Smoky Jollof Rice Recipe

Roast and blend peppers

If using fresh tomatoes and peppers: roast or char the red bell pepper and scotch bonnet over an open flame or under a broiler until skin is blistered. Allow to cool, then remove skins and seeds from the bell pepper; remove seeds from the scotch bonnet (leave some for heat if desired). Roughly chop and blend with the fresh tomatoes (or use canned crushed tomatoes) until smooth. Set aside.

Dice half the onion finely for the sauce and reserve the other half to char for smoky oil or garnish. Keep tomato paste and blended tomato-pepper mix ready.

Fry onion and tomato paste

Heat 2 tbs vegetable oil in a heavy pot or Dutch oven over medium heat. Add the finely diced onion and sauté until translucent (3–4 minutes). Stir in the tomato paste and cook, stirring frequently, until the paste darkens slightly and the raw taste cooks off (4–5 minutes); this caramelization adds depth and helps prevent a tinny flavor.

Add blended tomatoes and spices

Carefully add the blended tomato/pepper mixture to the pot (it may splatter). Add minced garlic, minced ginger, thyme, curry powder, smoked paprika, bouillon, black pepper, and bay leaves. Reduce heat to medium-low and simmer the sauce until it thickens and oil rises to the surface, about 15–20 minutes. Taste and season with salt. If the sauce is very acidic, simmer a few minutes longer to mellow.

Rinse rice

While the sauce reduces, rinse the parboiled rice under cold water until the water runs mostly clear to remove excess starch. Drain well and set aside.

Measure stock

Have 3 to 3 1/2 cups of water or light stock ready. If you used a bouillon cube in the sauce, reduce additional salt in the liquid accordingly.

Incorporate rice into sauce

When the tomato base is thick and oily, create a shallow well in the sauce and add the rinsed, drained rice. Stir gently to coat every grain in the sauce. Pour in the measured hot water or stock and add the remaining 2 tbs oil (and butter if using). Stir once to combine, then level the surface.

Simmer covered

Bring to a gentle boil uncovered over medium heat just until you see bubbles around the edge (1–2 minutes). Reduce heat to low, cover tightly with a heavy lid (or seal with foil and lid) and simmer for 18–22 minutes, or until the rice has absorbed the liquid and is tender. Avoid stirring while cooking to prevent mushy rice.

Rest and steam

Turn off heat and let the pot sit, covered, for 8–10 minutes to steam. This finishes the rice and ensures even texture.

Create smoky oil

If you prepared charred onion slices earlier, heat 2 tbs oil in a small pan until very hot, add the charred onion pieces briefly to flavor the oil, then remove and discard the solids. Alternatively, carefully fry thin slices of onion until deeply brown and use that oil. Stir the burnt-onion oil into the cooked rice. If using liquid smoke, add up to 1/4 tsp at this point and mix gently—do not overdo it; liquid smoke is potent.

Gently fluff the rice with a fork, mixing the smoky oil through. Taste and adjust salt if needed.

Spoon the Jollof rice into a serving dish, sprinkle chopped parsley/cilantro and sliced scallions if using. Serve hot alongside protein or vegetables of choice.