Description
Nigerian Jollof rice is a vibrant and flavorful one-pot dish featuring a rich tomato and pepper sauce simmered with long grain rice, infused with aromatic spices and herbs. This classic West African recipe delivers a perfect balance of spicy, savory, and smoky flavors and can be enjoyed as a hearty main or side dish.
Ingredients
Scale
Pepper Sauce
- 2 Roma tomatoes (quartered)
- 2 red bell peppers (diced)
- ½ red onion
- 1–3 habanero peppers (diced, adjust to taste)
Jollof Rice
- ⅓ cup vegetable oil
- ½ onion (diced)
- 2–3 bay leaves
- ½ tsp thyme (substitute thyme powder as needed)
- 2 bouillon cubes (vegan version recommended)
- 1 tbsp tomato paste (for color, optional)
- 1 ¾ cups stock (vegetable or chicken)
- 2 cups long grain rice (washed and drained)
- 1 tsp salt (adjust to taste)
Instructions
- Make Pepper Sauce: Blend the quartered Roma tomatoes, diced red bell peppers, ½ red onion, and habanero peppers together in a blender until you achieve a smooth puree. This forms the flavorful base of the Jollof rice.
- Sauté Onions: Heat ⅓ cup of vegetable oil in a deep pot over medium heat. Add the diced ½ onion and 2-3 bay leaves, frying for 2-3 minutes until the onions become translucent and fragrant.
- Cook Pepper Sauce: Add the blended pepper sauce to the pot along with ½ tsp thyme, 2 vegan bouillon cubes, and 1 tbsp tomato paste for color if using. Cook this mixture for 3-4 minutes, stirring occasionally, until the raw smell of the sauce dissipates.
- Add Stock and Rice: Pour in 1 ¾ cups of stock, cover the pot, and bring to a boil. Then add the washed and drained 2 cups long grain rice, stir to combine well with the sauce, and reduce the heat to low-medium.
- Simmer Covered: Cover the pot tightly, using foil if necessary, and let it simmer for 10 minutes. After 10 minutes, stir the rice gently to prevent sticking and check the rice’s doneness. Continue to cook covered for an additional 2-4 minutes until the rice is fully cooked.
- Create Optional Crispy Bottom: If desired, increase the heat to medium-high and cook for 1 more minute to form a crispy layer at the bottom of the pot, a prized texture in authentic Jollof rice.
- Serve: Remove the pot from heat, stir to mix up the crispy bottom layer with the rest of the rice, garnish with additional onion slices, and serve hot.
Notes
- Adjust habanero pepper quantity to control spiciness according to your preference.
- Washing and draining rice helps remove excess starch for better texture.
- You can use vegetable or chicken stock depending on dietary needs.
- Using tomato paste enhances the vibrant color of the dish but is optional.
- Covering the pot tightly during simmering is key to evenly cooking the rice and trapping steam.
- The crispy bottom, known as “party rice,” is a cherished feature and can be achieved by briefly increasing heat at the end.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Nigerian, West African
Keywords: Nigerian Jollof, Jollof Rice, West African Rice Dish, Spicy Rice, Vegan Jollof, One-Pot Meal
