How to make Jollof Rice

If there’s one dish that can light up a celebration and spark a regional debate, it’s Jollof Rice. This West African classic is so iconic, there’s an ongoing culinary rivalry over whose version reigns supreme—Nigeria? Ghana? Senegal? Whichever side you're on, one thing’s for sure: it’s delicious.

Jollof is tomato-based rice cooked with onions, peppers, spices, and often smoky undertones from the cooking process. It’s hearty, flavorful, and the backbone of countless parties, cookouts, and Sunday dinners across the region. Add protein like chicken, beef, or fish on the side—or just eat it by the spoonful straight from the pot (we won’t judge).

This version leans Nigerian-style: vibrant, spiced, and rich with umami. It’s not a quick dish, but it’s one you make when you want everyone to ask for seconds. And thirds.

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Ingredients (serves 6):

For the tomato-pepper base:

• Roma tomatoes – 4 large, roughly chopped

• Red bell peppers – 2, seeded and chopped

• Onion – 1 large, chopped (plus 1 more for frying)

• Scotch bonnet pepper – 1 (adjust for heat)

• Garlic – 2 cloves

• Ginger – 1 tbsp, grated

For the rice:

• Parboiled long grain rice – 2 cups (rinsed well)

• Tomato paste – 2 tbsp

• Chicken stock or broth – 2 1/2 cups

• Vegetable oil – 1/3 cup

• Bay leaf – 1

• Thyme – 1 tsp (dried)

• Curry powder – 1 tsp

• Salt – to taste

• White pepper – 1/2 tsp

• Optional: smoked paprika – 1 tsp

• Butter – 2 tbsp (for finishing)

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Step-by-Step Instructions:

1. Blend the base (5 minutes):
In a blender, combine tomatoes, red peppers, 1 onion, Scotch bonnet, garlic, and ginger. Blend until smooth. You should have about 3–3.5 cups of puree.

2. Fry the base (10–15 minutes):
In a large pot, heat oil over medium heat. Add the second chopped onion and sauté until golden. Stir in tomato paste and fry for 2 minutes. Add blended mixture and cook, stirring often, until reduced and thickened—about 10 minutes.

3. Season and simmer (5 minutes):
Add thyme, curry powder, bay leaf, white pepper, and salt. Stir well. Add rice and mix to coat each grain in the sauce.

4. Add broth and cook the rice (30–35 minutes):
Pour in chicken broth and bring to a boil. Cover with foil and a tight lid, reduce heat to low, and cook for 25–30 minutes. Do not stir while cooking. Check for doneness; rice should be fluffy and lightly charred at the bottom for a signature smoky flavor.

5. Finish and fluff (2 minutes):
Stir in butter, fluff with a fork, and serve hot with grilled chicken, plantains, or a cold drink.

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Pro Tip:

Use parboiled rice. It holds up better and won’t get mushy. And for that authentic smoky flavor, let the bottom layer slightly toast—but not burn. Want a deeper flavor? Add a splash of Maggi or bouillon to the stock.

Also: DO NOT stir once it’s simmering. Trust the process.