a descriptive essay on how to cook jollof rice

Nigerian jollof rice

Jollof rice is one of the most simple and easy to make Nigerian food, you’d want to start from here if you are new to Nigerian cooking.

Are you married to a Nigerian person and probably looking for an easy recipe to try out first?

Jollof rice is the most popular food in Africa and, the required ingredients are abundant in most countries of the world.

This is how we serve it in Nigeria. You can add fried meat, fried plantain or even vegetable salad.

In the last 5 years, I have tried my hands on over 14 different rice recipes and even made an ebook about them.

What you find above is a delicious plate of jollof rice plus fried beef.

I made this some weeks back and will be giving you a step by step recipe.

Ingredients for Jollof Rice

4 cups of rice 1kg Chicken/beef 1000ml of Ground Fresh tomatoes. 50ml Ground Fresh peppers 1 Teaspoon Curry powder 1 teaspoon Thyme 1 teaspoon Nutmeg powder 2 seasoning cubes 1 cup of sliced onions 300ml vegetable salt to taste. 2 cloves of garlic 2 fingers of ginger

Just wash, squeeze out water inside the tomatoes, blend as is, and set aside.

You need around, 1000ml  of ground tomatoes for 4 cups of rice.

Step by Step Preparation

Step 1 Season the chicken/beef with a teaspoon of salt, one seasoning cubes, half a teaspoon each of curry and thyme, half a cup of sliced onions then let it sit for some minutes.

Set on heat and let it boil for 10-15 minutes, would take more time to cook the beef.

Step 2 Set aside the meat and the stock in fresh bowls.

Peel off the outer back of the ginger/garlic, pound, or grind.

Step 3 Parboil rice the normal way, boil about 7 cups of water in a pot, add the four cups of rice and allow boiling for 3 minutes. Then pour out and wash thoroughly with clean water, then set aside in a bowl or plastic sieve.

Step 4 Pick out the parboiled tasty meat and deep-fry, set aside. Step 5 Once you are done with frying the chicken, reduce the oil to 250ml (1 cup) just add the remaining one cup of sliced onions, stir for 1-2 minutes, add the ground tomatoes. I like to cook jollof rice with the same oil I used while frying the meat.

Using a fresh oil is just the same as cooking without the beef stock (meat water) which actually holds over 70 percent of the ingredient that is used in making most Nigerian foods.

The end result is not the same.

How to Make Nigerian Jollof Rice.

Step 6 Frying the tomatoes would take about 20 minutes.

Fry until when you lift a portion with your frying spoon, you will notice the oil continues to boil in the spoon.

You also notice the tomatoes turning dark.

Step 7 Once the tomato is well fried, add the meat water (chicken/beef stock) to the fried tomato in the pot, the ground ginger/garlic, half a teaspoon each of curry and thyme, salt to taste, add 4 cups of water.

Add another seasoning cube. Stir and taste, it should taste overly spiced. Don’t worry, once the rice is added the taste would balance.

Add the rice.

Then cover and allow the rice to cook on low heat for 30-45 minutes. Remember that you can add water occasionally.

Turn and serve with the fried meat.

This is just how to make jollof rice, you can serve with the fried meat, salad and maybe a bottle of your favorite drink

Wondering why my meat is red? I dipped them in tomato sauce

Add 4 tbsp. of tomato sauce in a pot, while still on heat add the fried meat, allow it to heat for few minutes while you continue to turn. Serve chicken and jollof rice as you can see above.

Jollof Rice Recipe

Ingredients   .

• 4 cups of rice
• 1 kg meat
• 1000 ml of Ground Fresh tomatoes your blender is calibrated, 1000ml = 1 liter
• 50 ml Ground Fresh peppers
• Spices Curry, Thyme, Delice, Nutmeg, Chicken spice
• 3 Seasoning cubes
• 2 cups of sliced onions
• 300 ml Vegetable oil
• Salt to taste.
• 2 Cloves of garlic and
• 2 Fingers of ginger

Instructions  

• Start by precooking your meat with the listed spices (a teaspoon each of thyme, curry, and salt; two seasoning cubes and sliced onion) Allow the meat to cook till tender.
• Peel of the outer back of the ginger/garlic, pound or grind.
• Parboil 4 cups of rice, wash and set aside in a plastic bowl.
• Once the meat is tender, seperate from the stock and deep fry.
• Fry the ground tomatoes until it is turning day (about 20-25 minutes) stir continously to avoid burning it.
• When the tomato is well fried, add the chicken stock (meat water).
• Add the blended ginger/garlic, a teaspoon each of curry and thyme, two teaspoons of salt
• Add 4 cups of water also, taste, add salt to taste.
• Add one seasoning cube. Stir and taste, you want it overly spiced. The rice will take some of it away.
• Allow to boil before adding the parboiled rice, stir.
• Then just cook with the pot covered till the rice is soft.
• Turn evenly and serve with the fried chicken.
• NOTE: If you don't want your jollof rice to start burning before it is well cooked, you need to remove some of the fried tomatoes before adding the rice. Then add it later.

Video For Nigerian Jollof Rice

The jollof rice video above was made just some days back. The method is straight and easy to follow, You will also get a visual of all the ingredients that I used.

While jollof rice is the most popular food in Nigeria and also considered the national food of Nigeria, fried rice is number two on the list.

Other Nigerian Rice Recipes

I have written a detailed recipe for fried rice and also made a video for it – Fried Rice Recipe

I love Ofada rice and sauce, you can try it this weekend. Ofada Sauce and Rice

Tomato stew is a winner any day, you can serve it with white boiled rice. How to make Tomato Stew

88 Comments

Wow more pls this recipe is nice can i have that of fried rice pls

God bless u for all these recipes

intresting………..thanks so much

Also what peppers do you use to grind? Does using a blender give you the same texture as grinding?

Sure, you could blend or grind, as long you get a smooth paste at the end of the day, you will be ok. I used scotch bonnet peppers. I have edited the jollof rice recipe to include an image. Thanks for your feedback

You are just a blessing to me,keep it up,God will continues to strengthen you with wisdom,much love

Wow!!! This is nice. Pls l want to know what gives party rice its unique aroma?

I love ❤ Jollof rice alot I prefer it than fried rice. It is nicely prepared

Thank you so much ma

You gave confident of cooking my jollof rice Thank u for helping me out and I also thank u for being there for me Thank u

Thanks a lot for this

Nice one. I’m definitely going to try this method. Keep up the good work Ma.

Please use measurements are user friendly to most Americans .

Thank you very much atalest l have lean how to cook jelof rice now. This is wonderful Thank you ma.

Pls can we use purple onions to cook fried rice???i couldnt find white onions

So you just made me a big boy… Followed your instructions n my wife thinks I’ve been cooking for years…kudos

Lol, thanks man.

Hi pls ow many derica is that four cup

Thanks, keep up the good work. God bless you.

Wow! That was great. Keep it up

Wooow you are doing a lovely job not being selfish with what you know but rather helping homes that would have been broken because the ability of not knowing how to cook, you will always have your reward… And your recipes are lovely thanks so much for them.

Thanks so much for this. God will continue to bless those hands of yours and it will never go sour. i thought the tin tomato brings out the reddish colour. Pls, is it bad to use tin tomato together with fresh one. and do we fry the paste along side the fresh tomoto. i await ur response. Thanks.

You can use a combination of fresh and canned tomatoes and yes, you can fry both together when making jollof rice.

Nice one. Admin can u please give the quantity of ingredients for one to cook jellof rice for 50 people? From ( rice, meat/chicken, Maggi g/oil, tomato, etc) have leant a whole lot here I must say. Thanks

The ingredients above can cook jollof rice for about 6 persons. You just need to do the math to know how much of it would make rice for 50

I love the way you cook, I always swallow saliva when looking at your stuff, please me some

Pls can I use green bean when preparing jollof rice?

Chidi! You are a friend indeed! You are such a nice woman. I thought i can cook jellof rice before without knowing that i am missing alot till i discover Chidi. Bravo!

Thank thank you so much for this jollof rice I cooked mine this morning and it was excellent. Everyone in the house ate a second round. I was so happy God bless you real good

I love Nigerian jollof rice, thanks for showing me how to make jollof rice.

Wow… never knew cooking could be this interesting ( cause as a 16 year old I hate it ) lol. I will try each and every recipe on this site. Thank you so much may you go from glory to glory.

Wow…it looks great thank you very much. Pls i wnt 2 try it with tin tomatoes, how do i go abuh it?

Hello, but in party jollof u don’t need to parboil the rice, I mean yoruba method

This is informative, never thought something like this could be online. most helpful to me in terms of knowing the names of spices used frequently.

It looks good in my eyes. I will try it thank u so much I love what u are doing. God bless u

I am mrs babatunde. Should I use tomato paste in my jollof rice pls help me

sure you can, but it is better to use the fresh one if you can find them.

Hi am Mrs franca I blend tomatoes + pepper + onion and I fry it after 15min I add tin tomatoes and I still have tasteless jollofrice wat can I do pls tell me or I should cook without tin tomatoes

Hello Chidi. I looked at the recipe now and I want to try it but if I use canned tomatoes instead of fresh ones,how do I go about it? Will it be possible to fry the canned tomato like the fresh one? Thank you

yea!!! dis method is great. i tried it and it worked perfectly well

Jollof rice is my best, I luv it. I luv the great work you are doing. Thumbs’ up.

Pls do i need to fried carrot, green peas when prepared jollof rice

Nope, just add them to the cooking rice – 4-5 minutes before you turn off the heat.

can I get the recipe for jollof rice for a wedding or other big occasion

Ma Mr muyideen yes you can get en big event.

This looks beautiful in the eyes and sweet in the mouth.

Thanks for the guidelines God bless

one word for the recipe.. And stand d chance of winning my love

Am in love with jollof rice thanx so much am defenetly you going to try it for my family thank u

My son is Nigerian and African American. I want to make this for a heritage event where I live. I’m trying to make different foods for him. He will be one on the day of the event. I will have to add some spices to my grocery list. I’m happy that I found your site. 🙂

thanks alot, what if i want to add carrot to my jollof rice, please how do igo about it

just add it three minutes before you turn off the heat, Thanks for commenting.

Awesome…….keep up d gud work.

Its gud! I’m nt a woman… I’m a man but I still lv it! Gud Work Chidi! Keep it up!

chy, can one use can tomato in place of fresh ones and get the same good and tasty jollof rice?

Sure, you can. Most restaurants use canned tomatoes, it largely depend on other ingredients and how you fried the tomato.

You are saving women and aspiring cooks’ lives!! Thank you 🙂 :*

Interesting…………………………….. tanks so much

Well cooked jellof rice is always wonderful, I love this

Infact I cooked the fried rice it was very delicious unbelivable ,my husband enjoyed it nd I enjoyed It tooo ,sweet sensation can not withstand me again , u are great thnks joooooooo

hello, i need ur assistance. Please tell me how can i prepare jollof rice for 20 people? what are the quantites involved in the ingredients? Thank you

woooow….m xo impressed,i hope it turns owt well for mhe cuz im to present et n an examination practical…ma….f i am to produce dis to an hypertensive patient,wat re d thingz i ought to add,or reduce…plz enlighten mhe

Chidi,your recipes are very nice. You r really good at what you do. However,I do normally boil my fresh tomatoes after grinding or slicing till it dries,that way I wont hv to deep fry. I really avoid too much fries dats why.

That is cool, I mean the part where you boil your tomato after grinding. There are just so many ways of doing everything, keep making tasty foods.

i tried out the procedure for the jollof, and i must tell u, i had a great meal. it is the best i have cooked forfour years since i entered university of ibadan. thumbs up to chy anegbu

Pls i would like to learn more about ofada stew. i want to prepare it this weekend. Thanks

loving your cooking am not a nigerian though i just love your jollof rice.

Cee, You don’t ever need to boil the tomatoes, just grind and fry, you can also slice and fry. Whatever you do, even if you boiled it, you will still need to fry the tomato before commencing with the rest of the cooking. It would be nice if you look up the embeded video

If you boil the tomato till it becomes dry, do you still fry it with the onions for a while or do you just add your stock to it and continue from there?. I tried it and the rice came out funny. Please give a detailed step by step method

you must select your tomatoes right.look for the hard red colored type.it dries well without soury taste.

I like a nice prepared jollof rice n fried rice. but I don’t know how to prepare one, I’m glad I will learn 4rm ur site. U are doing a good work here keep it up God will Blss u abundantly

hi, I really don’t understand that part of seiving ur fresh tomatoes and pepper, i thought the normal thing to be done is to boil the grinded tomatoes until it becomes dry thereby also reducing the sour taste? besides, from ur illustrations, I dint see where u boiled it. Are u saying we can still achieve the same result with just filtering and frying? enlighten me pls. thanks

Christie, yes, you can just filter and fry, it is faster and better that way. However, you can also boil instead of filtering.

I am an African- American woman married to a Nigerian man and I love jollof rice when he prepared it for me I fell in love I like the spices and put goat meat in the rice it is so delicious. I am a big fan of Nigerian cuisine . P.S. Iy is othing better than pounded yam!!

U LIKE FOOD

it look sweet i will try it

Thanks so much….I love ur work!

Pamela WHY???

THIS LOOK DELICIOUS.

You are doing well Peace the rice seems a lot delicious! *thumbs up*

Yes! I have tried this rice recipe and it turned out perfectly well but there seemed to be a little difference with the one I ate at a friends birthday party, there was a slight difference in taste and color, maybe I probably didn’t get it right. I will have to try again and keep trying till I get that particular taste

Party jollof rice is on another level. Usually cooked with lots of chicken stock and seasonings.

Jollof rice is my favorite Nigerian food, I like when it is spiced up with green pees and then fried plantain. I like a whole lot of other Nigerian foods but this happens to be my best, thanks for helping out

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Essay On How To Prepare Jollof Rice For Students

Jollof rice is a beloved West African dish known for its delicious combination of rice, tomatoes, peppers, and a delightful array of seasonings. Whether it’s a family gathering or a special occasion, jollof rice is a staple dish that brings people together. In this step-by-step guide, I’ll show you how to prepare this mouthwatering delicacy right in your kitchen.

Table of Contents

Essay: How to Prepare Jollof Rice: A Flavorful West African Dish

Step 1: prepare the tomato stew.

To start, let’s prepare the rich and flavorful tomato stew, the heart of jollof rice. Begin by blending fresh tomatoes and peppers to form a smooth puree. In a pot, heat some vegetable oil and sauté finely chopped onions until they turn golden brown. Then, add the tomato and pepper puree to the pot and let it simmer on low heat. This will infuse the oil with the delightful flavors of the tomatoes and peppers, creating a savory base for the jollof rice. You can prepare the tomato stew ahead of time to save on cooking time later.

Step 2: Boil the Meat (Optional)

For those who prefer a meaty jollof rice, now is the time to add some protein. Cut and wash your choice of meat, such as chicken or beef, and place it in a pot with some water. Add seasoning, like salt, garlic, and thyme, and let it boil until the meat is tender and fully cooked. This step not only enriches the flavor of the jollof rice but also provides a delightful texture to the dish.

Step 3: Parboil the Rice

Parboiling the rice is an essential step to ensure that your jollof rice comes out perfectly fluffy and not sticky. Place the rice in a pot and rinse it thoroughly with water to remove excess starch. Then, pour boiling water over the rice and let it sit for about 5 minutes. Drain the water, and your rice is now ready for the next step.

Step 4: Combine Ingredients

In a large cooking pot, pour the flavorful chicken or beef stock and the tomato stew. Allow it to come to a boil, and then add the drained parboiled rice to the pot. Season the mixture with salt and pepper to taste. The level of water should be equal to the level of the rice, ensuring that the rice absorbs all the delightful flavors of the stew.

Step 5: Cook the Jollof Rice

Now, it’s time to cook the jollof rice! Put a lid on the pot and let it cook on low heat. Remember not to stir the rice while it’s cooking, so it doesn’t get sticky. The rice will soak up all the yummy flavors and smells as it cooks. It usually takes about 20 to 30 minutes for the rice to become soft and fluffy.

Step 6: Serve and Enjoy

Finally, the moment we’ve been waiting for—your jollof rice is ready! Use a fork to fluff the rice gently and serve it hot. The vibrant colors and mouthwatering aroma will entice everyone around the table. Jollof rice is delicious on its own, but you can also pair it with delightful side dishes such as ripe plantains, a fresh garden salad, or a refreshing fruit juice. Gather your loved ones, and enjoy this delectable West African treat together.

Yes, that’s absolutely right! Jollof rice is a versatile dish, and you can try adding different ingredients and flavors to make it just the way you like it. So, don’t be afraid to get creative in the kitchen and enjoy the delicious taste of homemade jollof rice. It’s a dish that brings joy to many people, and you can make it uniquely yours! Have fun cooking and savor every tasty bite of your jollof rice!

Q: What are the ingredients needed to make jollof rice?

A: The key ingredients include rice, tomatoes, peppers, onions, vegetable oil, and various seasonings like salt, garlic, and thyme. You can also add meat or vegetables for added flavor and nutrition.

Q: What is the origin of jollof rice?

A: Jollof rice is believed to have originated in the Senegambia region of West Africa and has since become a popular dish in many West African countries, each with its own unique twist on the recipe.

Q: What are some common side dishes to serve with jollof rice?

A: Jollof rice pairs well with a variety of side dishes, including ripe plantains, fried chicken, grilled fish, salad, coleslaw, or a refreshing fruit juice. The choice of side dishes depends on personal preference and regional variations.

In conclusion, preparing jollof rice is a delightful culinary journey that brings together the vibrant flavors of West Africa. This iconic dish is cherished by many and holds a special place in the hearts of families and communities. Whether it’s a festive celebration or a simple gathering, jollof rice brings joy and unity to the table. So, roll up your sleeves, follow this step-by-step guide, and embark on a flavorful adventure in your own kitchen. Enjoy the delicious taste of homemade jollof rice with your loved ones, creating cherished memories one plate at a time.

Hello! Welcome to my Blog StudyParagraphs.co. My name is Angelina. I am a college professor. I love reading writing for kids students. This blog is full with valuable knowledge for all class students. Thank you for reading my articles.

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The Best Nigerian Jollof Rice Recipe

Last Updated: July 16, 2024 Fact Checked

This article was co-authored by Hema Agwu and by wikiHow staff writer, Devin McSween . Hema Agwu, known as “The Suya Guy,” is a Nigerian Chef and the Co-Founder of Brooklyn Suya. A self-taught chef, he specializes in creating the perfect suya, a traditional Nigerian spice blend. Chef Agwu expanded his palette with flavors from Morocco, Eritrea, and the U.S. Over his career, he’s been featured in several publications and on The Cooking Channel’s The Spice of Life. This article has been fact-checked, ensuring the accuracy of any cited facts and confirming the authority of its sources. This article has been viewed 269,613 times.

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.

Ingredients

• 2 red bell peppers
• 3 plum tomatoes
• 2 white or red onions
• 1 scotch bonnet pepper
• 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
• 1 teaspoon (2.4 g) of white pepper
• 2 bay leaves
• 2 cubes of chicken bouillon
• 1 cup (237 ml) of chicken stock
• 2 cups (400 g) of long-grain, parboiled rice (like Golden Sella basmati )
• Salt to taste

Servings: 4

Wash the peppers, onion, and tomatoes.

• 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.

Blend the chopped ingredients together.

• 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.

Rinse the rice in water until it runs clear.

• One of the differences between Nigerian jollof rice and other varieties is that it is traditionally made with long-grain rice, like Golden Sella basmati rice or white rice, that is parboiled. This is rice that is partially pre-cooked; it’s sometimes referred to as easy cook rice.
• Feel free to use raw Golden Sella basmati or long-grain white rice instead of parboiled rice.

Heat the vegetable oil over medium heat.

• 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.

Chop 1 onion and saute it in the oil for 4 minutes.

Cook the tomato paste for 5 minutes..

• It’s okay if some of the tomato paste sticks to the bottom of your pot. This just adds to the authentic, smoky flavor of Nigerian jollof rice.

Add in the pepper puree and spices.

• Use beef or vegetable bouillon cubes instead of chicken if you prefer.

Add the rice, chicken stock, water, and salt.

• Feel free to use beef or vegetable stock in place of chicken stock if you prefer.

Cover and cook the rice for 20 min.

• 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.

Simmer the rice for an additional 10-20 min.

• For extra flavor, add 2 tablespoons (28 g) of butter (or margarine) and slices of ½ an onion and 1 tomato into the pot when the rice starts to get tender.
• If you’re using raw rice that isn’t parboiled, it might take an extra 20 minutes until the rice is soft and done.

Fluff and serve the jollof rice.

Store the rice in the fridge for 5 days..

• Or, freeze your leftover jollof and heat it up on a day you don’t want to cook. Just place it in a freezer bag or airtight container and keep it in the freezer for up to 3 months. Then, reheat it in the microwave for about 4 minutes.

Expert Q&A

• Other popular varieties of jollof follow a similar process as Nigerian jollof rice but use different kinds of rice and spices. For instance, Ghanaian jollof rice is typically made with jasmine rice and includes ginger, nutmeg, and garlic. [13] X Research source Thanks Helpful 1 Not Helpful 0
• If your rice tastes undercooked, add a bit more stock or water and steam the rice over low until it’s tender. Thanks Helpful 4 Not Helpful 1
• Make Nigerian jollof as spicy or flavorful as you want it. Feel free to add more scotch bonnet peppers, curry powder, bay leaves, or any of the other spices to get the rice to your liking. Thanks Helpful 3 Not Helpful 4

Things You'll Need

• Cutting board
• Mixing bowl
• A large pot or saucepan with a lid
• A blender or food processor
• Measuring cups and spoons
• A large wooden spoon

You Might Also Like

Expert Interview

Thanks for reading our article! If you'd like to learn more about making jollof rice, check out our in-depth interview with Hema Agwu .

• ↑ https://eatwellabi.com/jollof-rice-2-ways-nigerian-ghanaian/
• ↑ https://www.ivonneajayi.com/post/nigerian-jollof-rice
• ↑ https://www.thekitchn.com/jollof-rice-recipe-23214234

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Jollof Rice

Bold, deeply red, West African rice with spices and tomatoes.

Simply Recipes / Ciara Kehoe

• What Is Jollof Rice?
• Regional Variations
• Tips and Tricks

I still remember the first time I had jollof rice. I was meeting my ex-boyfriend's family for the first time during Thanksgiving. I was expecting to see the usual stuffing and gravy. Instead, I saw a big pot of red rice on the table. It came as a surprise (what is that?!), but I didn't want to say anything, especially since I was trying to impress the family. His sister introduced it as jollof rice, and I didn't dare repeat the name for fear of saying it wrong. I just smiled and shook my head yes. 

The rice was a vibrant orange-red, and the aroma was incredibly inviting. I was met with a burst of flavors when I took my first spoonful. It was bold and fragrant, with a slight sweetness. It had crunchy onions and large pieces of lamb speckled throughout. The jollof was new to me, but it felt familiar, like something I'd grown up eating. It reminded me of home.

What Is Jollof Rice? 

Jollof rice is a beloved West African dish with many regional variations. It's made with a unique blend of spices, long-grain rice, and a tomato and red pepper base. It is often served as a hearty entrée by adding beef, chicken, goat, or fish, or as is as a side. Jollof rice can be made for any occasion from birthdays and holiday celebrations to a casual weeknight dinner.

Reflecting on my first experience eating jollof rice, I now see that the familiarity I felt was the thread between ancestral and descendant recipes. Jollof rice didn't just evolve throughout Africa but also in the Americas. I grew up enjoying foods like jambalaya and red rice, which mirror jollof in their preparation and community—offsprings rooted in the transatlantic migration and the ingenuity of my ancestors. 

I am comforted by these connective tissues. And I now make jollof rice often—this recipe represents my journey to a one-pot jollof rice that will leave flavor memories that live rent-free in your head.

Regional Variations of Jollof Rice

I've been glued to the social banter questioning who has the best jollof rice, a harmonious blend of rice, tomatoes, and spices beloved in West Africa and beyond. Jollof rice is believed to have originated from the Wolof people in Senegal and Gambia. It has since evolved into variations found across the African continent, but at its core, it’s stewed rice in a concentrated broth of tomatoes, onions, curry powder, and peppers.

Nigerian jollof is prepared with long-grain parboiled rice. It has less tomatoes and is heavy on hot peppers. It’s simmered over a prolonged time to build a smoky, roasted flavor and aroma—it’s traditionally cooked over an open fire to add a uniquely irresistible smoky flavor. 

The Ghanaian version calls for aromatic basmati or jasmine rice to perfume the dish and enhance the tomato flavor. Long-grain white rice is preferred, as the rice kernels stay separate when cooked, providing the perfect canvas for the bold tomato flavor to shine through. And while the spices in the rice are more subdued, it’s often topped with a chili sauce called shito that adds a satisfying kick of heat.

Tips and Tricks for Making Jollof Rice

The art of making jollof rice is like a complex dance of timing—you have to build flavor while preserving texture (no one wants mushy rice). I've learned that achieving both is key to creating the perfect pot of jollof. Here are my tips to help you along: 

• Thoroughly rinse the rice. Rinse the rice under cool running water until it runs clear to remove all starchy residue. 
• The deeper the red, the better. I intentionally pick out the deepest red bell peppers and tomatoes at the grocery store to create the reddest pepper stew base for the rice.
• Allow the pepper stew base to reduce uncovered. This allows the moisture to escape and concentrate the flavors. It will splatter quite a bit, so use a splatter guard or a lid set ajar.
• Add the chicken stock last. Cook the onions and pepper stew base, and then add the rice before you add the chicken stock. Depending on how much liquid the stew base has, you can decide to use more or less chicken stock so that you don’t end up with rice that’s too wet. Add enough stock so that it is level with the rice,
• Cover the pot with foil and a lid. Tightly covering the pot of jollof with foil to trap moisture that’ll steam the rice. I prefer to cook the rice in the oven, not on the stovetop, for the even distribution of heat—you don’t need to keep an eye on it as you would on the stovetop.

Delicious and Bold Rice Recipes

• Dirty Rice with Shrimp
• Tomato Rice
• Kimchi Fried Rice
• Jamaican Rice and Peas

I do not remove the seeds from the scotch bonnet because jollof rice is supposed to be spicy; however, you are welcome to remove them if you’d like to make it less spicy.

Betapac or Blue Mountain Country curry powder are two brands that I would recommend. 

Ingredients

For the pepper stew base

2 red bell peppers , stems and seeds removed, and roughly chopped

1 medium plum tomato , roughly chopped

1/2 medium red onion , roughly chopped

1 scotch bonnet or habanero pepper , stem trimmed (see recipe note) 

1-inch piece fresh ginger , peeled

3 cloves garlic

For the jollof

1/2 cup  vegetable or peanut oil

1/2 medium red onion , sliced

1/4 cup tomato paste

2 cups basmati or  jasmine rice , rinsed well and drained

1 1/2 teaspoons Jamaican-style curry powder (see recipe note) 

1 chicken or beef bouillon cube or 1 teaspoon bouillon powder

2 teaspoons dried thyme

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/8 teaspoon ground nutmeg

2 dried bay leaves

1 1/2 teaspoons kosher salt

2 cups low-sodium chicken stock

Optional garnish

2 tablespoons unsalted butter , cut into 4 cubes

1/2 cup frozen green peas

Add the bell peppers, tomato, onion, scotch bonnet or habanero pepper, ginger, and garlic into a blender, and blend until smooth. Set aside.

Heat the oil in a large Dutch oven (mine holds 3 quarts) or a heavy-bottomed pot over medium heat. Add the onions and fry for 2 to 3 minutes, until fragrant and the edges get a little brown. 

Scoop out about a third of the fried onions on a small plate or bowl, and set it aside. You will use it to top the jollof rice at the end.

Add the tomato paste and cook it for 4 to 5 minutes, stirring frequently. The oil should turn red and the paste should look grainy. Reduce the heat if the paste starts sticking to the bottom of the pot and burning.

Carefully stir in pepper stew base, and cook it uncovered for 20 to 25 minutes until reduced by about half. Stir the mixture occasionally with a wooden spoon and scrape up any bits that stick to the bottom of the pot. 

The mixture will splatter quite a bit! Keep it covered with a splatter guard or place a lid on top slightly ajar so that moisture can escape. Adjust the heat as needed if you notice it burning or if it’s not simmering.

Stir in the rice, curry powder, bouillon cube, dried thyme, garlic powder, onion powder, nutmeg, bay leaves, and salt. Cook for about 3 minutes, stirring frequently. Then add the chicken stock, and bring it to a simmer.

Turn the heat off and tightly cover the pot with foil and a lid. Transfer the pot to the preheated oven and bake, undisturbed, for about 40 minutes.

If using the butter and peas (I highly recommend it!), remove the pot from the oven and dollop the pats of butter on top. Sprinkle the peas and the reserved fried onions on top too. Cover the pot again with the foil and lid, and bake for 5 minutes.

Gently stir the rice to incorporate the butter, peas, and onions. Discard the bay leaves and transfer the rice to a platter, if you’d like. Serve warm.

Store leftovers tightly covered in the refrigerator for up to 4 days. Reheat in the microwave in 1-minute intervals until heated through.

Did you love the recipe? Give us some stars and leave a comment below!

• Most Recent
• Comfort Food
• Bell Peppers

Jollof Rice

By: Author Lola Osinkolu

Posted on Published: Dec 27, 2022  - Last updated: May 10, 2024

Home / Dinner / Jollof Rice

Jollof Rice:  I can’t think of a more popular West African dish than Jollof rice. It’s popular for good reason — it is delicious!

Jollof Rice Recipe

There are hundreds of different dishes in the world, but there is only a handful that has enough flavor for me to eat alone. A bowl of Jollof rice is one of those dishes. You know, the kind where you can taste the spoon or fork after you’re done with the food? I mean, you’d want to lick it clean. Jollof is deliciously addictive.

Jollof rice is a staple in West African cuisine. It’s made from rice, tomatoes, onions, peppers, and other seasonings. The dish is cooked in one pot. It’s simple and easy to make at home—and the end result is absolutely delicious!

What is Jollof rice?

For those of you who aren’t familiar with Jollof Rice  ( Jellof rice ) —it is a rich and incredibly rich, aromatic, tasty West African one-pot Meal. It’s similar to Jambalaya but with distinctive African spices. It consists mainly of cooked rice and tomato stew flavored with spices such as thyme, scotch bonnet pepper, onions, and garlic.

The dish is a staple of West African cuisine, particularly that of Ghana, Nigeria, Senegal, and Gambia often eaten and enjoyed during holidays, weddings, birthdays, and other special events.

It is a very versatile dish, and it is usually made from scratch using rice, tomatoes, pimento peppers, tomato paste, scotch bonnet, onions, salt, and other spices.

Geographical range and variants

Jollof rice is a delicious royal dish originating in West Africa. It is one of the most common West African dishes eaten in the regions of Nigeria, Ghana, Togo, Senegal, Gambia, Mali, Sierra Leone, Ivory Coast, Cameroun, and Liberia. Although it is believed to have originated from the Wolof people in northwestern  Senegal .

The recipe varies from country to country, region to region of the continent, but it always starts with a tomato base.

This recipe for jollof rice can be customized in many ways to suit your tastes and preferences, you could add any of your favorite vegetables (diced carrots, green beans, sweet peas, or sweet corn). It can be enjoyed with chicken , beef , lamb meat, goat meat , or fish . I love pairing mine with some fried Plantains , coleslaw , and baked chicken !

Ingredients

The ingredients required for making jollof rice are pretty basic. You probably already have them in your kitchen.

• The main ingredient in jollof rice is, of course, rice. I used long-grain parboiled rice for this recipe, but you can also use basmati. I have a recipe for that here – (basmati Jollof with beef) .
• Next up are the canned tomato, fresh tomatoes, bell peppers, scotch bonnet, onions, garlic, and ginger—each of which adds a unique flavor and texture to your dish!
• You’ll also need oil for frying your sauce—any kind of vegetable oil will do.
• Stock—Chicken, beef, or vegetable stock are great choices here for adding depth of flavor.
• And lastly, there’s the seasoning and herbs—curry powder, salt, black/white pepper, bouillon powder, thyme, and bay leaves.

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.

• The inevitable foundation for building up the flavor in this meal is to start by  sauteeing the Onions . This should take about 3 to 5 minutes. The next thing is to stir in the tomato paste. This adds a deep and rich tomato flavor; I simply fry this for another 5 minutes or thereabout.
• Add the ginger and garlic  and cook along with the tomato paste for another two minutes; Actually, by the time this is ready, you will notice it in the smell. If you keep it cooking any longer, you might risk burning them.
• Add the blended peppers . Usually, there is no particular time frame for frying this pepper. I often stop when the sauce becomes really thick, and the oil literally floats on top of the sauce. At this point, most of the water is gone, and the sauce no longer smells raw. Trust me, you will know, but just in case you are still in doubt, I would say maybe 15 to 20 minutes depending on the quantity of water in your blended pepper.
• Finally, in building my flavor, I  add the thyme, curry powder, salt, white pepper (good but optional), and seasoning cubes.  Adjust the seasoning at this point if there is a need to.
• Once the flavor is on point, then, I stir in the Rice . Make sure you stir the rice properly until you cover each grain of rice with the sauce.
• Now add the chicken stock . Give it a brief stir and cover it up with a tight-fitting lid. If your lid is not fitting enough, simply cover the rice with foil paper before covering it with the lid. This is because Jollof needs a lot of steam in order to turn out well.
• Once the rice comes to a boil,  reduce the heat to medium-low  immediately and continue to  cook until the rice is done , about 20 to 30 minutes.
• Serve  with  Fried Chicken , Spicy Grilled Chicken,  Grilled Tilapia Fish , or  Gizzards and plantains.

Nigerian Jollof Rice or Ghanaian Jollof Rice?

Who’s Jollof rice is better?

I don’t even want to go into the issue of the trending Jollof wars, especially between Nigeria and Ghana. All I know is that a good cook will make a good-tasting Jollof Rice. In my own opinion, I think it has to do with the cooking abilities of an individual and not a country. Let me know your opinion. 🙂

What type of rice is best for Jollof Rice?

Though quite a lot of rice types can be used to make Jollof rice. I have used the long grain parboiled rice for this recipe – This rice is soaked, steamed, and dried. Then the hull is removed to make parboiled rice. The steaming enables the rice to absorb nutrients and changes the starch so that it cooks into a firmer, less sticky dish of rice than regular white rice. I also have a beef jollof rice recipe that I prepared using basmati rice . You may want to check it out.

If living in the united states, I will recommend using the parboiled rice from the African store or Uncle Ben’s parboiled rice (converted brand). It doesn’t stick or clump up like most other rice brands. It cooks up grain for grain. Some stores like Walmart also carry a similar brand for a fraction of the price.

Wiki  has a very good article on Jollof Rice that might interest you. I enjoyed reading it, you might as well. 🙂

How to serve Jollof Rice

We usually serve  Jollof  with  Chicken ,  Turkey , Beef, Goat Meat,   Fish , or  moi moi  and sometimes with a side of fresh creamy Coleslaw or  Nigerian salad.  In west Africa, a party such as a wedding ceremony or a naming ceremony is not complete without this meal. It is a sure party pleaser.

My final thoughts on making a great Jollof Rice

I have another  Jollof rice recipe   that I made with   beef and basmati rice . It’s party style! I took it a step further by roasting the bell peppers before blending and cooking to create the much-desired smoky taste. I’m sure you will love it!

If you are not a fan of this stovetop method, or you simply want to be adventurous, or perhaps you just like to vary the way you cook Jollof rice. Then, you can try it out.  Oven-baked Jollof Rice.   You can also check for more  delicious Nigerian recipes   here.

Other Rice recipes you might want to try :

• Coconut Fried Rice – Rice cooked in broth and coconut milk. Simply delish!
• Easy shrimp pineapple fried rice  – Ready in about 30 minutes
• Basmati Beef Jollof rice  – Made with roasted bell peppers
• Nigerian fried rice   – Readers’ favorite
• Dirty Rice with Sausage and Ground Beef – tasty and delicious
• One-pot chicken and Rice  – Another one you need to try
• Chicken fried rice  – So easy and delicious!
• Hearty mushroom rice  – Not your average mushroom Rice
• East African Pilau   – You will love this!
• Baked Seafood Jambalaya  – a twist on the tradition Jambalaya
• Homemade Chicken And Rice Soup  – a  comforting meal for all seasons

Nigerian Jollof Rice

For the sauce.

• 3 red bell pepper
• 3 Plum tomatoes
• 1 medium onion
• 2 scotch bonnet/habanero use less if you don't like it spicy
• 1/4 cup water

For the Jollof

• 1/2 cup oil
• 1 medium onion sliced
• 4 tablespoons tomato paste
• 4 cloves garlic finely minced
• 1 tablespoon ginger grated
• 2 bay leaves
• 1 tablespoon thyme
• 1 tablespoon curry Powder
• 1 teaspoons salt or add to taste
• white Pepper or black pepper to taste
• 1 tablespoon chicken bouillon powder or 3 cubes
• 4 cups long grain rice rinsed and drained
• 3-4 cups chicken stock
• 1 large tomato sliced
• 2 tablespoons butter at room temperature – optional

Instructions

• First, make the tomato-based sauce by blending together the red bell peppers (pimento), tomatoes, onion, and scotch bonnet.
• Heat the cooking oil in a large pan over medium heat, then add the diced onions and let them cook for about 3 minutes or until they are soft.
• Next, add the tomato paste and fry for about 5 minutes. Then stir in garlic, ginger, and bay leaves—leave to cook for 2 more minutes.
• Add the blended sauce and allow the pepper to cook until the water is reduced and the sauce become thick —about 10 to 15 minutes.
• Season with thyme, curry powder, bouillon cubes, salt, and pepper to taste. Cook for another 2 to 5 minutes.
• Add the rinsed rice to the sauce and stir until it is well coated with the sauce. Then add the chicken stock, stir briefly, cover with a tight-fitting lid, and bring to a quick boil over high heat.
• Once it begins to boil—after about 3 to 5 minutes, reduce the heat immediately to low and steam until the rice is done—about 30 minutes.
• Add the butter, sliced tomato, and onions, stir together briefly and turn off the heat. Cover it immediately so that the heat remaining in the rice can steam up the vegetables a little.
• Serve with sweet fried plantains, roasted chicken, or salad.
• Remove the bay leaves once the rice is done. However, if you can’t find it, don’t be tempted to dig through it since over-stirring will cause the rice to break. Just leave it and remove it whenever you find it.

LET’S CONNECT!

You can find me on  Facebook and  Instagram  … I love keeping in touch with all of you. 🙂

If you make this recipe, I’d love to see pictures of your creations on Instagram and Facebook. #cheflolaskitchen

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Wednesday 19th of June 2024

It's really good and tasty, Love ur cooking

Chef Lola's Kitchen

Saturday 27th of July 2024

Thank you, Chioma.

Monday 25th of March 2024

Are the bouillon cubes really necessary? Since there is already chicken stock? I'm not a big fan of bouillon cubes/powder.

Saturday 25th of May 2024

That's fine. You can use other seasoning substitute.

Sunday 10th of March 2024

I love you. You are saving my life with your recipes 🥺 they are simple and straightforward which makes it beginner friendly for people like me 😘 God bless you.

Saturday 23rd of March 2024

Amen. You are welcome, Agnes

Wednesday 17th of January 2024

Oh my God it was everything, I follow the recipe to the T....

Friday 2nd of February 2024

Monday 11th of December 2023

Dear chef Lola, Recipes look Yummy. Tried to subscribe - link does not work. my email is [email protected]

Lola Osinkolu

Wednesday 13th of December 2023

Hi Barbara, Thank you so much for the love! I'm thrilled you're eyeing up my culinary creations. I'm sorry for the inconvenience with the subscription link. I'll look into fixing the link. In the meantime, your email has been noted and we'll manually add it to our subscriber list right away.

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• Recipes by World Cuisine
• West African

Nigerian Jollof Rice

Jollof rice, a seasoned tomatoey rice dish, is eaten at every party, Sunday lunch, and everything in between.

Ozoz Sokoh is a food explorer focused on celebrating and documenting West African culinary heritage.

Serious Eats / Maureen Celestine

The Origins of Jollof Rice

Variations of jollof rice in west african cuisines, notes on cooking jollof rice, why it works.

• The tomato mix is cooked twice, first to soften the edge of the raw, tart vegetables, and then again with seasoning to further develop the flavorful stew base that defines jollof.
• Using the right kind of rice is important. In this case, parboiled rice is a great choice, as it has the capacity to absorb the flavourful, well-seasoned stew without turning to mush. 
• Cooking on low heat allows the rice to absorb the sauce properly, cook evenly, and not burn on the bottom; stirring minimally ensures evenly cooked rice while keeping the grains separate.

Cooking jollof rice, a seasoned, tomatoey rice dish, is a rite of passage for many West Africans. For many years, my own jollof game was shaky because I had confused its ubiquity with easiness. I had assumed it was easy to make simply because I had eaten it often, at every party, Sunday lunch, and everything in between, and so didn't appreciate how crucial certain recipe steps were. I'd rush through making the stew base without developing enough flavor, choose the wrong kind of rice, and be undisciplined about my cooking method. Some days I’d end up with a good pot and other days, not. I've learned much since then, and now make consistently delicious pots. My biggest tip: Slow-cooking the rice is one of the main keys to success.

Thinking a good pot of jollof rice required little skill wasn't the only incorrect assumption I made. I also assumed that it was Nigerian in origin, given that I grew up there and it was a mainstay of the table. But in 2009, when my interest in cooking consistently better pots of jollof deepened, I began researching West African foods and how they traveled the world. It was then that I learned about the roots of this dish in the kingdom of Jolof, a historic 15th- to 18th-century state in the Wolof-Senegambian region, on the southern edge of the Sahara far to the west of Nigeria. 

So how did jollof find its way across the sub-Saharan coast? According to James McCann in Stirring the Pot: A History of African Cuisine , the Dyula ethnic group, famed merchants who established trade routes throughout the region centuries ago, were responsible for the dispersal of jollof south of the Sahara, taking it with them as they traveled. Today, every country in West Africa has a version of jollof, each reflecting its particular history and influences. Several regions beyond the African continent also have versions that speak to how far it has spread, particularly via the transatlantic slave trade—Lowcountry red rice and New Orleans jambalaya in the American South are both descended from jollof rice. 

Jollof can take many different names depending on the region. In its birthplace of Senegal, it retains its Wolof names of thiéboudienne or ceebu jen, and in neighboring Gambia it goes by benachin. The people of Mali call it zaame or nsamé. In the rest of French-speaking West Africa—Guinea Bissau, Guinea, Ivory Coast, Burkina Faso, Niger, Benin, and Togo—it's called riz au gras ("riz gras" for short). In English-speaking Sierra Leone, Liberia, Ghana, and Nigeria, it is called jollof. 

There are also endless shadings of difference from one version to the next. While Senegalese and Ghanaians go for varieties of fragrant Jasmine rice, Nigerians prefer parboiled or converted varieties, such as Golden Sella basmati rice, which cooks more quickly and is less prone to mushiness and clumping. In Nigeria, Caribbean-style curry powder, dried thyme, bay leaf, ginger, and garlic are common seasoning ingredients. Contrast that with the popular Senegalese seasoning of rof, a fresh parsley paste mixed with other aromatics and used in combination with fermented seafood. A Guinean friend of mine, meanwhile, adds fresh tamarind to her stew base.

Whole vegetables like carrots, eggplant, cabbage, okra, white sweet potatoes, and potatoes feature in thiéboudienne and other versions from French-speaking West Africa, but not in the Nigerian and Ghanaian versions. 

There are a number of details that work together to deliver stellar jollof rice, which I would define as rice that's stewed and seasoned to perfection, with an orange-red color and separate grains that are neither hard nor mush; jollof should not be creamy like risotto. To prevent this outcome, I stir only occasionally to facilitate the absorption of the sauce without developing the creamy starchiness that heavy stirring (a la risotto) creates. I also cook it on low heat for the majority of the time. When the heat is too high, the pot of rice will cook unevenly and be at risk of burning at the base.  

Some browning on the bottom layer of rice is desirable, however. Jollof rice is traditionally cooked on the stovetop or over firewood. Abroad, in the diaspora, many West Africans have explored and mastered oven-baked methods, while others have made use of rice cookers and InstantPots to come up with even more approaches. While the outcomes are similar, stovetop and firewood versions are the easiest route to "party" jollof, a version that is defined by its smoky flavor and presence of "bottom pot," the crispy, toasty layer of rice that forms on (as the name makes clear) the bottom of the pot, akin to Spanish socarrat. The direct heat from below is just what's needed to create that caramelized, roasty underlayer.

Jollof rice is not considered a side, but the main dish. It is often paired with beef, chicken, goat, and fish (fried, grilled, or stewed), or eggs (boiled, fried, or scrambled). In Nigeria, it is served with a salad that resembles an amped-up version of coleslaw. It may also be accompanied by moin moin , a steamed dish made with skinned, pureed black-eyed beans wrapped in the moinmoin leaves that give it its name, or dodo —fried, ripe plantains. At least one or more of these accompaniments is considered standard.

September 2022

Recipe Details

Nigerian Jollof Rice Recipe

Ingredients.

For the Stew Base:

1 pound (475g) plum tomatoes (about 3 medium tomatoes), cored and roughly chopped

2 medium (7-ounce; 200g) red bell peppers or 2 red shepherd peppers (see note), stemmed, seeded, and roughly chopped

1 medium (8-ounce; 225g) red onion , roughly chopped

1/4 of a Scotch bonnet or habanero pepper , stemmed and seeded

1 1/2 cups (355ml)  Nigerian stock

For the Jollof Rice:

1/4 cup (60ml) peanut, vegetable, or other neutral oil , divided

1 medium (8-ounce; 225g) red onion , thinly sliced, divided

3 dried bay leaves

2 teaspoons Caribbean/Jamaican-style curry powder (see note), plus more if needed

2 teaspoons dried thyme

Kosher or sea salt and freshly ground black or white pepper

2 tablespoons (30g)  tomato paste

3 teaspoons (12g) unsalted butter , divided (see note)

2 cups (400g) converted long-grain rice or Golden Sella basmati , rinsed

1 plum tomato (4-ounces; 120g), halved then sliced thinly crosswise into half-moons

For the Stew Base: In a blender jar, combine tomatoes, red pepper, onion, Scotch bonnet or habanero, and stock. Blend until a smooth puree forms, about 2 minutes. This will yield just shy of 5 cups (1.18L).

Transfer the stew base to a 3-quart saucier or saucepan, cover partially with a lid to contain splatter, and bring to a boil over medium-high heat. Reduce the heat to medium-low and cook, stirring and scraping the bottom occasionally, until reduced by half (roughly about 2 1/2 cups; 590ml), about 30 minutes. Remove from heat and set aside.

For the Jollof Rice: In a 4- or 5-quart pot or Dutch oven, heat 2 tablespoons (30ml) oil over medium heat until shimmering. Add half the sliced onion along with the bay leaves, curry powder, dried thyme, a large pinch of salt, and a large pinch of black or white pepper. Cook, stirring, until the mixture is fragrant and the onions soften slightly, about 3 minutes.

Stir in tomato paste and 2 teaspoons (8g) butter. Cook, stirring continuously, until the tomato paste darkens, about 3 minutes. Stir in reserved stew base, cover partially with the lid to prevent splattering, and cook at a gentle simmer over medium-low heat until reduced by half, about 15 minutes.

Stir in stock and bring to a boil over high heat. Season with salt and pepper; if the curry flavor is lacking, you can add more to taste (the curry powder should come through pleasantly but not be overpowering, though this is a question of personal taste).

Stir in rice until evenly coated in sauce. Cover the pot with a double piece of foil or parchment paper, crimped down around the edges to seal, then top with lid (this will trap steam to lock in the flavor and aid cooking). Reduce the heat to the lowest possible and cook for 20 minutes, then uncover pot and gently stir rice to redistribute. Cover again and continue to cook until rice is just cooked through but still retains a firm bite and the liquid is mostly absorbed, about 15 minutes longer. If rice is undercooked and/or still wet, cover and cook 5 minutes longer.

Stir in sliced tomato along with the remaining sliced onion and the remaining 1 teaspoon (4g) butter until butter is fully melted.

Remove from the heat, cover, and let stand 10 minutes. Serve.

Special Equipment

Blender , 3-quart saucier or saucepan , 4- or 5-quart pot or Dutch oven

Red shepherd peppers are sweet, long, thin-skinned Italian peppers, similar to Nigerian tatashe peppers . They have great flavor and bring a deep red color to Jollof rice. If you can't find them, red bell peppers can be used instead.

Lion curry powder is my favorite brand. If you can’t find it, Ducros is an acceptable substitute, as are Jamaican or West Indian curry powders.

3 teaspoons butter is the same as 1 tablespoon, so to evenly divide the butter into 3 teaspoons, first cut off a 1-tablespoon piece using the markings on the wrapper for guidance, then divide into equal thirds.

This recipe works best with converted long-grain rice (also known as parboiled rice), including converted styles of basmati (such as Golden Sella).

Make-Ahead and Storage

The stew base can be prepared in advance and refrigerated for a week in an airtight container, or frozen for up to 3 months.

Jollof rice keeps well—in fact many people love leftover jollof. Thaw leftovers overnight in the fridge, then warm on the stove top over gentle heat, or in the microwave.

• Nigerian Fried Rice Recipe
• Dodo (Nigerian Plantains) Recipe
• Moin Moin Recipe (Nigerian Steamed Bean Cake) Recipe
• Creole-Style Red Jambalaya With Chicken, Sausage, and Shrimp Recipe
• Dirty Rice Recipe

More Serious Eats Recipes

How to Cook Perfect Jollof Rice Every Time | Nigerian Party Jollof Rice

Jollof rice is a classic West African dish that the entire world has developed an appreciation for. The vibrant color and taste has made it a cherished dish served at large parties and intimate family dinners alike. The combination of spices, tomatoes, onions, and peppers creates a mouthwatering experience in every bite. Add this favorite to your very own Digital Recipe Book today!

Everyone has their own way of making Jollof rice. This recipe depicts my preferred method of making Jollof. Jollof rice is an extremely customizable dish and I even change my own recipe depending on the desired taste profile. For instance, this particular recipe calls for three scent peppers; however, when making the Jollof for my children I often only use one scent pepper (and also omit the seeds).  Various proteins can also be used for the dish but I prefer the ease of Jollof rice with chicken. 

My recipe provides an easy step-by-step guide to making delicious Jollof rice. I focus on developing rich flavors while still emphasizing simplicity. You will savor each spoonful of this rice and smile at your final result. Others will not be able to resist the amazing aroma and will surely be able to taste the love, care, and warmth that went into its preparation. 

How to Cook Perfect Jollof Rice Every Time  |  Nigerian Party Jollof Rice

Ingredients:, instructions:.

• Cut the 8 plum tomatoes into small pieces and add them to a blender. It is important that the tomatoes are placed first in the blender as they will generate water.
• Cut the bell peppers and add to the blender. Be sure not to add any seeds.
• Cut 1 ½ onions and add to the blender.
• Add the scent pepper(s) to the blender. You can use 1-3 scent peppers depending on your desired spice level.
• Add a very small amount of water (ideally no more than ¼ cup of water).
• Add the blended mixture to a pot and cover. Cook until water has evaporated. This will take approximately 50 minutes. Remove the reduced blended mixture and set aside.
• Add the clean chicken drumsticks to a large pot.
• Dice the remaining ½ onion and add it to the chicken in the pot.
• Add the seasonings to the chicken (Mrs. Dash Original, Adobo, Chicken Knorr, ground ginger, and garlic powder). 
• Add one cup of water and cover. Cook for 20 min then add an additional 1 cup water. Cover and cook chicken until tender. For me, this was approximately 45 minutes total cook time
• Remove the chicken from the pot. Be sure to reserve the chicken broth for later
• Heat a generous amount of vegetable oil in a separate pan. Once the oil is hot, add the chicken to the pan for a quick fry. Pat chicken dry and set aside
• Place 1 ½ cups of vegetable oil in a clean large pot
• Once the oil is hot, add the 6 oz can of tomato paste. Stir frequently so it does not burn
• Add the reduced blended mixture to the pot. Place a splatter guard over the pot. This splatter guard will reduce splatter but still allow steam to exit. Do not cover with a lid because the goal is to fry the stew
• Stir the stew frequently so it does not burn. After about 12-15 minutes, add about 1 cup of the concentrated chicken broth that was set aside
• Add the curry powder, dried thyme, Maggi beef cubes, salt, and bay leaves. Stir and allow to cook for an additional 5-10 minutes on medium heat
• Taste the stew and add any additional salt according to your preference (I added an additional ½ tsp salt). Then turn the heat source to the lowest setting
• Wash the rice repeatedly until the water turns clear. This is important to do because it removes the starch from the rice. This will also speed up cooking time and prevent the rice from having a gummy texture
• Add the washed rice to the pot and stir. There should be enough stew to cover the rice completely. If the rice is not completely covered add a small amount of water (no more than ½ cup of water)
• Place parchment paper over the pot and cover with a lid. Make sure the lid does NOT have any vent holes. Make sure the stove is on the lowest heat setting
• Cook the rice for 20 minutes and then uncover to stir the rice. It is normal for some rice to have burned. Cover again with parchment paper and the lid
• Cook for an additional 20 minutes and then uncover to stir the rice. Add an additional ½ tsp salt to taste. Cover again with parchment paper and the lid
• Cook for an additional 15 minutes. Uncover and taste the rice. It should be perfect
• Add the jollof rice to a plate with the fried chicken. Enjoy!

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How to Cook Jollof Rice Like a Pro in 5 Easy Steps (+ 8 Yummy Variations to Try)

1  Comments

by  Pharm Adenike

Last Updated 02/08/2023

Interested in how to cook Jollof rice? Well, you're in for a show because in this post, I will show you how to prepare Jollof rice the easy tasty way. 

Plus you will also discover how to make 8 different flavourful variations of Nigerian Jollof rice recipe. Yes Eight! ( From classic Jollof rice, to the party Jollof rice all the way down to my favourite healthier lower-calorie Jollof rice).

Alright, let's get started right away, we have a lot of cooking to do...

How to Cook  Jollof  rice (Nigerian Classic)

Here's how to make the Classic Nigerian jollof rice (Also known as spicy jollof rice or West African jollof rice, Nigeria style).

How to make Smoky/Party Jollof Rice

The idea behind this jollof recipe is to achieve that "smokey" flavour and taste that comes with party jollof rice cooked with firewood. 

Although, it can be difficult to achieve at home. However, I’m hopeful that with this few tricks, you would be able get that “Party jollof rice” taste without having to cook with firewood.

How to make Ofada Jollof Rice

Here's how to make the Ofada Jollof Rice:

How to make Local jollof rice 

While it is called “Iresi eyin” in Yoruba land; it is also called “Iwuk Edesi” from the Ibibio and Efik speaking parts of Nigeria, “Banga rice” from the Urhobo parts of Nigeria and “Palm oil rice”. Here's how to make it...

How to make Oven baked Jollof rice

Here's how to make the Oven Baked Jollof Rice recipe:

How to make Coconut Jollof rice

Here's how to make the Coconut Jollof rice recipe;

How to make Seafood Jollof rice

Here's how to make seafood jollof rice recipe 

How to make Basmati Jollof rice

This recipe shows you how to cook Basmati Jollof Rice either with an oven or in a regular pot with heat.

Frequently Asked Questions about Cooking Jollof rice:

Here are the frequently asked questions about cooking jollof rice and their answers:

Do I still need to use tomato paste?

Using either a tomato paste or tomato purée is important to get that rich colour that Jollof rice has. However, it's not not necessary. 

Do I have to boil my tomato purée before frying

You can skip the process of boiling and go straight to frying till the tomato purée loses all that acidity/ sour taste and then you also notice the oil bubbling through.

Is it compulsory to use a beef/chicken stock to cook my Jollof rice?

Using Beef/Chicken Stock is not compulsory. For vegans, using water in place of Beef/Chicken Stock is fine.

Should my rice burn a little to get that smokey flavour?

Burning your jollof rice a little is one of the methods of having adding the smokey flavour into your Jollof rice.  In fact, that method is as old as day and remains effective.

Nigerian Jollof Rice Recipe (Tasty & 5 Easy Steps)

Plus you will also discover how to make 8 different flavourful variations of Nigerian Jollof rice recipe.Yes Eight! ( From classic Jollof rice, to the party Jollof rice all the way down to my favourite healthier lower-calorie Jollof rice).

Type: Main course

Cuisine: Nigerian

Keywords: Jollof rice, party jollof rice, smoky jollof rice, spicy jollof rice

Recipe Yield: 8 servings

Preparation Time: PT15M

Cooking Time: PT45M

Total Time: PT1H

Recipe Ingredients:

• Tomato paste
• Bell peppers
• Scotch Bonnet Pepper
• Seasoning cube
• White Pepper

Let me know in the comments below which of these Nigerian jollof rice recipe you'll be trying first.

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Essay on How to Prepare Jollof Rice and Chicken

Introduction

Ingredients:.

• 2 cups of long-grain rice
• 1 kg of chicken pieces (thighs, drumsticks, or a whole chicken)
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 red bell pepper, finely chopped
• 1 green bell pepper, finely chopped
• 2 tomatoes, blended or finely chopped
• 2 tablespoons of tomato paste
• 1 teaspoon of thyme
• 1 teaspoon of curry powder
• 1 teaspoon of paprika
• 1 teaspoon of dried thyme
• 1 teaspoon of dried rosemary
• 1 scotch bonnet pepper (optional, for heat)
• 2 cups of chicken broth
• 2 tablespoons of vegetable oil
• Salt and pepper to taste
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• Rinse the chicken pieces under cold water and pat them dry with paper towels.
• Season the chicken with salt, pepper, and half of the minced garlic.
• In a large skillet or pot, heat the vegetable oil over medium-high heat.
• Add the chicken pieces to the pot and cook until they are browned on all sides. Remove the chicken from the pot and set it aside.
• In the same pot, add the chopped onion, minced garlic, and bell peppers.
• Sauté the vegetables until they are soft and fragrant, usually for about 5 minutes.
• Add the blended or finely chopped tomatoes, tomato paste, and the scotch bonnet pepper (if using). Stir well to combine.
• Add the rice to the pot and stir it with the vegetables to coat it evenly.
• Sprinkle in the thyme, curry powder, paprika, dried thyme, and dried rosemary. Season with salt and pepper to taste.
• Pour in the chicken broth and bring the mixture to a boil.
• Once it reaches a boil, reduce the heat to low, cover the pot, and let it simmer for about 20 minutes or until the rice is cooked and has absorbed the liquid.
• Gently place the browned chicken pieces on top of the rice.
• Cover the pot again and continue to cook on low heat for another 15-20 minutes or until the chicken is fully cooked and tender.
• Occasionally check the pot to ensure the rice does not stick to the bottom. If needed, add a little more broth or water to prevent burning.
• Remove the pot from the heat and let it rest for a few minutes.
• Fluff the rice with a fork, mixing in the chicken and vegetables.
• Serve the jollof rice and chicken hot, garnished with fresh herbs if desired.

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How to make nigerian jollof rice.

• March 26, 2021
• WanderEater Team

Stewed in a rich and spicy tomato rice is Nigerian jollof rice. It’s well-loved South of the Sahara and along the coast of West Africa thanks to its layered flavours of smoke, spice, and all sorts of goodness. This recipe makes a large pot of rice and while some view rice as a side dish, in Nigeria Jollof Rice is considered a main. You can easily half the recipe to make a little less but keep in mind that leftovers will keep and only increase in flavour.

See also: Most Satisfying Focaccia Recipe Videos To Watch

Here’s how to make an authentic Nigerian Jollof Rice recipe!

Ingredients:

• 1 can (14.5 oz) diced tomatoes, undrained
• 2 medium red bell peppers
• 1/2 scotch bonnet/habanero pepper
• 1/2 cup chopped yellow onion
• 1/3 cup vegetable oil
• 1/2 yellow onion, sliced
• 3 tbsp tomato paste
• 2 tsp minced garlic
• 2 tsp grated fresh ginger
• 2 bay leaves
• 2 tsp kosher salt
• 2 tsp dried thyme leaves
• 1-1/2 tsp Jamaican curry powder
• 1 tsp ground red pepper
• 4 cups reduced-sodium vegetable broth
• 3 cups long-grain white rice, uncooked, rinsed
• Fresh Italian (flat-leaf) parsley, for garnish
• Combine bell peppers, diced tomatoes, scotch bonnet peppers and diced onions in a blender and pureé.
• Heat oil in a large pot over medium heat. Add sliced onions and sauté for about 3 minutes until soft. Add tomato paste and cook for about 2 minutes. Add garlic, ginger and bay leaves and cook about 2 minutes longer, stirring frequently.
• Add tomato and pepper pureé and simmer for 10 to 12 minutes until sauce thickens. Stir in salt, thyme, curry powder, and cayenne. Stir in rice and coat well with sauce.
• Add vegetable stock and bring to a boil; stir. Cover and reduce heat to low and cook for about 30 to 40 minutes until done and rice is desired texture.
• Sprinkle with parsley, serve and enjoy!

Related Topics

• African recipe
• Jollof Rice Recipe
• Nigerian food
• rice recipe
• WanderEater
• WanderEater Food
• WanderEater Recipes

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How to Make Jollof Rice in 5 Easy Steps

Jollof Rice, a classic Nigerian rice dish flavored with tomatoes, peppers, and lots of seasonings.

Rice is in order! For those of you who don’t know; I am a rice fiend ! I could eat rice 100 times a day and still not be satisfied. One of my all time favorite rice dishes is a classic Nigerian dish that I grew up eating called Jollof rice. Today I am going to be sharing with you how to make it in just 5 easy steps !

Jollof rice is a West African dish that’s a staple in most households. It definitely was a staple in my house growing up, and at parties, where you can rest assure that there will be pans and pans of it.  This is the first reason I love attending Nigerian parties. Second would have to be for the music and dancing. It’s just too much fun!

MY COOKBOOK FLAVORS OF AFRICA

There are many different ways to cook Jollof Rice. It is a dish made with rice, tomatoes, tomato paste, onions, red bell pepper, scotch bonnet peppers , salt, and spices. If it doesn’t have the above mentioned ingredients, then it’s not true Jollof. I make it the way my mum taught me, and I usually call it Nigerian Jollof because of the type of the rice that is used. Nigerians use the long grain rice that has been parboiled. Other versions i.e. Ghanaian Jollof will use basmati or jasmine rice. 

There has been quite the debate on social media on whose Jollof is better (Nigeria vs Ghana), and I will have to say that honestly it just comes down to preference. I prefer Nigerian Jollof because I personally think that the basmati/jasmine rice is too sweet and soft of a grain to be used in the dish, but it does give the jollof a nice flavor!

Tips on cooking the BEST Jollof Rice

• It is key to use parboiled rice so that you don’t end up with mushy rice in the end.
• When cooking the tomato stew, you can tell when it is done because the oil will rise to the top. It will be a deep red color and the bitter taste of the tomatoes has been cooked out.
• Reserve 1/4th of the tomato mixture and add it at the end to help prevent the rice from burning. Also, it gives the rice that beautiful red color we all know and love.
• Cover the top of the pot with plastic wrap before putting the lid on to help keep all the steam in the pot.

MORE ABOUT FLAVORS OF AFRICA : I’m so excited to be announcing the release of my very FIRST cookbook Flavors of Africa ! It’s always been a dream of mine to write my very own cookbook. I have such a special relationship with food because it allows me to express myself in ways that I cant always do with words. I love to cook for people. I love to share recipes. I guess you could call that my love language.  #FlavorsofAfrica  is a collection of recipes that I’ve gathered through family and friends and shows my love for African food and my culture! I don’t always see African food represented in the food space, and I wanted to highlight it and take you guys on a culinary journey though the continent. The recipes in here are bold, full of color, life, & spices and each ones tells a story. I poured my heart in this book, and I can’t wait for you guys to dive in and enjoy all the recipes. ♥️

The recipe is simple enough. I made it even more simple by cutting it down to just 5 easy steps . As long as you have the main ingredients and you season appropriately, then your jollof should come out perfectly. I usually serve it with some baked chicken, salad, and fried plantains . Enjoy!!

Jollof Rice

Ingredients.

• 5 medium sized Roma tomatoes, roughly chopped
• 1 red bell pepper, roughly chopped
• 1 medium sized onion, roughly chopped, set aside
• 2 scotch bonnet peppers (habanero peppers as they are sometimes called)
• 1/4 cup of groundnut oil
• 3 tbsp tomato paste
• 2 cups of parboiled rice
• 2 1/2 cups of chicken stock
• 1 tsp salt to taste
• 1/2 tsp curry powder
• 1/2 tsp thyme
• 1 tsp All purpose seasoning
• 1 Knorr stock cube
• 3 bay leaves
• Water, as needed

Instructions

• Blend your tomatoes, red pepper, scotch bonnet peppers in a food processor or blender for about 45 seconds, make sure that everything is blended well.
• In a medium sized pot, heat your oil on medium-high heat. Once the oil is heated add the onions you set aside and fry just until they turn golden brown. Once the onions, have turned brown in color add the tomato paste and fry for 2-3 minutes. Then add the blended tomato mixture (reserve about 1/4 cup and set aside) and fry the mixture with the onions and tomato paste for about 30 minutes. Make sure you stir consistently so that the tomato mixture does not burn.
• After 30 minutes, turn the heat down to medium, and add the chicken stock. Mix and add your seasonings (salt, curry powder, thyme, all purpose seasoning, and the Knorr stock cube). Continue to boil for 10 minutes.
• Add the parboiled rice to the pot. Mix it very well with the tomato stew. At this point if you need to add water so that the rice is level with the tomato mixture/chicken stock go ahead and do so. Add the bay leaves, cover the pot, and cook on medium to low heat for 15-30 minutes.
• When the liquid has almost dried up add the remaining tomato stew, cover, and let it cook for another 5-10 minutes heat until the liquid has completely dried up. Turn off the heat, mix thoroughly, and your Jollof Rice is ready to be eaten!
• When cooking the tomato stew, you can tell when it is done because the oil will rise to the top. Also another way to tell that is done is when the bitter taste of the tomatoes has been cooked out. The reason why you reserve 1/4th of the tomato mixture and add it at the end is because we do not want the rice to burn. Also, it gives the rice that beautiful red color we all know and love.

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Cilantro Cream Cheese Chicken Quesadillas

Staycation West Hollywood's Grafton Hotel

You might also like, the lazy cook’s 15 minute spaghetti, honey glazed salmon sheet pan dinner, cajun lobster tails, saucy jerk chicken wings, african peri peri chicken, creole shrimp mofongo, leave a reply cancel reply, 57 comments.

sunshinemomma1017

This looks so great. Can’t wait to try it!

Thank you! Let me know how you like it once you try it!

Ambre Mahama

I don’t know if you still see comments. But how do I use the angel hair spaghetti in this recipe instead of the rice?

Lindsay (@itssimplylinds)

Looks so yummy!! And fried plantains sounds delicious, too. Thanks for sharing this.

Thanks for reading Lindsay! I have to eat fried plantains with this dish. It just doesn’t feel right if I don’t, lol

Denise D Opuni

What is borso seasoning used for?

Thanks for the tips. In the absence of all purpose seasoning and knorr cubes what else can I use. Peter from Zimbabwe.

No problem! I would just use any chicken flavored seasoning.

Hi Evi I have thousands of wonderful Nigerians follow me for years I qm.usa they gave me same recipe yours helped me. I teach them itlalian dishes they teach me Nigerian dishes. I added chicken. Was magnificent

WASSAAAAAAAA

Joscelyn | Wifemamafoodie

I am a riceaholic, lol! I love any kind of rice but have never tried this Nigerian style before. It sounds similar to a Spanish rice, but with some additional flavors. Sounds so delicious and I can’t wait to give it a go..thanks for sharing!

Lol, Me and you both! I do hear a lot that is similar to a Spanish rice, and I find that to be true too. I love Spanish rice!! Let me know how you like it if you try it!

Brandi johnson

Which Knorr flavored cube did you use? tomato, beef, chicken?

Hi Brandi! I used the chicken flavor cube, but you can use the beef or tomato too! It doesn’t make that much of a difference.

I’ve never had jollof rice but wanted to make it for my Nigerian boyfriend. I served it with curry spiced grilled chicken, fried plantains and sauteed broccoli. He was very pleased! Now to try Gahnian jollof rice to see who does it better! Thanks for shairing!

I LOVE that, and loved that you served it with curry spiced grilled chicken. That sounds delicious! Thanks for making my recipe

Hey! Thank you so much for making this recipe simple to make. I am an American woman married to a Yoruba man who LOVES Jollaf (of course)!!! I am surprising him with this and fried plantain when he gets home!! Yaaaaay!! Thanks again sis!! ❤️

Thank you so much Lauren! <3 How did it turn out?! I can't wait to hear 😀

Thank you for sharing this recipe. I made it for a Nigerian friend’s birthday dinner. She was thrilled!!! The video was very helpful, too. : )

Aw, thank you so much Barbara! I’m so glad you liked it and that it turned out nice. Thanks for coming back to tell me about the turn out. 🙂

Llhya Colbert

Hi I miss my Nigerian friends that used to cook for me, so I’m on my own now so I’ll try your recipe, thanks so much

Hi Llhya! Love that you’re missing Nigerian food! How did the recipe turn out?

Hello am a near total novice in cooking. Need a miracle! Pls when you refer to a cup, what really are you referring to? Could you describe the size of the cup?

Hello dear! When I say a cup I mean the standardized measurement for 1 cup in the United States. If you follow the metric system than I mean 250 milliliters! Hope this answers your question 🙂 using measurement cups should help!

Can you tell me how many servings are in this recipe and what a serving size is?

Hi Jenn! This recipe serves 4-6 comfortably. I’m not sure what the standard serving size in your house is, but when I serve this it’s usually 2-3 scoops of rice. I also eat this with chicken and plantains so I would say to 2-3 scoops is enough. 🙂 Let me know if this helps!

Unbelievably yummy!! Quite simple cooking process with very addictive taste!! Thank you

I’m so glad you enjoyed it! 🙂 <3, Evi

Hi Evi. Thanks for your recipe. Looks really nice. I live in Paraguay (South America). Used to live in West Africa. Want to try cooking this Jollof rice but unfortunately we don’t get Groundnut Oil here. Can I use peanut butter instead and what quantity? The rest of ingredients are available

Hi Vinod! If you don’t have groundnut oil vegetable works just fine! I wouldn’t use peanut butter in this recipe because it has a strong flavor, and it doesn’t really belong in jollof rice!

Thank you for this recipe especially the “tips on cooking the BEST Jollof Rice”, they golden!

So glad you enjoyed the recipe! Thanks for making it.

Google is featuring it today so I thought I’d check the recipe out. It sounds amazing. Yum! love spicy food anyway so I’ll give it a try. Sounds fairly easy. Just have to go buy some parboiled rice as you suggest.

Thanks for checking the recipe out! I hope you enjoy it 🙂

This is the BEST rice recipe I have ever made! Thank you!!!

thank you for trying the recipe!

Just made this..amazing best jollof rice recipe I have tried. So tasty, can’t wait to cook it again.

Mark Johnson

My nephew is from Lagos. Gonna make this for him on Xmas. Can’t wait to try it!!

To say this recipe is one of the best i can buy into is an understatement. it absolutely the best.

Hi Evs, when you say parboiled rice, how long should I boil my rice for before following your instructions please?

Hi Nina! Here are my instructions on parboiling rice: -Wash the rice in cold water (optional) and place in a pot. -Add some water, about twice the level of the rice. -Set on the stove and leave to cook until the water starts boiling. Once its boiling leave it to cook for more 5 minutes. -Remove from the stove and pour the contents of the pot in a sieve. -Place the sieve (with the rice) in a bowl of cold water. -Rince the rice and leave in the sieve to drain off all the water. -Once its drained you can use the rice to make your jollof.

Hope this helps. <3

Nicky Hansen

I tried jollof rice for the first time this weekend and LOVED it so wanted to try making it! I found your recipe and enjoyed your write up, so I’m definitely going to try your recipe.

Thank you!! I hope you enjoy the recipe 😉

I’m confused, the recipe says to add the chicken stock and cook for 10 minutes before adding the rice but the video shows adding the rice to the reduced tomato mixture before adding the chicken stock. Does it matter which way it is done?

I had this dish. It is a dish I want as a staple in my home. Can you clarify how the parboiled rice is prepared?

Make peruvian food 🙂

ooooh yes! I love peruvian food 🙂 What should I make? – Evi

Looks delicious, Do the Habaneros mellow out a bit during cooking ?

Thank you! They do mellow out a little, but do still carry quite some heat.

Teni Ogunsan

Hi! When you use chicken stock are you using stock made from boiling meat or regular chicken stick you can buy at the store? Do you have a recipe for how you make your chicken stock?

Hi Teni! Yes, I do have a chicken stock recipe. I will definitely share!

The recipe says to blend the scotch bonnet, tomato, and bell pepper but it looks like you added some onion in your video to the blend. How much onion did you add?

Sometimes I add half an onion to the blend for extra flavor!

I searched for an authentic recipe for Jollof rice and found yours! I am at work and it’s 2a.m., but when I get off I am going straight to the store for ingredients to make this recipe. I may have to omit the scotch bonnets though… or maybe use just one lol! Thanks for sharing!

LOL! I love it! I hope you enjoyed the recipe <3

Chef Luciano

Jollof Rice as it is known today, was most possibly introduced to Senegal by the French in 1800s. During this time French were also in control of Pondecherry in South India. Pondecherry is in Tamil Nadu. French Traders have been trading spices from India since 1700s. In Tamil Nadu this dish is called Thakkali Sadam (means Tomato Puree and Rice). This dish has been made in Tamil Nadu for hundreds of years if not thousands of years. Very similar recipe, however there in Tamil Nadu mixture of more complex spices are used – which brings wonderful aroma and taste. Cashews are generally used in India. This dish very popular in India all over today. Mostly without any meats because very large portions of Indians are Vegetarians. In both cases this dish is delicious and today perhaps it is enjoyed by over one Billion people around the world.

Ebube Okorie

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Jollof Rice

How To Make Jollof Rice

Ingredients.

• Tomatoes: 3 medium-sized tomatoes are my preference here, but the beautiful thing about this recipe is how adaptable it is. If you have tomatoes that have been sitting for a bit too long, throw them in here—they will still cook down great. • Scotch Bonnet Pepper: You can use a Scotch bonnet or a habanero pepper here depending on your preference and heat tolerance. If you really can’t take the heat, remove the seeds to make this a bit more mild. • Onion: I love the texture of onions in my jollof rice, so I prefer to slice them on the chunkier side. If you’d prefer a smaller bite, slice or dice them thinner. • Red Bell Pepper: Same goes for the red bell pepper—I like the texture of a chunkier chop, but you can dice it smaller if you prefer. • Chicken Stock: You can use chicken stock or water here depending on if you want to make this rice vegetarian or not. Just keep in mind that you might want some extra on hand if you need to thin it out. • Seasonings: Jollof rice has a complex flavor, largely thanks to the spice profile. I use a combination of bay leaves, curry powder, paprika, dried thyme, ground ginger, garlic powder, onion powder, and salt and pepper. When it comes to the paprika, you’ve got a few options: I like to use Hungarian paprika, but if you don’t have that, you can use smoked paprika instead. • Tomato Paste: The tomato paste adds that concentrated sweetness and slight acidity that ties everything together. • Rice: Use your favorite long-grain rice here. Before adding it into your sauce, make sure you properly strain and wash it. No shortcuts here—rinse and strain it until the water runs clear. • Butter: The inclusion of a little bit of unsalted butter ensures that our sauce will be velvety and smooth.

Step-By-Step Instructions

While traditionally this dish is cooked completely on the stovetop, I know that can scare folks. Finishing this in the oven makes it practically foolproof. So, before we get started, preheat your oven and grease a baking dish with cooking spray.

Next, get out your blender, and add your tomatoes, Scotch bonnet pepper, ½ of your sliced onions and the bell peppers. Blend until you have nice smooth consistency, then set your tomato-pepper puree aside.

Add the other half of your onion (the roughly chopped pieces) to a large pan on the stovetop with oil, and sweat them out to bring out their natural sweetness and soften them up. Season with salt, and cook for 2 to 3 minutes. Then add your spices—we’re going to bloom them to give a more pungent flavor that you’ll be able to taste throughout the rice. Add the tomato paste, and stir everything together for around 2 minutes more.

Add the tomato-pepper mixture to the pot, stirring over medium heat. Cook until the mixture has reduced by about half, and is nice and thick. Your kitchen should smell divine right about now.

Add 1 cup of stock (or water) to the pot, and bring the sauce to a boil before adding your rice. Stir in the rice and butter, then season with salt to taste.

Now, being very careful (the pot will be very hot), transfer the mixture to your prepared baking dish. Cover it tightly with foil, then place in the oven.

You’re going to bake until the rice is tender. This should take around 40-50 minutes, but I recommend checking around the 30 minute mark. If it looks dry or if the rice is still hard, add more water or stock. Once your rice is perfectly tender, remove from the oven, and fluff with a fork before serving.

Jollof Rice Variations

This is a vegetarian recipe that I love to serve alongside meat or fish, but you can easily add your chosen protein to make it your own. Lamb or chicken would be great choices. Want to up the spice? Leave the seeds in your chosen pepper.

Cooking spray

medium tomatoes

Scotch bonnet or habanero pepper (remove seeds for less heat)

medium onion, 1/2 roughly chopped; other sliced and set aside

red bell peppers, cored, roughly chopped

chicken stock or water, or more or less if necessary

vegetable oil

Kosher salt

curry powder

sweet or smoky paprika

dried thyme

ground ginger

garlic powder

onion powder

freshly ground black pepper

tomato paste

long-grain rice, rinsed and strained until water runs clear

unsalted butter

• Step  2 In a blender, combine tomatoes, Scotch bonnet pepper, chopped onions, and bell peppers. Blend until smooth. 
• Step  3 In a large pan, heat oil over medium heat, and add the sliced onions. Season with salt, and cook for about 2 to 3 minutes. Add the bay leaves, curry powder, paprika, dried thyme, ginger, garlic powder, onion powder, and black pepper. Cook over medium heat for about 1 minute to let the spices bloom. Add the tomato paste, and stir for another 2 minutes.
• Step  4 Add tomato-pepper-Scotch bonnet mixture, stir, and cook over medium heat for 10 to 12 minutes, or until the mixture is reduced by half.
• Step  5 Add 1 cup of the stock to the mixture and bring to a boil for about 1 - 2 minutes.
• Step  6 Stir in the rice and butter. Season with salt to taste.
• Step  7 Transfer the mixture to the greased baking dish. (Be careful - it will be hot!)
• Step  8 Cover the baking dish tightly with foil, and bake until the rice is tender, about 40 to 50 minutes. Check the rice after about 30 minutes, and add water or stock if it looks dry or the rice is still hard. Fluff with a fork before serving.

What To Serve With Jollof Rice

West African-Inspired Chicken & Peanut Stew

Maduros (Fried Sweet Plantains)

Brown Stew Chicken

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Effortless Jollof Rice with Chicken: A Step-by-Step Essay for Culinary Success

What To Know

• In this essay, we will embark on a culinary journey, guiding you through the steps of how to prepare jollof rice with chicken, ensuring you create a dish that will impress your family and friends.
• Once the rice is cooked to perfection, remove it from the heat and fluff it with a fork.
• Preparing jollof rice with chicken is a culinary adventure that rewards you with a flavorful and satisfying dish.

Jollof rice with chicken, an iconic dish from West Africa , is a culinary masterpiece that tantalizes taste buds with its vibrant colors, aromatic spices , and tender chicken. Preparing this beloved dish requires a blend of skill, patience, and love. In this essay, we will embark on a culinary journey, guiding you through the steps of how to prepare jollof rice with chicken, ensuring you create a dish that will impress your family and friends.

Gather the Essential Ingredients

Season the chicken, sauté the vegetables, introduce the chicken, add the rice.

Before embarking on this culinary adventure , ensure you have the following ingredients:

• 4 cups long-grain rice
• 1 whole chicken (cut into pieces)
• 1 large onion, chopped
• 2 bell peppers (1 green, 1 red), chopped
• 2 tomatoes, chopped
• 1 habanero pepper (optional), diced
• 1 teaspoon ground ginger
• 1 teaspoon ground nutmeg
• 1 teaspoon curry powder
• 1 teaspoon thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup vegetable oil
• 4 cups chicken stock

Lay the chicken pieces in a bowl and season them generously with salt, black pepper , ginger, nutmeg, and curry powder . Mix well to ensure the spices evenly coat the chicken.

In a large pot over medium heat, add the vegetable oil. Once hot, add the chopped onion and sauté until translucent. Add the bell peppers and tomatoes and continue sautéing until softened.

Add the seasoned chicken pieces to the pot and cook until browned on all sides. This step infuses the chicken with flavor and creates a rich base for the jollof rice.

Once the chicken is browned, add the long-grain rice to the pot. Stir well to combine with the vegetables and chicken. Cook for 2-3 minutes, stirring occasionally.

Pour in the Chicken Stock

Gradually pour in the chicken stock , ensuring it covers the rice by about 1 inch. Season with salt and thyme. Bring to a boil, then reduce heat to low.

Simmer and Stir

Cover the pot and simmer for 15-20 minutes, or until the rice is tender and the liquid has been absorbed. Stir occasionally to prevent the rice from sticking to the bottom of the pot.

Check for Doneness

After 15-20 minutes, check the rice for doneness. If the rice is still firm, add a little more chicken stock and continue simmering . If the rice is too soft, remove it from the heat and let it rest for 5 minutes.

Fluff and Serve

Once the rice is cooked to perfection, remove it from the heat and fluff it with a fork. Serve the jollof rice with chicken immediately , garnished with fresh parsley or cilantro.

Tips for a Perfect Jollof Rice

• Use high-quality ingredients for the best flavor.
• Do not overcrowd the pot with rice.
• Adjust the spice levels to your preference.
• Cook the rice over low heat to prevent burning.
• Let the rice rest before serving to allow the flavors to meld.

Variations on the Classic

• Seafood Jollof Rice: Replace the chicken with shrimp, fish, or a combination of seafood.
• Vegetable Jollof Rice: Omit the chicken and add more vegetables such as carrots, peas, and green beans.
• Party Jollof Rice: Double or triple the recipe to feed a crowd.

In a nutshell: A Culinary Triumph

Preparing jollof rice with chicken is a culinary adventure that rewards you with a flavorful and satisfying dish . By following these steps and incorporating the tips provided, you will create a masterpiece that will delight your taste buds and impress your guests. So gather your ingredients, fire up the stove, and embark on a culinary journey that will leave you craving more.

Basics You Wanted To Know

Q: What is the secret to making a flavorful jollof rice? A: Use high-quality ingredients, sauté the vegetables well, and season the chicken generously.

Q: How do I prevent the rice from burning? A: Cook the rice over low heat and stir occasionally.

Q: Can I substitute chicken stock with water? A: Yes, but the flavor will be less intense.

Q: How can I make my jollof rice spicy? A: Add more habanero pepper to the recipe.

Q: Can I add other vegetables to my jollof rice? A: Yes, you can add carrots , peas, or green beans.

Hannah Grace

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How To Cook Nigeria Jollof Rice

• How To Cook

Cooking Nigerian Jollof Rice, a beloved dish across West Africa, involves a harmonious blend of rice, tomatoes, onions, and a mix of spices. This vibrant, flavorful meal stands out for its unique preparation method and the use of specific ingredients that give it a distinct taste and fiery red color. Whether for a family dinner or a festive gathering, mastering this dish promises to transport your taste buds to the heart of Nigerian cuisine. With a few tips and tricks, anyone can bring the rich, smoky flavors of Nigerian Jollof Rice to their kitchen table, making it a culinary adventure worth exploring.

Essential Ingredients for Nigerian Jollof Rice

• 3 cups long grain parboiled rice
• 1/4 cup vegetable oil
• 1 can tomato paste (6 oz)
• 1 large onion, finely chopped
• 2 red bell peppers, blended
• 1 scotch bonnet pepper, blended (adjust to taste)
• 2 teaspoons curry powder
• 1 teaspoon dried thyme
• 2 cups chicken broth
• 1 cup water
• Salt to taste
• 2 bay leaves
• 1 teaspoon white pepper
• 1 cup diced tomatoes
• 2 cups cooked chicken, diced
• 1 cup frozen peas, thawed
• 1 cup carrots, diced
• 1/2 cup green beans, chopped

Instructions:

• Rinse rice under cold water until water runs clear. Set aside.
• Heat oil in a large pot over medium heat. Add chopped onions, sauté until translucent.
• Stir in tomato paste, blended red bell peppers, and scotch bonnet pepper. Cook for about 5 minutes, stirring frequently.
• Add curry powder, thyme, white pepper, and salt. Cook for another 2 minutes.
• Pour in chicken broth and water. Bring mixture to a boil.
• Add parboiled rice, bay leaves, and diced tomatoes to the pot. Stir well.
• Reduce heat to low, cover pot, and simmer for 20 minutes.
• Add cooked chicken, peas, carrots, and green beans. Stir gently to combine.
• Cover pot and cook for an additional 10 minutes, or until rice is tender and liquid is absorbed.
• Remove from heat. Let sit covered for 5 minutes before serving.

Necessary Tools for Crafting Nigerian Jollof Rice

• Large Pot : Essential for cooking the rice and mixing all ingredients.
• Wooden Spoon : Perfect for stirring without scratching the pot.
• Measuring Cups and Spoons : Accuracy is key for the perfect balance of flavors.
• Blender : Needed for pureeing tomatoes, peppers, and onions.
• Knife : For chopping vegetables.
• Cutting Board : Provides a safe surface for cutting ingredients.
• Strainer : Useful for rinsing rice before cooking.
• Serving Spoon : To serve the Jollof rice once it's ready.

Cooking Nigerian Jollof rice involves simmering long-grain rice in a rich tomato sauce infused with onions, peppers, and traditional spices, creating a vibrant, flavorful dish beloved across West Africa.

The Importance of Making Nigerian Jollof Rice

Cooking Nigerian Jollof Rice is more than preparing a meal; it's about embracing a rich cultural heritage. This dish, with its vibrant colors and spicy flavors, symbolizes the warmth and diversity of Nigerian culture. It brings people together, creating moments of joy and unity through its delicious, shared experience.

In every scoop of Nigerian Jollof Rice , there's a story of tradition passed down through generations. This culinary practice preserves history, teaching us the importance of food in cultural identity. As we savor its taste, we celebrate the art of cooking and the communal bonds it strengthens.

Your Step-by-Step Guide to Nigerian Jollof Rice

Select quality ingredients : For authentic Nigerian Jollof Rice , choosing the right ingredients is crucial. Essential items include long-grain parboiled rice , tomato paste , fresh tomatoes , red bell peppers , onions , scotch bonnet peppers , vegetable oil , chicken broth , bay leaves , thyme , curry powder , and salt .

Prepare the tomato base : Blend fresh tomatoes , red bell peppers , and scotch bonnet peppers until smooth. This mixture forms the flavorful base of the dish.

Cook the tomato mixture : In a large pot, heat vegetable oil and sauté chopped onions until translucent. Add tomato paste and the blended tomato mixture. Cook on medium heat until the tomato loses its raw taste and the oil begins to separate from the mixture.

Season the base : Enhance the tomato mixture with curry powder , thyme , bay leaves , and salt to taste. Stir well to combine all the flavors.

Add chicken broth : Pour in chicken broth to introduce depth and richness to the dish. Allow the mixture to come to a boil.

Prepare the rice : Rinse long-grain parboiled rice under cold water until the water runs clear. This step removes excess starch and prevents the rice from becoming mushy.

Combine rice and tomato mixture : Add the rinsed rice to the boiling tomato mixture. Stir gently to ensure the rice is evenly coated with the sauce.

Cook the Jollof Rice : Reduce the heat to low, cover the pot with a tight-fitting lid, and allow the rice to cook slowly. This method helps the rice to absorb all the flavors while cooking evenly.

Check and stir : Halfway through cooking, check the rice and gently stir from the bottom to distribute heat and flavors evenly. If the rice appears dry but not fully cooked, add a little water or broth, then cover and continue cooking.

Test for doneness : After about 30 minutes, taste the rice to check if it is cooked through. The rice should be fluffy and not mushy, with a slight bite to it.

Serve : Once the rice is perfectly cooked, turn off the heat and let it sit covered for about 5 minutes. This allows the rice to settle and any remaining steam to finish cooking the rice gently.

Garnish and enjoy : Fluff the Nigerian Jollof Rice with a fork, garnish with sliced onions or fresh herbs if desired, and serve hot. This dish is often enjoyed with sides like fried plantains, salad, or grilled chicken.

Mastering the Art of Jollof Rice

Cooking Nigerian Jollof rice is more than just preparing a meal; it's embracing a rich cultural heritage and bringing flavors of West Africa right to your kitchen. With the right ingredients, a bit of patience, and a passion for cooking, anyone can master this iconic dish. Remember, the secret lies in the balance of spices, the quality of rice, and the love stirred into the pot. Whether you're cooking for a festive occasion or just a regular day, Jollof rice promises to be a crowd-pleaser. So, grab your apron, gather your ingredients, and let the adventure begin. Every spoonful tells a story, every bite takes you closer to mastering the art of one of Africa's most beloved dishes. Happy cooking!

All Your Questions About Nigerian Jollof Rice Answered

What exactly is Nigeria Jollof Rice ?

Nigeria Jollof Rice is a one-pot dish, beloved and widely consumed in West Africa. Its base is typically made from tomatoes, onions, and pepper, giving it a distinctive red color. This dish is often enhanced with spices and ingredients like thyme, curry powder, and sometimes, bay leaves, creating a flavorful and aromatic meal. Rice, the main component, soaks up these flavors, resulting in a savory dish that's both hearty and comforting.

How do I pick the right type of rice for Jollof ?

For the best Jollof Rice , long-grain parboiled rice is your go-to. This type of rice holds its shape well and absorbs flavors beautifully without becoming mushy. It's crucial for achieving that perfect texture and ensuring each grain is evenly coated with the rich, tomato-based sauce.

Can I add protein to my Jollof Rice ?

Absolutely! Jollof Rice is incredibly versatile. Feel free to add cooked chicken, beef, shrimp, or even tofu for a vegetarian option. Just make sure to cook your protein choice before adding it to the rice, so it's perfectly tender and flavorful.

What's the secret to that smoky flavor in Jollof Rice ?

That signature smoky flavor comes from cooking the rice on a low flame until it's slightly charred at the bottom, known as 'party rice' in Nigeria. Some folks achieve this by finishing the rice in an oven or using a charcoal grill. Another trick is to add a touch of smoked paprika to the sauce.

How do I prevent my Jollof Rice from becoming too mushy?

The key is in the water-to-rice ratio and cooking time. Start with less water than usual, as you can always add more if needed. Keep an eye on the pot, stirring occasionally to prevent sticking without overdoing it. Remember, parboiled rice is more forgiving, so it's less likely to turn mushy.

Is Jollof Rice served as a main dish or side dish?

Jollof Rice can be both! It's hearty enough to stand as a meal on its own, especially when you add protein. However, it also makes a fantastic side dish to accompany other West African favorites like fried plantains, coleslaw, or grilled fish.

What makes Nigeria Jollof Rice different from other types of Jollof?

While many West African countries have their own versions of Jollof Rice , the Nigerian version is renowned for its rich, spicy flavor profile. Nigerian Jollof typically uses a blend of tomatoes, red bell peppers, and onions as its base, which is then spiced with curry powder, thyme, and scotch bonnet peppers for heat. Each country's version has its unique twist, but many argue that Nigerian Jollof is the most flavorful.

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How to Cook Jollof Rice

To prepare a delicious jollof rice, you need to buy necessary ingredients such as white rice, chicken, pepper, salt, tomatoes, onions, and seasoning. Firstly, you prepare tomato stew by cooking the tomato blend and adding vegetable oil and onions. Then you pour chicken stock and tomato stew into a pot and boil. Next, add parboiled rice, salt, and pepper, and make sure the water level is the same. Lastly, cover the pot and cook on low to medium heat until the rice is cooked. The jollof rice can be served with fried plantain, salad, or coleslaw.

To make tasty jollof rice, follow these instructions. Firstly, buy the required ingredients from the market: two sticks of long grain white rice, chicken (drumstick and chicken breast), salt, pepper (to taste), tomatoes, onions, and seasoning (three maggi cubes and thyme). Next, prepare the tomato stew by putting the fresh tomato blend in a pot and cooking it on high heat until all the water evaporates.

Begin by combining the vegetable oil and chopped onions in a pot. Cook over low heat, stirring occasionally until the oil separates from the tomato puree. Once finished, allow it to cool. Then, transfer the chicken stock (prepared by washing and cutting the chicken into pieces and cooking it with seasoning and two chopped onions) along with the tomato stew into a large pot. Let it boil.

To prepare jollof rice, combine thoroughly cooked and drained parboiled rice with salt and pepper according to preference. It is important to maintain the water level equal to that of the rice, ensuring complete evaporation during cooking. Lid the pot and cook on a low to medium heat setting in order to prevent scorching. Accompany the prepared jollof rice with fried plantain, salad, or coleslaw.

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Nigerian Jollof Rice

Prep time:10 mins Cooking Time:40 mins

Total Time:50 mins

• 1 cup uncooked parboiled  rice like Uncle Ben’s rice or any variety 
• 1 large sized fresh  tomato roughly chopped 
• 1 small onion roughly chopped
• 1 red capsicum  seeds discarded
• 2-3 fresh red chilli 
• 2-3 tablespoon canned  tomato paste
• 1 Vegetable Stock cube or  curry powder
• 1/4 teaspoon  dried thyme or oregano powder 
• a pinch of salt, to taste
• 3 tablespoon oil  or red palm oil 
• water to cook the rice
• Rinse  and soak the parboiled rice .

• Remove from the heat and set aside.

• Now add the  rice.
• Stir and  cover with a foil and put a lid on the pan. This will seal in the steam and lock in the flavour.

•  Turn the heat off and keep it covered for another 15 minutes. The steam further cooks the rice.
•  Then fluff with a fork to separate the rice.

• Parboiled rice is highly recommended.
• Use ripe red tomatoes and good quality canned tomato paste.

Thanks. I'm sure you will love it:)

Old memories of Nigerian Cuisine. I will make it now that I have seen it here.

[…] This chicken curry is a popular dish for parties or gatherings along with Nigerian Jollof Rice. […]

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