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A White Casserole Dish Filled with Vibrant, Orange-Red Jollof Rice, Garnished with Chopped Green Onions

Traditional Jollof Rice Recipe

Jollof Rice is a beloved West African dish, known for its rich tomato flavor, vibrant orange hue, and smoky aroma. It's perfect for family gatherings, celebrations, or even as a weekday treat.
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Prep Time 15 minutes
Cook Time 45 minutes
Course Main dish
Cuisine West African
Servings 6
Calories 300 kcal

Equipment

  • Blender or food processor
  • Large pot with a tight-fitting lid
  • Wooden spoon
  • Strainer
  • Sharp knife and chopping board

Ingredients
  

For the Tomato Base

  • 2 cups long-grain parboiled rice
  • 4 large ripe tomatoes
  • 2 red bell peppers
  • 1-2 Scotch bonnet peppers (adjust to taste)
  • 1 medium onion

For Cooking

  • 1/4 cup vegetable oil
  • 2 tbsp tomato paste
  • 1 tsp thyme
  • 1 tsp curry powder
  • 1 bay leaf
  • 2-3 garlic cloves, minced
  • 1 tsp paprika (optional)
  • 2-3 cups chicken or vegetable stock
  • Salt and black pepper to taste

Optional Additions

  • Protein: chicken, shrimp, or beef
  • Vegetables: diced carrots, peas, or green beans

Instructions
 

  • 1. Prepare the Tomato Base
    Blend the tomatoes, bell peppers, Scotch bonnet, and half the onion until smooth.
    For a finer texture, strain the mixture to remove any pulp (optional).
    Chopped Red Bell Peppers Placed Inside a Blender, Ready to Be Blended for The Jollof Rice Tomato Base
  • 2. Sauté and Build Flavor
    Heat vegetable oil in a large pot over medium heat.
    Dice the remaining half onion and sauté until translucent.
    Add garlic and stir for 30 seconds.
    Mix in the tomato paste and cook for 3-5 minutes until it darkens and becomes aromatic.
  • 3. Add the Blended Mixture
    Pour the blended tomato base into the pot and stir.
    Add thyme, curry powder, paprika, and the bay leaf.
    Season with salt and black pepper.
    Simmer for 15-20 minutes on low heat, stirring occasionally, until the oil rises to the surface.
    Diced Onions Sautéing in A Pan with A Dollop of Rich Red Tomato Paste in The Center, Ready to Be Stirred
  • 4. Combine and Cook
    Stir the rinsed rice into the cooked sauce, ensuring every grain is coated.
    Add enough stock to cover the rice by about 1 inch.
    Cover the pot and reduce the heat to low.
    Cook for 25-30 minutes without opening the lid.
    Uncooked White Rice Added to A Pan with A Rich Red Tomato Sauce, Ready to Be Mixed and Cooked Together for Jollof Rice
  • 5. Create the Smoky "Party Rice" Layer
    For a smoky aroma, leave the pot on low heat for an additional 5 minutes to toast the bottom layer slightly.
    A Pot of Perfectly Cooked Jollof Rice with A Toasted, Smoky Top Layer, Ready to Be Served
  • 6. Fluff and Serve
    Fluff the rice with a fork.
    Mix in optional proteins or vegetables if desired.
    Serve hot and enjoy!
    A Plate of Jollof Rice Served with Grilled Meat Skewers, Garnished with Fresh Herbs and Chopped Nuts

Video

Notes

Cooking Tips

  • Rice Matters: Parboiled rice is ideal as it retains its texture during cooking.
  • Tomato Paste is Key: Adds depth and richness to the flavor.
  • Spice Control: Adjust Scotch bonnet peppers for your preferred heat level.
  • Patience is Crucial: Let the sauce simmer and the rice cook undisturbed for best results.
Keyword Easy Dinner, Jollof Rice, Rice Recipes, Spicy Dishes, West African Cuisine