West Africa's iconic one-pot rice with tomato, peppers, and spices — debate-worthy, irresistibly delicious.
Jollof Rice is West Africa's most celebrated dish — long-grain rice cooked in a rich tomato-pepper sauce with onions, scotch bonnet, ginger, and spices, until each grain is bright orange and infused with smoky, savory flavor. The friendly rivalry between Nigerian and Ghanaian jollof is legendary. Nigerian jollof has a slightly burnt bottom (called bottom pot) considered a delicacy. Served at every party, wedding, and celebration.
Serves 6
Rinse rice in cold water until water runs clear. Drain. Set aside.
Blend chopped tomatoes, bell peppers, 1 chopped onion, scotch bonnets, ginger, and garlic until smooth puree. Pour into pot and simmer 15 minutes to reduce by 1/3 (this concentrates flavor).
In separate large pot or Dutch oven, heat oil. Sauté remaining chopped onion until soft, 5 minutes.
Add tomato paste. Cook over medium heat 5-7 minutes, stirring constantly until darkened and oil separates.
Add curry powder, thyme, smoked paprika, and crushed bay leaves. Cook 1 minute.
Add reduced pepper sauce to pot. Stir. Cook 5 minutes.
Add stock, bay leaves, stock cubes, salt, and pepper. Bring to boil. Taste — should be vibrant and flavorful.
Add washed rice. Stir gently to coat. Liquid should just cover rice — add more stock if needed.
Reduce heat to low. Cover tightly with foil and lid (creates seal). Cook 25 minutes without stirring.
Increase heat to high for 3-4 minutes to lightly char bottom (this is the prized 'bottom pot'). Remove from heat.
Rest covered 10 minutes. Fluff gently. Serve hot, scraping in some of the smoky charred bottom layer with each portion.
Don't open lid while rice cooks — escape steam ruins texture.
Charring the bottom is intentional — the smoky, slightly crusty layer is most prized.
Add cooked chicken, beef, or shrimp.
Smoky version: add liquid smoke to stock.
Vegetable jollof: skip stock cubes, use vegetable stock.
Refrigerate up to 4 days. Reheat with splash of water.
Jollof originated with the Wolof people of Senegal. Each West African country claims their version is best. UNESCO recognized Senegalese jollof (thiéboudienne) as cultural heritage.
Nigerians use long-grain parboiled rice and char the bottom. Ghanaians use jasmine and pre-mix everything. The rivalry is friendly but intense!
Per serving (380g / 13.4 oz) · 6 servings total
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