Jollof Rice
Nigerian Classic
The legendary party rice - a deeply flavorful, tomato-based, one-pot dish that's a staple at celebrations across Nigeria and has sparked international culinary debates. This version aims for a smoky, spicy, and intensely savory profile.
🧂 Ingredients
- 500g Long grain parboiled rice(Essential for texture; do not substitute with basmati or other rice types.)
- 800g Fresh ripe tomatoes(Roma or plum tomatoes work well for their fleshiness and lower water content.)
- 4 medium Red bell peppers (Tatashe)(Adds sweetness and color. If unavailable, use a mix of red bell peppers and a small red chili for heat.)
- 1-2 Scotch bonnet pepper(Adjust quantity based on desired heat level. Handle with care and consider wearing gloves.)
- 100g (about 1 small can) Tomato paste(Look for a good quality, concentrated paste.)
- 3 large Onions(2 for the base sauce, 1 for frying.)
- 150ml Vegetable oil(A neutral oil like sunflower or canola is recommended.)
- 600ml Chicken or beef stock(Low-sodium is preferable to control saltiness. Can substitute with vegetable stock.)
- 2 tsp Dried thyme
- 1 tbsp Curry powder(Nigerian curry powder is often milder and more aromatic.)
- 3 Bay leaves
- 2 Seasoning cubes(Maggi or Knorr are common brands. Use a vegetarian alternative if needed.)
- to taste Salt
👨🍳 Instructions
- 1
Prepare the Pepper Base: Roughly chop the fresh tomatoes, deseeded red bell peppers, and scotch bonnet pepper(s). Place them in a blender with one of the large onions (quartered). Blend until you achieve a very smooth puree. For an ultra-smooth texture, you can pass this mixture through a sieve, pressing out the liquid and discarding the pulp, though this is optional.
⏱️ 15 minutes - 2
Reduce the Pepper Base: Pour the blended pepper mixture into a medium saucepan. Cook over medium-high heat, stirring occasionally, for about 30-45 minutes. The goal is to evaporate excess water and concentrate the flavors, reducing the volume by roughly half. The mixture should thicken considerably and darken in color.
⏱️ 40 minutes - 3
Sauté Aromatics: While the pepper base is reducing, thinly slice the remaining two large onions. Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat until it shimmers. Add the sliced onions and sauté, stirring frequently, until they are deeply golden brown and caramelized, about 15-20 minutes. Be careful not to burn them, as this will impart a bitter taste.
⏱️ 20 minutes - 4
Fry the Tomato Paste: Add the tomato paste to the pot with the caramelized onions. Stir continuously and fry for about 5-7 minutes. This step is crucial for developing the deep red color and removing any raw, metallic taste from the paste. The paste should darken to a rich brick-red hue.
⏱️ 7 minutes - 5
Combine and Simmer Sauce: Stir in the dried thyme and curry powder, cooking for about 1 minute until fragrant. Pour the reduced pepper base mixture into the pot. Add the bay leaves and seasoning cubes. Stir everything together well. Bring the sauce to a simmer and cook for another 10-15 minutes, stirring occasionally, allowing the flavors to meld. The sauce should be thick, glossy, and intensely aromatic. Taste and adjust seasoning with salt if needed.
⏱️ 15 minutes - 6
Prepare the Rice: Rinse the long grain parboiled rice thoroughly under cold running water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky or mushy. Drain well.
⏱️ 5 minutes - 7
Cook the Rice: Add the rinsed rice to the pot with the rich jollof sauce. Pour in the chicken or beef stock. Stir everything gently but thoroughly to ensure the rice is evenly coated with the sauce and the liquid level is just slightly above the rice (about 1/2 inch). Bring the mixture to a rolling boil over medium-high heat.
⏱️ 5 minutes - 8
Steam to Perfection: Once boiling, immediately reduce the heat to the lowest possible setting. Cover the pot tightly with a lid. To ensure a good seal and trap steam effectively, you can place a layer of aluminum foil over the pot before putting on the lid. Cook undisturbed for 30-40 minutes. Resist the urge to open the lid during this time, as the trapped steam is essential for cooking the rice evenly.
⏱️ 40 minutes - 9
Develop the 'Bottom Pot' (Optional but Recommended): In the final 5-10 minutes of cooking, slightly increase the heat to medium-low. This encourages the bottom layer of rice to toast and caramelize slightly, creating the prized smoky 'bottom pot' flavor and texture. Listen for a gentle crackling sound, but be vigilant to prevent burning. Once the rice is tender and the liquid is absorbed, turn off the heat. Remove the bay leaves. Gently fluff the rice with a fork.
⏱️ 10 minutes - 10
Serve: Let the jollof rice rest for a few minutes before serving. It is traditionally served at parties and celebrations alongside fried plantains, grilled or fried chicken, fish, or beef.
⏱️ 5 minutes
💡 Pro Tips
- ✓Parboiled rice is crucial for the correct texture; it holds its shape better and absorbs flavor without becoming mushy.
- ✓The slightly burnt layer at the bottom, known as 'bottom pot', is highly prized for its smoky flavor. Achieve this by slightly increasing the heat in the final minutes of cooking, but monitor closely to avoid burning.
- ✓Do not lift the lid while the rice is steaming (Steps 8 & 9). The trapped steam is vital for cooking the rice perfectly.
- ✓Adjust the number of scotch bonnet peppers to control the heat level. Remember to handle them with care.
- ✓The quality of your tomato paste and the thoroughness of frying it significantly impact the final color and taste.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Smoky Jollof: Add a piece of smoked fish or a dash of liquid smoke towards the end of cooking for an intensified smoky flavor.
- Baked Oven Jollof: After Step 7, transfer the pot (if oven-safe) or the mixture to a baking dish, cover tightly with foil, and bake at 180°C (350°F) for 40-50 minutes.
- Coconut Jollof: Replace some or all of the stock with coconut milk for a richer, creamier version.