HOW TO COOK JOLLOF RICE
Jollof rice is a spicy and savory West
African dish that’s made differently
from country to country. Nigerian
jollof rice is prized for its delicious,
smoky flavor and simplicity—to
make it, you only need one pot!
Follow along with us as we reveal
how to whip up the best Nigerian
jollof rice
INGREDIENTS
• 2 red bell peppers
• 3 plum tomatoes
• 2 white or red onions
• 1 scotch bonnet pepper
• ½ cup (118 ml) of vegetable oil
• 2 tablespoons (30 ml) of tomato paste
• 1 teaspoon (2.4 g) of curry powder
• ½ teaspoon (0.5 g) of thyme
• 1 teaspoon (2.4 g) of white pepper
• 2 bay leaves
• 2 cubes of chicken bouillon
• 1 cup (237 ml) of chicken stock
• 2 cups (400 g) of long-grain, parboiled rice (like Golden Sella basmati)
• Salt to taste
1. Wash the peppers, onion, and tomatoes.
Rinse and cut the peppers, tomatoes, and 1 onion in quarters. Wash
2 red peppers, 1 scotch bonnet pepper, and 3 plum tomatoes under
water, and then peel 1 of the onions. Then, roughly chop the red
peppers, onion, tomatoes, and scotch bonnet into quarters.
• Using a white or red onion is up to your preference. White onions
tend to taste milder, while red onions add a stronger flavor.
• Substitute fresh tomatoes with canned tomatoes if you prefer.
2. Blend the chopped ingredients together.
Set the peppers, onion, and tomatoes in a blender or food
processor. Simply puree the chopped ingredients until the mixture is
smooth with no clumps in it. If the mixture is too thick to blend well,
add ½ cup (118 ml) of water.
• For a smokier taste, roast the red peppers before you blend them.
Halve the red peppers and place them on a foil-lined baking sheet.
Then, roast them in the oven at 400° F (200° C) for 20 to 25 minutes.
• If you prefer more heat, add another scotch bonnet pepper to the
blender.
3. Rinse the rice in water until it runs clear.
Wash 2 cups (400 g) of rice in a bowl of cool water 4 to 5 times. Rinsing your rice
in water gets rid of excess starch which prevents your rice from getting mushy or
sticky. Just pour 2 cups (400 g) of long-grain, parboiled rice into a bowl and cover
it with water. Stir the rice with your hands and then pour out the cloudy water.
Simply repeat the process 4 to 5 more times, or until the water pours out clear.
• One of the differences between Nigerian jollof rice and other varieties is that
it is traditionally made with long-grain rice, like Golden Sella basmati rice or
white rice, that is parboiled. This is rice that is partially pre-cooked; it’s
sometimes referred to as easy cook rice.
• Feel free to use raw Golden Sella basmati or long-grain white rice instead of
parboiled rice
4. Heat the vegetable oil over medium heat.
Pour ½ cup (118 ml) of vegetable oil into a pot on the stove. Nigerian jollof rice
is so easy to make because it only requires 1 dish! Just get out a large pot or
saucepan and add in your oil. Then, turn your stove burner to medium heat and
place your pot of oil over it.
• Use a pot that you don’t mind burning a bit on the bottom. Slightly burning
the rice and ingredients is what gives Nigerian jollof rice its tasty, smoky flavor.
• As an alternative, use sunflower oil or palm oil in place of vegetable oil.
5. Chop 1 onion and saute it in the oil for 4 minutes.
Dice the onion finely and fry it over medium heat until
translucent. Peel your other onion and chop it into fine, uniform
pieces. Then, add the onion to the hot vegetable oil, keeping it at
medium heat. Regularly stir and saute the onion until it looks
translucent, which typically takes around 4 minutes
6. Cook the tomato paste for 5 minutes.
Scoop 2 tbsp (30 ml) of tomato paste and add it to the pot. Mix the
tomato paste with the onions over medium heat. Frequently stir the
ingredients until the mixture takes on a grainy, sandy appearance,
which typically takes around 5 minutes.
• It’s okay if some of the tomato paste sticks to the bottom of your
pot. This just adds to the authentic, smoky flavor of Nigerian jollof
rice.
7. Add in the pepper puree and spices.
Cook the puree and spices over medium heat for 15
minutes. Add the blended red pepper mixture into the pot,
followed by 1 tsp (2.4 g) of curry powder, ½ tsp (0.5 g) of thyme,
1 tsp (2.4 g) of white pepper, 2 bay leaves, and 2 crushed cubes
of chicken bouillon. Stir the ingredients together, cover the pot
with a lid, and heat the mixture over medium heat for about 15
minutes or until it’s thickened.
• Use beef or vegetable bouillon cubes instead of chicken if you
prefer.
8. Add the rice, chicken stock, water, and salt.
Bring the rice, stock, water, and salt to a boil over medium heat. Pour 2
cups (400 g) of washed rice, 1 cup (237 ml) of chicken stock, 2 cups (473 ml)
of water, and salt to taste into the pot. Carefully stir the rice into the
ingredients with a wooden spoon so the grains don’t break. Then, heat the
mixture over medium heat until it begins to bubble.
• Feel free to use beef or vegetable stock in place of chicken stock if you
prefer.
9. Cover and cook the rice for 20 min.
Reduce the heat to medium-low and stir the rice after 20 minutes. Bring the rice
to a simmer by lowering the stove heat to medium-low. Cover the pot with a well-
fitting lid and leave it for 20 minutes. After 20 minutes, give the rice a stir with a
wooden spoon to prevent it from sticking and burning.[
• If you don’t have a well-fitting lid, cover the pot with tin foil. Trapping the
steam and cooking the rice over low ensures it has a soft, tender texture.
• Some of the rice burning is okay, as you want to infuse Nigerian jollof with a
smoky flavor.
10. Simmer the rice for an additional 10-20 min.
Cook the rice until it is soft and has absorbed all of the liquid. Continue to cover
and cook the rice for an additional 10 to 20 minutes. Just give it a stir with a
wooden spoon every 5 to 10 minutes to check its tenderness. When the rice is
soft and all of the liquid is gone, turn off the stove and take the pot off the heat.
• For extra flavor, add 2 tablespoons (28 g) of butter (or margarine) and slices of
½ an onion and 1 tomato into the pot when the rice starts to get tender.
• If you’re using raw rice that isn’t parboiled, it might take an extra 20 minutes
until the rice is soft and done.
11. Fluff and serve the jollof rice.
Serve the jollof with fried plantains, meat, or
salad. Fluff and stir the jollof rice with a fork and then
dig in! Nigerian jollof rice is great to eat on its own,
or fry up some plantains, pair it with fried chicken or
beef, or whip up a delicious coleslaw or salad.