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Jollof rice is a spicy African rice dish that cooks in one pan, uses lots of veg and can be a veggie main or a side to some simply baked chicken.
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- Wash the peppers, onion, and tomatoe
- Blend the chopped ingredients togethe
- Rinse the rice in water until it runs clea
- Heat the vegetable oil over medium hea
- Chop 1 onion and saute it in the oil for 4 minute
- Cook the tomato paste for 5 minute
- Add in the pepper puree and spice
- Add the rice, chicken stock, water, and sal
- Cover and cook the rice for 20 mi
Jollof rice is a spicy and savory West African dish that’s made differently from country to country. Nigerian jollof rice is prized for its delicious, smoky flavor and simplicity—to make it, you only need one pot! Follow along with us as we reveal how to whip up the best Nigerian jollof rice.
2 white or red onions
½ cup (118 ml) of vegetable oil
2 tablespoons (30 ml) of tomato paste
1 teaspoon (2.4 g) of curry powder
½ teaspoon (0.5 g) of thyme
Rinse and cut the peppers, tomatoes, and 1 onion in quarters.
Wash 2 red peppers, 1 scotch bonnet pepper, and 3 plum tomatoes under water, and then peel 1 of the onions. Then, roughly chop the red peppers, onion, tomatoes, and scotch bonnet into quarters.
Using a white or red onion is up to your preference. White onions tend to taste milder, while red onions add a stronger flavor.
Substitute fresh tomatoes with canned tomatoes if you prefer.
Set the peppers, onion, and tomatoes in a blender or food processor.
Simply puree the chopped ingredients until the mixture is smooth with no clumps in it. If the mixture is too thick to blend well, add ½ cup (118 ml) of water.
For a smokier taste, roast the red peppers before you blend them. Halve the red peppers and place them on a foil-lined baking sheet. Then, roast them in the oven at 400° F (200° C) for 20 to 25 minutes.
If you prefer more heat, add another scotch bonnet pepper to the blender.
Wash 2 cups (400 g) of rice
in a bowl of cool water 4 to 5 times.
Rinsing your rice in water gets rid of excess starch which prevents your rice from getting mushy or sticky. Just pour 2 cups (400 g) of
into a bowl and cover it with water. Stir the rice with your hands and then pour out the cloudy water. Simply repeat the process 4 to 5 more times, or until the water pours out clear.
One of the differences between Nigerian jollof rice and other varieties is that it is traditionally made with long-grain rice, like
or white rice, that is parboiled. This is rice that is partially pre-cooked; it’s sometimes referred to as easy cook rice.
Pour ½ cup (118 ml) of vegetable oil into a pot on the stove.
Nigerian jollof rice is so easy to make because it only requires 1 dish! Just get out a large pot or saucepan and add in your oil. Then, turn your stove burner to medium heat and place your pot of oil over it.
Use a pot that you don’t mind burning a bit on the bottom. Slightly burning the rice and ingredients is what gives Nigerian jollof rice its tasty, smoky flavor.
As an alternative, use sunflower oil or palm oil in place of vegetable oil.
finely and fry it over medium heat until translucent.
Peel your other onion and chop it into fine, uniform pieces. Then, add the onion to the hot vegetable oil, keeping it at medium heat. Regularly stir and saute the onion until it looks translucent, which typically takes around 4 minutes.
Scoop 2 tbsp (30 ml) of tomato paste and add it to the pot.
Mix the tomato paste with the onions over medium heat. Frequently stir the ingredients until the mixture takes on a grainy, sandy appearance, which typically takes around 5 minutes.
Cook the puree and spices over medium heat for 15 minutes.
Add the blended red pepper mixture into the pot, followed by 1 tsp (2.4 g) of curry powder, ½ tsp (0.5 g) of thyme, 1 tsp (2.4 g) of white pepper, 2 bay leaves, and 2 crushed cubes of chicken bouillon. Stir the ingredients together, cover the pot with a lid, and heat the mixture over medium heat for about 15 minutes or until it’s thickened.
Bring the rice, stock, water, and salt to a boil over medium heat.
Pour 2 cups (400 g) of washed rice, 1 cup (237 ml) of chicken stock, 2 cups (473 ml) of water, and salt to taste into the pot. Carefully stir the rice into the ingredients with a wooden spoon so the grains don’t break. Then, heat the mixture over medium heat until it begins to bubble.
Reduce the heat to medium-low and stir the rice after 20 minutes.
Bring the rice to a simmer by lowering the stove heat to medium-low. Cover the pot with a well-fitting lid and leave it for 20 minutes. After 20 minutes, give the rice a stir with a wooden spoon to prevent it from sticking and burning.
If you don’t have a well-fitting lid, cover the pot with tin foil. Trapping the steam and cooking the rice over low ensures it has a soft, tender texture.
Some of the rice burning is okay, as you want to infuse Nigerian jollof with a smoky flavor.
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- African Cuisine
Dec 27, 2022 · How To Cook Jollof Rice. When cooking Jellof rice, building a flavor base is very important. Don’t be in haste to dump your ingredients in the pot otherwise, you will end up with what we call a ”concoction.” Each step counts, so try to do each of the steps in detail.
- Lunch/Dinner
- 5 min
- 568
Oct 26, 2024 · 1. Sauté the Aromatics. Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onions and sauté until translucent. Stir in the bell peppers and continue sautéing until softened. 2. Introduce the Tomatoes. Add the chopped tomatoes and tomato paste.
Aug 16, 2016 · Spiced and stewed in a flavorful tomato broth, it is everything from "everyday" to celebration. The classic version is cooked with long-grain rice (Uncle Ben's/Carolina's) and seasoned with Nigerian-style curry powder and dried thyme. Served with fried, ripe plantains which we call dodo and coleslaw, it is everything.
- Side
- 1
- African
- 30 min
Aug 2, 2023 · Here's how to make the Classic Nigerian jollof rice (Also known as spicy jollof rice or West African jollof rice, Nigeria style).
A successful batch of jollof rice requires a few key ingredients (tomatoes, peppers, onions, a few herbs, spices and some stock) and a perfect sauce-to-rice ratio, so...
