Recipe: How to make Nigerian Jollof Rice

Ever wondered what makes Jollof Rice the ultimate comfort food in West Africa? This iconic dish is more than just a meal – it’s a cultural phenomenon cherished for its tantalizing flavors and rich heritage. From its aromatic tomato base to the perfect balance of spices, Nigerian Jollof Rice is something special. Today, we’re going to uncover the secrets behind this beloved dish and teach you how to recreate it in your own kitchen.

The Roots of Nigerian Jollof Rice

Originating from the Senegambia region under the Wolof Empire – hence its name – Jollof Rice has traversed borders, picking up unique variations along the way. This savory rice dish is cooked in a flavorful tomato sauce and often served with vegetables and meats. It reflects a rich blend of cultural influences and local ingredients, with popularity that spans several countries, making Jollof rice a symbol of West African culinary heritage.

Ingredients

To make this delicious recipe, you’ll need: 

• 4 cups of long-grain parboiled rice, rinsed
• 1/3 cup of vegetable, canola, or coconut oil (Don’t use olive oil)
• 3 medium red onions, 2 roughly chopped, 1finely chopped, divided
• 3 tablespoons of tomato paste 
• 6 ripe Roma or plum tomatoes, chopped
• 6 red poblano peppers or 4 red bell peppers, chopped and seeds discarded
• Half to 1 scotch bonnet pepper (or other hot pepper; adjust for spice preference)
• 5 or 6 cups of stock (beef, chicken, or vegetable) or water, divided
• 1 teaspoon thyme (dried)
• 2 teaspoons curry powder (Jamaican/Caribbean-style)
• 2 bay leaves (dried)
• 2 teaspoons unsalted butter, divided (optional)
• Salt and pepper to taste
• 1 cup of mixed vegetables (e.g., carrots, peas) – optional
• Your choice of protein (e.g., chicken, fish, tofu) – optional
• Additional: tomatoes and sliced onions

How to Make Nigerian Jollof Rice

Now that you’ve gathered everything you need for the rice, here are the steps to follow:

• Start by placing tomatoes, red bell peppers (or poblano peppers if you prefer), chopped onions, and Scotch bonnets into a blender along with 2 cups of stock. Blend until the mixture is completely smooth, which should take about 1 to 2 minutes. You’re aiming for around 6 cups of this puree. Transfer this blend into a large pot or pan, bring it to a boil, then lower the heat to let it simmer with the lid slightly ajar for about 10 to 12 minutes.

• In another large pan, warm up some oil before adding the sliced onions. A sprinkle of salt goes in, followed by a quick stir-fry for about 2 to 3 minutes. Next, incorporate the bay leaves, a hint of curry powder, dried thyme, and a dash of black pepper, letting it all meld together over medium heat for another 3 to 4 minutes. It’s then time to mix in the tomato paste, stirring continuously for 2 more minutes. Add the concentrated tomato-pepper-Scotch bonnet mix into this, stirring well. Keep the heat at medium and let it cook down until it’s reduced by half, keeping the lid partially on for another 10 to 12 minutes. This creates the flavorful stew that’s the heart of the dish.

• Pour 4 cups of stock into the tomato sauce mixture and let it come to a brisk boil for about 1 to 2 minutes.

• Now, introduce the pre-rinsed rice and a dab of butter to the pot, stirring well to combine. Cover the pot tightly with a double layer of foil, baking paper, or parchment paper before placing the lid on. This ensures all the flavors are sealed in as the rice cooks. Lower the flame to the smallest setting and allow the rice to cook gently for 30 minutes, giving it a stir halfway through the cooking time.

• After cooking, check the rice and adjust the seasoning to your taste. If the rice needs a little more softening or cooking, add between 1/4 to 1/2 cup of stock or water, mix it thoroughly, and let it continue to steam on low heat until perfectly cooked.

• For an additional touch, you might want to mix in some sliced onions, fresh tomato slices, and another teaspoon of butter. Give it a good stir and allow the rice to sit covered for about 5 to 6 minutes.

• To create Party Rice, also known as Smoky Jollof Rice, there’s an extra trick. Typically cooked over an open flame to achieve its signature taste, you can replicate this effect on your stovetop. Once the rice is fully cooked, crank up the heat for about 3 to 5 minutes with the lid still on. You’ll hear a distinctive crackling sound, and the aroma of toasted rice will fill the air. Turn off the heat afterward, but keep the pot covered. The longer it stays covered, the smokier the flavor. Now, it’s time to serve and let the party start!