Nigerian Jollof Rice

[clintonbee]

I made Nigerian Jollof Rice recently, and let me tell you—it was an absolute hit! This dish is smoky, spicy, and packed with deep, rich tomato flavor. Whether you serve it with fried plantains, grilled chicken, or just on its own, it’s pure comfort food!

Ingredients (Serves 4-6):​

For the Tomato Base:

• 4 large tomatoes
• 1 red bell pepper
• 1 small onion
• 2 scotch bonnet peppers (adjust for spice)
• 2 tablespoons tomato paste

For the Rice:

• 2 cups long-grain parboiled rice
• ¼ cup vegetable oil
• 1 medium onion, chopped
• 2 cups chicken broth (or water)
• 1 teaspoon thyme
• 1 teaspoon curry powder
• 1 teaspoon paprika
• ½ teaspoon white or black pepper
• 2 bay leaves
• 1 teaspoon salt (adjust to taste)
• 1 bouillon cube (Maggi or Knorr, optional)

For Garnish:

• ½ cup sliced onions
• 1 tablespoon butter (for extra richness, optional)

Instructions:​

1. Blend the Tomato Base: In a blender, blend tomatoes, red bell pepper, scotch bonnets, and onion until smooth.
2. Cook the Tomato Sauce: In a pot, heat vegetable oil and sauté chopped onions until soft. Add tomato paste and fry for 2 minutes. Pour in the blended tomato mixture and cook for 15-20 minutes, stirring occasionally, until thick and reduced.
3. Add Spices & Broth: Stir in thyme, curry powder, paprika, bay leaves, pepper, salt, and bouillon cube. Pour in chicken broth and bring to a simmer.
4. Cook the Rice: Rinse the parboiled rice under water until it runs clear. Add it to the pot, stir well, and cover with a tight lid. Let it cook on low heat for 25-30 minutes, stirring occasionally. Add a splash of water if needed.
5. Final Touches: Once the rice is soft and has absorbed all the flavors, stir in butter and top with sliced onions for extra aroma.
6. Serve & Enjoy! Pair with fried plantains, grilled chicken, or beef for a full meal.

Conclusion:​

Jollof Rice is bold, smoky, and incredibly delicious—no wonder it’s a West African favorite! The best part? The crispy bits at the bottom of the pot (a.k.a. party Jollof). If you’ve never tried it before, you’re in for a treat!