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Dinner

Nigerian Jollof Recipe

45 min Cook
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  • Nigerian Jollof Rice is a beloved West African dish, known for its rich, smoky flavors and vibrant red color. Made with long-grain rice, tomatoes, peppers, and a mix of aromatic spices, this one-pot meal is both comforting and delicious. Perfect for any occasion, it pairs wonderfully with fried plantains, grilled chicken, or fish. Experience the authentic taste of Nigeria with this simple yet flavorful recipe!

Nigerian Jollof Rice Recipe is more than just a dish—it’s a culinary icon celebrated across West Africa, especially in Nigeria, where it holds a special place at gatherings, parties, and family dinners. Known for its vibrant red color and smoky, savory flavor, Jollof Rice is a tomato-based, one-pot meal that’s as rich in history as it is in taste. You can explore more about the cultural significance of Jollof Rice in this detailed external article.

The beauty of Nigerian Jollof lies in its simplicity and adaptability. The dish is made from basic pantry staples like rice, tomatoes, onions, and spices, but the way these ingredients come together creates a symphony of flavors that is nothing short of amazing. With each bite, you get a perfect balance of smoky, tangy, and slightly spicy flavors that makes it irresistible.

What sets Nigerian Jollof apart is its characteristic “party flavor,” which comes from letting the rice cook to perfection with just the right amount of toasty bits at the bottom—affectionately known as the “bottom pot” or “party rice” by locals. While Jollof can be enjoyed on its own, it is often paired with fried plantains, grilled chicken, or fish for a complete meal. This recipe will show you how to make a pot of Jollof Rice that captures the authentic flavors of Nigeria, bringing a taste of the country’s vibrant food culture into your kitchen.

Tips for the Perfect Nigerian Jollof Rice Recipe:

  • Smoky Flavor: The secret to achieving that authentic “party rice” flavor is to let the rice at the bottom of the pot cook a little longer to develop a slightly smoky, crispy layer. This adds depth to the dish.
  • Rice Choice: Long-grain parboiled rice is ideal for Jollof because it stays firm and doesn’t clump together. Avoid short-grain rice as it can become too sticky.
  • Rice Choice: Long-grain parboiled rice is ideal for Jollof because it stays firm and doesn’t clump together. Avoid short-grain rice as it can become too sticky.
  • Tomato Paste: Don’t skip the tomato paste; it adds richness and depth to the sauce that fresh tomatoes alone can’t provide.
  • Broth Over Water: Using broth instead of water for cooking the rice adds an extra layer of flavor to the dish.

Nutritional Info (per serving):

  • Calories: 350
  • Protein: 6g
  • Fat: 8g
  • Carbohydrates: 60g
  • Fiber: 3g

A Bold, Flavorful West African Classic

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This Nigerian Jollof Rice is a flavorful, one-pot meal made with long-grain rice, tomatoes, peppers, and a rich blend of spices. Known for its vibrant color and smoky taste, this dish is perfect for any occasion. Whether served with fried plantains, grilled chicken, or fish, Nigerian Jollof Rice brings bold, savory flavors that are a must-try for anyone looking to explore the authentic tastes of West African cuisine.
prep time
15 min
cooking time
45 min
servings
6
total time
1 hour

Equipment

  • Large pot or Dutch oven (for cooking the Jollof rice)

  • Blender or food processor (for blending tomatoes and peppers)

  • Wooden spoon or spatula (for stirring the rice and sauce)

  • Measuring cups and spoons (for accurate ingredient measurements)

  • Knife (for chopping onions and garnishes)

  • Cutting board (for prepping vegetables)

  • Foil (to steam the rice towards the end of cooking)

  • Ladle (for serving)

Ingredients

  • 3 cups long-grain parboiled rice

  • 1/4 cup vegetable oil

  • 1 large onion (chopped, divided)

  • 3 large tomatoes (blended)

  • 1/4 cup tomato paste

  • 3 red bell peppers (blended)

  • 1-2 Scotch bonnet peppers (blended, optional for heat)

  • 4 cloves garlic (minced)

  • 1 teaspoon thyme

  • 1 teaspoon curry powder

  • 2 bay leaves

  • 4 cups chicken or vegetable broth

  • Salt and pepper to taste

  • 1 teaspoon smoked paprika (optional, for extra smokiness)

  • 1 teaspoon white pepper

  • Fresh tomatoes and sliced onions (for garnish)

  • Fried plantains, grilled chicken, or fish (for serving, optional)

Instructions

1

Instructions:

Prepare the Tomato Base: Blend the tomatoes, red bell peppers, Scotch bonnet peppers (if using), and half of the chopped onions until smooth. Set aside. Sauté the Onions: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the remaining chopped onions and sauté until soft and translucent, about 5 minutes. Add the Tomato Paste: Stir in the tomato paste and cook for 3-4 minutes, allowing it to fry and darken slightly, which intensifies the flavor. Add the Blended Tomato Mix: Pour the blended tomato and pepper mix into the pot, stirring to combine. Let it cook for 10-15 minutes, stirring occasionally, until the sauce reduces and thickens, and the oil starts to separate from the tomatoes. Season the Sauce: Add the minced garlic, thyme, curry powder, bay leaves, smoked paprika (if using), white pepper, and salt to taste. Stir well to incorporate all the flavors. Add the Rice: Rinse the rice under cold water to remove excess starch. Add the rinsed rice to the tomato sauce and stir until the rice is well-coated with the sauce. Pour in the Broth: Add the chicken or vegetable broth, stirring to combine. Cover the pot with a tight-fitting lid and bring the mixture to a boil over medium-high heat. Simmer and Cook: Once boiling, reduce the heat to low and let the rice simmer for 30-35 minutes, or until the rice is cooked through and the liquid is absorbed. Stir the rice occasionally to prevent burning, but not too much—you want a bit of toasty crust at the bottom. Steam the Rice: After the liquid has been absorbed, cover the pot with foil and then the lid to trap in steam. Let the rice steam on low heat for another 5-10 minutes. This helps to soften the rice and gives it that perfect fluffy texture. Serve: Remove the bay leaves and fluff the rice with a fork. Serve hot, garnished with fresh tomatoes and sliced onions, and alongside fried plantains, grilled chicken, or fish.

Notes

Nigerian Jollof Rice is a delicious and versatile dish that can be served as a main course or side dish at any gathering. With its bold, spicy flavors and signature smoky taste, it’s a must-try for anyone looking to explore the rich culinary traditions of West Africa.

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