Classic Nigerian Jollof Rice

Why You’ll Love This Recipe

This classic Nigerian jollof rice is a one-pot wonder packed with depth and warmth. The slow-simmered sauce ensures every grain of rice soaks up the essence of tomatoes, bell peppers, and aromatic spices. It’s versatile enough to serve with grilled meats, seafood, or vegetables, and it’s perfect for gatherings, as it tastes even better the next day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 4 plum tomatoes

• ½ bell pepper

• 1 red onion

• 1 thumb-size piece fresh ginger

• 2 garlic cloves

• 1 scotch bonnet pepper

• ¼ cup sunflower oil

• 1 cup long-grain rice (washed)

• 1 tsp paprika powder

• 1 tsp dried thyme

• ¼ tsp nutmeg

• 1 bay leaf

• 1 ½ tsp salt

• 1 cup vegetable stock

Directions

1. Chop the tomatoes, onion, and bell pepper into chunks. Add them to a blender with ginger, garlic, and scotch bonnet pepper. Blend until smooth.

2. In a pot over medium heat, warm the sunflower oil. Add the blended mixture and stir. Cover, reduce heat to low, and simmer for 20 minutes.

3. Remove the lid and stir in paprika, thyme, nutmeg, bay leaf, and salt.

4. Add the washed rice and vegetable stock. Stir gently to coat the rice with the sauce.

5. Cover the surface of the rice with aluminum foil, then place the lid on the pot. Cook on low heat for 20 minutes, stirring occasionally to prevent burning and ensure even cooking.

6. Remove the foil, stir gently, then cover and cook for an additional 5 minutes.

7. Fluff with a fork and serve hot with your favorite sides.

Servings and timing

• Servings: 3

• Prep time: 10 minutes

• Cook time: 35 minutes

• Total time: 45 minutes

Variations

• Party jollof: Let the rice toast slightly at the bottom for a signature smoky taste.

• Protein boost: Add cooked chicken, beef, shrimp, or fish.

• Vegetarian twist: Add carrots, peas, or green beans in the last 5 minutes of cooking.

• Milder spice: Reduce or omit the scotch bonnet pepper.

• Richer flavor: Swap vegetable stock for chicken or beef stock.

Storage/Reheating

• Refrigeration: Store in an airtight container for up to 4 days.

• Freezing: Cool completely before freezing for up to 1 month. Thaw in the refrigerator before reheating.

• Reheating: Warm in a covered pot over low heat with a splash of water, or microwave in short bursts, stirring in between.

FAQs

How spicy is Nigerian jollof rice?

It can be quite spicy due to the scotch bonnet pepper, but you can reduce the heat by using less or removing the seeds.

Can I make this with brown rice?

Yes, but you’ll need to increase the cooking time and liquid to ensure the rice softens fully.

What’s the best rice for jollof?

Long-grain parboiled rice works best because it stays fluffy and separate after cooking.

Can I prepare it without a blender?

Yes, you can finely chop the vegetables, though the sauce will be chunkier and less smooth.

Why use aluminum foil during cooking?

It traps steam, helping the rice cook evenly without losing moisture.

Can I double the recipe?

Absolutely. Just use a larger pot and adjust seasoning to taste.

How do I get that smoky “party” flavor?

Allow the rice to toast slightly at the bottom for a few minutes before serving.

Is it gluten-free?

Yes, this recipe is naturally gluten-free when using gluten-free stock.

What sides go well with jollof rice?

Fried plantains, coleslaw, grilled chicken, or fish are popular accompaniments.

Can I make it ahead of time?

Yes, it reheats well and the flavors deepen when made a day ahead.

Conclusion

Classic Nigerian jollof rice is a flavorful, comforting dish that brings people together. With its rich tomato base, gentle heat, and aromatic spices, it’s a perfect main course for family dinners, celebrations, or casual gatherings. Once you master the basic recipe, you can adapt it endlessly to match your taste and occasion

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