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Authentic Nigerian Jollof Rice Recipe

A close-up of fluffy, orange-red jollof rice nigerian served in a white bowl near a window.
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Learn how to make classic, smoky Nigerian Jollof Rice using a straightforward method perfect for home cooks. This recipe delivers the signature flavor of party rice.

Ingredients

Scale
  • 3 cups long-grain parboiled rice
  • 1/4 cup vegetable oil
  • 2 large onions, chopped
  • 1/4 cup tomato paste
  • 1 (14.5 oz) can crushed tomatoes
  • 4 cups chicken or beef stock
  • 1 scotch bonnet pepper, blended (adjust to your heat preference)
  • 1 red bell pepper, blended
  • 2 teaspoons dried thyme
  • 2 teaspoons curry powder
  • 2 bay leaves
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon ground white pepper
  • 1 bouillon cube, crushed

Instructions

  1. Rinse the parboiled rice under cold water until the water runs mostly clear. Set aside.
  2. Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add half of the chopped onions and sauté until softened, about 3 minutes.
  3. Add the tomato paste and fry for 5 minutes, stirring constantly until it darkens slightly. This step builds flavor.
  4. Add the remaining onions, blended scotch bonnet, and blended red bell pepper to the pot. Cook for 10 minutes, stirring occasionally, until the pepper mixture reduces slightly.
  5. Stir in the thyme, curry powder, bay leaves, salt, white pepper, and crushed bouillon cube. Cook for 1 minute until fragrant.
  6. Pour in the crushed tomatoes and the chicken or beef stock. Bring the mixture to a boil, then reduce heat to medium-low and let it simmer for 10 minutes to allow the base flavors to meld. This is your Jollof base.
  7. Add the rinsed rice to the simmering base. Stir well to coat every grain evenly. The liquid should just cover the rice; if it does not, add a small amount of water or stock.
  8. Cover the pot tightly with foil before placing the lid on top. This traps the steam needed to cook the rice. Reduce the heat to the lowest setting.
  9. Cook undisturbed for 30 to 40 minutes. Do not stir during this time. The steam cooks the rice.
  10. After 30 minutes, check the rice. If it is tender, turn off the heat. If it is still hard, add 1/4 cup of water, re-cover tightly, and cook for another 10 minutes.
  11. To achieve the smoky flavor, allow the bottom layer of rice to slightly scorch (this is the ‘bottom pot’ flavor). Once cooked, let the rice rest, covered, off the heat for 10 minutes before fluffing with a fork and serving.

Notes

  • Use long-grain parboiled rice for the best texture; it holds its shape better than regular white rice.
  • For the best smoky flavor, use a heavy-bottomed pot and keep the heat very low once the rice is covered.
  • Serve this classic West African rice dish with fried plantain, grilled chicken, or a simple beef stew.

Nutrition

Find it online: https://devourdish.com/jollof-rice-nigerian-recipe/