Jollof rice is a big deal in West Africa. Ask people from Nigeria, Ghana, or Senegal which one is best, and everyone will tell you theirs is better! Today I’m sharing my own Nigerian version, the one I grew up eating.
Every country cooks it a little differently, but this one is rich, smoky, and full of flavor. It’s a simple one-pot meal made with rice, tomatoes, peppers, herbs, and spices. Once you’ve made it a few times, you won’t even need to measure anymore.
Let’s get cooking!
Ingredients
Method
- Blend the onions, bell peppers, fresh tomatoes, and scotch bonnet until smooth.
- Heat oil in a pot, then add the thinly sliced onions and garlic. Sauté for about 2 minutes, until the onions turn transparent and fragrant.
- Add the tomato paste and fry for 5 to 10 minutes. Then add the blended mixture and fry until it reduces and the raw, sour taste is gone.
- Add the salt, powdered peppers, curry, dried thyme, stock cubes, and bay leaves. Fry until the mixture is no longer raw and turns a dark crimson color — it should thicken, reduce in size, and the oil should float to the top. This takes about 10 to 15 minutes.
- Add the chicken broth or water, then stir in the washed rice. Cook over low heat with a tight lid until the rice is almost tender — about 25 minutes.
- Add the butter and the remaining onion slices. (Optional)
- Continue steaming the rice, covered, until tender. Give it a stir, then turn off the heat.
- Serve and enjoy!
Notes
- To avoid mushy rice, it's essential to use parboiled rice.
- When the tomato stew is done cooking, the oil will float to the top — a sign it's ready, with a rich dark red color and none of the raw, sharp taste left.
- To help keep the steam inside the pot, cover the top with foil before putting the lid on.
Here is a step-by-step guide for making jollof rice:
- Blend the onions, bell peppers, fresh tomatoes, and scotch bonnet until smooth.
- Heat oil in a pot, then add the thinly sliced onions. Sauté for about 2 minutes, until the onions turn transparent and fragrant
- Add the tomato paste and fry for 5 to 10 minutes. Then add the blended mixture and fry until it reduces and the raw, sour taste is gone.
- Add the salt, powdered peppers, curry, dried thyme, stock cubes, and bay leaves. Fry until the mixture is no longer raw and turns a dark crimson color — it should thicken, reduce in size, and the oil should float to the top. This takes about 10 to 15 minutes.
- Add the water and chicken broth, then stir in the washed rice. Cook over low heat with a tight lid until the rice is almost tender — about 25 minutes.
- Add the butter, and remaining onion slices. (Optional)
- Continue steaming the rice, covered, until tender. Give it a stir, then turn off the heat.
Serve and enjoy!
How long does Jollof rice take to cook?
People ask this a lot! On average, Jollof rice takes about 45 to 50 minutes from start to finish, depending on how much you’re making. The rice itself cooks in roughly the same time whether it’s a small or large batch — but frying a bigger batch of the tomato and pepper base takes a bit longer. Usually, frying the sauce base takes 15 to 20 minutes, and then the rice steams in that sauce for another 30 minutes or so.
Things you can serve with your Jollof Rice
- Fried plantain
- Fried or Roasted Chicken
- Fried Beef
- Fried goat meat
- Fish
- Coleslaw
- Salad
- Moi moi, and more.
Conclusion
And there you have it your Jollof Rice is ready to eat! This dish holds a special place in so many homes across Nigeria, and once you taste it, you’ll understand why. Rich, smoky, and full of flavor, it’s perfect for a family dinner or a big celebration. Give it a try and let me know how yours turns out!
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