West African Cuisine
Jollof Rice
A flavorful one-pot rice dish cooked with tomatoes, peppers, and aromatic spices
About This Dish
Jollof Rice is perhaps the most well-known West African dish, popular across Nigeria, Ghana, Senegal, and other countries in the region. Each country has its own version, leading to friendly debates about whose jollof is best!
This one-pot dish features rice cooked in a flavorful tomato and pepper sauce, often with the addition of onions, garlic, ginger, and various spices such as bay leaves, thyme, and curry powder. The dish gets its characteristic orange-red color from the tomatoes and red peppers.
Traditionally served at parties and celebrations, Jollof Rice is often accompanied by fried plantains, grilled chicken, beef, or fish. It's a versatile dish that can be made mild or spicy depending on preference.
Ingredients
For the base (4 servings)
- 2 cups long-grain rice, washed and drained
- 1/4 cup vegetable oil
- 1 large onion, finely chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 3 tablespoons tomato paste
- 4 ripe tomatoes, blended
- 1 scotch bonnet pepper (optional, for heat)
- 1 teaspoon thyme
- 1 teaspoon curry powder
- 2 bay leaves
- 1 teaspoon salt, or to taste
- 3-4 cups chicken or vegetable stock
- 1 tablespoon butter (optional, for richness)
For serving (optional)
- Fried plantains
- Grilled chicken
- Fresh sliced tomatoes and cucumbers
- Sliced avocado
- Fresh cilantro or parsley for garnish
Instructions
Prepare the vegetables
Blend the tomatoes and scotch bonnet pepper (if using) until smooth. Finely chop the onions, bell peppers, garlic, and grate the ginger.
Make the base sauce
Heat the vegetable oil in a large pot over medium heat. Add the chopped onions and sauté until translucent, about 3-5 minutes. Add the minced garlic and grated ginger, cook for another minute until fragrant.
Develop the flavors
Add the tomato paste and stir continuously for 2-3 minutes until it darkens slightly. Pour in the blended tomatoes and bell peppers. Add the thyme, curry powder, bay leaves, and salt. Stir well.
Cook the sauce
Bring the mixture to a gentle simmer, cover partially, and cook for about 10-15 minutes until the raw tomato taste disappears and the oil slightly rises to the top.
Add the rice
Add the washed rice to the sauce and stir until well coated. Pour in the chicken or vegetable stock. The liquid should be about 1 inch above the rice.
Cook until tender
Bring to a boil, then reduce heat to low. Cover the pot tightly with foil or a heavy lid to trap the steam. Simmer for about 20-25 minutes, or until the rice is cooked through and the liquid is absorbed.
Rest and serve
Turn off the heat and let the rice rest, covered, for 5-10 minutes. Remove the bay leaves, fluff with a fork, and add the optional butter for extra richness. Serve hot with your choice of sides.
Tips for Perfect Jollof Rice
- 1For authentic flavor, use long-grain parboiled rice which holds up well during the long cooking process.
- 2Don't skip the step of cooking down the tomato sauce until the oil separates - this eliminates the raw tomato taste.
- 3The scotch bonnet pepper adds authentic heat, but you can adjust or omit based on your spice preference.
- 4For a smoky 'party jollof' flavor, slightly burn the bottom of the rice (called 'socarat' in paella) by raising the heat at the end of cooking.
- 5Different regions have different styles: Nigerian jollof tends to be spicier, while Ghanaian jollof often includes more aromatics.
- 6Leftover jollof rice tastes even better the next day as the flavors continue to develop.