How to Make Jollof Rice in 5 Easy Steps

Let’s be real—no West African party is complete without Jollof rice. It’s spicy, smoky, rich, and ridiculously flavorful. Whether you grew up eating it every Sunday or you’re just discovering it, Jollof rice is a cultural staple that brings everyone to the table.

And yes, while there are tons of variations (shoutout to Ghana, Cameroon, Senegal—we see you!), this version is bold, tomatoey, and loaded with that, just right spice and depth. The best part? You can make it in 5 easy steps.

Ingredients You’ll Need:

2 cups long-grain parboiled rice

1 red bell pepper

1 medium onion (divided)

2 roma tomatoes

1-2 scotch bonnet or habanero peppers (optional, but we like heat!)

2 tablespoons tomato paste

2 cups chicken stock

1 teaspoon thyme

1 teaspoon curry powder

2 bay leaves

1 teaspoon smoked paprika

Salt, pepper, and bouillon to taste

Vegetable or canola oil

Let’s Make Jollof Rice

Step 1: Blend the Base

Using a blender, combine red bell pepper, tomatoes, half of the onion, and scotch bonnet (or habanero). Blend until smooth. This is your flavor-packed base.

Step 2: Fry the Tomato Paste + Base

In a large pot, heat some oil and sauté the other half of the chopped onion until soft. Add the tomato paste and fry for 2-3 minutes. Then pour in your blended mixture and let it simmer down, stirring occasionally, until it thickens and darkens in color—about 10-15 minutes.

Step 3: Season It Up

Time to season! Add your thyme, curry powder, paprika, bay leaves, and bouillon (if using). Stir in the chicken stock and taste to adjust seasoning. This is where that signature Jollof flavor starts to come alive.

Step 4: Add the Rice + Steam

Rinse your rice thoroughly to remove excess starch. Add it to the pot, stirring to coat every grain. Cover with foil and a tight-fitting lid, reduce the heat to low, and let it steam. Resist the urge to stir constantly—let it do its thing for about 25–30 minutes, checking occasionally and adding a splash of stock or water if needed.

Step 5: Fluff + Serve

Once the rice is tender and has soaked up all that goodness, fluff it with a fork and let it rest for a few minutes. You can garnish with sliced onions, tomatoes, or fried plantains if you’re feeling extra.

Tips for Perfect Jollof Rice

1. Don’t skip rinsing the rice—it prevents sogginess.
2. When cooking the tomato stew, you can tell when it is done because the oil will rise to the top. It will be a deep red color and the bitter taste of the tomatoes has been cooked out.
3. Reserve 1/4th of the tomato mixture and add it at the end to help prevent the rice from burning. Also, it gives the rice that beautiful red color we all know and love.
4. Adjust heat based on your spice tolerance.

Bring the Party Home

Jollof rice is more than just a dish—it’s a celebration. Pair it with grilled chicken, fried plantains, or just eat it straight from the pot like I do sometimes (no shame).

Want to bring even more West African flavor into your kitchen? Check out my Suya Skewers or Fried Plantains next!

Have questions or made this recipe your own? Drop a comment or tag me on IG @evseats—I love seeing your creations!