Nigerian jollof rice
Smoky, deep-red Nigerian jollof rice cooked in one pot in a fried tomato and pepper base with thyme, curry powder and bay leaves.
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- Hands-on
- 15 min
- Cooking
- 55 min
- Resting
- 10 min
- Serves
- 6
- Calories
- 375
- Protein
- 7 g
- Per serving
- $1.16
Why this recipe works
Jollof rice is the celebration rice of West Africa, served at every party with fried plantains and chicken. This is the Nigerian style, made with parboiled rice and a fried pepper base. It's a side dish that easily becomes dinner.
- Frying the tomato paste in oil until it darkens, then reducing the blended peppers until the oil rises, removes the raw, sour tomato taste. This is the step that makes jollof taste like jollof.
- Parboiled long-grain rice stays separate and firm through the long, slow steam instead of turning mushy.
- A layer of foil under the lid traps the steam, so the rice cooks evenly with very little liquid and the bottom gets the slightly smoky crust people love.
Ingredients
For the pepper base
To serve
You will need
- Blender
- Heavy 5-quart pot or Dutch oven with a lid
- Aluminum foil
Method
Tap a step number to mark it done.
Blend the base
Blend the bell peppers, tomatoes, the chopped half of the onion, the scotch bonnet, garlic and ginger until completely smooth. You should have about 3 cups.
Fry the tomato paste
Heat the oil in a heavy pot over medium heat. Add the sliced onion and cook 4 minutes, until soft. Add the tomato paste and fry, stirring often, for 3 to 4 minutes, until it darkens to brick red.
Reduce the pepper base
Pour in the blended peppers and stir in the curry powder, thyme, bay leaves, salt and pepper. Simmer uncovered, stirring now and then, for 15 to 20 minutes, until thick, reduced by about a third, and the oil pools on the surface.
Add the rice
Stir in the rinsed rice until every grain is coated, then add the broth. The liquid should just cover the rice. Bring to a boil.
Steam low and slow
Lower the heat to the lowest setting. Cover the pot with a sheet of foil, press it down around the rim, and put the lid on top. Cook undisturbed for 30 minutes, until the rice is tender and the liquid is absorbed. If it's still firm, sprinkle with 2 to 3 tablespoons water, cover and cook 5 minutes more.
Rest and fluff
Turn off the heat and leave covered for 10 minutes. Remove the bay leaves, fluff gently with a fork, and serve.
Techniques in this recipe
1. Halve through the root 2. Slice toward the root 3. Cut across Dice an onion
Halve through the root, slice toward it without cutting through, then cut across. The root holds it together, so the pieces come out even.
Read the full guideRolling boil: too hard for most sauces Simmer: small, gentle bubbles Simmer, don't boil
A boil has big, rolling bubbles; a simmer has small bubbles that break gently. Most sauces, soups and stews want a simmer.
Read the full guideStirred or peeked: gummy clumps Lid on, then rested: separate grains Fluffy rice, every time
Rinse long-grain rice, use the right amount of liquid, then keep the lid on and rest it off the heat. Separate, fluffy grains with no gummy layer.
Read the full guide
Cook's notes
- Don't stir the rice while it steams. Stirring breaks the grains and makes the jollof mushy.
- A thin, slightly smoky layer stuck to the bottom of the pot is prized as 'party jollof'. If the bottom smells like it's burning before the rice is done, lower the heat.
- Hold back a little salt until the end: the broth and curry powder vary in saltiness, so taste after fluffing.
Nutrition per serving
375 calories
$1.16 estimated cost per serving
Where the calories come from
| Protein | 7% of calories | 7 g |
|---|---|---|
| Carbs | 62% of calories | 58 g |
| Fat | 31% of calories | 13 g |
| Fiber | 3 g | |
| Sodium | 530 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
Why is parboiled rice used for jollof?
Parboiled rice is partly cooked in its husk, so the grains are firmer and stay separate during the long steam in thick tomato sauce. Regular long-grain rice can work but turns soft more easily.
Why is my jollof rice mushy?
Usually too much liquid, or stirring during cooking. Start with just enough broth to cover the rice, keep the heat very low, and add a little water only if the grains are still hard.
Is jollof rice gluten-free?
The ingredients are naturally gluten-free, but some curry powders and bouillon products contain wheat, so check the labels.
