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Author:
notorious_foodie
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Classic Nigerian Jollof Rice
This recipe guides you through making a vibrant and flavorful Nigerian Jollof Rice, a beloved West African dish often served at celebrations. It features parboiled rice cooked in a rich, spicy tomato and red pepper sauce, infused with aromatic spices and a touch of smoke from the cooking process. While the video is a short highlight, this detailed recipe ensures you capture the authentic taste and texture of this comfort food staple.
#Jollof Rice
#Nigerian Food
#West African Cuisine
#Comfort Food
#Rice Dish
#Spicy
#Tomato Sauce
#Dinner
#Easy Recipe
Jollof Rice in a pot, steamy and vibrant
Recipe Information
25m
Prep Time
1h 10m
Cook Time
1h 35m
Total Time
6
Servings
Medium
Nigerian
English
Nutrition (per serving)
480
Calories
12g
Protein
75g
Carbs
13g
Fat
Plated Jollof Rice with chicken
Ingredients
Servings: 6
๐ก Tip: Check off ingredients as you add them to keep track of your progress!
Close-up of perfectly cooked Jollof grains
Instructions
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- Roughly chop the red bell peppers, scotch bonnets, fresh tomatoes, half of the red onion, garlic cloves, and ginger. Blend them into a smooth puree with a little water if needed. Set aside.10m
Preview10mPreviewRoughly chop the red bell peppers, scotch bonnets, fresh tomatoes, half of the red onion, garlic cloves, and ginger. Blend them into a smooth puree with a little water if needed. Set aside. - Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Slice the remaining half of the red onion and sautรฉ until softened and fragrant, about 3-5 minutes.5m
Preview5mPreviewHeat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Slice the remaining half of the red onion and sautรฉ until softened and fragrant, about 3-5 minutes. - Add the tomato paste to the pot and fry for 5-7 minutes, stirring constantly, until it darkens in color and loses its raw taste. This step is crucial for depth of flavor.7m
Preview7mPreviewAdd the tomato paste to the pot and fry for 5-7 minutes, stirring constantly, until it darkens in color and loses its raw taste. This step is crucial for depth of flavor. - Pour in the blended pepper mixture from Step 1. Bring to a simmer, then reduce heat to low-medium, cover, and cook for 15-20 minutes, stirring occasionally, until the sauce has thickened and the oil separates and floats to the top.20m
Preview20mPreviewPour in the blended pepper mixture from Step 1. Bring to a simmer, then reduce heat to low-medium, cover, and cook for 15-20 minutes, stirring occasionally, until the sauce has thickened and the oil separates and floats to the top. - Add the warm chicken or vegetable broth, curry powder, dried thyme, bay leaves, crushed seasoning cubes, salt, and black pepper to the sauce. Stir well and bring to a gentle boil.5m
Preview5mPreviewAdd the warm chicken or vegetable broth, curry powder, dried thyme, bay leaves, crushed seasoning cubes, salt, and black pepper to the sauce. Stir well and bring to a gentle boil. - Meanwhile, rinse the parboiled rice several times in cold water until the water runs clear. This removes excess starch, preventing sticky rice.3m
Preview3mPreviewMeanwhile, rinse the parboiled rice several times in cold water until the water runs clear. This removes excess starch, preventing sticky rice. - Stir the rinsed rice into the simmering sauce. Ensure the rice is fully submerged. Cover the pot tightly with foil first, then the lid, to trap steam.2m
Preview2mPreviewStir the rinsed rice into the simmering sauce. Ensure the rice is fully submerged. Cover the pot tightly with foil first, then the lid, to trap steam. - Reduce heat to very low and cook for 25-35 minutes without lifting the lid. The rice cooks primarily by steam.35m
Preview35mPreviewReduce heat to very low and cook for 25-35 minutes without lifting the lid. The rice cooks primarily by steam. - After 25-35 minutes, remove from heat and let it rest, still covered, for another 10-15 minutes. Then, gently fluff the rice with a fork, incorporating the bottom 'burnt' bits (the 'party rice' effect).15mPreview15mPreviewAfter 25-35 minutes, remove from heat and let it rest, still covered, for another 10-15 minutes. Then, gently fluff the rice with a fork, incorporating the bottom 'burnt' bits (the 'party rice' effect).
- Serve your delicious Jollof Rice hot, often accompanied by grilled chicken, fried fish, or plantains.1m
Preview1mPreviewServe your delicious Jollof Rice hot, often accompanied by grilled chicken, fried fish, or plantains.
๐ก Tip: Click on any step to mark it as completed and track your cooking progress!