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Nigerian Jollof Rice recipe
Prep Time
30min
Cook Time
1hr
Total Time
1hr 30min

A classic Nigerian dish made with a flavorful tomato base and long-grain parboiled rice, often served with fried plantains, grilled chicken, or any preferred protein.

Ingredients

6 Servings
(1 serving = 1 bowl)

For the Tomato Base

  • 4piece
    large tomatoes
  • 2piece
    red bell peppers
  • 1piece
    large onion
  • 2piece
    Scotch bonnet peppers
  • 1/4cup
    vegetable oil
  • 1can
    tomato paste

For the Rice

  • 3cups
    long-grain parboiled rice
  • 1/4cup
    vegetable oil
  • 1piece
    large onion, sliced
  • 3clove
    garlic, minced
  • 1tsp
    thyme
  • 1tsp
    curry powder
  • 2piece
    bay leaves
  • 1tsp
    smoked paprika
  • 6cups
    chicken stock
  • 2tsp
    bouillon powder
  • 1cup
    mixed vegetables (peas, carrots, green beans)
  • 1/4cup
    sliced green onions

How to make Nigerian Jollof Rice

Set up the Tomato Base

  1. Roughly chop the tomatoes, bell peppers, Scotch bonnet peppers, and onion. Place them in a blender and blend until smooth. Set aside.

  2. In a large pot, heat 1/4 cup of vegetable oil over medium heat. Add the blended tomato mixture and the tomato paste. Cook, stirring occasionally, until the tomato mixture reduces and thickens, and the oil starts to separate from the tomato base (around 20-30 minutes).

Set up the Rice

  1. Rinse the rice thoroughly under cold water until the water runs clear. Place the rice in a pot of boiling water and cook for around 5-7 minutes. Drain and set aside.

  2. In a large pot, heat 1/4 cup of vegetable oil over medium heat. Add the sliced onions and cook until translucent. Add the minced garlic, thyme, curry powder, bay leaves, and smoked paprika. Cook for around 1-2 minutes until fragrant.

  3. Add the prepared tomato base to the pot and stir well.

  4. Add the parboiled rice to the pot, stirring well to ensure the rice is fully coated with the tomato base. Pour in the chicken stock, add the bouillon powder, and stir. Bring to a boil, then reduce the heat to low, cover with a tight-fitting lid, and simmer for around 20-30 minutes, or until the rice is cooked and the liquid is absorbed. Avoid opening the lid too often to keep steam from escaping.

  5. If using mixed vegetables, add them at this point of cooking. Stir gently to combine.

  6. Once the rice is cooked, remove from heat and let it sit covered for an additional 5-10 minutes. Fluff the rice with a fork, remove the bay leaves, and garnish with sliced green onions. Serve hot, ideally with fried plantains, grilled chicken, or any preferred protein.

Tips & Tricks

  1. For a smokier flavor, you can char the tomatoes and peppers on an open flame or grill before blending.

  2. Ensure the rice is parboiled correctly to avoid a soggy texture.

  3. Adjust the amount of Scotch bonnet peppers to control the heat level.

  4. For a richer flavor, some people use a mix of vegetable oil and butter or margarine.

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Recipe by

Africuisines Recipes

(@alephcuisines)

Alephcuisines is an online platform dedicated to sharing a diverse array of recipes from Africa and around the world. It offers easy-to-follow instructions, vibrant photos,...

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