Nigerian Jollof Rice Bowl

About This Recipe

Jollof rice holds an almost mythic status in Nigerian food culture, the dish at the center of good-natured rivalries with neighboring West African countries over whose version reigns supreme. At its heart, it's rice cooked directly in a deeply reduced tomato and pepper sauce, absorbing all of that flavor rather than being served alongside a separate stew. The technique that separates a great jollof from a mediocre one is the reduction of the tomato-pepper base before the rice ever goes in — rushing this step leaves the dish tasting thin and raw instead of deep and smoky. Using parboiled rice, which holds its structure through a long simmer, is equally important; regular rice breaks down too easily. Served at parties, weddings and Sunday family lunches across Nigeria, jollof rice is less a side dish than the star of the table, often paired with fried plantain and grilled chicken.

Ingredients

Serves 6

• 3 cupslong-grain parboiled rice
• 4large tomatoes(blended)
• 2red bell peppers(blended)
• 2scotch bonnet peppers(blended, adjust to taste)
• 1onion(half blended in, half sliced)
• 0.33 cupvegetable oil
• 3 tbsptomato paste
• 3 clovesgarlic(minced)
• 1 tbspginger(grated)
• 2bay leaves
• 1 tspdried thyme
• 2curry powder cubes or 1 tbsp curry powder
• 1stock cube(crumbled)
• 2 tspfine sea salt
• 3 cupschicken or beef stock

Instructions

1. 1

   Make the tomato base

   Blend tomatoes, bell peppers, scotch bonnet and half the onion into a smooth puree.

2. 2

   Reduce the puree

   Pour the puree into a pot and simmer uncovered over medium heat 15-20 minutes, stirring occasionally, until it reduces and darkens slightly, losing its raw, watery smell.

3. 3

   Build the stew base

   In a separate large pot, heat oil over medium heat. Fry the sliced onion and tomato paste 5 minutes, stirring, until the paste darkens.

4. 4

   Combine and season

   Add the reduced tomato puree to the pot along with garlic, ginger, bay leaves, thyme, curry powder, stock cube and salt. Simmer 10 minutes.

5. 5

   Add rice and stock

   Stir in the rice and stock, making sure the liquid just covers the rice. Bring to a boil, then cover tightly and reduce to low heat, cooking 30-35 minutes until the rice is tender and the liquid is absorbed.

   Resist stirring too often once the rice is added — over-stirring breaks the grains and can make the rice mushy instead of separate.

Variations

• •

  Add chunks of chicken directly to the pot to cook along with the rice for a heartier one-pot meal.

• •

  Finish with fried plantain (dodo) on the side, the classic Nigerian jollof pairing.

• •

  Adjust the scotch bonnet quantity to control heat — start with one pepper if you're not used to the spice level.

Storage

Refrigerate in an airtight container up to 4 days. Reheat with a splash of water or stock, covered, to restore moisture without drying out the rice.

Frequently Asked Questions