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Authentic & Smoky Nigerian Jollof Rice

A close-up, appetizing shot of perfectly cooked, vibrant orange smoky jollof rice served on a white plate.
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A beginner-friendly, one-pot recipe for rich, flavorful Nigerian Jollof Rice featuring a deep tomato and pepper base and techniques for achieving a smoky finish.

Ingredients

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  • 3 cups long-grain parboiled rice
  • 1 large onion, roughly chopped
  • 4 large ripe tomatoes
  • 2 red bell peppers (tatashe)
  • 1 scotch bonnet pepper (or to taste)
  • 1 inch ginger, peeled
  • 4 cloves garlic
  • 1/2 cup vegetable oil
  • 1/4 cup tomato paste
  • 4 cups chicken or beef stock
  • 2 teaspoons dried thyme
  • 1 teaspoon curry powder
  • 2 bay leaves
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper
  • 1 small onion, thinly sliced (for steaming)

Instructions

  1. Prepare the pepper base: Blend the roughly chopped onion, tomatoes, bell peppers, ginger, and scotch bonnet until smooth.
  2. Heat the vegetable oil in a large, heavy-bottomed pot over medium heat. Add the thinly sliced onion and sauté until softened, about 3 minutes.
  3. Add the tomato paste to the oil and fry for 5 minutes, stirring constantly until it darkens slightly. This deepens the flavor.
  4. Pour the blended pepper mixture into the pot. Add thyme, curry powder, bay leaves, salt, and black pepper. Stir well.
  5. Bring the sauce to a boil, then reduce heat and simmer uncovered for 15 to 20 minutes, stirring occasionally, until the sauce has reduced and thickened significantly.
  6. Rinse the parboiled rice thoroughly under cold water until the water runs clear. Drain well.
  7. Add the rinsed rice to the tomato sauce. Stir gently until every grain of rice is coated with the sauce.
  8. Pour in the chicken or beef stock. The liquid should just cover the rice; add a little water if necessary, but avoid excess liquid to prevent mushiness.
  9. Bring the mixture to a boil, then immediately reduce the heat to the lowest setting. Cover the pot tightly with foil, then place the lid on top. This traps the steam.
  10. Allow the rice to steam for 25 to 35 minutes without opening the lid.
  11. After 25 minutes, check one grain. If it is tender, turn off the heat. If it is still hard, cover and cook for another 5-10 minutes.
  12. Once cooked, remove the lid and foil. Fluff the rice gently with a fork. If you desire a smoky flavor, leave the bottom layer of rice slightly burnt for a few minutes before fluffing and serving.

Notes

  • For the best smoky flavor, do not stir the rice once it is steaming on low heat. The slight burning at the bottom creates the characteristic ‘party Jollof’ taste.
  • Serve this rice hot with fried plantains, grilled chicken, or coleslaw.
  • Use long-grain parboiled rice; basmati can be used but requires careful monitoring to prevent it from becoming too soft.

Nutrition

Find it online: https://savorsensations.com/jollof-rice-authentic-smoky-recipe/