Jollof Rice, a classic popular Nigerian rice dish flavored with tomatoes, peppers, and lots of seasonings!
Jollof rice is a West African dish that’s a staple in most households.
There are many different ways to cook Jollof Rice. It is a dish made with rice, tomatoes, tomato paste, onions, scotch bonnet peppers, salt, and spices.
If it doesn’t have the above-mentioned ingredients, then it’s not true Jollof.
Nigerians use the long grain rice that has been parboiled. Other versions i.e. Ghanaian Jollof will use basmati or jasmine rice.
There has been quite the debate on social media on whose Jollof is better (Nigeria vs Ghana), and I will have to say that honestly it just comes down to preference.
The recipe is simple enough. As long as you have the main ingredients and you season appropriately then your jollof rice should come out perfectly.
It is preferably served with some baked chicken/Beef, salad, and fried plantains. Enjoy!!
Mouth Watering Nigerian Jollof Rice Recipe The Whole World Should Make
- 5 Medium Sized Roma Tomatoes Diced
- 1 Red Bell Pepper Diced
- 1 Medium Sized Onion Diced
- 2 Scotch Bonnet Peppers
- 1/4 Cup Groundnut Oil
- 3 tbsp Tomato Paste
- 2 Cups RIce Parboiled
- 2 Cups Chicken Stock
- 1 tbsp Salt
- 1/2 tbsp Curry Powder
- 1/2 tbsp Thyme
- 1 tbsp Seasoning
- 4 Bay Leaves
Blend the tomatoes, red bell pepper, scotch bonnet peppers in a blender for about 60 seconds.
In a medium-sized pot, heat up the vegetable oil at medium-high heat. Once the oil is well heated, toss the diced onions and fry just until the onions start to turn golden brown.
Once the onions have turned brown, add the tomato paste and fry for 2-3 minutes.
Then add the blended mixture (reserve about ¼ cup) and fry the mixture with the onions and tomato paste for about 20 minutes. Make sure you stir consistently so that the tomato mixture does not burn.
After 20 minutes, turn the heat down to medium, and add the chicken stock. Mix and add the salt, curry powder, thyme, seasoning). Allow to heat up for 10 minutes.
Pour the parboiled rice into the pot. Mix it very well with the tomato stew. At this point, you will need to add water so that the rice is level with the tomato mixture/chicken stock. Add the bay leaves, cover the pot, and allow to steam on medium to low heat for 15-30 minutes.
When the liquid has almost dried up add the remaining tomato stew, cover, and let it cook for another 5-10 minutes heat until the liquid has completely dried up. Turn off the heat, mix thoroughly, and your Jollof Rice is ready to be eaten!
It is key to use parboiled rice so that you don't end up with mushy rice in the end.
When cooking the tomato stew, you can tell when it is done because the oil will rise to the top. Also, another way to tell that is done is when the bitter taste of the tomatoes has been cooked out.
The reason why you reserve ¼th of the tomato mixture and add it at the end is that we do not want the rice to burn. Also, it gives the rice that beautiful red color we all know and love.