Liberian Jollof Rice

About This Recipe

Liberian Jollof Rice is a vibrant, deeply flavoured one-pot dish where long-grain rice is simmered directly in a blended tomato-pepper base. Seasoned with onion, garlic, and a Maggi cube, the rice absorbs every drop of the sauce, turning a gorgeous red-orange. It is served at celebrations, Sunday lunches, and street-food stalls alike.

Ingredients

Serves 4

• 2 cupslong-grain white rice
• 4 mediumripe tomatoes, blended
• 2 wholescotch bonnet peppers, blended
• 1 largeonion, chopped
• 3 tbspvegetable oil
• 1 cubeseasoning cube (Maggi)

Instructions

1. 1

   Fry the base

   Heat oil in a heavy pot over medium-high heat. Add onion and fry until golden, about 5 minutes. Pour in the blended tomato-pepper mixture and fry, stirring often, until the sauce thickens and oil floats on top, about 15 minutes.

2. 2

   Season and add rice

   Crumble in the seasoning cube and add salt to taste. Stir in the washed rice and mix well to coat every grain.

3. 3

   Cook covered

   Add 2½ cups of water, bring to a boil, then reduce heat to low, cover tightly, and cook for 20 minutes until rice is tender and liquid absorbed.

4. 4

   Fluff and serve

   Remove from heat, let steam 5 minutes, then fluff with a fork. Serve hot alongside fried plantains or chicken.

Variations

• •

  Add chicken pieces to the pot before adding rice.

• •

  Stir in frozen peas or carrots for extra colour.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Refrigerate in an airtight container for up to 3 days. Reheat with a splash of water.

Frequently Asked Questions