Jollof Rice

Dinner | African

Prep time: 10 min Cook time: 1 min Servings: 4

Jollof rice is one of those dishes that the whole of West Africa debates passionately, and I mean that in the best possible way. It’s a fragrant, spiced rice slow-cooked in a rich blended tomato and capsicum sauce, and every country has their own version. This is my take on Nigerian-style Jollof rice, built on long grain rice, proper Scotch bonnet heat, and a slow-cooked sauce that develops deep flavour before the rice ever goes in.

I won’t lie, this one took me a few goes to get right. Getting the consistency right and making sure the flavours were properly balanced was tricky. I’ve tried to stay true to the spirit of the dish while using ingredients that are easy to find. I really hope I’ve done it justice. Serve it alongside some grilled chicken, fried plantain, or just eat it straight from the pot.

Ingredient Notes

Scotch bonnet chillies: These are small and seriously hot. I use two in this recipe, but if you’re not used to spicy food, start with one and taste as you go. Habanero chillies are the closest substitute if you can’t find Scotch bonnets.

Peanut oil: Peanut oil works really well here because it has a high smoke point and adds a mild, nutty depth to the base. If you don’t have it, any neutral oil like sunflower or vegetable oil will work fine.

Long grain rice: This is what gives Jollof rice its fluffy, separate texture. Long grain rice holds its shape during the long cook and won’t turn to mush. Don’t swap this for short grain or risotto rice.

Tomato paste: This goes in with the onion before the blended sauce is added, which cooks off the raw flavour and builds real depth into the base. Don’t skip this step.

Chicken stock: Good quality stock makes a real difference to the final flavour of the rice. If you’re cooking for vegetarians, vegetable stock works just as well.

Equipment:

Blender or food processor
Heavy based saucepan with lid
Wooden spoon
Measuring jug
Chopping board and knife

Ingredients

4 tomatoes
3 red capsicum
2 red onions
5 cloves garlic
1 thumbsize piece fresh ginger
2 Scotch bonnet chillies
100ml peanut oil (or other neutral oil)
sea salt, to season
3 tbsp tomato paste
500g long grain rice
1 tsp curry powder
1 tsp dried thyme
2 fresh bay leaves
1 tsp smoked paprika
500ml chicken stock
160ml (⅔ cup) water

Directions

Prep the sauce base
Roughly chop the tomatoes, capsicum and 1 of the onions. Smash and peel the garlic cloves, peel and chop the ginger, then halve the chillies and discard the stems.
Transfer it all to a blender and process until smooth.
Cook the sauce
Slice the remaining onion thinly. Heat the oil in a heavy based saucepan over medium heat.
Add the onion, season with some salt and cook for 2 minutes, stirring. Add the tomato paste and cook for a further 2 minutes.
Carefully pour in the mixture from the blender and bring to a boil. Cook, stirring occasionally, for 35-40 minutes, until the mixture thickens and the oil splits.
Cook the rice
Wash the rice in a bowl of cold water, then drain well. Add to the saucepan, then stir in the curry powder, thyme, bay leaves, paprika and season generously with salt.
Pour in the chicken stock and water and bring to a simmer.
Reduce the heat to low and cook, covered, for 35 minutes, or until the water has absorbed and the rice is tender.
Once it’s ready, remove the bay leaves and serve as a side dish with some grilled meat or vegetables.

Recipe notes

Chef Tips

Stir the sauce as it cooks

The tomato and capsicum sauce needs a solid 35 to 40 minutes on the heat to reduce, thicken, and build flavour. Stir it regularly to stop it catching on the base of the pan. You’ll know it’s ready when the oil rises to the surface.

Which rice works best

Different countries use different rice. Senegalese versions use broken jasmine rice, Nigerians often use parboiled rice, and Ghanaians tend to use long grain jasmine. I’ve gone with long grain rice, which is easy to find and holds up really well through the cook.

Making it vegetarian

Swap the chicken stock for vegetable stock and this dish is completely vegetarian. The flavour is still great because the sauce does most of the heavy lifting.

Storing leftovers

Leftover Jollof rice keeps well in an airtight container in the fridge for up to 5 days. Reheat it thoroughly in the microwave before serving.

What to serve with it

This is a great side for grilled or roasted chicken, alongside some fried plantain, or with a piece of grilled fish and a fresh salad. It also works as a meal on its own with some extra vegetables.

FAQs:

Can I make this ahead of time? Jollof rice is best served fresh, but it reheats really well. You can make it a day ahead and warm it through in the microwave. The flavours actually develop overnight, so day-two Jollof is often even better.

Is it spicy? Yes, this recipe has a real kick from the Scotch bonnet chillies. If you prefer less heat, start with one chilli instead of two, or remove the seeds before blending. You can taste and adjust as you go.

Can I freeze it? Yes, you can freeze Jollof rice in an airtight container for up to 3 months. Thaw it in the fridge overnight and reheat thoroughly before serving.

Can I make it vegetarian? Yes, just swap the chicken stock for vegetable stock and you’re done. Everything else in the recipe is already plant-based.

Is it gluten free? Yes, this recipe is naturally gluten free as written. Just check the label on your stock to make sure it doesn’t contain any hidden gluten.

Why does the bottom of the rice go dark? That slightly crispy, smoky layer on the bottom of the pot is actually a good thing. In West Africa it’s considered the best part of the whole dish, sometimes called party jollof. Don’t panic when you see it.