Jollof Rice | JustWorthi

Jollof Rice

Fragrant, vibrant, and downright irresistible, Jollof Rice is a West African classic that deserves a place on every dinner table. Made with long-grain rice, tomatoes, peppers, and a bold mix of spices, this one-pot dish is the ultimate comfort food. Whether you’re cooking for a family dinner or a festive celebration, Jollof Rice is always a crowd-pleaser.

Why You’ll Love This Recipe?

  • Bursting with Flavor – A perfect balance of spices and savory goodness.
  • One-Pot Wonder – Easy cleanup and great for feeding a crowd.
  • Customizable – Add your favorite proteins and veggies to make it your own.
  • A Global Favorite – Loved across West Africa and beyond, it’s a dish with cultural richness and culinary flair.

Ingredients

Here’s what you’ll need for this delicious Jollof Rice:

  • Long-grain parboiled rice
  • Fresh tomatoes, tomato paste, and red bell peppers
  • Onion, garlic, and ginger
  • Chicken or vegetable stock
  • Scotch bonnet peppers (for a spicy kick)
  • Thyme, curry powder, and bay leaves

The full list of ingredients and exact measurements can be found in the recipe card below.

Directions

  1. Prepare the Base: Blend tomatoes, red bell peppers, Scotch bonnet, onion, and garlic into a smooth mixture. Set aside.
  2. Sauté Aromatics: Heat oil in a large pot and sauté chopped onions until soft. Add tomato paste and cook until it darkens slightly.
  3. Cook the Sauce: Pour the blended mixture into the pot, add thyme, curry powder, and bay leaves, and cook until the sauce thickens and the oil separates.
  4. Add Rice and Stock: Rinse the rice and stir it into the sauce. Add chicken or vegetable stock to cover the rice. Mix well.
  5. Simmer: Cover with foil or a tight-fitting lid, reduce the heat to low, and cook until the rice is tender and the liquid is absorbed. Stir occasionally to prevent burning.
  6. Fluff and Serve: Remove from heat, fluff with a fork, and serve warm, garnished with fresh herbs.

Expert Tips and Tricks

  • Wash the Rice: Rinse the rice thoroughly to remove excess starch for a fluffy result.
  • Control the Heat: Use Scotch bonnet sparingly if you prefer less spice.
  • Let It Steam: Covering the pot tightly ensures the rice cooks evenly and absorbs all the flavors.
  • Use the Right Pot: A heavy-bottomed pot prevents the rice from burning.

Recipe Variations and Possible Substitutions

  • Protein Options: Add chicken, beef, shrimp, or goat meat for a heartier meal.
  • Vegetarian Version: Swap chicken stock for vegetable stock and add more veggies like carrots and peas.
  • Extra Smokiness: Add a small amount of smoked paprika for a smoky depth.
  • Party Style: Double the recipe for a festive gathering and serve with fried plantains and grilled meats.

Serving and Pairing Suggestions

Jollof Rice is best enjoyed with:

  • Fried Plantains: Sweet and crispy, the perfect complement.
  • Grilled Chicken or Fish: A hearty protein to round out the meal.
  • Coleslaw: A tangy, refreshing side dish.
  • Spicy Sauce: A drizzle of shito or chili sauce for an extra kick.

Storage and Reheating Tips

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Reheat gently on the stovetop with a splash of water to prevent drying out.

FAQs

1. What kind of rice works best for Jollof?
Long-grain parboiled rice is ideal as it holds its shape and absorbs flavors well without becoming mushy.

2. How do I make it less spicy?
Reduce or omit the Scotch bonnet peppers and use mild bell peppers for the base.

3. Can I make Jollof Rice in advance?
Absolutely! It reheats beautifully, making it perfect for meal prep or parties.

4. Why is my Jollof Rice sticking to the pot?
Ensure you’re using a heavy-bottomed pot, stir occasionally, and keep the heat low while steaming.

Conclusion

Jollof Rice is more than just a dish—it’s a celebration of flavor, culture, and community. With its rich, spicy tomato base and perfectly cooked grains of rice, this recipe is guaranteed to impress. Whether you’re new to West African cuisine or already a fan, it’s time to give this classic a try. Gather your ingredients, and let the magic of Jollof transform your mealtime!

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Jollof Rice

Jollof Rice

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  • Author: Jake
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Category: Main Course, Side Dish
  • Method: Stovetop
  • Cuisine: West African
  • Diet: Vegetarian

Description

Jollof Rice is a vibrant one-pot West African dish made with long-grain rice simmered in a rich tomato-based sauce. Packed with bold flavors and a hint of spice, it’s a crowd-pleaser perfect for any occasion, from family dinners to festive gatherings.


Ingredients

Units Scale
  • 2 cups long-grain parboiled rice
  • 4 large tomatoes
  • 2 red bell peppers
  • 1 onion (divided: 1/2 for blending, 1/2 for frying)
  • 3 cloves garlic
  • 1 scotch bonnet pepper (optional, for heat)
  • 3 tablespoons tomato paste
  • 1/2 cup vegetable oil
  • 2 cups chicken or vegetable stock
  • 1 teaspoon thyme
  • 1 teaspoon curry powder
  • 1 teaspoon smoked paprika
  • 1 bay leaf
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Prepare the Tomato Base:
  2. Blend tomatoes, bell peppers, ½ onion, garlic, and scotch bonnet (if using) into a smooth paste.
  3. Fry the Tomato Paste:
  4. Heat oil in a large pot over medium heat. Dice the remaining ½ onion and sauté until translucent.
  5. Add tomato paste and cook for 2-3 minutes, stirring frequently.
  6. Cook the Tomato Sauce:
  7. Pour the blended tomato mixture into the pot. Add thyme, curry powder, smoked paprika, and a bay leaf. Cook until the sauce reduces and thickens, about 15-20 minutes.
  8. Add Rice and Stock:
  9. Rinse the rice thoroughly and add it to the tomato sauce. Stir well to coat the rice in the sauce.
  10. Pour in the chicken or vegetable stock, season with salt and pepper, and stir to combine.
  11. Simmer:
  12. Cover the pot with a tight-fitting lid and cook on low heat for 20-25 minutes, or until the rice is tender and the liquid is absorbed. Stir occasionally to prevent sticking.
  13. Serve:
  14. Fluff the rice with a fork, garnish with fresh parsley, and serve hot. Pair with fried plantains, grilled chicken, or a side salad.

Notes

  • Adjust the spice level by increasing or decreasing the scotch bonnet pepper.
  • For added flavor, mix in cooked shrimp, chicken, or vegetables during the final stages of cooking.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated with a splash of water.

Nutrition

  • Serving Size: 1 cup
  • Calories: ~350 kcal
  • Sugar: 6g
  • Sodium: ~450 mg
  • Fat: 12g
  • Saturated Fat: 0g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 3g
  • Protein: 6g
  • Cholesterol: 0 mg
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