Jollof Rice Recipe

Rinse and measure

Rinse the rice under cold water until the water runs mostly clear to remove surface starch. Drain and set aside.

Prepare stock

Warm 4 cups of chicken or vegetable stock in a pot or microwave. Keep hot and ready.

Combine tomato paste and puree: In a blender or food processor, blend the canned tomatoes, red bell pepper, and the two fresh tomatoes until smooth. Mix in the tomato paste to make a concentrated tomato sauce.

Chop aromatics

Finely chop the large onion. Mince the garlic and finely grate or mince the ginger.

Make the pepper-tomato base

Heat 4 tablespoons of oil in a large heavy-bottomed pot over medium heat. Add the chopped onion and sauté 5–7 minutes until soft and translucent. Add the garlic and ginger and cook 1 minute until fragrant. Pour in the blended tomato & pepper mixture and fry, stirring frequently, for 10–15 minutes until the raw tomato taste cooks off and the sauce darkens slightly and thickens. Stir occasionally to prevent sticking.

Season the base: Stir in thyme, curry powder, smoked paprika, cayenne (or chopped Scotch bonnet if using), bouillon, salt and black pepper. Cook another 2–3 minutes to bloom the spices. If the sauce is sticking or too thick, add up to 1/4 cup water or stock to loosen.

Add protein and vegetables

If using precooked chicken or beef, add it now along with diced carrots. Stir to combine and heat through for 2–3 minutes so the flavors begin to meld.

Taste the sauce and adjust seasoning (salt, bouillon, heat) now because the rice will absorb flavor.

Combine rice and liquid

Reduce heat to medium-low. Add the rinsed rice to the pot and stir so every grain is coated in the tomato mixture. Pour in the hot stock and 1 cup water (if needed) and add bay leaves. Stir once to distribute evenly. Bring to a gentle boil uncovered.

Simmer and steam

When boiling, reduce heat to low, cover tightly with a lid, and simmer for 20–25 minutes without stirring or lifting the lid too often, until rice is tender and liquid absorbed. If after 20–25 minutes rice is still undercooked and liquid is gone, add 1/4 cup hot water, recover and continue 5–8 minutes.

Once cooked, remove from heat and let sit covered for 5–10 minutes to steam. Then gently fluff with a fork to separate grains.

Finish

Stir in the remaining 2 tablespoons oil (or butter) and the frozen peas (if using). Cover for 2 minutes to warm peas. Adjust seasoning one last time.

Garnish and serve

Spoon jollof rice onto plates, garnish with chopped parsley/cilantro and serve with fried plantain or roasted vegetables if desired.