I am feeling controversial, so let me start by saying that Nigerian Jollof rice is and always will be the best as far as rice goes.
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After that bold statement, I sense rotten tomatoes coming my way from my fellow West Africans! There is no denying that Jollof rice is a classic in the African region, no matter how the dish is prepared.
Jump to:
- 💖Reasons to Love this Recipe
- Jollof Rice Secret Ingredient list revealed
- Ingredients List
- Variations
- Step-by-Step Instructions for Smoky Jollof Rice without Firewood
- 👩🏽🍳Expert Tips
- Storage
- ✅Recipe FAQS
- Love West African Cuisine? Here are Some Related African Dishes to Try:
- 📖 Recipe
💖Reasons to Love this Recipe
- Versatile: You can enjoy Nigerian jollof rice as a satisfying meal or pair it with various side dishes like peri peri chicken, fried plantains, or coleslaw.
Easy: It is a simple dish to whip up. Saute the vegetables, add the rice, and simmer. That's it! - Tasty: thanks to a blend of spices, tomatoes, onions, and added liquid smoke, this jollof rice recipe offers a delightful flavor explosion.
- Appealing: The vibrant orange-red color is visually captivating. It's a crowd-pleaser at any gathering, from casual family dinners to big celebrations.
- Make ahead: this rice dish tastes even better when it's made in advance. Hello, holiday gatherings.
What is Jollof Rice?
Jollof rice is a rice dish from West Africa. Many would argue it first originated from Senegal, but others swear it's from Nigeria. No matter the origin, Jolof is one dish that binds us all across Africa, and it's swiftly gaining international recognition and popularity.
Nigerian Jollof is a stewed base rice dish made with three main ingredients: rice, tomato/pepper- stew base, and African-style seasonings like curry powder, dried thyme, and chicken stock.
Not only is this easy rice dish a party favorite in its native land, but it is also globally recognized - ask my American and European friends who have begged me to make this countless times!
If you love this Nigerian food recipe, then you'd be ecstatic to try this Nigerian Meat Pie or Nkwobi, then wash it down with this classic zobo drink.
Jollof Rice Secret Ingredient list revealed
Growing up in Nigeria, I've always loved the distinct taste of jollof rice made over firewood. Now that I'm away from home, I can't seem to replicate that taste. However, I recently had the pleasure of trying jollof rice from a native caterer in Dallas, and it was exactly like the one they make back home. I asked her about her secret ingredient, but she refused to reveal it. I can understand why - it's like asking a restaurant for their secret recipe.
So, after much persuasion, the secret was revealed. For that, my palate will forever be indebted to her.
Adding liquid smoke to Naija jollof rice takes it to a whole new level, exploding with flavor. It's seriously awesome and will leave you in a snap-your-wig-off kind of situation.
Are you down with this? You can find one at your local grocery store or on amazon. Score! (Update- I tried other liquid smoke brands, but they didn't perform as well as the Figaro brand, so it's safe to say this Figaro liquid smoke MESQUITE is one of the best).
Ingredients List
To make this flavorful Naija party Jollof dish, you will need;
- Rice: This is the base of the dish and provides the main source of carbohydrates. The long-grain parboiled rice is commonly used in Nigerian Jollof.
- Tomatoes/paste: Tomatoes are the heart of the rich red color in Jollof rice. They also bring a sweet and tangy flavor to the dish. I also add tomato paste for a richer flavor.
- Bell Peppers: Both red and green bell peppers are used for a mild, sweet pepper flavor and a pop of color.
- Scotch Bonnet Peppers (also known as Caribbean peppers or Bonney peppers): These provide the heat in the dish. Be cautious; they can be very spicy. Adjust the amount to your spice tolerance.
- Onions: Onions add depth and a savory sweetness to the dish. They're typically sautéed before adding other ingredients.
- Vegetable Oil: Vegetable oil is used for frying and sautéing the vegetables.
- Spices: A blend of spices is key. Thyme, curry powder, bay leaves, and seasoning cubes or powder add layers of flavor to the rice.
Please refer to the recipe card for the exact measurements.
Variations
- Rice: Long grain rice like Uncle Ben's Rice in the U.S. was used, but Basmati or Jasmine rice can be used instead. If using either of the latter, use less liquid to prevent the rice from becoming mushy.
- Base: A combination of fresh tomatoes and peppers was used for the stew base, but red bell peppers with scotch bonnets or habanero can also be used. Make sure to fry the stew base before adding the rice.
- Any tomato paste will suffice, and if you don't like your jollof rice spicy, you can skip the habanero and use cayenne powder.
- To make the dish authentic, homemade stock like chicken or beef is preferred, but if you don't have the time, store-bought stock (not broth) can be used instead.
Step-by-Step Instructions for Smoky Jollof Rice without Firewood
Step 1:
Add onions, tomatoes, bell peppers, and ginger in a blender. Reserve some onions and tomatoes for sautéing garnish.
Step 2:Blend the tomatoes, peppers, onions, and ginger until smooth or roughly blended (or to your preference).
Step 3:Heat oil, sauté onions, and bay leaf until fragrant. Add tomato paste, pour in the blended mix, and bring to a boil. Season with cube, salt, curry, thyme, and liquid smoke. Stir well to combine.
Step 4:Add the rice and stock. Stir ONCE in a steady stream. Cover the pot with aluminum foil and then with the lid. Lower heat to medium-low and simmer.
Step 5:Add basil, thinly sliced onion, and tomatoes. Stir and cover with the lid to cook some more.
Step 6:Scoop the rice and check for doneness. Add the butter and fluff with a fork. Remove from heat and serve.
Ta-da! Pipping hot, delicious, smoky jollof rice ready to be devoured. I love to serve it alongside fried plantain or chicken. It's a match made in heaven.
👩🏽🍳Expert Tips
- Be cautious if using scotch Bonnet Peppers, as they can be very spicy. Adjust the amount to your spice tolerance.
- Sautéing the tomato paste until the oil separates and the tomato mixture changes color is crucial. This step adds depth and enhances the overall taste.
- I strongly suggest using African or Caribbean curry and thyme (affiliate link) as it adds a distinctive taste to the rice dish.
- If using a different rice, adjust the cooking time according to the instructions on the package.
- After combining the rice with the stew, simmer it over low heat and cover the pot. This slow cooking process allows the rice to absorb the flavors without burning.
- Avoid excessive stirring, as it can make the rice mushy. Preferably, do not peek while the rice simmers.
Storage
The best part about this jollof rice recipe is that you can prepare it beforehand. To store:
- Cool it down, then refrigerate for up to 3-4 days. For more extended storage, freeze in airtight containers for 2-3 months.
- Reheat with a splash of water, avoiding multiple reheats.
Although we serve this dish as a main course back home, you can enjoy it with other sides like fried plantain, coleslaw, salad, fish, chicken, goat meat, or shrimps.
✅Recipe FAQS
What Makes Nigerian Jollof Different?
Nigerian Jollof rice is known for its spicier and bolder flavors compared to versions in other countries. It often includes scotch bonnet peppers for heat.
Can I Make Jollof Rice Vegetarian/Vegan?
You can make vegetarian or vegan Jollof rice by omitting meat and using vegetable oil instead of animal fats. Add vegetables or plant-based protein for a complete meal.
What's the Best Rice to Use?
Long-grain parboiled rice is preferred for Jollof rice as it remains firm and separate during cooking.
Can I Customize Jollof Rice?
Yes! You can customize party jollof by adding your favorite protein (chicken, shrimp, beef) or vegetables to suit your taste.
There you have it. An easy, flavorful, one-pot dish that will leave your West African friends wondering how you got that smoky flavor they've been trying to figure out all along.
Have you given this recipe or any other from my website a try? Please consider leaving a ⭐ star rating and sharing your experience in the 📝 comments section. Your feedback means the world to me, and I'm excited to hear from you!
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PEACE & LOVE
Maureen
📖 Recipe
NIGERIAN JOLLOF RICE
Easy to make and very tasty, this smoky, fairly spicy jollof rice is bursting with flavors and is perfect for a family lunch or dinner party.
5 from 68 votes
Print Pin Rate
Course: Dinner, Lunch
Cuisine: international, Nigerian, West African
Prep Time: 10 minutes minutes
Cook Time: 41 minutes minutes
Total Time: 51 minutes minutes
Servings: 6
Calories: 812kcal
Author: Maureen Celestine
Equipment
Blender or food processor
Ingredients
- 2 large Red bell peppers, halved lengthwise and seeded (tatashe)
- 1 large red onion, divided into 3 parts
- 5 Roma tomatoes
- 1 scotch bonnet (or habanero)
- ¼ inch fresh ginger root, skin removed
- 2 garlic cloves
- 3½ cups long grain parboiled rice
- ½ cup vegetable oil (any neutral tasting oil is fine, too)
- 2 dried bay leaves
- 2 tablespoons tomato paste (I love the "Derica" brand)
- 1 teaspoon curry powder (preferably Ducros or Lion brand)
- 1 teaspoon dried thyme (preferably Ducros or Lion brand)
- 1 tablespoon liquid smoke
- 2 seasoning cubes (I used Knorr)
- salt to taste
- 3 cups stock (chicken or beef)
- A handful of basil, chopped (about 3 tablespoons)
- 1 tablespoon butter
Instructions
Divide the onion into 3 portions. Chop one portion, slice the other portion very thin and cut the rest into wedges. Also, cut 3 of the Roma tomatoes into wedges and slice the remainder thinly for later use. .
1 large red onion, divided into 3 parts, 5 Roma tomatoes
Place the red bell pepper, wedged onion and tomato, scotch bonnet, ginger, and garlic in a blender. Process until it's roughly chopped.
2 large Red bell peppers, halved lengthwise and seeded, 1 scotch bonnet, ¼ inch fresh ginger root, skin removed, 2 garlic cloves
Meanwhile, place a heavy bottom saucepan over medium-high heat. Pour in the oil, heat up a bit, add the chopped portion of the onion and bay leaves. Allow cooking for 2 minutes. As soon as the onion and bay leave become aromatic, add the tomato paste, and fry for about 2 minutes. Add the pureed mix, cover, and bring to a boil for 15 minutes.
½ cup vegetable oil, 2 dried bay leaves, 2 tablespoons tomato paste
In the meantime, rinse the rice thoroughly under running water until the water turns clear. Set aside.
3½ cups long grain parboiled rice
Add seasoning cube, salt, curry powder, thyme, and liquid smoke to the sauce. Stir to combine. Add 3 cups of stock and stir in a circular motion once. Add the rice, stir ONCE in a steady stream. Cover the pot with aluminum foil and then with the lid. Lower heat to medium-low and cook for 20 minutes.
1 teaspoon curry powder, 1 teaspoon dried thyme, 1 tablespoon liquid smoke, 2 seasoning cubes, salt to taste, 3 cups stock
Check for doneness and adjust the taste. Add basil, the thinly sliced onion, a teaspoon of liquid smoke, and tomato.
Stir completely and simmer for 2-3 minutes. Remove and discard the bay leaves. Add the butter, and fluff with a fork.
Remove from heat and serve.
A handful of basil, chopped, 1 tablespoon butter
Video
Notes
Please see the tips for success in the body of the post.
- Cover the pot with a large sheet of aluminum foil, then put the lid on the pan, ensuring it's properly sealed. This helps to retain moisture, enabling the rice to steam appropriately with less liquid. (If you are concerned about the foil leaching into the food, use a thick dish towel; don't forget to fold it over the lid, keeping it away from the fire).
- I strongly suggest using African or Caribbeancurryandthyme(affiliate link) as it adds a distinctive taste to the rice dish.
- Avoid peeping through while the rice cooks. Allow to simmer on medium-low heat until cooked through.
Nutrition
Serving: 1 | Calories: 812kcal | Carbohydrates: 114g | Protein: 30g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 28544mg | Potassium: 938mg | Fiber: 4g | Sugar: 23g | Vitamin A: 2311IU | Vitamin C: 82mg | Calcium: 125mg | Iron: 4mg
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