Jollof Rice is a vibrant, one-pot West African classic that brings together bold flavors and comforting textures. Its rich tomato base, infused with aromatic spices and perfectly cooked rice, makes it a star on any table – from festive gatherings to everyday meals. Every bite delivers a balance of savory, slightly smoky, and subtly spicy notes, making it a dish that’s as colorful as it is irresistible.
Jollof Rice
Long-grain rice cooked in a spiced tomato sauce with bell peppers, onions, and aromatic seasonings, yielding fluffy, flavorful and vibrant grains.
Ingredients
Equipment
Method
- Rinse and drain the rice; set aside.
- Blend red bell pepper, scotch bonnet, and crushed tomatoes into a smooth puree.
- Heat vegetable oil in a heavy-bottomed pot over medium heat. Sauté onions until translucent, 3-4 minutes. Add garlic and sauté until fragrant.
- Stir in tomato paste and cook for 2 minutes, then add the blended tomato-pepper puree. Simmer for 5 minutes until slightly thickened.
- Add thyme, curry powder, paprika, salt, black pepper, and bay leaf. Stir well.
- Pour in the hot chicken stock and bring to a gentle boil. Add the rice, stir once, cover, and reduce heat to low. Simmer for 20 minutes until rice is tender and liquid absorbed.
- Remove from heat and let rest, covered, for 5 minutes.
- Fluff rice with a fork, remove the bay leaf, and garnish with frozen peas before serving.
Notes
Let the tomato base cook until slightly thickened before adding rice—this concentrates flavor and prevents mushy rice.
