Jollof Rice (Nigeria)

Cooking Time: 70 minutes

Jollof rice is widely believed to have originated from Senegal. The dish is associated with the Wolof (or Jolof) Empire, which was a historical West African empire located in what is now Senegal, The Gambia, and Mauritania. This recipe is more in line with the Nigerian and Ghanaian styles, which are tomato-based and packed with flavors from spices and vegetables. It’s perfect as a main dish or a flavorful side.

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Ingredients (Serves 4)

For the Tomato Sauce

• 4 large ripe tomatoes (chopped)

• 1 red bell pepper (chopped)

• 1-2 Scotch bonnet peppers (or 1 for less heat, seeded if desired)

• 1 large onion (divided, half for blending, half sliced for cooking)

• 2-3 garlic cloves

• 1-2 tablespoons tomato paste

  
  

For the Rice

• 2 cups long-grain parboiled rice (rinsed and drained)

• 1/4 cup vegetable oil (or any neutral oil)

• 2-3 bay leaves

• 1 teaspoon thyme

• 1 teaspoon curry powder

• 1/2 teaspoon paprika (optional)

• 4 cups chicken or vegetable broth (or water)

• Salt and pepper to taste

  
  

For Garnish (optional)

• Sliced tomatoes, cucumbers, or fried plantains

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Instructions

Make the Tomato Base

• In a blender, combine the chopped tomatoes, red bell pepper, Scotch bonnet pepper, half of the onion, and garlic. Blend until smooth.

  
  

Prepare the Tomato Stew

• In a large pot, heat the vegetable oil over medium heat.

• Add the sliced half of the onion and sauté until translucent, about 3-4 minutes.

• Add the tomato paste and cook for 2-3 minutes, stirring frequently, until the paste begins to darken slightly.

• Pour in the blended tomato mixture and bring to a simmer. Cook for 10-15 minutes, stirring occasionally, until the sauce reduces and thickens. It should be a deep red color with the oil starting to separate from the sauce.

  
  

Add Spices and Seasonings

• Add the thyme, curry powder, paprika (if using), bay leaves, salt, and pepper to the sauce. Stir well and cook for another 2-3 minutes to blend the flavors.

  
  

Add the Rice and Broth

• Pour the rinsed rice into the pot, stirring it to coat the grains with the sauce.

• Add the chicken or vegetable broth and stir well. Taste the broth and adjust salt if needed.

  
  

Cook the Jollof Rice

• Bring the mixture to a boil, then reduce to low heat.

• Cover the pot with a lid, allowing the rice to cook for 20-30 minutes. Check occasionally, giving it a gentle stir to prevent burning. If the rice is too dry, add a little more water or broth.

• Once the rice is tender and has absorbed the flavors, turn off the heat and let it steam with the lid on for another 5 minutes.

  
  

Serve

• Fluff the rice with a fork, remove the bay leaves, and serve hot with your choice of garnish or sides like fried plantains, grilled chicken, or fish.