International Cuisine > African Cuisine > West African Dishes > Jollof Rice Recipe

Nigerian Jollof Rice

This recipe guides you through creating authentic Nigerian Jollof Rice, a smoky, flavorful dish perfect for any occasion. Learn the secrets to achieving that signature Jollof taste.

Prep Time
20 minutes
Cook Time
45 minutes
Servings
4-6
Ingredients
  • 2 cups Long Grain Rice
  • 6 medium Tomatoes
  • 2 large Red Bell Peppers (Tatashe)
  • 1-2 optional Scotch Bonnet Peppers
  • 1 large Onion
  • 2 tablespoons Tomato Paste
  • 1/2 cup Vegetable Oil
  • 4 cups Chicken or Beef Broth
  • 1 tablespoon Curry Powder
  • 1 teaspoon Dried Thyme
  • 2 leaves Bay Leaves
  • to taste Salt
  • to taste Ground White Pepper
  • 2 cubes Bouillon Cubes (Maggi or Knorr)

Preparing the Pepper Mix

Blend the tomatoes, red bell peppers, scotch bonnet peppers (if using), and half of the onion until smooth. This is your base pepper mix for the Jollof.

Cooking the Base

Heat the vegetable oil in a large pot over medium heat. Add the remaining chopped onion and fry until translucent. Stir in the tomato paste and cook for about 5 minutes, stirring constantly to prevent burning. Add the blended pepper mix and cook for 15-20 minutes, stirring occasionally, until the mixture thickens and the oil begins to separate.

Adding Broth and Seasoning

Pour in the chicken or beef broth. Add the curry powder, dried thyme, bay leaves, salt, ground white pepper, and bouillon cubes. Bring to a boil, then reduce heat to a simmer and cook for another 10 minutes, allowing the flavors to meld.

Cooking the Rice

Wash the rice thoroughly until the water runs clear. Add the washed rice to the pot with the sauce. Stir well to ensure the rice is evenly coated. Bring the mixture back to a boil, then reduce the heat to the lowest setting, cover the pot tightly with a lid, and cook for 25-30 minutes, or until the rice is cooked through and the liquid is absorbed. Avoid lifting the lid too often, as this will release steam and affect the cooking process.

Smoky Flavor Secret

For a smoky Jollof flavor (optional), once the rice is almost cooked, create a well in the center of the rice and place a small piece of aluminum foil inside. Pour a tablespoon of oil into the foil, then carefully place a piece of hot charcoal (from a grill or stovetop) into the oil. Quickly cover the pot tightly and let the smoke infuse the rice for 5-10 minutes. Remove the charcoal and foil before serving.

Final Touches

Once the rice is cooked, fluff it with a fork. Taste and adjust seasoning as needed. Serve hot with your favorite sides, such as grilled chicken, fish, or plantains.

Nutrition Facts (Estimated per 100g)

Note: Nutritional information is an estimate and can vary based on specific ingredients and preparation methods. Approximate values:

  • Calories: 180-220
  • Protein: 3-5g
  • Carbohydrates: 30-40g
  • Fat: 5-10g
  • Fiber: 1-2g

Other Important Considerations for Nutrition

This Jollof rice recipe contains tomatoes, peppers, and onions, which provide vitamins and antioxidants. The addition of chicken or beef broth contributes to the overall nutritional content. Consider using brown rice to increase fiber content. Watch portion sizes to manage calorie intake.

← Nigerian Egusi Soup and Pounded Yam Traditional Bobotie Recipe →

FAQ

  • How do I prevent the rice from burning?

    Make sure to cook the rice on low heat and avoid lifting the lid frequently. If you notice the rice is drying out too quickly, add a little more broth or water. Using a heavy-bottomed pot also helps prevent burning.
  • Can I use a different type of rice?

    While long-grain rice is traditionally used, you can experiment with other types of rice, but the cooking time and liquid ratio may need to be adjusted.
  • Can I make this recipe vegetarian or vegan?

    Yes, you can easily make this recipe vegetarian or vegan by using vegetable broth instead of chicken or beef broth. Omit the bouillon cubes or use a vegetable-based bouillon.