Jollof Rice Recipe

Rinse and measure rice

Rinse the parboiled rice under cold water until the rinse runs clear to remove excess starch. Drain and set aside in a bowl.

Blend tomatoes and peppers

In a blender, combine the chopped tomatoes, red bell pepper and scotch bonnet (use half or omit if you prefer milder). Blend to a smooth but slightly textured puree. Measure about 3 to 3 1/2 cups of the puree; reserve any extra for another use.

Heat the vegetable oil in a large heavy-bottomed pot or dutch oven over medium-high heat until shimmering.

Add the tomato paste and fry for 2–3 minutes, stirring constantly, until it darkens slightly — this deepens the flavor and reduces the raw tomato taste.

Add the blended tomato-red pepper puree carefully (it may splatter). Reduce heat to medium and simmer the sauce, stirring occasionally, until the raw smell reduces and the mixture thickens and darkens, about 12–18 minutes.

While the tomato base is reducing, heat a small skillet with 1 tablespoon oil if needed and lightly sauté the chopped onion for 3–4 minutes until translucent. Add the minced garlic and grated ginger and cook 1 minute until fragrant.

Add the sautéed aromatics to the thickened tomato sauce. Stir in thyme, curry powder, crushed bouillon cube (or granulated bouillon), salt and black pepper. Taste the sauce and adjust seasoning — it should be well-seasoned because it will flavor the rice.

Pour the measured chicken stock into the pot with the tomato sauce and stir to combine. Add bay leaves.

Bring the liquid to a gentle boil, then taste and adjust salt. Add the rinsed rice, stirring to distribute the rice evenly. The liquid should just cover the rice by about 1/4 to 1/2 inch; if too dry add up to 1/2 cup more stock or water. Bring back to a boil.

Reduce heat to low, cover the pot with a tight-fitting lid (or use foil then lid) and simmer gently for 18–22 minutes without lifting the lid. If using frozen peas and diced carrots, add them in the last 8–10 minutes so they cook through but retain texture. If using pre-cooked protein (chicken/shrimp), fold it in during the final 5 minutes to heat through.

After 18–22 minutes, turn off the heat and let the rice steam, covered, for 8–10 minutes. This resting step finishes the rice evenly.

Remove the bay leaves. Gently fluff the rice with a fork, then stir in butter if using for extra shine and richness, and chopped parsley or cilantro. Taste and adjust salt/pepper as needed.

Serve Jollof rice hot alongside fried plantains, steamed vegetables, salad or protein of choice.