📝 About This Recipe
This iconic West African staple is a celebration of fire-roasted tomatoes, aromatic peppers, and perfectly parboiled rice infused with a rich, smoky umami base. Known for its vibrant orange hue and the friendly rivalry it inspires across the continent, Jollof rice is the ultimate soul-warming side dish. Each grain is meticulously steamed to achieve a tender yet distinct texture, making it the perfect companion for grilled meats or plantains.
🥗 Ingredients
The Obe Ata (Tomato Base)
- 3 large Roma Tomatoes (roughly chopped)
- 1 large Red Bell Pepper (seeded and chopped)
- 1 Scotch Bonnet Pepper (remove seeds for less heat)
- 1 medium Red Onion (half for blending, half for slicing)
- 1 inch Fresh Ginger (peeled)
- 3 pieces Garlic Cloves
The Rice and Aromatics
- 2 cups Long-grain Parboiled Rice (thoroughly rinsed until water runs clear)
- 1/4 cup Vegetable Oil (or any neutral oil)
- 3 tablespoons Tomato Paste (high quality for deep color)
- 1 teaspoon Curry Powder (Nigerian style preferred)
- 1/2 teaspoon Dried Thyme
- 3 pieces Bay Leaves (dried)
- 2 cups Chicken or Vegetable Stock (warm)
- 2 Bouillon Cubes (crushed (Maggi or Knorr))
- 1 tablespoon Butter (unsalted)
- 1 teaspoon Salt (to taste)
👨🍳 Instructions
-
1
Blend the tomatoes, red bell pepper, scotch bonnet, half of the onion, ginger, and garlic until completely smooth. Pour into a pot and simmer over medium heat for 10-12 minutes until the water reduces and you are left with a thick paste.
-
2
While the base is reducing, rinse the parboiled rice repeatedly in cold water to remove excess starch. This is crucial for preventing the grains from sticking together.
-
3
In a large, heavy-bottomed pot (a Dutch oven is ideal), heat the vegetable oil over medium heat. Add the remaining sliced onions and sauté for 3-5 minutes until translucent and slightly caramelized.
-
4
Add the tomato paste to the oil and onions. Fry the paste for 5-7 minutes, stirring constantly. You want the paste to turn a dark, brick-red color and lose its raw, tart taste.
-
5
Stir in the reduced tomato-pepper blend. Add the curry powder, dried thyme, and bay leaves. Cook for another 5 minutes until the oil begins to separate from the sauce.
-
6
Add the bouillon cubes and salt. Pour in the warm stock and stir well to combine. Taste the liquid; it should be slightly over-seasoned as the rice will absorb the flavors.
-
7
Add the washed rice to the pot. Stir gently to ensure every grain is coated in the rich tomato sauce. The liquid should be about half an inch above the rice level.
-
8
Cover the pot tightly. If your lid isn't airtight, place a piece of foil or parchment paper over the pot before putting the lid on to trap the steam.
-
9
Reduce the heat to the lowest possible setting. Allow the rice to steam for 25-30 minutes. Do not peek or stir during this time!
-
10
After 30 minutes, check the rice. If it is still too firm, add a tiny splash of water or stock around the edges and cook for another 5-10 minutes.
-
11
Once the rice is tender, stir in the tablespoon of butter. This adds a beautiful sheen and a hint of richness.
-
12
Turn up the heat to medium-high for the last 2 minutes to allow the bottom to slightly 'burn' or toast. This creates the coveted smoky 'Party Jollof' flavor.
-
13
Turn off the heat and let the rice rest, covered, for 5 minutes. Fluff gently with a fork before serving to keep the grains distinct.
💡 Chef's Tips
Always use parboiled long-grain rice (like Golden Sella) as it holds its shape better than standard Basmati or Jasmine. Frying the tomato paste is the secret to a deep, rich color and removing the metallic canned taste. The 'trap the steam' method with foil is non-negotiable; Jollof is steamed by the sauce, not boiled in it. If you want extra smokiness without a charcoal grill, add a drop of liquid smoke or use smoked paprika. Don't be afraid of the 'burnt' bottom (called 'itiku' or 'kanzo'); it is often considered the most flavorful part of the pot.
🍽️ Serving Suggestions
Serve alongside sweet fried ripe plantains (Dodo) for the perfect flavor contrast. Pair with spicy Suya-style grilled chicken or beef skewers. Add a side of crisp coleslaw or a simple tomato and cucumber salad to cut through the richness. Enjoy with a cold glass of Chapman (a Nigerian citrus mocktail) or a ginger-based beer.