Here’s a classic Nigerian Jollof Rice recipe—the party favorite that’s spicy, smoky, and full of flavor. I’ll include tips for cooking it perfectly with that signature reddish color.
Ingredients (Serves 4–6)
Rice & Meat/Protein:
- 3 cups long-grain parboiled rice, washed and drained
- 2–3 tbsp vegetable oil
- 1–2 lbs chicken, beef, or fish (optional, for serving)
Tomato Base:
- 4 large tomatoes (or 1 can of plum tomatoes)
- 1 red bell pepper
- 2–3 Scotch bonnet peppers (adjust for heat)
- 1 large onion (half for tomato mix, half for frying)
- 3 tbsp tomato paste
Seasonings & Flavor:
- 2–3 cups chicken or vegetable stock (or water)
- 2 tsp thyme
- 2 tsp curry powder
- 2 bay leaves
- Salt and pepper to taste
- 1 tsp sugar (optional, balances acidity)
Optional Garnish:
- Fried plantains, sliced onions, or steamed vegetables
Instructions
1. Cook the Meat (Optional)
- Season chicken, beef, or fish with salt, pepper, and a bit of curry powder.
- Fry in oil until golden brown and cooked through. Set aside.
2. Make the Tomato Base
- Blend tomatoes, red bell pepper, and Scotch bonnet peppers until smooth.
- Heat 2–3 tbsp oil in a pot. Fry half of the chopped onion until soft.
- Add tomato paste, fry 2–3 minutes.
- Pour in blended tomato mixture and simmer 10–15 minutes until oil separates from the tomato.
3. Cook the Rice
- Add washed rice to the tomato base, stir until each grain is coated.
- Add thyme, curry powder, bay leaves, salt, pepper, and sugar.
- Pour in stock or water (just enough to cover rice by about 1 inch).
- Cover and simmer on low heat for 20–30 minutes. Stir occasionally to prevent burning.
4. Combine Meat and Rice
- Once the rice is almost cooked, place the cooked meat on top.
- Cover and let everything finish cooking for 10–15 minutes so flavors meld.
5. Serve
- Fluff rice gently, plate with meat pieces.
- Serve with fried plantains, sliced onions, or steamed vegetables.
💡 Tips for Perfect Jollof Rice:
- Use parboiled long-grain rice to avoid mushy rice.
- Frying the tomato base well gives that signature reddish color.
- Avoid stirring too much while cooking to prevent rice from breaking.
- For party-style “smoky” flavor, allow rice to slightly stick to the bottom (bottom rice).
If you want, I can give you a step-by-step party Jollof rice version with fried chicken and full sides, like a true Nigerian celebration plate.
Do you want me to do that?
