Let’s talk about the dish that brings people together at weddings, Sunday lunches, birthdays, and honestly, even on random Tuesdays — Jollof Rice. If you’ve ever had it done right, you know exactly why people argue over who makes it best. And while I’ll stay out of the “Jollof wars” politely… okay, not really — Nigerian Jollof is the one that lives rent-free in my heart and on my stove.
This version right here? It’s smoky, bold, and has that spicy kick that makes you reach for your favorite drink — and then go in for another bite anyway. It’s not just a side dish, it’s the whole experience. And once you try this, you’ll get why we take it so personally.
So, What Exactly is Jollof Rice?
At its core, Jollof Rice is a one-pot, tomato-based rice dish cooked with peppers, onions, spices, and stock. It started out in Senegal and made its way across West Africa, picking up new touches and tweaks depending on where it lands.
In Nigeria, we make it with long-grain parboiled rice, which holds up beautifully to the bold flavors. The rice cooks in a rich, red pepper-tomato blend that bubbles away until each grain is coated in flavor. That “bottom pot” smoky layer? We don’t toss that — we fight over it.
I grew up watching my mum stir giant pots of jollof at family gatherings, always with one eye on the heat so it didn’t burn too early, and one hand keeping eager cousins from sneaking tastes. That aroma filling the house? It still hits me with a wave of comfort.
Why This Version Just Works
One Pot Wonder
Everything goes into one big pot — no fancy gadgets, no extra cleanup. If you’ve got a wooden spoon and a deep pan, you’re set. This was the first “proper” dish I made on my own in college, and it stayed in the rotation every week after.
Deep, Rich Flavor
We’re talking layers here. Sweetness from the tomatoes, heat from scotch bonnets, that umami from stock cubes, a hint of curry, and a smoky finish if you let it cook just right. It’s the kind of dish that keeps tasting better the longer it sits.
Custom Fit to Your Taste
Some like it mild, others want it to blow steam out their ears. This recipe is adjustable — you can add more or less pepper, toss in some veggies or chicken, or keep it classic. I often tweak it depending on who’s coming over (and how much they can handle!).
Here’s What You’ll Need
Parboiled Long-Grain Rice
This is non-negotiable for me. It holds its shape, soaks up flavor like a sponge, and doesn’t turn to mush. I’ve tried basmati out of curiosity — not the same at all. If you’re going for the real thing, stick with parboiled.
Tomatoes, Onions & Peppers
I blend Roma tomatoes, red bell peppers, onions, and a couple of scotch bonnets. It’s the base for the rice and gives it that signature red color and bold flavor. Don’t skimp on the onions — they build that slow-cooked depth.
Stock — Chicken, Beef, or Both
I like mixing both for balance. It gives that meaty backbone to the rice. If I’ve recently made stock from scratch, that goes in. Otherwise, store-bought works in a pinch.
Maggi or Bouillon Cubes
These are in every Nigerian kitchen — even the ones abroad. They’re packed with concentrated flavor. If you can’t find Maggi, Knorr or any strong bouillon cube will do.
Seasonings
Curry powder, thyme, white pepper, and salt — simple but crucial. The curry adds that warm background note that people may not pinpoint but will definitely notice when it’s missing.
Want to Switch Things Up?
- Oil: I’ve used everything from palm oil to olive oil depending on what’s in my kitchen. For that classic flavor, a neutral oil with a high smoke point is ideal.
- Peppers: Red bell peppers are standard, but I’ve thrown in a mix of yellow and orange when I’m low — it still works.
- Vegan-friendly?: Just swap in veggie stock and skip any meat-based broth cubes. Still rich, still delicious.
How I Make My Jollof (Step-by-Step)
1. Blend the Base
I blend tomatoes, onions, red bell peppers, and scotch bonnet peppers with a splash of water until smooth. That’s our flavor bomb.
2. Rinse the Rice
Always rinse in warm water until it runs mostly clear. This step makes a difference — less starch means fluffier rice and more even cooking. I usually do this while the sauce is simmering.
3. Build the Pot
In a large pot, I heat the oil, add the puree, season generously, and stir in the rice and broth. Cover and let it simmer gently. I use an 8-quart pot because jollof always seems to grow — and I like having leftovers.
4. Stir & Taste
Every 10–15 minutes, I give it a good stir so it doesn’t stick too much to the bottom. Taste along the way and adjust seasoning. Sometimes I sneak in a splash more stock if it’s looking dry.
5. Let It Catch (Optional… but not really)
Right before it’s done, I let it sit undisturbed for a bit to get that golden crust at the bottom — we call it “party rice” when it has that smoky flavor. Don’t overdo it though, or it goes from “yum” to “burnt real quick.”
What Goes Well With Jollof?
In my house, fried plantains are a must. That soft, sweet contrast is unbeatable. I’ll also serve it with:
- Grilled or fried chicken
- Nigerian beef stew
- Moi moi (steamed bean pudding)
- A crisp cucumber and tomato salad with a splash of lemon
For casual weekends, I’ve even paired it with scrambled eggs and called it brunch. No rules here.
Storing & Reheating Tips
Let it cool fully before packing into containers. I store mine in airtight tubs in the fridge for up to 4 days. It freezes great too — just let it thaw overnight in the fridge before reheating.
To reheat, I add a splash of water or stock and warm it gently on the stove or in the microwave. Tastes almost like the day it was made, especially if you let the flavors mingle overnight.
Authentic Nigerian Jollof Rice
This is the kind of dish that brings everyone to the kitchen. Smoky, bold, and rich with tomato and spice, this Nigerian jollof rice is cooked all in one pot—just the way it’s been made for generations. Whether you're hosting a celebration or just craving something hearty and comforting, this rice never disappoints.
Ingredients
- 8 cups parboiled rice
- 7 roma tomatoes
- 4 habanero or scotch bonnet peppers (adjust to your heat preference)
- ½ white onion
- 1 red bell pepper (seeds removed)
- ½ cup water
- ¼ to ⅓ cup oil (palm, olive, or avocado work well)
- 8 oz tomato sauce
- 4–6 oz tomato paste
- 3 cups chicken or beef stock (or a mix of both)
- 4 Maggi cubes, crushed
- 2 teaspoons white pepper
- 2 teaspoons curry powder
- 1 teaspoon thyme (powdered)
- 1 bay leaf (or 1 tsp powdered bay leaf)
- Sea salt, to taste
Instructions
- Start by rinsing the parboiled rice thoroughly in warm water until the water runs mostly clear, then drain and set aside.
- Roughly chop the tomatoes, onion, and red bell pepper. Add them to a blender along with the habaneros and half a cup of water. Blend until the mixture is completely smooth—this will take about 2 minutes.
- In a large heavy-bottomed pot, heat the oil over medium heat. Add the rice, then pour in the blended tomato mix. Stir in the tomato paste and tomato sauce, followed by the crushed Maggi cubes, stock, white pepper, curry powder, bay leaf, thyme, and a pinch of sea salt. Stir well so everything is fully combined.
- Let the mixture cook uncovered over medium heat for about 40 minutes, stirring occasionally to keep the rice from sticking to the bottom. The rice should be fluffy, tender, and fully cooked, with most of the liquid absorbed.
- As the rice cooks, you might need to splash in more stock or water if it starts drying out too quickly. A bit of char on the bottom is common and actually adds to the smoky, traditional flavor—just stir gently to avoid burning too much.
- Once done, fluff the rice with a wooden spoon and serve warm with grilled meats, fried plantains, or steamed vegetables.
Notes
- Always rinse parboiled rice well to remove excess starch. This keeps the texture fluffy instead of sticky.
- If the rice starts burning too early, lower the heat and add a bit more oil or stock to balance it.
- For more intense flavor or color, you can stir in extra tomato paste or seasoning midway through cooking.
- Leftover jollof rice keeps beautifully. Let it cool completely, then transfer to an airtight container and refrigerate for up to 5 days. You can also freeze it in freezer-safe bags or containers for up to 6 months. Reheat gently with a splash of broth or water to bring it back to life.
Nutrition Information
Yield
16Serving Size
1Amount Per Serving Calories 259Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 24mgSodium 312mgCarbohydrates 41gFiber 5gSugar 13gProtein 13g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Common Questions (That I Get All the Time)
Can I use jasmine or basmati rice instead?
You can, but don’t expect the same result. Parboiled long-grain rice holds flavor better and doesn’t get mushy. That’s what gives Nigerian jollof its signature texture.
Why is my rice too wet or too dry?
Too wet? You probably added too much liquid or didn’t let it cook long enough uncovered. Too dry? Stir in a little stock and cover tightly to steam it back to life.
How spicy should it be?
Totally up to you. I go heavy on the heat when cooking for family, but for a crowd, I tone it down a bit and offer pepper sauce on the side.
Can I make it in advance?
Yes — in fact, it tastes even better the next day! Just store it well and reheat with care.
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