Jollof Rice Recipe

Ingredients

• 2 largetomatoes
• 1red pepper
• ½Scotch bonnet chilli
• 1 small (or ½ large)red onion
• 1 small (or ½ large)red onion
• 2 clovesgarlic, finely chopped
• 60 mlvegetable oil
• 2bay leaves
• 1stock cube
• 7.5 ml (½ tbsp)all-purpose seasoning
• 400 g (2 cups)easy-cook long-grain rice
• 10 ml (2 tsp)dried thyme
• 45 ml (3 tbsp)tomato purée
• 5 ml (1 tsp)salt
• 360 ml (1½ cups), enough to cover the ricewater

Instructions

1. 1

   Blend the sauce

   Put the pepper purée ingredients and the stock in a blender and blend until smooth.

2. 2

   Soften the onion

   Finely chop the remaining red onion. Heat the oil in a large saucepan with a lid and fry the onion until softened.

3. 3

   Add purée

   Stir in the tomato purée and garlic.

4. 4

   Cook gently

   Cook over a low heat for 3–5 minutes, stirring regularly.

5. 5

   Add the sauce

   Tip in the blended tomato and pepper mixture and stir to combine.

6. 6

   Season the base

   Add the bay leaves, thyme, all-purpose seasoning, stock cube and salt.

7. 7

   Simmer the sauce

   Bring the mixture to the boil, then reduce the heat and simmer for 15 minutes, stirring occasionally.

8. 8

   Rinse the rice

   While the sauce simmers, rinse the rice under cold running water to wash away the starch.

9. 9

   Stir in rice

   Add the rinsed rice to the sauce and stir it through.

10. 10

    Add the water

    Pour in the water and stir. It should sit about 1 cm above the rice; add more if needed. Bring to the boil.

11. 11

    Cook covered

    Once boiling, stir once more and cover with the lid. Turn the heat to its lowest setting and cook for 20 minutes without lifting the lid.

12. 12

    Steam off heat

    After 20 minutes, turn off the heat and keep the lid on so no steam escapes. Leave the rice to finish cooking in the steam for another 20 minutes.

13. 13

    Fluff the rice

    Stir and fluff the rice with a fork, then remove the bay leaves. A little crisp rice stuck to the bottom of the pan is normal and adds a smoky flavour.

14. 14

    Serve the jollof

    Serve with vegetables such as fried plantain, and meat such as suya beef.

What is jollof rice?

Jollof is a much-loved West African rice dish, made by cooking rice in a seasoned tomato and pepper base. Recipes vary across the region and from kitchen to kitchen.

This version builds flavour in stages, simmering the sauce before adding the rice, then letting the covered pot steam off the heat. That approach gives the grains time to absorb the sauce while developing a little crispness at the bottom.

Nutrition and macros by portion

The nutrition label shows one serving as written: 550 calories, 10g protein, 93g carbs, 16g fat.

The rice supplies most of the carbohydrates, while the vegetable oil contributes much of the fat. The tomatoes, pepper and rice provide some protein, though the suggested meat accompaniment can add more. For a more balanced plate, serve it with vegetables and a protein-rich side.

Build a flavourful sauce

Pepper purée: Blending the tomatoes, pepper, chilli and onion into a smooth base helps it coat the rice evenly.

Tomato purée: Frying it briefly with the garlic before adding the blended mixture deepens the flavour of the sauce.

Balance the heat

Scotch bonnet: Half a chilli brings noticeable heat, but its strength varies. If you prefer a milder pot, use less and remove its seeds before blending.

Seasoning: The stock cube, all-purpose seasoning, thyme and salt flavour the rice as it cooks. Taste the sauce before adding the rice, bearing in mind that it will concentrate as the liquid is absorbed.

Rinse and measure the rice

Rinsing: Wash the rice under cold running water to remove surface starch, which can make the cooked grains stick together.

Water level: Aim for water about 1 cm above the rice, as the recipe directs. Add a little more if the rice is not covered to that level.

Keep the lid on

Gentle cooking: Once the pot is covered, use the lowest heat setting and leave the rice undisturbed for 20 minutes. Lifting the lid lets steam escape and interrupts the cooking.

Resting: Turn off the heat after those 20 minutes and leave the lid on for a further 20 minutes. The trapped steam helps finish cooking the grains.

Check the texture

Fluffing: Use a fork to loosen the rice gently after its covered rest, rather than stirring it vigorously.

Crisp base: Some rice may stick to the bottom and turn crisp; the recipe treats this as part of the dish's smoky character. Remove the bay leaves before serving.

What to serve with it

Vegetables: Fried plantain is a suggested accompaniment, adding a sweet contrast to the spicy rice. Other vegetables can also make the meal more varied.

Meat: Suya beef is another serving suggestion. Serve the rice as a centrepiece and add your chosen sides at the table.

Recipe notes & tips

• Use a saucepan with a well-fitting lid to keep the steam in during both cooking stages.
• Rinse the rice thoroughly under cold running water before adding it to the sauce.
• Keep the heat at its lowest setting once the covered rice begins cooking.
• Resist lifting the lid during the first 20 minutes of cooking.
• Adjust the Scotch bonnet to suit your preferred level of heat.
• Fluff gently with a fork so the grains stay as separate as possible.

Variations

• Milder heat: Use less Scotch bonnet or remove its seeds before blending.
• More vegetables: Serve with extra fried or steamed vegetables alongside the rice.
• Suya side: Add suya beef at the table for the suggested meat accompaniment.
• Plantain pairing: Serve with fried plantain for a sweet contrast to the spicy sauce.

Common mistakes to avoid

• Lifting the lid: Steam escapes and the rice may not cook evenly; keep the lid on for the full covered cooking and resting times.
• Skipping the rinse: Excess surface starch can make the rice sticky; rinse it under cold running water first.
• Too little water: Rice left uncovered may cook unevenly; check that the water sits about 1 cm above it before boiling.
• Cooking over high heat: The base can catch before the rice is ready; turn the heat to its lowest setting after covering.
• Stirring too vigorously: Fluff the finished rice gently with a fork to avoid crushing the grains.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 2 days. Reheat until piping hot throughout, adding a splash of water if the rice seems dry.

Frequently asked questions