📝 About This Recipe
A legendary one-pot masterpiece, Jollof Rice is the heartbeat of West African celebrations, known for its deep orange hue and smoky, umami-rich profile. Long-grain parboiled rice is slow-simmered in a vibrant, spiced tomato and bell pepper reduction that develops a complex sweetness as it cooks. This dish is more than a meal; it is a fragrant journey of warmth, spice, and soul that captures the essence of communal dining.
🥗 Ingredients
The Vibrant Base (Obatampa)
- 3 large Red Bell Peppers (seeds removed and roughly chopped)
- 4 medium Roma Tomatoes (roughly chopped)
- 1-2 pieces Scotch Bonnet or Habanero Pepper (use 1 for mild heat, 2 for authentic kick)
- 1 medium Red Onion (peeled and chopped)
- 1 inch Fresh Ginger (peeled)
The Aromatics and Grains
- 3 cups Long-Grain Parboiled Rice (rinsed thoroughly until water runs clear)
- 1/2 cup Vegetable Oil (canola or sunflower oil works well)
- 1 medium Red Onion (thinly sliced)
- 6 ounces Tomato Paste (concentrated paste for deep color)
- 3 cloves Garlic Cloves (minced)
Seasonings and Liquid
- 1 tablespoon Curry Powder (standard yellow curry powder)
- 1 teaspoon Dried Thyme
- 3 pieces Bay Leaves (whole)
- 2 1/2 cups Chicken or Vegetable Stock (high quality, low sodium preferred)
- 2 cubes Bouillon Cubes (crushed (Maggi or Knorr are traditional))
- to taste Salt and White Pepper
- 1 tablespoon Butter (unsalted, added at the end for gloss)
👨🍳 Instructions
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1
In a blender, combine the bell peppers, tomatoes, Scotch bonnet(s), 1 chopped onion, and ginger. Pulse until completely smooth. This is your 'pepper base'.
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2
Pour the blended mixture into a medium pot and bring to a boil. Simmer uncovered for 10-15 minutes until it reduces by about a third and thickens slightly.
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3
While the base reduces, rinse your parboiled rice in a fine-mesh sieve under cold water. Rub the grains together to remove excess starch; continue until the water runs clear. Drain well.
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4
In a large, heavy-bottomed pot (like a Dutch oven), heat the vegetable oil over medium heat. Add the sliced onions and sauté for 5-7 minutes until soft and slightly golden.
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5
Stir in the tomato paste. Fry the paste in the oil for 5 minutes, stirring constantly. The paste should turn a darker, brick-red color and the oil should begin to separate—this removes the raw metallic taste.
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6
Add the minced garlic, curry powder, thyme, and bay leaves. Sauté for 1-2 minutes until the spices are incredibly fragrant.
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7
Pour in the reduced pepper base. Stir well to combine with the tomato paste and oil. Cook for another 5-10 minutes until the oil starts to float on top again.
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8
Stir in the stock and crushed bouillon cubes. Season with salt and white pepper. Taste the liquid—it should be slightly over-seasoned because the rice will absorb the flavors.
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9
Add the washed rice to the pot. Stir gently to ensure every grain is coated in the sauce. The liquid should cover the rice by about half an inch.
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10
Cover the pot tightly with a piece of aluminum foil, then place the lid on top. This traps the steam, which is what actually cooks the rice grains.
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11
Turn the heat down to the lowest possible setting. Cook for 30 minutes without opening the lid.
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12
After 30 minutes, check the rice. Use a fork to gently fluff from the bottom. If the rice is still hard, add a splash of water or stock and cover for another 10 minutes.
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13
Once tender, stir in the tablespoon of butter and remove from heat. Let the rice rest, covered, for 5-10 minutes before serving. This allows the moisture to redistribute for a perfect fluffy texture.
💡 Chef's Tips
Always use parboiled long-grain rice; it holds its shape better than jasmine or basmati which can turn mushy in this method. Do not skip 'frying' the tomato paste; this step is crucial for achieving the deep, authentic Jollof color and flavor. The 'burn' at the bottom of the pot (known as 'bottom pot') is highly prized—don't worry if it scorches slightly, as it adds a sought-after smoky aroma. If you want extra smokiness without a wood fire, add a tiny drop of liquid smoke or a teaspoon of smoked paprika to the sauce. Ensure the lid is airtight using foil; Jollof is steamed by the sauce, not boiled in water.
🍽️ Serving Suggestions
Serve with sweet Fried Plantains (Dodo) to balance the spicy heat of the rice. Pair with Grilled or Roasted Chicken seasoned with ginger and garlic. A side of crisp Coleslaw or a simple garden salad provides a refreshing temperature contrast. Serve with a hard-boiled egg on top for a traditional, protein-packed presentation. Pairs beautifully with a cold glass of Hibiscus Tea (Zobo) or ginger beer.