Terumi Morita
June 12, 2026·Recipes

Jollof Rice

Delve into the bold flavors of Jollof Rice, a beloved West African dish known for its rich tomato-pepper base and smoky essence.

Contents (2 sections)▾
  1. 01Ingredients & steps
  2. 02Why this works
A vibrant bowl of Jollof Rice illustrating its rich colors and textures against a warm cream background.
RecipeNigerian
Prep20m
Cook15m
Serves4 人分
LevelMedium

Ingredients

  • 2 cups long-grain parboiled rice
  • 1 cup tomato puree
  • 1 cup bell peppers, blended
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon thyme
  • 2 bay leaves
  • 2 tablespoons vegetable oil
  • 2 cups chicken stock or water
  • Salt to taste
  • Pepper to taste

Steps

  1. In a large pot, heat vegetable oil over medium-high heat. Add chopped onions and sauté until translucent, about 3-5 minutes.

  2. Stir in minced garlic, thyme, and bay leaves, cooking for an additional 1-2 minutes until fragrant.

  3. Pour in the tomato puree and blended bell peppers. Cook this mixture for about 10 minutes, stirring occasionally, until it reduces and thickens.

  4. Add the rinsed rice to the pot, stirring to coat the grains with the tomato-pepper base.

  5. Pour in the chicken stock or water, and season with salt and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.

  6. After 20 minutes, uncover the pot and check the rice. If it appears too wet, continue cooking uncovered over low heat for an additional 5 minutes to allow for evaporation and a smoky bottom.

  7. Remove from heat and let the rice sit covered for 5 minutes. Fluff with a fork before serving.

Why this works

The technique of cooking rice in a reduced tomato-pepper base is crucial to achieving the authentic flavors and texture of Jollof Rice. The oil used for sautéing not only infuses the rice with flavor, but the high heat creates a unique toasted bottom layer, known as 'party rice,' which is a prized aspect of this dish. The key is to maintain the right heat — too high can burn the sauce before the rice cooks, while too low will leave the rice undercooked. If the rice seems too wet at the end of cooking, uncover the pot and let it cook for a few more minutes on low heat to evaporate excess moisture. This step is vital for achieving that desirable smoky flavor and texture at the bottom of the pot. The balance of seasoning, particularly salt and the right blend of spices, is essential to elevate the dish, ensuring every grain is flavorful and aromatic.