Nigerian Jollof Rice

About This Recipe

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.

Ingredients

Serves 6

• 3 cupslong-grain parboiled rice
• 1/2 cupvegetable oil
• 5 mediumRoma tomatoes, chopped
• 2red bell peppers, chopped
• 2 largeonions, chopped (1 for blending, 1 for sautéing)
• 2scotch bonnet peppers (or habaneros), seeded
• 2 tbspginger, grated
• 5 clovesgarlic, minced
• 1 cantomato paste (170g)
• 3bay leaves
• 2 tspcurry powder
• 2 tspthyme
• 2stock cubes (Maggi or Knorr)
• 1 tbspsmoked paprika
• 1 tspground bay leaves
• 4 cupschicken or beef stock
• 2 tspsalt
• 1 tspblack pepper

Instructions

1. 1

   Wash rice

   Rinse rice in cold water until water runs clear. Drain. Set aside.

2. 2

   Make pepper sauce

   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).

3. 3

   Sauté onions

   In separate large pot or Dutch oven, heat oil. Sauté remaining chopped onion until soft, 5 minutes.

4. 4

   Cook tomato paste

   Add tomato paste. Cook over medium heat 5-7 minutes, stirring constantly until darkened and oil separates.

5. 5

   Add spices

   Add curry powder, thyme, smoked paprika, and crushed bay leaves. Cook 1 minute.

6. 6

   Add reduced sauce

   Add reduced pepper sauce to pot. Stir. Cook 5 minutes.

7. 7

   Add stock

   Add stock, bay leaves, stock cubes, salt, and pepper. Bring to boil. Taste — should be vibrant and flavorful.

8. 8

   Add rice

   Add washed rice. Stir gently to coat. Liquid should just cover rice — add more stock if needed.

9. 9

   Cook rice

   Reduce heat to low. Cover tightly with foil and lid (creates seal). Cook 25 minutes without stirring.

10. 10

    Char bottom

    Increase heat to high for 3-4 minutes to lightly char bottom (this is the prized 'bottom pot'). Remove from heat.

11. 11

    Rest and fluff

    Rest covered 10 minutes. Fluff gently. Serve hot, scraping in some of the smoky charred bottom layer with each portion.

Variations

• •

  Add cooked chicken, beef, or shrimp.

• •

  Smoky version: add liquid smoke to stock.

• •

  Vegetable jollof: skip stock cubes, use vegetable stock.

Storage

Refrigerate up to 4 days. Reheat with splash of water.

Frequently Asked Questions