Jollof Rice
Nigeria's beloved 'party rice,' where the signature smoky flavor comes not from any single ingredient but from technique - the rice is fried in a slow-cooked pepper sauce, then the heat is raised at the very end to let the bottom layer scorch lightly, spreading a natural smokiness through every grain.
⏱ 60 min🍽 6 servings
dinnernigerian
Nutrition (per serving)
Estimated - not lab-measured
480 Calories8g Protein76g Carbs16g Fat
Ingredients
- •3 cups long-grain parboiled rice, rinsed
- •4 tomatoes
- •2 red bell peppers
- •2-3 scotch bonnet peppers, to taste
- •1 onion, divided
- •1/4 cup vegetable oil
- •3 tbsp tomato paste
- •2 cups chicken stock
- •2 bay leaves
- •1 tsp curry powder
- •1 tsp dried thyme
- •1 tbsp chicken bouillon powder
- •Salt, to taste
Steps
- 1.Blend the tomatoes, bell peppers, scotch bonnet peppers, and half the onion into a smooth purée.
- 2.Slice the remaining onion and sauté it in the oil in a large pot until fragrant.
- 3.Add the tomato paste and fry it for a few minutes to cook off the raw taste.
- 4.Pour in the blended pepper mixture and cook down over medium heat for 15-20 minutes, stirring occasionally, until the sauce thickens and darkens.
- 5.Stir in the bay leaves, curry powder, thyme, bouillon, and salt, then add the rinsed rice and stir to coat it in the sauce, letting it fry for about 4 minutes.
- 6.Add the chicken stock and a little water so the liquid sits just slightly above the level of the rice - jollof needs heat and patience, not excess liquid.
- 7.Cover tightly and cook on low heat until the rice is tender, about 25-30 minutes, without stirring.