Nigerian Jollof Rice Recipe (Smoky Party Jollof)
No Nigerian party is complete without it. Jollof rice is rice cooked right inside a rich tomato and pepper sauce until every grain turns deep orange and full of flavor. And the best part, the part everyone fights for, is the smoky, slightly burnt layer at the bottom of the pot. This is how to make real Nigerian party jollof at home on a regular stove.
Serves
6 to 8
Prep
20 min
Cook
1 hour
Ingredients
For the pepper base
- 5 medium plum (Roma) tomatoes
- 2 red bell peppers (tatashe)
- 1 to 2 scotch bonnet peppers (ata rodo), to taste
- 1 large onion
For the rice
- 4 cups long-grain parboiled rice
- 1/2 cup vegetable oil
- 1 onion, sliced
- 3 tbsp tomato paste
- 4 cups chicken or beef stock
- 2 to 3 Maggi cubes
- 1 tsp curry powder and 1 tsp dried thyme
- 2 bay leaves
- Salt to taste
- 2 tbsp butter (for the finish)
- Sliced tomato and onion rings (optional)
How to make Nigerian jollof rice
- Blend the base. Blend the tomatoes, bell peppers, scotch bonnet and onion until smooth. Pour into a pot and boil for 15 to 20 minutes, until it thickens and reduces by about half. This cooks out the sour, raw tomato taste.
- Fry the onions. Heat the oil in a large, heavy pot. Add the sliced onion and fry until soft and lightly golden.
- Fry the tomato paste. Stir in the tomato paste and fry for 5 minutes, stirring often, until it darkens slightly and the oil starts to separate. Don't rush this step. It's where the deep flavor comes from.
- Add the pepper base. Pour in the reduced pepper mix and fry for another 10 minutes until it's thick and the oil floats on top.
- Season. Add the curry powder, thyme, bay leaves, crumbled Maggi cubes and the stock. Stir, taste and add salt. It should taste a little saltier than you think, because the rice will absorb it.
- Add the rice. Wash the rice until the water runs clear, drain, and stir it into the pot. The liquid should just cover the rice. Add a little water if needed.
- Seal and steam. Cover the pot with foil, then put the lid on top. Turn the heat to low and cook for about 30 minutes without stirring. The foil traps the steam, which is what cooks jollof evenly.
- Check. Open carefully (the steam is hot). If the rice is still hard, sprinkle in a little water, reseal and cook 5 to 10 more minutes.
- Make it smoky. Stir in the butter, tomato slices and onion rings. Reseal, turn the heat up to medium-high and leave it for 3 to 5 minutes, until you smell a slight burn from the bottom. That's the party flavor. Turn off the heat and let it rest 5 minutes before serving.
Short cut: Spicity Stew & Jollof Seasoning adds rich tomato-chicken flavor in one spoon, handy when you're cooking for a crowd.
Secrets to perfect party jollof
- Use parboiled long-grain rice. It holds its shape and doesn't turn mushy. Regular white rice or jasmine gets soft and sticky.
- Reduce the pepper base. Watery sauce is the number one reason jollof tastes sour or turns soggy.
- Fry the tomato paste well. Raw tomato paste makes jollof taste sharp. Fried paste tastes sweet and deep.
- Don't add too much stock. Just enough to cover the rice. You can always add a splash more water later, but you can't take it out.
- Don't stir while it steams. Stirring breaks the grains and releases starch.
- Let the bottom catch. A little browning at the bottom is not a mistake. That's the smoky flavor Nigerians love.
What to serve with jollof rice
Jollof is usually served with fried or grilled chicken, beef or fish, fried plantain (dodo), coleslaw or a simple salad, and moin moin. For a Ghanaian-style plate, try it with spicy kelewele and shito.
Nigerian vs. Ghanaian jollof
The friendly “jollof wars” between Nigeria and Ghana are famous. Both start with a tomato and pepper base, but Nigerian jollof is usually made with long-grain parboiled rice and has that smoky party finish, while Ghanaian jollof is often made with fragrant jasmine or basmati rice and more spices. The dish itself traces back to the old Jolof Empire in the Senegambia region, and Senegal's thieboudienne is its ancestor. The truth? Every version is delicious.
Storing and reheating
Cool jollof quickly and keep it covered in the fridge for up to 3 days, or freeze it in portions for up to 2 months. Reheat with a splash of water, covered, until it's piping hot all the way through.
Shop jollof ingredients
Delta Star Parboiled RiceParty size →
De Rica Tomato PasteThe jollof base →
Maggi Seasoning CubesMust-have →
Lion Curry PowderNigerian classic →
Angel Brand Dried ThymeFor the aroma →
In Chicago? Grab everything at our store at 1651 E 87th St, or shop rice and grains online with fast U.S. shipping.
Jollof rice questions
Why is my jollof rice soggy?
Usually too much liquid or a watery pepper base. Reduce the blended peppers well, use just enough stock to cover the rice, and don't stir while it steams.
Why does my jollof taste sour?
The tomato base wasn't cooked long enough. Boil the blended peppers until they reduce, and fry the tomato paste until it darkens.
Can I make jollof in a rice cooker?
Yes. Make the fried pepper base in a pot, then add it to the rice cooker with the rice and stock. You won't get the smoky bottom, but it's easy and reliable.
What rice is best for jollof?
Long-grain parboiled rice for Nigerian jollof. It stays firm and separate even after long steaming.
