Jollof Rice Recipe

Prepare and blend

Core the tomatoes and remove seeds from the red bell peppers and scotch bonnet (keep seeds if you prefer more heat). Roughly chop the onion, garlic and ginger. In a blender, combine tomatoes, red bell peppers, scotch bonnet, half the onion, garlic and ginger. Blend to a smooth consistency. If using canned tomatoes, blend to combine with a little water to make about 2 cups of liquid.

Heat 2 tbs vegetable oil in a large heavy-bottom pot over medium-high heat. Add the remaining chopped onion and sauté 3–4 minutes until softened and translucent. Stir in tomato paste and cook 3–4 minutes, stirring constantly, until it darkens slightly (this reduces acidity).

Carefully pour the blended tomato mixture into the pot (it may splatter). Reduce heat to medium and simmer 8–12 minutes, stirring occasionally, until the raw tomato smell cooks out and the sauce thickens. Add thyme, curry powder, crushed bouillon cube, sugar, salt and black pepper. Taste and adjust seasoning. Simmer another 5 minutes to meld flavors.

While the sauce simmers, pat your chosen protein dry. Season with salt, black pepper and paprika. If using chicken or beef, heat 2 tbs oil in a skillet over medium-high heat and brown pieces 3–4 minutes per side until sealed (they do not need to be cooked through). For fish fillets, pan-fry gently 2–3 minutes per side just to get color; fish will finish cooking with the rice. Remove protein and set aside.

Optional: For extra flavor, after browning, deglaze the skillet with 1/4 cup water, scrape up browned bits and add back to the tomato sauce.

Once the tomato sauce is thick and well seasoned, measure and add the rice directly to the pot. Stir gently to coat every grain with the sauce so the rice takes on a uniform color. If the sauce is very thick, add 1/2 cup of the stock or water to loosen before adding rice.

Add the remaining 3.5 cups water or chicken stock, bay leaves, and the butter if using. Stir once to combine. Bring to a gentle boil over medium-high heat.

Taste the liquid and adjust salt. Reduce heat to low, cover the pot with a tight-fitting lid (or place a clean kitchen towel between pot and lid to trap steam), and simmer gently for 18–25 minutes depending on rice type—begin checking at 18 minutes. Avoid stirring while rice cooks to prevent breakage and sticking.

If using carrots and peas, add them sprinkled over the rice about 10 minutes into the simmer so they steam and finish cooking with the rice. If using diced green bell pepper, add it in the last 5 minutes of cooking to retain some crunch.

When the rice has absorbed the liquid and is tender, remove from heat and let rest, covered, for 8–10 minutes to steam and settle.

Fluff rice gently with a fork, remove bay leaves and fold in chopped parsley/cilantro.

If you browned protein earlier: nestle the browned chicken or beef pieces on top of the rice before the final 8–10 minute resting period and cover again so they finish cooking through with the residual steam. For fish, place fillets on top for the last 6–8 minutes to finish gently.

Alternatively, fry or roast your protein separately until fully cooked and crisp to your liking. Chicken should reach 75°C/165°F, beef to desired doneness, fish opaque and flaky.

Spoon rice onto a serving platter and arrange cooked protein on top or alongside. Garnish with extra chopped parsley or sliced raw onions and a wedge of lime if desired. Serve hot.