Jollof Rice Recipe
A vibrantly orange-red long grain rice with an incredibly inviting aroma. This is a beloved west African dish with many regional variations. Creatively blended with unique spices, often served with beef, chicken, goat or fish.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Method
Directions
Prepare the Jollof Base
Blend the tomatoes, red bell pepper, onion, garlic, and ginger in a blender until smooth. In a large pot, heat the vegetable oil over medium heat, add the blended mixture, and cook for about 10-15 minutes until it reduces and thickens.
Add Spices
Stir in thyme, bay leaves, salt, black pepper, and scotch bonnet pepper. Let the mixture cook for another 5 minutes.
Cook the Rice
Add the long grain rice to the pot, stirring well to combine. Pour in the chicken or vegetable broth, making sure the rice is fully submerged. Bring it to a boil, then reduce the heat to low, cover, and simmer for about 20-25 minutes until the rice is cooked and the liquid is absorbed.
Add Protein
While the rice is cooking, prepare your chosen protein. Cook it separately until done, and serve it alongside or on top of the Jollof rice.