my favourite food jollof rice essay

Nigerian jollof rice

Jollof rice is one of the most simple and easy to make Nigerian food, you’d want to start from here if you are new to Nigerian cooking.

Are you married to a Nigerian person and probably looking for an easy recipe to try out first?

Jollof rice is the most popular food in Africa and, the required ingredients are abundant in most countries of the world.

This is how we serve it in Nigeria. You can add fried meat, fried plantain or even vegetable salad.

In the last 5 years, I have tried my hands on over 14 different rice recipes and even made an ebook about them.

What you find above is a delicious plate of jollof rice plus fried beef.

I made this some weeks back and will be giving you a step by step recipe.

Ingredients for Jollof Rice

4 cups of rice 1kg Chicken/beef 1000ml of Ground Fresh tomatoes. 50ml Ground Fresh peppers 1 Teaspoon Curry powder 1 teaspoon Thyme 1 teaspoon Nutmeg powder 2 seasoning cubes 1 cup of sliced onions 300ml vegetable salt to taste. 2 cloves of garlic 2 fingers of ginger

Just wash, squeeze out water inside the tomatoes, blend as is, and set aside.

You need around, 1000ml  of ground tomatoes for 4 cups of rice.

Step by Step Preparation

Step 1 Season the chicken/beef with a teaspoon of salt, one seasoning cubes, half a teaspoon each of curry and thyme, half a cup of sliced onions then let it sit for some minutes.

Set on heat and let it boil for 10-15 minutes, would take more time to cook the beef.

Step 2 Set aside the meat and the stock in fresh bowls.

Peel off the outer back of the ginger/garlic, pound, or grind.

Step 3 Parboil rice the normal way, boil about 7 cups of water in a pot, add the four cups of rice and allow boiling for 3 minutes. Then pour out and wash thoroughly with clean water, then set aside in a bowl or plastic sieve.

Step 4 Pick out the parboiled tasty meat and deep-fry, set aside. Step 5 Once you are done with frying the chicken, reduce the oil to 250ml (1 cup) just add the remaining one cup of sliced onions, stir for 1-2 minutes, add the ground tomatoes. I like to cook jollof rice with the same oil I used while frying the meat.

Using a fresh oil is just the same as cooking without the beef stock (meat water) which actually holds over 70 percent of the ingredient that is used in making most Nigerian foods.

The end result is not the same.

How to Make Nigerian Jollof Rice.

Step 6 Frying the tomatoes would take about 20 minutes.

Fry until when you lift a portion with your frying spoon, you will notice the oil continues to boil in the spoon.

You also notice the tomatoes turning dark.

Step 7 Once the tomato is well fried, add the meat water (chicken/beef stock) to the fried tomato in the pot, the ground ginger/garlic, half a teaspoon each of curry and thyme, salt to taste, add 4 cups of water.

Add another seasoning cube. Stir and taste, it should taste overly spiced. Don’t worry, once the rice is added the taste would balance.

Add the rice.

Then cover and allow the rice to cook on low heat for 30-45 minutes. Remember that you can add water occasionally.

Turn and serve with the fried meat.

This is just how to make jollof rice, you can serve with the fried meat, salad and maybe a bottle of your favorite drink

Wondering why my meat is red? I dipped them in tomato sauce

Add 4 tbsp. of tomato sauce in a pot, while still on heat add the fried meat, allow it to heat for few minutes while you continue to turn. Serve chicken and jollof rice as you can see above.

Jollof Rice Recipe

Ingredients   .

• 4 cups of rice
• 1 kg meat
• 1000 ml of Ground Fresh tomatoes your blender is calibrated, 1000ml = 1 liter
• 50 ml Ground Fresh peppers
• Spices Curry, Thyme, Delice, Nutmeg, Chicken spice
• 3 Seasoning cubes
• 2 cups of sliced onions
• 300 ml Vegetable oil
• Salt to taste.
• 2 Cloves of garlic and
• 2 Fingers of ginger

Instructions  

• Start by precooking your meat with the listed spices (a teaspoon each of thyme, curry, and salt; two seasoning cubes and sliced onion) Allow the meat to cook till tender.
• Peel of the outer back of the ginger/garlic, pound or grind.
• Parboil 4 cups of rice, wash and set aside in a plastic bowl.
• Once the meat is tender, seperate from the stock and deep fry.
• Fry the ground tomatoes until it is turning day (about 20-25 minutes) stir continously to avoid burning it.
• When the tomato is well fried, add the chicken stock (meat water).
• Add the blended ginger/garlic, a teaspoon each of curry and thyme, two teaspoons of salt
• Add 4 cups of water also, taste, add salt to taste.
• Add one seasoning cube. Stir and taste, you want it overly spiced. The rice will take some of it away.
• Allow to boil before adding the parboiled rice, stir.
• Then just cook with the pot covered till the rice is soft.
• Turn evenly and serve with the fried chicken.
• NOTE: If you don't want your jollof rice to start burning before it is well cooked, you need to remove some of the fried tomatoes before adding the rice. Then add it later.

Video For Nigerian Jollof Rice

The jollof rice video above was made just some days back. The method is straight and easy to follow, You will also get a visual of all the ingredients that I used.

While jollof rice is the most popular food in Nigeria and also considered the national food of Nigeria, fried rice is number two on the list.

Other Nigerian Rice Recipes

I have written a detailed recipe for fried rice and also made a video for it – Fried Rice Recipe

I love Ofada rice and sauce, you can try it this weekend. Ofada Sauce and Rice

Tomato stew is a winner any day, you can serve it with white boiled rice. How to make Tomato Stew

90 Comments

Wow more pls this recipe is nice can i have that of fried rice pls

God bless u for all these recipes

intresting………..thanks so much

Also what peppers do you use to grind? Does using a blender give you the same texture as grinding?

Sure, you could blend or grind, as long you get a smooth paste at the end of the day, you will be ok. I used scotch bonnet peppers. I have edited the jollof rice recipe to include an image. Thanks for your feedback

You are just a blessing to me,keep it up,God will continues to strengthen you with wisdom,much love

Wow!!! This is nice. Pls l want to know what gives party rice its unique aroma?

I love ❤ Jollof rice alot I prefer it than fried rice. It is nicely prepared

Thank you so much ma

You gave confident of cooking my jollof rice Thank u for helping me out and I also thank u for being there for me Thank u

Thanks a lot for this

Nice one. I’m definitely going to try this method. Keep up the good work Ma.

Please use measurements are user friendly to most Americans .

Thank you very much atalest l have lean how to cook jelof rice now. This is wonderful Thank you ma.

Pls can we use purple onions to cook fried rice???i couldnt find white onions

So you just made me a big boy… Followed your instructions n my wife thinks I’ve been cooking for years…kudos

Lol, thanks man.

Hi pls ow many derica is that four cup

Thanks, keep up the good work. God bless you.

Wow! That was great. Keep it up

Wooow you are doing a lovely job not being selfish with what you know but rather helping homes that would have been broken because the ability of not knowing how to cook, you will always have your reward… And your recipes are lovely thanks so much for them.

Thank you so much for this great information. Please, when do you add nutmeg, is it blended?

Yes, it is ground nutmeg. Add it just before you add the rice.

Thanks so much for this. God will continue to bless those hands of yours and it will never go sour. i thought the tin tomato brings out the reddish colour. Pls, is it bad to use tin tomato together with fresh one. and do we fry the paste along side the fresh tomoto. i await ur response. Thanks.

You can use a combination of fresh and canned tomatoes and yes, you can fry both together when making jollof rice.

Nice one. Admin can u please give the quantity of ingredients for one to cook jellof rice for 50 people? From ( rice, meat/chicken, Maggi g/oil, tomato, etc) have leant a whole lot here I must say. Thanks

The ingredients above can cook jollof rice for about 6 persons. You just need to do the math to know how much of it would make rice for 50

I love the way you cook, I always swallow saliva when looking at your stuff, please me some

Pls can I use green bean when preparing jollof rice?

Chidi! You are a friend indeed! You are such a nice woman. I thought i can cook jellof rice before without knowing that i am missing alot till i discover Chidi. Bravo!

Thank thank you so much for this jollof rice I cooked mine this morning and it was excellent. Everyone in the house ate a second round. I was so happy God bless you real good

I love Nigerian jollof rice, thanks for showing me how to make jollof rice.

Wow… never knew cooking could be this interesting ( cause as a 16 year old I hate it ) lol. I will try each and every recipe on this site. Thank you so much may you go from glory to glory.

Wow…it looks great thank you very much. Pls i wnt 2 try it with tin tomatoes, how do i go abuh it?

Hello, but in party jollof u don’t need to parboil the rice, I mean yoruba method

This is informative, never thought something like this could be online. most helpful to me in terms of knowing the names of spices used frequently.

It looks good in my eyes. I will try it thank u so much I love what u are doing. God bless u

I am mrs babatunde. Should I use tomato paste in my jollof rice pls help me

sure you can, but it is better to use the fresh one if you can find them.

Hi am Mrs franca I blend tomatoes + pepper + onion and I fry it after 15min I add tin tomatoes and I still have tasteless jollofrice wat can I do pls tell me or I should cook without tin tomatoes

Hello Chidi. I looked at the recipe now and I want to try it but if I use canned tomatoes instead of fresh ones,how do I go about it? Will it be possible to fry the canned tomato like the fresh one? Thank you

yea!!! dis method is great. i tried it and it worked perfectly well

Jollof rice is my best, I luv it. I luv the great work you are doing. Thumbs’ up.

Pls do i need to fried carrot, green peas when prepared jollof rice

Nope, just add them to the cooking rice – 4-5 minutes before you turn off the heat.

can I get the recipe for jollof rice for a wedding or other big occasion

Ma Mr muyideen yes you can get en big event.

This looks beautiful in the eyes and sweet in the mouth.

Thanks for the guidelines God bless

one word for the recipe.. And stand d chance of winning my love

Am in love with jollof rice thanx so much am defenetly you going to try it for my family thank u

My son is Nigerian and African American. I want to make this for a heritage event where I live. I’m trying to make different foods for him. He will be one on the day of the event. I will have to add some spices to my grocery list. I’m happy that I found your site. 🙂

thanks alot, what if i want to add carrot to my jollof rice, please how do igo about it

just add it three minutes before you turn off the heat, Thanks for commenting.

Awesome…….keep up d gud work.

Its gud! I’m nt a woman… I’m a man but I still lv it! Gud Work Chidi! Keep it up!

chy, can one use can tomato in place of fresh ones and get the same good and tasty jollof rice?

Sure, you can. Most restaurants use canned tomatoes, it largely depend on other ingredients and how you fried the tomato.

You are saving women and aspiring cooks’ lives!! Thank you 🙂 :*

Interesting…………………………….. tanks so much

Well cooked jellof rice is always wonderful, I love this

Infact I cooked the fried rice it was very delicious unbelivable ,my husband enjoyed it nd I enjoyed It tooo ,sweet sensation can not withstand me again , u are great thnks joooooooo

hello, i need ur assistance. Please tell me how can i prepare jollof rice for 20 people? what are the quantites involved in the ingredients? Thank you

woooow….m xo impressed,i hope it turns owt well for mhe cuz im to present et n an examination practical…ma….f i am to produce dis to an hypertensive patient,wat re d thingz i ought to add,or reduce…plz enlighten mhe

Chidi,your recipes are very nice. You r really good at what you do. However,I do normally boil my fresh tomatoes after grinding or slicing till it dries,that way I wont hv to deep fry. I really avoid too much fries dats why.

That is cool, I mean the part where you boil your tomato after grinding. There are just so many ways of doing everything, keep making tasty foods.

i tried out the procedure for the jollof, and i must tell u, i had a great meal. it is the best i have cooked forfour years since i entered university of ibadan. thumbs up to chy anegbu

Pls i would like to learn more about ofada stew. i want to prepare it this weekend. Thanks

loving your cooking am not a nigerian though i just love your jollof rice.

Cee, You don’t ever need to boil the tomatoes, just grind and fry, you can also slice and fry. Whatever you do, even if you boiled it, you will still need to fry the tomato before commencing with the rest of the cooking. It would be nice if you look up the embeded video

If you boil the tomato till it becomes dry, do you still fry it with the onions for a while or do you just add your stock to it and continue from there?. I tried it and the rice came out funny. Please give a detailed step by step method

you must select your tomatoes right.look for the hard red colored type.it dries well without soury taste.

I like a nice prepared jollof rice n fried rice. but I don’t know how to prepare one, I’m glad I will learn 4rm ur site. U are doing a good work here keep it up God will Blss u abundantly

hi, I really don’t understand that part of seiving ur fresh tomatoes and pepper, i thought the normal thing to be done is to boil the grinded tomatoes until it becomes dry thereby also reducing the sour taste? besides, from ur illustrations, I dint see where u boiled it. Are u saying we can still achieve the same result with just filtering and frying? enlighten me pls. thanks

Christie, yes, you can just filter and fry, it is faster and better that way. However, you can also boil instead of filtering.

I am an African- American woman married to a Nigerian man and I love jollof rice when he prepared it for me I fell in love I like the spices and put goat meat in the rice it is so delicious. I am a big fan of Nigerian cuisine . P.S. Iy is othing better than pounded yam!!

U LIKE FOOD

it look sweet i will try it

Thanks so much….I love ur work!

Pamela WHY???

THIS LOOK DELICIOUS.

You are doing well Peace the rice seems a lot delicious! *thumbs up*

Yes! I have tried this rice recipe and it turned out perfectly well but there seemed to be a little difference with the one I ate at a friends birthday party, there was a slight difference in taste and color, maybe I probably didn’t get it right. I will have to try again and keep trying till I get that particular taste

Party jollof rice is on another level. Usually cooked with lots of chicken stock and seasonings.

Jollof rice is my favorite Nigerian food, I like when it is spiced up with green pees and then fried plantain. I like a whole lot of other Nigerian foods but this happens to be my best, thanks for helping out

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Jollof rice: What sets apart Winneba, Ghana’s version

Jollof rice, which is believed to have originated from the Senegambia during the Wolof Empire (c. 1200 — 1600), is a dish that has become a staple across West Africa. It is typically made in a single pot with long-grain rice, tomatoes, peppers, onions, spices and herbs, and sometimes seafood or meat, though its ingredients and preparation vary by region.

The evolution of jollof rice reflects the region’s complex history, where trade, migration and cultural exchange played significant roles. Ghana’s take on the dish highlights the country’s ability to blend external influences with local traditions, creating a version of jollof rice that is distinctly Ghanaian.

It is not merely food — it is a narrative of survival, adaptation and unity.

As the dish traveled, it gathered flavors and techniques, transforming with each community’s touch. Ghana’s version, particularly notable for its texture and taste, became a source of national pride. The variations between recipes from different West African countries have sparked lighthearted debates , but they underscore a shared culinary heritage.

Ghanaian society holds jollof rice in high regard, attributing to it roles that transcend the culinary. It is a fixture in celebrations and a symbol of hospitality, embodying the Ghanaian ethos of sharing and community. The preparation of jollof rice is a communal activity, bringing together families and neighbors, strengthening social bonds. This tradition of shared meals reflects a broader cultural value of unity and collective well-being, foundational to Ghanaian identity.

Jollof also serves as a culinary ambassador that introduces Ghanaian culture to the world. As the dish gains popularity internationally, it carries with it stories of Ghana’s heritage, cuisine and community life.

In Winneba, Ghana, the dish is not just a meal but a celebration of local identity and communal resilience. The ritual of making jollof rice, from sourcing ingredients at the market to the communal feast that follows, showcases the town’s unique contribution to Ghana’s culinary landscape.

The sea is deeply woven into the fabric of our culinary practices. While jollof rice remains the centerpiece of our meals, it is traditionally accompanied by fresh, locally caught seafood, chicken and/or beef, served on the side to honor the pristine flavors of both the land and the sea. The seafood, prepared with simplicity to highlight its freshness, complements the rich and spicy flavors of the jollof, creating a harmonious balance that is quintessentially Winneban.

Matriarchs: The heartbeat of Winneba’s jollof

“Jollof rice is more than food; it’s a story of our people, our struggles, and our joys,” my mother shares, her voice rich with pride and nostalgia. She speaks of the dish as a living history, a canvas for the expression of Ghanaian culture and resilience.

Sitting down with my grandmother, the dialogue takes a unique turn, transcending language barriers. Though she speaks no English, her hands, moving with the grace and precision of a seasoned artist, narrate tales of tradition and love. My mother translates: “She says, ‘Every ingredient has its purpose, every step its significance. It’s about preserving our heritage, one pot of jollof at a time.’”

Their conversation unfolds like a melody, blending memories with recipes.

“Cooking jollof,” my grandmother gestures, “is like weaving a tapestry, each thread a flavor, each knot a memory.”

Sea and land: The Winneba recipe

The distinctiveness of Winneba’s jollof rice lies in its ingredients and the art of its preparation. Opting for local rice varieties over parboiled rice, the Winneba version achieves a unique texture and flavor profile that sets it apart. The sauce, rich with tomatoes, onions and chili peppers, is simmered to perfection, its spices carefully balanced to complement the freshness of the local produce.

Cooking jollof rice in Winneba is a time-honored process, one that requires patience and skill. The technique of allowing the rice to steam within the sauce, absorbing every nuance of flavor, is crucial to achieving the dish’s signature taste. This method, passed down through generations, reflects the community’s respect for tradition and their culinary heritage.

Pairing the dish with fresh, locally caught seafood adds another layer of flavor and complexity to Winneba’s jollof.

“The sea is part of who we are,” my mother remarks. “Incorporating it into our jollof is a tribute to our ancestors, who navigated these waters long before us.”

The use of local rice over parboiled varieties makes for a dish deeply rooted in the soil of Ghana.

“The texture, the aroma — it’s incomparable,” my mother explains. “It’s about honoring the land that feeds us.”

The sauce, a vibrant melody of tomatoes, onions, and chili peppers, simmers slowly.

“This part,” my mother says, “is where patience plays its role. It’s about letting the flavors meld, transform, becoming something entirely new yet familiar.”

Get The Recipe

Ghanaian jollof rice with corned beef.

Adjoa Kittoe is a food writer and chef whose expertise lies at the intersection of sustainability, food access and the celebration of African diasporic meals. Through her engaging narratives, Adjoa seeks to illuminate the stories behind global cuisines, emphasizing the role of sustainable practices and equitable food systems in preserving culinary traditions across the diaspora.

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Unveiling the Ultimate Nigerian Delicacy: How to Craft an Irresistible Jollof Rice in South Africa

What To Know

• This vibrant and flavorful rice dish is a staple in many households and a culinary symbol of celebration.
• If you’re looking to embark on a culinary adventure and bring the tantalizing flavors of West Africa to your South African kitchen, this comprehensive guide will lead you through the art of making authentic jollof rice.
• If the rice starts to stick to the bottom of the pot, reduce heat and add a little more broth.

Jollof rice, a beloved West African dish , has captivated taste buds across the continent and beyond. This vibrant and flavorful rice dish is a staple in many households and a culinary symbol of celebration. If you’re looking to embark on a culinary adventure and bring the tantalizing flavors of West Africa to your South African kitchen, this comprehensive guide will lead you through the art of making authentic jollof rice.

Ingredients:

Instructions:, variations:, health benefits:.

• 2 cups long-grain rice
• 1 cup chopped tomatoes
• 1 cup chopped onions
• 1 cup chopped green bell peppers
• 1 cup chopped red bell peppers
• 1/2 cup vegetable oil
• 1 tablespoon tomato paste
• 1 tablespoon curry powder
• 1 teaspoon paprika
• 1 teaspoon thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 cups chicken or beef broth
• Optional: 1 cup cooked meat (chicken, beef, or fish)

1. Prepare the Vegetables: Finely chop the tomatoes, onions, green bell peppers , and red bell peppers.

2. Heat the Oil: In a large pot or Dutch oven , heat the vegetable oil over medium heat.

3. Sauté the Vegetables: Add the chopped onions to the hot oil and sauté until softened and translucent. Then, add the chopped tomatoes, green bell peppers, and red bell peppers . Continue sautéing until the vegetables have softened and released their juices.

4. Add the Seasonings: Stir in the tomato paste , curry powder , paprika, thyme, salt, and black pepper . Cook for a few minutes, allowing the spices to bloom and release their aroma.

5. Add the Rice: Rinse the rice thoroughly and drain well. Add it to the pot with the sautéed vegetables and stir to combine. Cook for 2-3 minutes, stirring occasionally.

6. Add the Broth: Pour in the chicken or beef broth and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid has been absorbed.

7. Add the Meat (Optional): If desired, add the cooked meat to the pot and stir gently to combine.

8. Fluff and Serve: Once the rice is cooked, remove it from the heat and fluff it with a fork. Serve hot with your favorite sides , such as grilled chicken, fried plantains , or a refreshing salad.

• Use high-quality, long-grain rice for the best results.
• Don’t overcrowd the pot with rice. This will prevent it from cooking evenly.
• For a richer flavor, use a combination of chicken and beef broth.
• If you don’t have tomato paste, you can use canned tomato sauce instead.
• Seafood Jollof Rice: Add shrimp, mussels, or fish to the dish for a seafood twist.
• Vegetable Jollof Rice: Omit the meat and add more vegetables, such as carrots, peas, or corn.
• Spicy Jollof Rice: Increase the amount of cayenne pepper or add a scotch bonnet pepper for extra heat.

Jollof rice is not only delicious but also packed with essential nutrients . It is a good source of:

• Carbohydrates: Provides energy for the body.
• Fiber: Supports digestive health.
• Vitamins: Rich in vitamins A, C, and E.
• Minerals: Contains essential minerals like iron, potassium, and magnesium.

Cultural Significance:

Jollof rice holds a special place in West African culture. It is often served at important occasions, such as weddings, festivals, and religious holidays . The dish is a symbol of unity and celebration, bringing people together to share a delicious meal.

Making jollof rice South Africa is a culinary adventure that will tantalize your taste buds and transport you to the vibrant flavors of West Africa . By following these step-by-step instructions, you can recreate this iconic dish in your own kitchen and share the joy of jollof rice with your loved ones.

Answers to Your Questions

Q: What is the best type of rice to use for jollof rice? A: Use high-quality, long-grain rice for the best results.

Q: How long does it take to cook jollof rice? A: Jollof rice typically takes about 15-20 minutes to cook, or until the rice is tender and the liquid has been absorbed.

Q: Can I use canned tomatoes instead of fresh tomatoes? A: Yes, you can use canned tomato sauce instead of fresh tomatoes.

Q: Is jollof rice spicy? A: Jollof rice can be spicy, depending on the amount of cayenne pepper or scotch bonnet pepper you add.

Q: What can I serve with jollof rice? A: Jollof rice can be served with a variety of sides, such as grilled chicken , fried plantains , or a refreshing salad.

Hannah Grace

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Master the art of jollof rice in 10 easy steps: a foolproof recipe for beginners

What To Know

• In this comprehensive guide, we will embark on a step-by-step journey to unravel the secrets of creating the perfect jollof rice.
• Whether you enjoy it as a standalone dish or pair it with complementary sides, jollof rice is a culinary adventure that will leave you craving more.
• The key lies in the balance of flavors and the careful cooking of the rice.

Jollof rice, a beloved staple in West African cuisine, embodies the vibrant flavors and rich cultural heritage of the region. Cooking this delectable dish is an art form, requiring a symphony of ingredients and a touch of culinary magic. In this comprehensive guide, we will embark on a step-by-step journey to unravel the secrets of creating the perfect jollof rice.

Ingredients: The Symphony of Flavors

• 3 cups long-grain rice (e.g., Basmati or Jasmine)
• 1 cup chopped onions
• 1 cup chopped bell peppers (red, green, yellow)
• 1 cup chopped tomatoes
• 1 cup tomato paste
• 1/2 cup vegetable oil
• 1/4 cup tomato puree
• 1/4 cup scotch bonnet peppers (chopped and deseeded)
• 2 tablespoons curry powder
• 2 tablespoons thyme
• 1 tablespoon paprika
• 1 tablespoon grated ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 3 cups chicken stock or beef broth
• Salt to taste

Equipment: The Culinary Toolkit

• Large pot or Dutch oven
• Measuring cups and spoons
• Cutting board
• Wooden spoon

Preparation: Setting the Stage

1. Rinse the rice thoroughly until the water runs clear to remove starch. 2. Chop the onions, bell peppers , tomatoes, and scotch bonnet peppers. 3. Grate the ginger. 4. Measure out all the ingredients and spices.

Cooking Jollof Rice: A Step-by-Step Masterclass

1. sauté the aromatics.

• Heat the vegetable oil in a large pot or Dutch oven over medium heat.
• Add the chopped onions and sauté until translucent.
• Stir in the bell peppers and continue sautéing until softened.

2. Introduce the Tomatoes

• Add the chopped tomatoes and tomato paste.
• Cook for 5-7 minutes, stirring frequently, until the tomatoes have broken down.
• Stir in the tomato puree and scotch bonnet peppers.

3. Season with Spices

• Add the curry powder, thyme, paprika, ginger, cumin, and coriander.
• Stir well to combine and allow the spices to release their aroma.

4. Incorporate the Rice

• Add the rinsed rice to the pot and stir to coat it with the flavorful sauce.
• Cook for 2-3 minutes, stirring occasionally.

5. Add the Liquid

• Pour in the chicken stock or beef broth.
• Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, or until the liquid has been absorbed.

6. Check for Doneness

• Use a fork to gently separate the rice grains.
• If the rice is tender and slightly firm to the bite, it is done.

7. Fluff and Serve

• Remove the pot from the heat and allow it to rest for 5-10 minutes.
• Use a fork to gently fluff the rice and separate any clumps.
• Serve hot and enjoy the vibrant flavors of jollof rice.

Tips for Perfect Jollof Rice

• Use high-quality ingredients for the best flavor.
• Do not overcook the rice, as it will become mushy.
• Adjust the heat and cooking time as needed based on the type of rice used.
• Add extra scotch bonnet peppers for a spicy kick.
• Serve jollof rice with your favorite protein and side dishes.

Variations: A World of Culinary Delights

• Seafood Jollof Rice: Add shrimp, fish, or calamari to the dish for a coastal twist.
• Chicken Jollof Rice: Include tender chicken pieces for a hearty and satisfying meal.
• Vegetable Jollof Rice: Substitute meat with a variety of vegetables such as carrots, peas, and green beans.
• Coconut Jollof Rice: Add coconut milk for a rich and creamy flavor.

The Verdict: A Culinary Triumph

Mastering the art of cooking jollof rice is a testament to your culinary prowess. This vibrant and flavorful dish is a staple in West African cuisine and is sure to impress your taste buds. Whether you enjoy it as a standalone dish or pair it with complementary sides , jollof rice is a culinary adventure that will leave you craving more.

Frequently Discussed Topics

Q: What is the secret to making the perfect jollof rice? A: The key lies in the balance of flavors and the careful cooking of the rice. Using high-quality ingredients, sautéing the aromatics thoroughly, and simmering the rice until it is tender will ensure a flavorful and satisfying dish.

Q: Can I use any type of rice for jollof rice? A: While long-grain rice is the traditional choice , you can experiment with other varieties such as brown rice or parboiled rice. However, the cooking time may need to be adjusted accordingly.

Q: How can I adjust the spiciness of the jollof rice? A: The amount of scotch bonnet peppers used determines the spiciness level . If you prefer a milder flavor , reduce the quantity or remove the seeds before chopping.

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Jollof Rice

By yewande komolafe.

A successful batch of jollof rice requires a few key ingredients (tomatoes, peppers, onions, a few herbs, spices and some stock) and a perfect sauce-to-rice ratio, so the cooked grains remain separate. I have found that the best, no-fuss way to do this is in the oven. Jollof is typically made with long-grain rice, though in Nigeria, parboiled rice is the norm. Most jollof is prepared over an open flame or on a stovetop. Missing from this oven version is the slightly smoky flavor you get from the little bits of rice that have browned on the bottom of your pan, but that’s nothing a pinch of smoked paprika can’t fix. Serve with  braised goat  or other stewed meats, and a side of  fried plantains .

Featured in: Yewande Komolafe’s 10 Essential Nigerian Recipes

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Ingredients

For the obe ata.

• 1 (14-ounce) can whole peeled tomatoes with their juices
• 1 medium red bell pepper, stemmed, seeded and roughly chopped
• ½ medium red onion, peeled and roughly chopped
• 4 garlic cloves, peeled
• 1 (1-inch) piece fresh ginger, peeled and finely chopped
• 1 red habanero chile, stemmed
• 2 tablespoons canola or other neutral oil

For the Jollof Rice

• ½ cup canola or other neutral oil
• 2 medium red onions, peeled, halved and thinly sliced
• 4 garlic cloves, thinly sliced
• 1 tablespoon tomato paste
• 1 teaspoon ground turmeric
• ¼ teaspoon smoked paprika (optional)
• 3 cups parboiled long-grain rice (such as Carolina Gold or Uncle Ben’s Original), basmati or jasmine rice (about 1¼ pounds)
• 5 fresh thyme sprigs
• 1 fresh bay leaf
• Kosher salt and freshly ground black pepper
• 2 cups beef, chicken or vegetable stock

Nutritional analysis per serving (10 servings)

357 calories; 14 grams fat; 1 gram saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 4 grams polyunsaturated fat; 52 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 5 grams protein; 480 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Preparation

Prepare the obe ata: Working in batches if needed, combine all the obe ata ingredients except the canola oil in a blender and purée on high until smooth. The liquid from the can of tomatoes should suffice, but you can add up to ¼ cup of water if necessary to get the purée going. (You should have about 3 cups of purée.)

Heat the 2 tablespoons canola oil in a medium saucepan over medium-high. Add the purée and bring to a simmer. Reduce heat to medium, cover and simmer until the sauce is slightly reduced by about a third of its original volume, 18 to 20 minutes. (It should make about 2 cups. Obe ata can be cooled and refrigerated for up to 2 weeks, or frozen for up to 1 month.)

Prepare the rice: Heat the oven to 350 degrees. Heat the ½ cup canola oil in a large Dutch oven over medium until shimmering, about 1 minute. Add the onions and cook, stirring frequently, until softened, 6 to 8 minutes. Remove half the onions to a plate and set aside. Add the garlic and sauté until fragrant and translucent, about 2 minutes. Add the tomato paste, turmeric and smoked paprika, if using, and toast, stirring occasionally, until turmeric is fragrant and tomato paste has deepened to a dark red color, about 2 minutes.

Stir in the obe ata sauce and bring to a simmer over medium heat. The habanero oils love to disperse in the air, so you may want to turn on your stovetop fan or open a window while simmering the obe ata. Stir in the rice, thyme and bay leaf, and season with salt and pepper. Stir in the stock and cover with a lid. Transfer the pot to the oven and cook until rice is just tender, 35 minutes.

Remove the pot from the oven and let sit, covered (no peeking) for 15 minutes. Uncover, fluff the rice with a fork and stir in the reserved sautéed onions. Adjust seasoning, if necessary, and discard the thyme sprigs and bay leaf. Serve warm.

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Private Notes

Cooking notes.

For those interested in cooking the recipe but who (like me) don't use "converted" (parboiled) rice, I suggest you could substitute 2 cups long-grain rice and 2-1/2 cups of stock.

I’ve made this three times now. My thoughts: 1) solid recipe with superior flavor and great balance. My wife is in love with this. 2) to me, a Nigerian, this doesn’t exactly taste like jollof. In facts it’s probably the least “jollof” tasting jollof I’ve ever had but it’s still delicious 3) recommend cooking on stove as opposed to oven. You will achieve the slight burn to the bottom which provides excellent flavor. I cooked it between 4-5 on electrical stove for 30 min, then left covered 10

Good recipe, but I doubt Ms. Komolafe's claim that smoked paprika substitutes for the caramelized rice that's obtained by stovetop cooking. Iranian cuisine uses caramelization for chelo rice: the delicious browned bottom crust, the "tahdig", is savory-sweet rather than smoky. I'd use a wide non-stick pan instead of the oven in step 4, and after the stock is absorbed, set the heat to low (2/10 on electric heat) and cook lid-on for 30 mins unattended.

I made it with three cups of basmati rice - didn’t change the recipe and came out great!

I've probably made this about a hundred times since this recipe was published. It has become a staple of my cooking, and one of my favorite recipes to make. I love how spicy , I love how tomato-y it is . It's just so delicious, all of it. The sweetness of the onions really work well here, I usually make more than what the recipes call for because everyone end up fishing for more onions. It's honestly a delicious dish. And I love this recipe.

The wording on the rice ingredient isn't precise: parboiled long-grain rice, basmati or jasmine rice. If I use basmati, do I parboil it? If not, reversing the sequence would be clearer: basmati, jasmine or parboiled type long-grain rice.

Raw chicken will give the rice that 'raw chicken' smell. Rice absorbs the flavors around it, so unless you want that, nah. Whenever I add chicken to a rice dish, I make sure to braise it in its own liquids first (pan, no water, medium heat) until browned. Bone-in preferably. Then I add it right after the tomatoes/peppers/spices, and reduce the heat until the chicken is coated. Then I add the liquid (broth or water), and then the rice, and cook as directed here.

I would swap the turmeric with nutmeg, then add some curry powder and thyme. Also cook on the stove! Yet to meet anyone who doesn’t like jollof rice. Whenever I have a party and serve it, some of the non-Nigerians want takeaway, the rest are to shy to ask because when I offer, it’s a resounding yes. For the Nigerians, the takeaway is a given. My point is, if you make this dish for a party, the custom is to make enough that your guests can have takeaways.

My twelve year old son made this for dinner tonight to celebrate the sale of my first novel on Friday. It was about the best thing I’ve eaten in forever. Perfectly salty and tomatoey and such depth of flavor from the herbs and garlic and chicken broth. Amazing. Tomorrow I want the leftovers with some sliced avocado and a fried egg on top! We served ours with some simple lemony herbed grilled chicken thighs and an all frisée salad. I feel very feted.

Wow. This rice is a total flavor bomb. It's like Mexican rice but full of smoky flavors and warm spices and heat and onion and garlic and ginger! Wow. Wow wow wow

Yewande Komolafe has a wonderful video on NYT IG page which demonstrates the cooking process. Regarding the use of smoked paprika, she explains that it is used to mimic the smoked effect obtained when cooking over an open fire. It is not for caramelization.

mince 2 garlic cloves and fry in step 3 in addition to sliced garlic. strip 4 sprigs of thyme of leaves and fry with tomato paste etc in step 3. 1 heaped tsp turmeric 3/4 tsp paprika 2 dry bay leaves 4 cups broth...i cooked on stove top

I've made Jollof rice for years on the stove. I can't imagine using the oven in the heat of summer.

This dish was incredible! I made it to go with the Peruvian Roasted Chicken recipe because my family loves saucy, flavorful rice with roasted chicken - swapped the habanero pepper with 1/4 teaspoon of aji amarillo paste in the obe ata to keep the flavors consistent, and it was amazing! Thanks for a great recipe.

I have cooked jollof both the traditional way and in the oven. This is, by far, my favorite way to prepare jollof. I used jasmine rice. I found the one habanero chile to be insufficient. It didn't bring the heat that traditional jollof does. All in all, this is a very good recipe.

For the impressive amount of time, ingredients, dirty dishes and work to make this as written, this produces a mildly spicy rice side dish. I was disappointed. It feels like it needs something added, somehow.

great recipe. I followed the directions and the rice overcooked in the oven. My oven temp is accurate. Cooking the Jollaf on the stovetop worked best . And I did burn the bottom with success. I only used 1 jalapeño. That was hot enough. I liked the addition of smoked paprika. Thank you for this recipe.

My son is bringing friends who are from Ghana, Ethiopia, and Mexico to our thanksgiving dinner. So I am planning to make sides with flavors from these countries. So jollof stuffing? With bread rather than rice? Any thoughts? Advice?

I don’t get it. It was fine, but hardly one of the top 50 recipes on Cooking. Next to the braised lamb shank I made to accompany, it was a side of rice

Every bit as good as they say. Made 1/2 recipe--plenty for two, with leftovers.

Turned out fairly spicy but tasty. I used 1 good size red habenero and removed about half the seeds. Halved recipe.

I used long grained rice that I parboiled. When the dish was done, the rice was quite mushy. Wondering if I did something wrong or is that the intended result?

I made this with jasmine rice, on the stove top. It's very yummy.

Just another tasty-sounding thing I can't eat because I am allergic to peppers. Oh well.

I krept pretty close to the recipe. Observations: 1) Don't parboil the rice. You really want long grain, sturdy basmati rice that holds its shape rather than explode at the ends of each grain and turn into mush. 2) Skip the tomato paste. Consider a generous amount of (smoked or not) paprika. It will keep the dish from alluding to Mexican rice. 3) If you have a bottle or red palm oil, use it. 4) Half teh recipe. It's hard to reheat. All say, though, a great recipe!

I attempted to cut this recipe in half since I'm only cooking for 2. It turned out mushy with converted rice. I added shredded rotisserie chicken at the end to give it a "main dish" appeal. It was flavorful, but for me...just ok. It was like spiced up mexican rice. My partner said he'd have it again, but he likes mushy rice. Not sure I'd make it again.

Any tips on how to multiply this recipe? I'm trying to figure out how much liquid to add.

Excellent! Made exactly as directed except we were four and I halved it. Turned out perfectly. Will definitely make again!

Fantastic pairing with shrimp scampi

This is different than the Jolloff prepared by my friend from Ghana. She explained that everybody makes it differently. I used one jalapeno and that was enough spice. I love this recipe!

Recipe Tags

• Grains And Rice
• Basmati Rice
• Canned Tomato
• Jasmine Rice
• Red Bell Pepper
• Thanksgiving

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Chef John's Jollof Rice

This is a foolproof recipe for cooking Jollof rice, West Africa’s most popular dish. I like to serve it as a side with my West African-style grilled beef (Suya), but it can also be a main course.

Ingredients

Original recipe (1X) yields 8 servings

Tomato Sauce:

1 large , ripe tomato , cored and quartered

1 large red bell pepper , seeded and roughly chopped

1 whole habanero pepper , stem removed

1 whole Fresno chili, or jalapeño , stem removed

4 cloves garlic , peeled

1 tablespoon minced ginger

2 cups water

1/3 cup olive oil

1 red onion , diced

1 teaspoon salt , plus more to taste

1/4 cup tomato paste

2 tablespoons smoked paprika

1 teaspoon curry powder

1 teaspoon cumin

1 teaspoon dried thyme

1/2 teaspoon freshly ground black pepper

1/4 teaspoon turmeric

2 1/4 cups basmati rice

1 tablespoon chicken bouillon  paste

1/4 cup chopped green onion for garnish (optional)

1/4 cup chopped cilantro , for garnish (optional)

Combine tomato, red bell pepper, habanero pepper, fresno chili, garlic, ginger, and water in a blender for the sauce. Blend on high until smooth and set aside.

Heat olive oil in a saucepan over medium heat. Add onion and salt and sauté until onion starts to soften, 4 to 5 minutes. Clear space in the middle of the pan, add tomato paste, and sauté for 2 to 3 minutes. Season with paprika, curry powder, cumin, thyme, pepper, and turmeric; continue cooking for 1 to 2 minutes until everything is well combined.

Turn off the heat, and stir in the rice, making sure every grain of rice is coated with the oil-tomato mixture. Add bay leaf and chicken bouillon paste.

Turn heat to high, stir in tomato sauce, and bring to a vigorous simmer. Cover with a tight fitting lid, reduce heat to medium-low, and simmer for 20 minutes. Do not remove the lid or stir rice.

Turn off heat after 20 minutes, and set the timer for 12 minutes. Allow rice to sit and do not remove the lid.

After the 12 minutes are up, remove lid, and fluff rice with a fork, separating all the grains. Serve garnished with green onions and chopped cilantro.

Cook's Note:

If rice seems to be a little undercooked at this point, stop fluffing. Pat the rice down gently with the back of the fork, cover tightly again, and set heat to medium low. Cook for another 5 minutes, and check again. 

Associated Recipe

West African Grilled Beef (Suya)

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Photos of Chef John's Jollof Rice

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