Name: Nigerian Jollof Rice
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Cuisine: Nigerian, West African
Ingredients: 2 cups long-grain parboiled rice; 4 large tomatoes; 1 red bell peppers; 1 scotch bonnet or habanero (adjust for heat); 1 medium red onion (half for blending, half for cooking); 3 cloves garlic; 1 thumb ginger (peeled); 1/4 cup vegetable oil; 1 tbsp tomato paste; 2-3 cups chicken stock; 1 maggi cube (or bouillon cube); 1 tsp smoked paprika (optional, for smoky flavor); 1 tsp thyme; 1 tsp curry powder; 1 bay leavef; Salt and pepper to taste

For the Tomato Sauce:

4 large tomatoes

1 red bell pepper

1 scotch bonnet or habanero (adjust for heat)

1 medium red onion (half for blending, half for cooking)

3 cloves garlic

1 -inch ginger (peeled)

For the Rice:

2 cups long-grain parboiled rice (rinsed)

¼ cup vegetable or palm oil

1 tbsp tomato paste

1 tsp thyme

1 tsp curry powder

1 bay leaf

1 maggi cube (or bouillon cube)

1 tsp smoked paprika (optional, for smoky flavor)

3 cups chicken or vegetable broth

Salt to taste

Optional: sliced onions for garnish or fried plantains on the side

Directions

In a blender, combine the tomatoes, red bell pepper, scotch bonnet, half the onion, garlic, and ginger. Blend until smooth. This forms the heart of your Jollof flavor.

Heat oil in a large pot over medium heat. Add the remaining chopped onions and sauté until translucent. Stir in the tomato paste and fry for 2–3 minutes to deepen the flavor. Pour in the blended sauce and let it simmer uncovered for 15–20 minutes, stirring occasionally, until it reduces and thickens. The oil should begin to separate from the sauce.

Add thyme, curry powder, bay leaf, paprika (if using), Maggi cube, and salt to the reduced sauce. Stir well. Pour in the rinsed rice and mix until the grains are coated in the sauce.

Pour in the broth and stir. Reduce heat to low, cover tightly with a lid (or foil under the lid for a better seal), and simmer for 25–30 minutes. Do not stir while cooking — this helps avoid soggy rice. Check occasionally to ensure it’s not burning; add a splash of water if needed.

Once the liquid is absorbed and the rice is tender, fluff it gently with a fork. For extra flavor, cover and let the rice steam in its own heat for 5–10 minutes. Serve hot with grilled chicken, fried plantains, or salad.

Nutrition Facts

6 servings

Serving size

Amount per serving
Calories390

% Daily Value *
Total Fat 14g18%
Sodium 600mg27%
Total Carbohydrate 55g20%

Dietary Fiber 3g11%
Protein 6g

Vitamin A 269mcg30%
Iron 1.7mg10%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Nigerian Jollof Rice