Jollof Rice Recipe

West African · Main course · 60 min total

A beloved West African one-pot rice dish cooked in a rich tomato and pepper sauce with aromatic spices, perfect for celebrations or everyday meals.

Ingredients

• 2 cups long-grain parboiled rice
• 1/4 cup vegetable oil
• 1 large onion, chopped
• 4 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 1 red bell pepper, chopped
• 3 large tomatoes, chopped
• 1/4 cup tomato paste
• 2 teaspoons curry powder
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 2 bay leaves
• 2 cups chicken or vegetable broth
• Salt to taste
• 1/2 teaspoon cayenne pepper (optional)

Instructions

1. Rinse the rice under cold water until the water runs clear; drain and set aside.
2. In a blender, combine the chopped bell pepper, tomatoes, and 1/4 of the chopped onion. Blend until smooth.
3. Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the remaining chopped onion and sauté until translucent, about 3 minutes.
4. Add the garlic and ginger; cook for 1 minute until fragrant.
5. Stir in the tomato paste and cook for 2 minutes, stirring constantly.
6. Pour in the blended tomato-pepper mixture, curry powder, thyme, smoked paprika, and bay leaves. Cook, stirring occasionally, until the sauce thickens and reduces by half, about 10 minutes.
7. Add the rinsed rice to the pot and stir to coat with the sauce. Cook for 2 minutes.
8. Pour in the broth, add salt and cayenne if using, and bring to a boil. Reduce heat to low, cover tightly, and simmer for 20-25 minutes, until the rice is tender and liquid is absorbed.
9. Remove from heat, let sit covered for 5 minutes. Fluff with a fork and discard bay leaves before serving.

Tips

• For a smoky flavor, cook the rice over a charcoal grill or add a piece of burnt charcoal wrapped in foil during the last 10 minutes of cooking.
• Serve with fried plantains, grilled chicken, or a side salad.
• Leftover jollof rice can be refrigerated for up to 3 days or frozen for a month.

More about Jollof Rice →