Description
Nigerian Jollof Rice is a vibrant, flavorful West African dish made with tomatoes, onions, peppers, and a blend of spices. Known for its rich color and savory taste, it’s a staple in Nigerian cuisine, often served with grilled meats, plantains, or salads.
Ingredients
Long-grain parboiled rice
Fresh tomatoes (or canned tomatoes)
Red bell peppers
Onions, chopped (reserve some for garnish)
Garlic, minced
Ginger, minced
Fresh scotch bonnet pepper (optional, for heat)
Vegetable oil
Chicken or vegetable broth (or water)
Tomato paste
Bay leaves
Thyme
Curry powder
Bouillon cubes or seasoning powder
Salt
Black pepper
Frozen peas or mixed vegetables (optional)
Fresh parsley or cilantro (for garnish)
Instructions
- Start by rinsing the rice in cold water until the water runs clear. Set the rice aside.
- In a blender, combine fresh tomatoes, red bell peppers, onions, garlic, ginger, and scotch bonnet pepper (if using). Blend until smooth.
- Heat oil in a large pot over medium heat. Add the chopped onions (reserve some for garnish) and sauté until softened and translucent, about 5-7 minutes.
- Add the minced garlic and ginger, then cook for 2-3 minutes until fragrant.
- Pour in the blended tomato mixture and tomato paste. Cook for 15-20 minutes, stirring occasionally until the stew thickens and the oil begins to float to the top.
- Add the chicken or vegetable broth (or water), bay leaves, thyme, curry powder, bouillon cubes, salt, and pepper. Stir well and bring to a simmer.
- Add the rinsed rice, stirring to combine. Ensure the liquid covers the rice, then reduce the heat to low.
- Cover the pot tightly and cook for 20-25 minutes. Check occasionally to ensure the rice doesn’t burn. Add more water or broth if needed.
- After 20-25 minutes, gently stir the rice. For a smoky flavor, leave the pot uncovered for the last 5-10 minutes.
- Optional: Stir in frozen peas or mixed vegetables for added texture and color.
- Once the rice is cooked, garnish with fresh parsley or cilantro and serve.
Notes
- For a spicier version, increase the amount of scotch bonnet pepper.
- You can use basmati rice, but parboiled long-grain rice is traditional for Jollof Rice.
- If you prefer a smokier flavor, leave the pot uncovered during the final minutes of cooking.
- Prep Time: 15 minutes
- Cook Time: undefined
- Category: Main
- Method: Stovetop
- Cuisine: West African
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg
