There are certain dishes that immediately feel like home, and for me, Nigerian Jollof Rice is one of them.
Growing up, Jollof was the rice you could count on seeing at parties, family gatherings, celebrations, and Sunday dinners. It’s bold, spicy, tomatoey, and packed with flavor—and if there was Jollof on the table, you knew there were probably fried plantains nearby too.
Jollof Rice is eaten throughout West Africa, and every country—and honestly, every family—has its own way of making it. This is my Nigerian Jollof Rice recipe, made with parboiled rice cooked in a rich tomato and red pepper stew seasoned with curry powder, thyme, bay leaves, all-purpose seasoning, and chicken stock.
And despite how intimidating Jollof can seem if you’ve never made it before, I’m going to show you how to make it in five easy steps.
What Is Jollof Rice?
Jollof Rice is a beloved West African rice dish made by cooking rice in a seasoned tomato and pepper-based sauce.
You’ll find versions of Jollof throughout West Africa, including Nigeria, Ghana, Senegal, Sierra Leone, Liberia, Cameroon, and The Gambia, with ingredients and preparation varying between countries and cooks.
And yes, Nigerians and Ghanaians will happily argue over who makes the best Jollof. 😂
I’m staying out of that fight today.
We’re making Nigerian Jollof Rice.
The Nigerian version I grew up with gets its signature color and flavor from a deeply cooked tomato and pepper stew. The key is giving that tomato mixture enough time to fry and reduce before adding the rice.
That’s one step you absolutely don’t want to rush.
Why You’ll Love This Jollof Rice Recipe
It’s approachable. I’ve broken the entire process down into five steps, even if you’ve never made Jollof before.
It’s packed with flavor. Tomatoes, red pepper, Scotch bonnet, curry powder, thyme, chicken stock, and seasonings flavor every grain of rice.
The tomato stew is cooked properly. We’re giving that tomato mixture a full 30 minutes to fry and reduce instead of rushing it.
It’s perfect for entertaining. Jollof is party food! Make it for family gatherings, holidays, cookouts, or whenever you need a big flavorful pot of rice.
It goes with everything. Chicken, beef, Suya, fried plantains, fish—you really can’t go wrong.
Ingredients You’ll Need
Parboiled Rice
I use 2 cups of parboiled rice for this recipe.
And this ingredient is important.
Parboiled rice holds its shape better during cooking and helps prevent your Jollof from becoming mushy. I’ve gotten a lot of questions about what “parboiled rice” means, so we’ll talk more about that below.
Roma Tomatoes
You’ll need 5 medium Roma tomatoes. These form the base of our tomato stew.
Red Bell Pepper
Red bell pepper adds sweetness, flavor, and that beautiful red color.
Scotch Bonnet Peppers
I use 2 Scotch bonnet peppers.
They bring both heat and that unmistakable fruity Scotch bonnet flavor. Habaneros can also be used if you can’t find Scotch bonnets.
And yes—two peppers make this spicy! If your heat tolerance is lower, start with one.
Onion
You’ll need one medium onion.
I traditionally fry the chopped onion in the oil before adding the tomato paste and pepper mixture. Sometimes I’ll also add half of the onion to my blender for even more flavor.
Groundnut Oil
Groundnut oil is another name for peanut oil and works beautifully for frying the tomato stew.
If you can’t find it, vegetable oil works just fine.
Don’t substitute peanut butter. Yes, I’ve actually been asked that one before. 😂
Tomato Paste
You’ll need 3 tablespoons of tomato paste.
Frying the tomato paste before adding the blended tomatoes deepens the tomato flavor and helps remove that raw, acidic taste.
Chicken Stock
You’ll need 2½ cups of chicken stock.
The rice absorbs the seasoned stock as it cooks, which gives it much more flavor than cooking it with water alone.
Curry Powder
Curry powder is a classic seasoning in Nigerian Jollof and adds warmth and depth.
Thyme
Thyme adds an earthy, savory flavor that works beautifully with the tomato stew.
All-Purpose Seasoning
I use one teaspoon of all-purpose seasoning for another layer of savory flavor.
Knorr Stock Cube
I use one Knorr stock cube.
Chicken is my usual choice, but beef or tomato can also work.
Bay Leaves
Three bay leaves gently flavor the rice while it cooks. Remove them before serving.
Salt
Season to taste, keeping in mind that both the chicken stock and Knorr cube contain salt.
How to Make Nigerian Jollof Rice in 5 Easy Steps
Step 1: Blend the Tomatoes and Peppers
Add the Roma tomatoes, red bell pepper, and Scotch bonnet peppers to a blender or food processor.
Blend for about 45 seconds, or until smooth.
If you like, you can also add about half of your onion to the blender. I sometimes do this for extra flavor.
Set the blended mixture aside.
Step 2: Fry the Tomato Stew
Heat ¼ cup groundnut oil in a medium-sized heavy-bottomed pot over medium-high heat.
Add the chopped onion and fry until it begins to turn golden brown.
Add 3 tablespoons tomato paste and fry for another 2–3 minutes.
Now pour in your blended tomato and pepper mixture, reserving about ¼ cup for later.
Cook the tomato mixture with the onions and tomato paste for about 30 minutes, stirring regularly so it doesn’t burn.
This is one of the most important steps in making good Jollof Rice.
You’re not simply warming the tomatoes. You want them to actually fry and reduce.
You’ll know your stew is getting there when it becomes a deeper red color, the raw/bitter tomato taste has cooked out, and you begin seeing the oil rise to the surface.
Don’t rush this part!
Step 3: Season the Jollof Stew
Reduce the heat to medium and add 2½ cups chicken stock.
Add the salt, curry powder, thyme, all-purpose seasoning, and Knorr stock cube.
Stir everything together and allow the seasoned tomato stew to boil for about 10 minutes.
Taste your stew at this point.
It should taste highly seasoned because that flavor still needs to season all of the rice.
Step 4: Add the Rice
Add 2 cups parboiled rice and stir very well so every grain gets coated in that beautiful tomato stew.
If necessary, add a little water so the liquid is roughly level with the rice.
Add the bay leaves.
Cover the pot and cook over medium-low heat for 15–30 minutes.
Try not to constantly open the pot and stir the rice. You want the rice to cook and steam in that flavorful tomato mixture.
Step 5: Add the Reserved Tomato Stew
Once most of the liquid has been absorbed, add the reserved ¼ cup tomato mixture.
Cover the pot again and cook for another 5–10 minutes, or until the liquid has completely absorbed and the rice is tender.
Turn off the heat and gently mix everything together.
And that’s it.
Your Nigerian Jollof Rice is ready!
The Secret to Really Good Jollof Rice: Don’t Rush the Stew
If there’s one thing I want you to take away from this recipe, it’s this:
Cook. Your. Tomato. Stew.
The old version of this article told you 10–15 minutes. My actual recipe—the one readers have been successfully making for years—calls for about 30 minutes, and that’s what I want you to follow.
You’re looking for a deep red color and oil beginning to rise to the surface.
That long fry gets rid of the raw tomato flavor and creates the rich base that eventually flavors the rice.
If the tomato stew doesn’t taste good before you add your rice, your Jollof isn’t magically going to taste good afterward.
My Insider Tip: Drain the Tomato Mixture First
Want to speed up the process? Here’s a trick I use when making Jollof Rice.
After blending the tomatoes, red bell pepper, and Scotch bonnet peppers, pour the mixture into a fine-mesh sieve and let the excess liquid drain for about 20 minutes before frying it.
Tomatoes naturally contain a lot of water, and normally you have to cook all of that liquid out before the tomato mixture can really start frying. Draining off some of that excess liquid first gives you a head start.
Less water = less time waiting for your tomato stew to reduce and fry.
Don’t press the mixture through the sieve—you aren’t trying to remove all of the moisture. Just let gravity drain off the excess liquid for about 20 minutes, then proceed with the recipe.
You’ll still want to cook the tomato mixture until it’s deep red, reduced, and you can see the oil beginning to separate, rather than relying only on the clock.
What Does Parboiled Rice Mean?
This has probably caused more confusion in the comments than anything else. 😂 Readers have specifically asked whether “parboiled rice” means they need to partially boil regular rice themselves.
For this recipe, parboiled rice is important because it holds up well to cooking in the tomato stew without becoming mushy.
If you’re using rice sold as parboiled or converted rice, it has already gone through the commercial parboiling process.
If you’re starting with rice that needs to be parboiled yourself, partially cook it first, drain it, rinse with cold water, and allow it to drain thoroughly before adding it to your Jollof.
The biggest takeaway: don’t use fully cooked rice.
How to Keep Jollof Rice From Getting Mushy
There are a few things that make a big difference.
Use parboiled rice. This is my biggest recommendation.
Don’t add too much liquid. Add only enough additional water, if needed, to bring the liquid roughly level with the rice.
Let the rice steam. Keep the pot covered and avoid constantly stirring it.
Watch the heat. Medium-low heat gives the rice time to absorb the seasoned liquid without scorching before it’s cooked.
Don’t skip reducing the tomato stew. A watery tomato base means you’re introducing additional liquid before the rice even goes into the pot.
How to Get That Classic Jollof Flavor
One thing people love about party Jollof is that slightly smoky flavor.
A heavy-bottomed pot helps distribute the heat evenly while the rice cooks. And don’t panic if you get a little caramelization at the bottom—that deeply cooked flavor is part of what makes Jollof so good.
That said, we’re making Jollof Rice, not charcoal. 😂
Keep your heat under control and don’t intentionally burn the entire bottom of the pot trying to force smoky flavor.
How Spicy Is Jollof Rice?
With two Scotch bonnet peppers, this version definitely has some heat.
Scotch bonnets mellow somewhat as they cook, but they still bring significant spice. That’s another question readers have asked over the years.
If you prefer milder Jollof, start with one Scotch bonnet.
If you’re very sensitive to heat, you can use less, but keep in mind that Scotch bonnet contributes flavor in addition to heat.
Tools You’ll Need
You don’t need a lot of special equipment to make Jollof Rice, but these are a few kitchen tools I recommend.
Heavy-Bottomed Pot or Dutch Oven — Even heat distribution is especially helpful when you’re frying the tomato stew and steaming the rice.
High-Powered Blender — You’ll use this to blend the tomatoes, red bell pepper, and Scotch bonnets into a smooth base.
Fine-Mesh Strainer — One of my favorite Jollof shortcuts! After blending the tomatoes and peppers, I let the mixture drain in a fine-mesh sieve for about 20 minutes. Removing some of that excess liquid helps the tomato stew fry and reduce much faster. It’s also perfect for rinsing your rice.
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What to Serve With Nigerian Jollof Rice
Jollof can easily be the star of the plate, but in my house, fried plantains are basically mandatory. 😂
Try serving it with:
- Fried Sweet Plantains
- Suya Skewers
- Grilled or roasted chicken
- Fried chicken
- Beef
- Fried or grilled fish
- Moi Moi
- A simple salad or slaw
Love African Food? Keep Exploring ❤️
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African food is personal to me. These are flavors I grew up with, and my cookbook, Flavors of Africa: Discover Authentic Family Recipes from All Over the Continent, gave me the opportunity to share recipes I love while exploring the incredible cuisines found across Africa.
Inside you’ll find 75 approachable recipes inspired by the flavors of West, East, North, and Southern Africa, so you can keep exploring long after you’ve finished this pot of Jollof Rice.
“A terrific resource for armchair travelers interested in adding new flavors and dishes to their repertoire.” — Publishers Weekly
Can I Make Jollof Rice Ahead of Time?
Absolutely.
Jollof Rice reheats beautifully, which is one reason it’s so good for parties and gatherings.
Allow the rice to cool completely before transferring it to an airtight container and refrigerating.
When reheating, add a very small splash of water or chicken stock if the rice seems dry, cover, and gently heat until warmed through.
How to Store Jollof Rice
Store leftover Jollof Rice in an airtight container in the refrigerator and reheat thoroughly before serving.
For longer storage, you can also portion the cooled rice into freezer-safe containers and freeze it.
I especially like freezing individual portions because you can pull out exactly what you need.
Frequently Asked Questions
Do I need to boil parboiled rice before making Jollof?
If you’re buying commercially parboiled/converted rice, no—you don’t need to boil it again first. Rinse and drain it before adding it to the stew.
If you’re using rice that you are parboiling yourself, partially cook and drain it first.
Can I use vegetable oil instead of groundnut oil?
Yes. Vegetable oil is a perfectly fine substitute for groundnut oil.
What flavor Knorr cube should I use?
I usually use chicken, but beef or tomato can also work.
What if I can’t find Knorr cubes?
Use another chicken-flavored bouillon or seasoning.
Because different brands contain different amounts of salt, season gradually and taste the tomato stew before adding the rice.
Can I make Jollof Rice less spicy?
Absolutely. Use one Scotch bonnet instead of two, or reduce it further based on your heat tolerance.
Can I double this Jollof Rice recipe?
Yes, but use a pot large enough to give the rice room to cook evenly.
The tomato stew may take longer to reduce when doubled, and the rice can require additional cooking time. Rather than simply doubling every cooking time, use the same visual cues: properly reduced tomato stew, rice that’s tender, and liquid that’s completely absorbed.
Why is my Jollof Rice mushy?
Usually, there’s too much liquid, the wrong type of rice was used, or the rice was overcooked.
Use parboiled rice, properly reduce the tomato stew, add additional water only when necessary, and allow the rice to gently steam rather than constantly stirring it.
Why is my Jollof Rice burning?
Some browning on the bottom isn’t unusual, but excessive burning usually means your heat is too high or your pot isn’t distributing heat evenly.
Reduce the heat and use a heavy-bottomed pot with a tight-fitting lid.
What Readers Are Saying ⭐
Amazing—best Jollof Rice recipe I have tried. So tasty, can’t wait to cook it again.”
— Phil
More Nigerian & African Recipes to Try
If you’re making Jollof, don’t stop here!
Try my Suya Skewers and Fried Sweet Plantains next for even more Nigerian flavor.
And explore my African Recipe Collection for more recipes inspired by the foods and flavors from across the continent.
Final Thoughts
Jollof Rice will always be more than just another rice recipe to me.
It’s the food of parties, celebrations, family gatherings, and plates piled high with chicken and fried plantains. It’s one of those dishes that immediately brings back memories—and I’m so happy that this recipe has helped so many of you bring Jollof into your own kitchens over the years.
The biggest thing I want you to remember is don’t rush the process. Give that tomato stew time to fry, season it well, use your parboiled rice, and let the rice steam.
Once you get those fundamentals down, making Nigerian Jollof Rice becomes so much less intimidating.
And if you make my Jollof Rice, please leave a rating and comment below. I love hearing how it turned out and what you served with it.
Jollof Rice
Jollof Rice, a classic Nigerian rice dish flavored with tomatoes, peppers, and lots of seasonings.
Ingredients
- 5 medium sized Roma tomatoes, roughly chopped
- 1 red bell pepper, roughly chopped
- 1 medium sized onion, roughly chopped, set aside
- 2 scotch bonnet peppers (habanero peppers as they are sometimes called)
- 1/4 cup of groundnut oil
- 3 tbsp tomato paste
- 2 cups of parboiled rice
- 2 1/2 cups of chicken stock
- 1 tsp salt to taste
- 1/2 tsp curry powder
- 1/2 tsp thyme
- 1 tsp All purpose seasoning
- 1 Knorr stock cube
- 3 bay leaves
- Water, as needed
Instructions
1. Blend the Tomatoes and Peppers
Add the Roma tomatoes, red bell pepper, and Scotch bonnet peppers to a blender or food processor and blend for about 45 seconds, or until smooth. If desired, add half of the chopped onion to the blender for extra flavor.
Optional insider tip: Pour the blended tomato and pepper mixture into a fine-mesh sieve and allow the excess liquid to drain naturally for about 20 minutes. Don't press the mixture through the sieve. Removing some of the excess water helps the tomato mixture fry and reduce faster.
Reserve about ¼ cup of the blended tomato mixture and set aside for later.
2. Fry the Tomato Stew
Heat the groundnut oil in a medium-sized, heavy-bottomed pot over medium-high heat. Add the remaining chopped onion and fry until softened and beginning to turn golden.
Add the tomato paste and fry for another 2–3 minutes, stirring frequently.
Pour in the blended tomato and pepper mixture, except for the reserved ¼ cup. Cook for about 30 minutes, stirring occasionally to prevent burning.
The tomato mixture should reduce considerably, deepen in color, and begin to release its oil. If you drained your tomato mixture first, it may reach this stage sooner, so use these visual cues rather than relying only on the clock.
3. Season the Jollof Stew
Reduce the heat to medium and add the chicken stock, curry powder, thyme, all-purpose seasoning, Knorr stock cube, and salt to taste.
Stir well and bring the mixture to a boil. Cook for about 10 minutes, then taste and adjust the seasoning if needed.
The stew should taste well-seasoned at this point because it still needs to flavor all of the rice.
4. Add the Rice and Cook
Rinse and thoroughly drain the parboiled rice, then add it to the tomato stew. Stir well so every grain is coated.
The liquid should be roughly level with the rice. If needed, add a small amount of water or chicken stock—but avoid adding too much, which can make your Jollof mushy.
Add the bay leaves, cover the pot with a tight-fitting lid, and reduce the heat to medium-low. Cook for 15–30 minutes, or until most of the liquid has been absorbed and the rice is nearly tender.
Avoid constantly opening the lid or stirring. Let that rice steam!
5. Finish the Jollof Rice
Once most of the liquid has been absorbed, pour the reserved ¼ cup tomato and pepper mixture over the rice.
Cover again and cook for another 5–10 minutes, or until the rice is tender and all of the liquid has been absorbed.
Remove from the heat and discard the bay leaves. Gently fluff and mix the rice, then serve hot with fried plantains, chicken, Suya, or your favorite sides.
Notes
About the parboiled rice: If you're buying rice labeled parboiled rice or converted rice, it has already undergone the parboiling process. You do not need to partially boil it yourself before making this recipe. Simply rinse and drain it before adding it to the stew.
Don't use already-cooked rice: Parboiled rice does not mean leftover or fully cooked rice. The rice still needs to cook in the tomato stew so it can absorb all that flavor.
INSIDER TIP – Drain your tomato mixture: Want your tomato stew to fry faster? After blending the tomatoes and peppers, pour the mixture into a fine-mesh sieve and let the excess liquid drain for about 20 minutes. Don't press on the mixture; just allow the excess water to drain naturally. With less liquid to cook off, your tomato mixture will reduce and begin frying much faster.
Don't rush the tomato stew: Give the tomato and pepper mixture the full cooking time. It should reduce, deepen in color, and lose its raw tomato flavor before you add the stock and rice.
Adjust the heat: Two Scotch bonnet peppers give this Jollof a good amount of heat. For a milder version, use one Scotch bonnet or reduce it further according to your preference.
Groundnut oil substitute: Groundnut oil is peanut oil. If you can't find it, vegetable oil can be used instead.
Knorr cube: I typically use a chicken Knorr cube, but beef or tomato can also work. If using another bouillon brand, keep an eye on the salt level since brands vary.
Don't add too much liquid: After adding the rice, the liquid should be approximately level with it. Adding too much water or stock can result in mushy Jollof.
Keep the lid on: Once the rice is cooking, avoid repeatedly opening the pot or stirring. Trapping the steam helps the rice cook evenly.
Use a heavy-bottomed pot: This helps distribute the heat more evenly and reduces the chance of scorching the bottom before the rice is cooked.
A little browning is okay: Some caramelization at the bottom of the pot can contribute to that smoky, party-Jollof flavor. You don't want the entire pot burned, though—if it's scorching aggressively, lower your heat.
Doubling the recipe: Use a large enough pot so the rice isn't overcrowded. The tomato mixture may take longer to properly reduce, and the rice may need additional cooking time.
Storage: Allow leftover Jollof Rice to cool before transferring it to an airtight container. Refrigerate promptly and use within 3–4 days.
Freezing: Jollof Rice freezes well. Cool completely and freeze in individual portions or a freezer-safe container. Thaw in the refrigerator before reheating.
Reheating: Add a small splash of water or chicken stock, cover, and gently reheat until steaming hot throughout.
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This looks so great. Can’t wait to try it!
Thank you! Let me know how you like it once you try it!
I don’t know if you still see comments. But how do I use the angel hair spaghetti in this recipe instead of the rice?
Looks so yummy!! And fried plantains sounds delicious, too. Thanks for sharing this.
Thanks for reading Lindsay! I have to eat fried plantains with this dish. It just doesn’t feel right if I don’t, lol
What is borso seasoning used for?
Thanks for the tips. In the absence of all purpose seasoning and knorr cubes what else can I use. Peter from Zimbabwe.
No problem! I would just use any chicken flavored seasoning.
Hi Evi I have thousands of wonderful Nigerians follow me for years I qm.usa they gave me same recipe yours helped me. I teach them itlalian dishes they teach me Nigerian dishes. I added chicken. Was magnificent
WASSAAAAAAAA
I am a riceaholic, lol! I love any kind of rice but have never tried this Nigerian style before. It sounds similar to a Spanish rice, but with some additional flavors. Sounds so delicious and I can’t wait to give it a go..thanks for sharing!
Lol, Me and you both! I do hear a lot that is similar to a Spanish rice, and I find that to be true too. I love Spanish rice!! Let me know how you like it if you try it!
Which Knorr flavored cube did you use? tomato, beef, chicken?
Hi Brandi! I used the chicken flavor cube, but you can use the beef or tomato too! It doesn’t make that much of a difference.
I’ve never had jollof rice but wanted to make it for my Nigerian boyfriend. I served it with curry spiced grilled chicken, fried plantains and sauteed broccoli. He was very pleased! Now to try Gahnian jollof rice to see who does it better! Thanks for shairing!
I LOVE that, and loved that you served it with curry spiced grilled chicken. That sounds delicious! Thanks for making my recipe
Hey! Thank you so much for making this recipe simple to make. I am an American woman married to a Yoruba man who LOVES Jollaf (of course)!!! I am surprising him with this and fried plantain when he gets home!! Yaaaaay!! Thanks again sis!! ❤️
Thank you so much Lauren! <3 How did it turn out?! I can't wait to hear 😀
Hello, I have been using this recipe for a very long time know. If I was to double the ingredients, can you let me know how the cooking times change?
Thank you for sharing this recipe. I made it for a Nigerian friend’s birthday dinner. She was thrilled!!! The video was very helpful, too. : )
Aw, thank you so much Barbara! I’m so glad you liked it and that it turned out nice. Thanks for coming back to tell me about the turn out. 🙂
Hi I miss my Nigerian friends that used to cook for me, so I’m on my own now so I’ll try your recipe, thanks so much
Hi Llhya! Love that you’re missing Nigerian food! How did the recipe turn out?
Hello am a near total novice in cooking. Need a miracle!
Pls when you refer to a cup, what really are you referring to? Could you describe the size of the cup?
Hello dear! When I say a cup I mean the standardized measurement for 1 cup in the United States. If you follow the metric system than I mean 250 milliliters! Hope this answers your question 🙂 using measurement cups should help!
Can you tell me how many servings are in this recipe and what a serving size is?
Hi Jenn! This recipe serves 4-6 comfortably. I’m not sure what the standard serving size in your house is, but when I serve this it’s usually 2-3 scoops of rice. I also eat this with chicken and plantains so I would say to 2-3 scoops is enough. 🙂 Let me know if this helps!
Unbelievably yummy!! Quite simple cooking process with very addictive taste!! Thank you
I’m so glad you enjoyed it! 🙂 <3, Evi
Hi Evi. Thanks for your recipe. Looks really nice. I live in Paraguay (South America). Used to live in West Africa. Want to try cooking this Jollof rice but unfortunately we don’t get Groundnut Oil here. Can I use peanut butter instead and what quantity? The rest of ingredients are available
Hi Vinod! If you don’t have groundnut oil vegetable works just fine! I wouldn’t use peanut butter in this recipe because it has a strong flavor, and it doesn’t really belong in jollof rice!
Thank you for this recipe especially the “tips on cooking the BEST Jollof Rice”, they golden!
So glad you enjoyed the recipe! Thanks for making it.
Google is featuring it today so I thought I’d check the recipe out. It sounds amazing. Yum! love spicy food anyway so I’ll give it a try. Sounds fairly easy. Just have to go buy some parboiled rice as you suggest.
Thanks for checking the recipe out! I hope you enjoy it 🙂
This is the BEST rice recipe I have ever made! Thank you!!!
thank you for trying the recipe!
Just made this..amazing best jollof rice recipe I have tried. So tasty, can’t wait to cook it again.
My nephew is from Lagos. Gonna make this for him on Xmas. Can’t wait to try it!!
To say this recipe is one of the best i can buy into is an understatement. it absolutely the best.
Hi Evs, when you say parboiled rice, how long should I boil my rice for before following your instructions please?
Hi Nina! Here are my instructions on parboiling rice:
-Wash the rice in cold water (optional) and place in a pot.
-Add some water, about twice the level of the rice.
-Set on the stove and leave to cook until the water starts boiling. Once its boiling leave it to cook for more 5 minutes.
-Remove from the stove and pour the contents of the pot in a sieve.
-Place the sieve (with the rice) in a bowl of cold water.
-Rince the rice and leave in the sieve to drain off all the water.
-Once its drained you can use the rice to make your jollof.
Hope this helps. <3
I tried jollof rice for the first time this weekend and LOVED it so wanted to try making it! I found your recipe and enjoyed your write up, so I’m definitely going to try your recipe.
Thank you!! I hope you enjoy the recipe 😉
I’m confused, the recipe says to add the chicken stock and cook for 10 minutes before adding the rice but the video shows adding the rice to the reduced tomato mixture before adding the chicken stock. Does it matter which way it is done?
I had this dish. It is a dish I want as a staple in my home. Can you clarify how the parboiled rice is prepared?
Make peruvian food 🙂
ooooh yes! I love peruvian food 🙂 What should I make? – Evi
Looks delicious, Do the Habaneros mellow out a bit during cooking ?
Thank you! They do mellow out a little, but do still carry quite some heat.
Hi! When you use chicken stock are you using stock made from boiling meat or regular chicken stick you can buy at the store? Do you have a recipe for how you make your chicken stock?
Hi Teni! Yes, I do have a chicken stock recipe. I will definitely share!
The recipe says to blend the scotch bonnet, tomato, and bell pepper but it looks like you added some onion in your video to the blend. How much onion did you add?
Sometimes I add half an onion to the blend for extra flavor!
I searched for an authentic recipe for Jollof rice and found yours! I am at work and it’s 2a.m., but when I get off I am going straight to the store for ingredients to make this recipe. I may have to omit the scotch bonnets though… or maybe use just one lol! Thanks for sharing!
LOL! I love it! I hope you enjoyed the recipe <3
Jollof Rice as it is known today, was most possibly introduced to Senegal by the French in 1800s. During this time French were also in control of Pondecherry in South India. Pondecherry is in Tamil Nadu. French Traders have been
trading spices from India since 1700s. In Tamil Nadu this dish is called Thakkali Sadam (means Tomato Puree and Rice). This dish has been made in Tamil Nadu for hundreds of years if not thousands of years. Very similar recipe, however there in Tamil Nadu mixture of more complex spices are used – which brings wonderful aroma and taste.
Cashews are generally used in India. This dish very popular in India all over today. Mostly without any meats because very large portions of Indians are Vegetarians. In both cases this dish is delicious and today perhaps it is enjoyed by over one Billion people around the world.
Omg