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Long-grain rice cooked deep red-orange throughout, the grains separate
Intermediate
🇳🇬 West African / NigerianPhoto: DromoTetteh · CC BY-SA 4.0 ↗

Jollof Rice

Long-grain rice simmered in a smoky, peppery tomato-and-pepper base until every grain is red and full of flavor.

Source

Recipe by West African tradition · 🏺 Traditional

Traditional dish — A dish with no single author. The link is background on where it comes from — the steps here are our own writing, not a reproduction.

Background on Wikipedia ↗

Watch it being made · 3 videos

KikifoodiesFood52Sisi Jemimah's Recipes
⏱ 60 min🍽 5 servings🔥 460 kcal🇳🇬 Nigeria🌶️🌶️
HalalGluten-freeDairy-freeVegan

Steps

  1. Blend the tomatoes, red pepper, scotch bonnet and half the onion into a smooth base.

  2. Fry the remaining onion and tomato paste in oil, then add the blended base and cook it down until thick and the raw taste is gone.

  3. Season with bay, thyme, curry powder and stock, and let it simmer into a rich sauce.

  4. Stir in the rinsed rice until every grain is coated red.

  5. Cover tightly and cook on low heat, letting the bottom catch slightly for the prized smoky 'party jollof' flavor.

  6. Fluff gently and serve with fried plantain, chicken or salad.

💡 Tips

  • Reduce the pepper base well before the rice goes in — thin sauce means mushy rice.
  • A tight lid and low heat let the bottom develop that signature smoky layer.
  • Parboiled long-grain rice holds its shape best.

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