Name: Nigerian Jollof Rice
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: West African
Ingredients: 2 cups long-grain parboiled rice; 6 large tomatoes, blended; 3 red bell peppers, blended; 2 scotch bonnet peppers; 1 large onion, diced; 3 tbsp tomato paste; 1/3 cup vegetable oil; 2 tsp curry powder; 1 tsp thyme; 2 bay leaves; 2 cups chicken stock; Salt to taste

The undisputed king of West African rice dishes. Smoky, tomatoey, and perfectly spiced.

The Cultural Story

Jollof rice is more than a meal — it is an identity. Every West African country claims theirs is the best, and Nigeria fights hardest. The key is the smoky bottom (called "party jollof") that forms when cooked over open flame in large batches. Originally from the Wolof people of Senegal, it traveled across the region and evolved into dozens of variations. This version is Nigerian through and through.

Ingredients

2 cups long-grain parboiled rice
6 large tomatoes, blended
3 red bell peppers, blended
2 scotch bonnet peppers
1 large onion, diced
3 tbsp tomato paste
1/3 cup vegetable oil
2 tsp curry powder
1 tsp thyme
2 bay leaves
2 cups chicken stock
Salt to taste

Instructions

1Blend tomatoes, bell peppers, and scotch bonnet until smooth. Pour into a pot and cook on medium-high heat for 30 minutes until reduced by half — this is the base.
2In a heavy-bottomed pot, heat oil and fry onions until golden. Add tomato paste and fry for 2 minutes.
3Pour in the blended pepper mix, add curry powder, thyme, and bay leaves. Cook for 15 minutes, stirring occasionally.
4Wash and parboil rice for 5 minutes, drain. Add rice to the tomato sauce with chicken stock. The liquid should just cover the rice.
5Cover tightly with foil then the lid. Cook on low heat for 30 minutes without opening. The steam does the work.
6Check rice — it should be fluffy and each grain stained red. The bottom should have a slight char. That is the party jollof.

Community Reviews (3)

Maria G. ★★★★★

Made this for a family dinner. The tomato base was richer than anything I have cooked before. Added a little extra scotch bonnet. My kids asked for seconds.

Emeka O. ★★★★★

This is close to my mom's recipe but she adds a little ground crayfish at the end. Try it — it adds another layer of umami that takes it over the top.

Sarah L. ★★★★☆

I was worried about getting the party jollof bottom right but it happened naturally when I used low heat and didn't peek. The char was perfect.

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