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    Home » Side Dish » Nigerian Jollof Rice Recipe

    Published: Aug 18, 2020 · Modified: Oct 11, 2020 by Ajoke · This post may contain affiliate links ·

    Nigerian Jollof Rice Recipe

    Skip to Recipe - Print Recipe

    What is world Jollof rice day without an authentic Nigerian jollof rice recipe? Let me show you how to make the best west African rice recipe you and your whole family would love.

    I won’t be surprised if this smoky Nigerian rice becomes a weekly rotation in your home. Fluffy rice cooked in rich tomato sauce until tender and fluffy and separate grains of well-seasoned rice.

    World Jollof rice day is celebrated every 22nd of August of every year

    Easy Nigerian Jollof rice recipe

    No Nigerian party is complete without plates of hot smoky jollof rice and fried rice flying across the tables. In fact, a Nigerian party without this rice dish is nothing but a meeting. Yes, that is how sacrilegious Nigerian Jollof is.

    You are probably wondering what is so great about our spicy Nigerian Jollof, apart from the fact that every west African country have their own version that they are proud of, the Nigerian version takes the top mark at all times.

    The Nigerian version is originally cooked on an open fire which gives it that distinct smoky flavour. We do not use vegetables as they do in other African countries like Senegal where this dish originated from (Wolof tribe) and Liberia.

    We don’t use palm oil to cook jollof rice neither, honestly why would anyone add palm oil or ground crayfish to this one-pot wonder rice dish, well each to it’s own. Ghanaians also cook theirs with cubed beef. Let me show you how to make the best version of this deliciousness.

    a pot of cooked red rice.

    Tips to making the best Jollof rice

    • The first thing that comes to mind is the pepper mix, you can make it spicy or mild but however you want it, make sure that the pepper mix is well fried before adding the rice to it. Otherwise, it would taste like rice cooked in raw pepper or rice concoction which is not what you are aiming for.
    • Your jollof rice would turn out well if you used long grain rice or golden Sella basmati rice.
    • Cook the rice on low-medium heat. When it is too low the rice might turn out soggy and too high heat would make the rice burn easily and undercooked.
    • You do not need too much water to cook this delicacy, the rice cooks in the tomato pepper base by steaming for infused flavour. that is why you ensure the pot is tightly covered during the cooking process and use baking paper or foil to trap the heat in the pot while it cooks. If you think the rice needs some water, then add warm or hot water, little quantity at a time
    • Use Nigerian curry powder or curry powder made for a Nigerian kitchen.
    • To make vegetarian jollof rice or the vegan version, skip the stock and use just water. Use vegetable bouillon cubes or powder. You can also skip the butter for the vegan version.
    • Liquid smoke would not make your jollof rice smoky, you need to get the basics right and you would be fine. If you must use liquid smoke, add it at the tail end of the cooking just before you take it off the heat.
    a plate of jollof rice.

    Ingredients

    Golden sella basmati rice: you can also use long grain rice. The popular brands here in the UK are Tolly boy (Long grain) and tropical golden sella basmati rice, which is what I am using in today’s recipe.

    Vegetable oil

    Unsalted butter

    Tomato puree

    Red bell peppers

    Onions

    Scotch bonnet pepper

    Canned chopped tomatoes: substitute with 3 tomatoes

    Curry powder

    Dried thyme

    Bay leaves

    Salt to taste

    Water

    Sliced fresh tomatoes (optional) to garnish

    Stock: you can use chicken, beef or vegetable stock if you are vegan or vegetarian

    How to make jollof rice

    Prep: Slice 2 tomatoes, half of one onion and reserve to garnish the rice later.

    To a blender, add roughly chopped, red bell pepper, scotch bonnet, tomatoes, onions and little water to aid the blending and blend until pureed. Transfer the blended pepper to a saucepan and bring to boil on medium-low heat until slightly reduced in size (about 10 minutes)

    Heat the vegetable oil over medium heat, add sliced onion and stir until soft and fragrant, add the curry powder and thyme and stir for about a minute to release its flavour.

    sauteing onions in oil.

    Stir the tomato paste into the fragrant oil and cook for about 3 minutes on low heat so it doesn’t burn. Add 1 ½ cups of the boiled pepper mix, chicken stock cube, bay leaves and stir to combine. Reduce the heat and cook for about 5 to 10 minutes.

    Add the rinsed rice and stir to combine, add water or stock (about 1 ½ cup) and salt to the rice then stir to combine. the amount of the liquid added should be about the same level as the rice or slightly over the rice.

    a pot of rice about to be cooked.

    Place a baking paper or foil over the pot and cover tightly with its lid, this is just to allow the rice cooks in its steam and lock in the flavours in. Cook for another 15 minutes on medium-low heat. Keep an eye so that the rice doesn’t start burning too much at this point.

    Add sliced onions and tomatoes if using, butter, cover the pot and continue to cook until rice is well done and fluffy. Remove the bay leaves and fluff the rice. Place the lid back on the rice and let it stand for about 5 to 10 minutes before serving.  Serve and enjoy!

    sliced tomatoes. onions and butter on rice in a pot.

    Please note: The bottom part of the Jollof rice pot burns when cooking it. Cook on low-medium heat

    cooked rice on a ladle over a pot.
    nothing beats a pot of freshly cooked Nigerian Jollof rice

    Related post: Make instant pot jollof rice following the method used in making my super easy yet delicious pressure cooker rice and chicken.

    What to serve it with

    Nigerian jollof rice can be served with any protein of choice. We would typically serve it with stewed Nigerian beef, baked chicken, fried plantain and salad such as coleslaw and Nigerian salad.

    How to store

    You can store this rice in the fridge in an airtight container for up to 5 days. I am not a fan of freezing cooked rice so I wouldn’t recommend it. I do know some people freeze it, it is just a big No for me.

    a plate of red rice.

    More rice recipes for you

    Instant pot Mexican rice, it is similar to jollof rice but they use different ingredients

    Garlic butter rice

    Easy spinach rice

    Instant pot rice and beans

    Instant pot basmati rice

    If you made this easy jollof rice recipe, don’t forget to leave me feedback. Tag me @thedinnerbite on Instagram and save away to your Pinterest. Please subscribe to the blog if you haven’t for free new recipes in your inbox

    a plate of rice.

    Jollof Rice Recipe

    Ajoke
    What is world jollof rice day without an authentic Nigerian jollof rice recipe? Let me show you how to make the best west African rice recipe you and your whole family would love.
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 40 mins
    Total Time 50 mins
    Course Main Course, Side Dish
    Cuisine Nigerian, West African
    Servings 8
    Calories 481 kcal

    Equipment

    • aluminum pot or a sturdy stainless pot

    Ingredients
      

    • 3½ cups golden Sella basmati rice substitute with long grain rice
    • ½ cup vegetable oil
    • 2 tablespoon good quality unsalted butter
    • 4 tablespoons tomato puree
    • 3 large red bell peppers
    • 1 scotch bonnet pepper
    • 2 large red onions
    • 400 g canned chopped tomatoe substitute with 3 fresh tomatoes
    • ½ tablespoon curry powder
    • ½ tablespoon dried thyme
    • 2 bay leaves
    • Salt to taste
    • 1 cup water
    • 2 sliced fresh tomatoes optional
    • 1 cup stock you can use chicken beef or vegetable stock if you are vegan or vegetarian

    Instructions
     

    • Prep: Slice 2 tomatoes, half of one onion and reserve to garnishthe rice later.
      Please note: The bottom part of the Jollof rice pot burns when cooking it. Cook on low-medium heat
    • To a blender, add roughly chopped, red bell pepper, scotch bonnet, tomatoes, onions and little water to aid the blending and blend until pureed. Transfer the blended pepper to a saucepan and bring to boil on medium-low heat until slightly reduced in size (about 10 minutes) the boiled pepper mix should yield between 2 to 2 ½ cups of pepper mix
      a pan of boiled pepper mix.
    • Heat the vegetable oil over medium heat, add sliced onion and stir until soft and fragrant, add the curry powder and thyme and stir for about a minute to release its flavour.
      sauteing onions
    • Stir the tomato paste into the fragrant oil and cook for about 3 minutes on low heat so it doesn’t burn. Add 1 ½ cups of the boiled pepper mix, chicken stock cube, bay leaves and stir to combine. Reduce the heat and cook for about 5 to 10 minutes.
      a pot of pepper mix and bay leaves.
    • Add the rinsed rice and stir to combine, add water or stock (about 2 cups) and salt to the rice then stir to combine. the amount of the liquid added should be about the same level as the rice or slightly over the rice.
    • Place a baking paper or foil over the pot and cover tightly with its lid, this is just to allow the rice cook in its steam and to lock in the flavours. Cook for another 15 minutes on medium-low heat. Keep an eye so that the rice doesn’t start burning too much at this point.
    • Add sliced onions and tomatoes if using, butter, cover the pot and continue to cook until rice is well done and fluffy. Remove the bay leaves and fluff the rice. Place the lid back on the rice and let it stand for about 5 to 10 minutes before serving. Serve and enjoy!

    Notes

    Tips for making the best Jollof rice
    • The first thing that comes to mind is the pepper mix, you can make it spicy or mild but however you want it, make sure that the pepper mix is well fried before adding the rice to it. Otherwise, it would taste like rice cooked in raw pepper or rice concoction which is not what you are aiming for.
    • Your jollof rice would turn out well if you used long grain rice or golden sella basmati rice.
    • Cook the rice on low-medium heat. When it is too low the rice might turn out soggy and too high heat would make the rice burn easily and undercooked.
    • You do not need too much water to cook this delicacy, the rice cooks in the tomato pepper base by steaming for infused flavour. that is why you ensure the pot is tightly covered during the cooking process and use baking paper or foil to trap the heat in the pot while it cooks. If you think the rice needs some water, then add warm or hot water, little quantity at a time
    • Use Nigerian curry powder or curry powder made for a Nigerian kitchen.
    • To make vegetarian jollof rice or the vegan version, skip the stock and use just water. Use vegetable bouillon cubes or powder. You can also skip the butter for the vegan version.
    • Liquid smoke would not make your jollof rice smoky, you need to get the basics right and you would be fine. If you must use liquid smoke, add it at the tail end of the cooking just before you take it off the heat

    Nutrition

    Calories: 481kcalCarbohydrates: 74gProtein: 7gFat: 17gSaturated Fat: 13gCholesterol: 8mgSodium: 201mgPotassium: 399mgFiber: 4gSugar: 5gVitamin A: 1797IUVitamin C: 69mgCalcium: 57mgIron: 2mg

    Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.

    Keyword how to make jollof rice, jollof rice, Nigerian jollof rice, Nigerian jollof rice recipe
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    Filed Under: Side Dish Tagged With: how to, quick and easy, vegetarian

    About Ajoke

    Hello, Nice to meet you! Welcome and thanks for visiting my food blog "The Dinner Bite". Feel free to browse through, you are guaranteed nothing here but a yummy experience

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