indicates the flavors have developed.
Step 4: Season the Sauce
Stir in the curry powder, dried thyme, crumbled chicken stock cubes, bay leaves, and 600ml of water. Taste and season with salt and black pepper as needed. Cover and bring the mixture to a rolling boil over medium-high heat.
Step 5: Prepare the Rice
While the sauce is simmering, rinse the basmati rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky. Drain well.
Step 6: Cook the Rice
Once the sauce is boiling, add the rinsed rice and stir well to ensure even coating. As soon as it returns to a boil, reduce the heat to low, cover the pot tightly, and let it cook undisturbed for 25 minutes.
Step 7: Final Touches
By this time, the rice should have absorbed all the liquid and be perfectly tender. Remove the bay leaves, fluff the rice gently with a fork, and let it sit for 5 minutes before serving. Serve hot with grilled chicken, fried plantains, or your favorite protein.
FAQs
How do I prevent my Jollof Rice from burning at the bottom?
A little charring at the bottom is common and even desirable—it’s known as “party rice” in Nigeria. To prevent excessive burning, use a heavy-bottomed pot, keep the heat low, and avoid stirring too much while the rice is cooking.
Can I make Jollof Rice without Scotch bonnet chillies?
Yes! If you prefer a milder dish, you can omit them or substitute with a milder chili like cayenne pepper or paprika for a hint of warmth without the heat.
