Nigerian Jollof Rice
Nigerian Jollof Rice Recipe. This flavor-packed West African staple loaded with deliciously fresh ingredients is fantastic. The mother sauce (onions, tomatoes, and bell peppers) spices it up.
Pair it with fried plantains and your favorite protein for a weeknight meal, a special occasion, or anything in between. Jollof rice is nutritious, easy to make, and huge on flavor. What I love most about it is how easy it is to customize.
Content…The Jollof Rice War |
The Jollof Rice War
Senegal, Nigeria, and Ghana have three of the most popular jollof rice versions. Every country that makes jollof has its unique twist on African comfort food. So, what’s the difference between what is probably West Africa’s most famous dish? Senegal won the war, but all versions are incredibly good.
The Nigerian recipe is heavier on sweet bell pepper. Then, the flavor is smokier because of cooking it over a wood fire. Ghanaian jollof rice takes advantage of jasmine and basmati rice for a twist. Senegalese jollof rice uses broken rice.
Jollof Ingredients
- Tomato Base – Tomatoes, onion, garlic, ginger, and bell peppers create a zesty, colorful flavor base. Habanero peppers (I love scotch bonnet peppers) add a kick of heat. Feel free to adjust the spice level according to your palate.
- Liquids – Oil, onion, tomato paste, bouillon powder, and beef broth deliver a rich, savory stock to simmer your rice. However, chicken and vegetable broth both work well in this recipe.
- Rice – Long-grain, parboiled rice gives Nigerian jollof rice a tender, fluffy texture in less time. Regular long-grain rice works great but takes more time.
- Seasonings – Thyme, curry powder, bay leaves, salt, and pepper deliver an out-of-this-world flavor.
How to Make Nigerian Jollof Rice
- Tomato Base – Puree the onions, tomatoes, garlic, ginger, habanero, and red bell peppers with about ¼ cup of water until smooth. (Photos 1-2)
- Sauté – Heat the vegetable oil in a Dutch oven or large pot over medium to medium-high heat. Add the onions and sauté until softened, about 5 minutes. (Photo 3)
- Seasonings – Add thyme and the tomato paste and cook for another 5 minutes. Next, add in the blended tomato mixture and cook for 20 minutes. Add all the curry powder, bouillon powder salt, and pepper, then cook for another 10 minutes. (Photos 4-7)
- Rice – While your tomato stew is cooking, wash your rice until the water runs clear; it takes about four washes. Add the washed rice to the tomato base and stir to coat with the sauce. (Photo 8)
- Cook – Add 2 cups of beef stock and 1 cup of water. Reduce heat to low, cover tightly with foil paper, and cover with the lid. Then cook your jollof rice for 20-30 minutes, carefully stirring every 10 minutes. (Photos 9-10)
- Serve – Remove rice from heat and let it rest for 5 minutes to fluff before serving.
Recipe Tips
- Allow the rice on the bottom of the pot to char slightly in a heavy-bottomed pot for that signature smoky flavor party jollof delivers. You could also smoke it in your pellet grill for about 30 minutes.
- Rinsing the rice 3-4 times will get rid of excess starch for fluffier rice.
- Cooking rice in a pot with a tightly sealed lid allows it to steam to perfection.
- If the broth absorbs before the rice has cooked, stir in a bit of extra broth or water. Heat the liquid first so it doesn’t slow down the cooking time.
Make-Ahead and Leftovers
Make Nigerian jollof rice ahead, allow it to cool, and refrigerate it for a day or two or freeze it for 2-3 months. The oven seems to be the best way to reheat it, adding a splash of water or broth to keep it moist. The same goes for leftovers.
Foods That Love Being With Nigerian Jollof Rice
Nigerian jollof rice is delicious with fried sweet plantains and suya or grilled fish. Of course, you could use the same ingredients, then make it like jollof rice and chicken.
More Popular African Recipes to Try
By Imma
Nigerian Jollof Rice
Ingredients
Tomato Base
- 1 medium onion
- 4 large tomatoes
- 3 cloves garlic
- 1 1-inch knob ginger
- 2 red bell peppers
- 2 red habanero peppers (optional)
Nigerian Jollof Rice
- ⅓ cup (75-80ml) cooking oil (see notes)
- 1 medium onion, finely chopped
- 1 tablespoon (2-3g) fresh thyme, chopped (or 1 teaspoon dried thyme)
- ½ cup (132g) tomato paste
- ¼ teaspoon (.5-1g) curry powder
- ½ teaspoon (1-2g) black pepper
- 1 teaspoon (5-6g) salt
- 1 tablespoon (15g) bouillon powder
- 2 bay leaves
- 3 cups (550g) long-grain parboiled rice (Thai jasmine and basmati work well)
- 2 cups (475ml) beef broth, vegetable broth, or chicken broth
- 1½ cups (350ml) water
Instructions
- Puree the onions, tomatoes, garlic, ginger, habanero, and red bell peppers with about ¼ cup of water until smooth.
- Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the onions and saute until softened, about 5 minutes.
- Then, add thyme and the tomato paste and cook for another 5 minutes.
- Next, add in the blended tomato mixture and cook for 20 minutes.
- Add the curry powder, bouillon powder, salt, and pepper, and cook for another 10 minutes.
- While your tomato stew is cooking, wash your rice until the water runs clear (about four washes).
- Add the washed rice to the tomato base and stir to coat with the sauce.
- Add 2 cups of beef stock and 1 cup of water. (Add more water if needed)
- Reduce heat to low, cover tightly with foil paper, and cover with the lid. Let it cook for 20-30 minutes, carefully stirring every 10 minutes.
- Remove the pot from the heat and let stand for 5 minutes before serving.
Tips & Notes:
- Fat delivers flavor, but if you want lower-fat rice, feel free to reduce the oil to 1-2 tablespoons
- Long-grain parboiled rice gives the best texture and flavor absorption. Wash thoroughly to remove starch
- Allow the rice at the bottom to char slightly in a heavy-bottomed pot for that signature smokey party jollof flavor, or smoke it in your pellet grill for about 30 minutes.
- Add a knob of butter at the end for a glossy finish and enhanced flavor
- Cook rice in manageable batches for even cooking and flavor distribution
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe
