Recipe · West African
Jollof rice
West Africa's party rice
Jollof is the rice at every West African party: grains cooked right in a rich base of tomato, red pepper and scotch bonnet until each one is orange-red and full of flavour. Nigeria and Ghana each claim the best version. The secret is the same in both: fry the base until it's deep and thick, then let the rice steam gently without stirring.
Illustration- Serves
- 6 people
- Prep
- 20 min
- Cook
- 1 h
- Total
- 1 h 20 min
Ingredients
- 3 cups long-grain parboiled rice
- 4 ripe plum tomatoes
- 2 red bell peppers
- 1 scotch bonnet pepper (or half, for less heat)
- 2 onions: one for blending, one sliced
- 3 tbsp tomato paste
- ½ cup vegetable oil
- 2 to 2½ cups chicken or vegetable stock
- 1 tsp dried thyme and 1 tsp curry powder, or 1 tbsp jollof seasoning
- 2 bay leaves
- 1 seasoning cube
- Salt
- Optional: 1 tbsp butter
Steps
Blend the pepper base
Blend the tomatoes, bell peppers, scotch bonnet and one onion until smooth.
Fry it down
Heat the oil in a heavy pot and fry the sliced onion for 3 minutes. Add the tomato paste and fry for 3 to 4 minutes, stirring, until it darkens. Pour in the blend and cook uncovered for 20 to 25 minutes, stirring now and then, until it's thick and the oil rises to the top.
Season
Add the thyme and curry powder (or the jollof seasoning), the bay leaves, the crumbled cube and salt. It should taste a little saltier than you'd like, because the rice will soak it up.
Add the rice
Rinse the rice until the water runs clear, then stir it into the base until every grain is coated. Pour in stock until it is just level with the rice, not above it.
Steam low and slow
Cover the pot with foil, then the lid. Cook on the lowest heat for about 30 minutes without stirring. Check at 20 minutes: if the rice is dry but still hard, sprinkle in a little more stock and cover again.
Rest and serve
Turn off the heat and leave it covered for 5 minutes. Stir in the butter, if using, and fluff with a fork. Serve with fried plantain and grilled chicken or fish.
Tips
- Don't stir while the rice steams. Stirring breaks the grains and makes jollof mushy.
- For the smoky "party" taste, turn the heat up to medium for the last 5 minutes and let the bottom toast a little. Don't let it burn.
- Parboiled rice holds its shape best. Ghanaian cooks often use jasmine or basmati: use a little less stock if you do.
- Jollof keeps 3 days in the fridge and reheats well with a splash of water.
Ingredients available at our store
Find these at Africa World Market, 1392 Cyrville Rd, Ottawa. Free parking.
- Long-grain parboiled rice
- Tomato paste
- Scotch bonnet peppers
- Jollof seasoning
- Seasoning cubes
- Ripe plantains
What we carry changes with deliveries. Call us to check before you come.
Call the store · (613) 244-0325 Get directions (opens in a new tab)Weekly flyer
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Questions
What is jollof rice?
Jollof is a West African one-pot rice dish cooked in a seasoned tomato, red pepper and onion base. It's served at parties, weddings and Sunday lunches across Nigeria, Ghana, Senegal and beyond.
Why is my jollof mushy?
Usually too much liquid or too much stirring. Add stock only to the level of the rice, cook on very low heat with a tight lid, and leave it alone.
What's the difference between Nigerian and Ghanaian jollof?
Both start from a tomato and pepper base. Nigerian jollof is usually made with long-grain parboiled rice; Ghanaian jollof is often made with fragrant rice like jasmine or basmati. Every family has its own spice mix.
Where can I buy jollof ingredients in Ottawa?
Africa World Market, 1392 Cyrville Rd, Ottawa, carries long-grain parboiled rice, tomato paste, scotch bonnet peppers, jollof seasoning and plantains. Call (613) 244-0325 to check what's in stock.
