Jollof Rice
Jollof rice is West Africa's most widely eaten and passionately contested dish — a tomato-based one-pot rice cooked in a thick base of blended tomatoes, peppers, and onions until the grains absorb the sauce and develop a smoky crust at the bottom of the pot. The dish appears across Nigeria, Ghana, Senegal, Sierra Leone, and beyond, with each country claiming its version as definitive. The 'party jollof' effect — the smoky, slightly charred bottom layer that develops in large pots at outdoor events — is the most prized quality of Nigerian jollof. Cook the rice on very low heat after the stock is added, with the lid sealed tightly with foil, and allow a few minutes of dry heat at the end. The tomato base must be cooked down until the raw acidity is gone before the rice goes in.
Rich in protein
Filling and nutritious
Can be frozen
Great for meal prep
One-pot
Minimal washing up
Traditional recipe
Authentic taste
Ingredients 4 servings
- 400g long-grain parboiled rice (or basmati), rinsed until water runs clear
- 6 ripe Roma tomatoes, roughly chopped (or 400g canned chopped tomatoes)
- 2 large red bell peppers, deseeded and roughly chopped
- 1 scotch bonnet or red chilli, deseeded
- 2 large onions (1 blended, 1 sliced)
- 4 garlic cloves, peeled
- 30g fresh ginger, peeled
- 3 tbsp tomato paste
- 120ml vegetable oil (groundnut oil is traditional)
- 750ml hot chicken or vegetable stock
- 2 bay leaves
- 1 tsp curry powder
- 1 tsp dried thyme
- 1 tsp smoked paprika
- Salt and freshly ground black pepper to taste
How to make it
- 1Rinse 400g of rice in cold water until the water runs clear, then drain — this removes excess starch and keeps the grains separate.
- 2Blend the tomatoes, red bell peppers, chilli, one onion, garlic and ginger to a smooth paste in a blender.
- 3Heat 120ml oil in a heavy-bottomed pot over medium heat; add the sliced onion and fry for 5–6 minutes, until lightly golden.
- 4Stir in 3 tablespoons of tomato paste and cook for 3 minutes, until darkened and the raw aroma is gone.
- 5Pour in the blended pepper mixture, add the bay leaves, curry powder, thyme and smoked paprika; cook uncovered over medium heat for 18–20 minutes, stirring often, until the sauce reduces, deepens to a dark red and the oil rises to the surface — this is the critical step.
- 6Add the rinsed rice and stir until every grain is coated in sauce; pour in 750ml hot stock, season with salt and pepper, and bring back to a boil.
- 7Reduce the heat to the lowest setting, cover the pot tightly (seal the rim with foil before placing the lid for an authentic finish), and cook undisturbed for 25–30 minutes, until the rice is tender and the liquid is absorbed.
- 8Turn off the heat and leave covered for 10 more minutes; fluff gently with a fork — the bottom layer should have a slight smoky crust; serve with fried plantain, grilled chicken, or a simple salad.
Nutritional info
per serving (~400 ml)
Estimated nutritional values.
Pairs perfectly with
