Jollof Rice
The Quirky Foodster Team
Ingredients
- Rice — 550 g (1.2 lb)
- Tomatoes, blended — 6
- Red bell peppers, blended — 3
- Scotch bonnet peppers, blended — 2
- Onions, one blended and one sliced — 2
- Vegetable oil — 120 ml (4 fl oz)
- Tomato paste — 2 tbsp
- Curry powder — 1 tsp
- Thyme — 1 tsp
- Bay leaves — 2
- Chicken stock — 720 ml (24 fl oz)
- Salt — to taste
Method
- Blend the tomatoes, bell peppers, scotch bonnet and one onion together until smooth.
- Heat the oil in a large pot and fry the sliced onion until fragrant.
- Add the tomato paste and cook for 3–4 minutes, then add the blended tomato-pepper mixture.
- Simmer the sauce for 20–25 minutes, stirring occasionally, until it reduces and darkens significantly.
- Stir in the curry powder, thyme, bay leaves and stock, and bring to a boil.
- Add the rice, stir once to combine, then cover tightly and reduce to very low heat.
- Cook for 25–30 minutes without lifting the lid, until the rice is tender and the bottom develops a lightly smoky char.
- Season with salt and fluff gently before serving.
Introduction: Smoky, richly spiced tomato rice, cooked slowly to develop a distinctive caramelised depth, Nigeria's most celebrated and fiercely defended national dish.
Cultural Background: Jollof rice is a source of enormous national pride in Nigeria, central to celebrations and everyday meals alike, its rich tomato-pepper base and distinctive smoky 'party jollof' flavour setting it apart in the wider West African jollof tradition.
Tips: Cooking the tomato-pepper base down thoroughly before adding rice is essential for deep, concentrated flavour. Resist lifting the lid during the final cooking stage — the steam and gentle char at the bottom are key to authentic jollof.
Variations: Add fried chicken or beef on top for a heartier meal. Cook over an open flame or on a stovetop with a slightly higher heat at the end for the coveted smoky 'party jollof' flavour.
Storage: Refrigerate in an airtight container for up to 4 days.
Reheating: Reheat in a covered pan over low heat with a splash of water, stirring occasionally, until hot throughout.
FAQs:
Q: Why is jollof rice such a point of pride in Nigeria?
A: It's deeply tied to Nigerian celebration and identity, and is at the centre of a good-natured, long-running rivalry with Ghana and other West African countries over whose version is best.
Q: What makes 'party jollof' different?
A: A slightly smoky, charred flavour from cooking over an open fire or letting the rice develop a light char at the pot's base, prized as the mark of well-made jollof.
- Rice — 550 g (1.2 lb)
- Tomatoes, blended — 6
- Red bell peppers, blended — 3
- Scotch bonnet peppers, blended — 2
- Onions, one blended and one sliced — 2
- Vegetable oil — 120 ml (4 fl oz)
- Tomato paste — 2 tbsp
- Curry powder — 1 tsp
- Thyme — 1 tsp
- Bay leaves — 2
- Chicken stock — 720 ml (24 fl oz)
- Salt — to taste
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