Authentic Nigerian Jollof Rice
A vibrant, smoky, and deeply flavorful one-pot rice dish that is the crown jewel of West African cuisine. Made with a rich tomato and pepper base, this family recipe is a guaranteed crowd-pleaser.
Ingredients
- 3 cups long-grain parboiled rice
- 1 large red bell pepper, chopped
- 1 medium red onion, chopped
- 3 plum tomatoes, chopped
- 1 scotch bonnet pepper (adjust for spice preference)
- 1/2 cup vegetable oil
- 1/4 cup tomato paste
- 2 cups chicken or beef broth
- 1 teaspoon dried thyme
- 1 teaspoon curry powder
- 2 bay leaves
- Salt and bouillon cubes to taste
Instructions
- 1
Blend the red bell pepper, tomatoes, scotch bonnet pepper, and half of the onion until smooth.
- 2
In a large pot, heat the vegetable oil over medium heat. Add the remaining chopped onion and sauté until translucent.
- 3
Stir in the tomato paste and fry for about 3-5 minutes until it deepens in color.
- 4
Pour in the blended pepper mixture and cook for 15 minutes, stirring occasionally, until the sauce thickens and the oil begins to float to the top.
- 5
Add the thyme, curry powder, bay leaves, salt, and bouillon cubes. Stir well.
- 6
Wash the rice thoroughly until the water runs clear, then add it to the pot. Stir to coat the rice in the sauce.
- 7
Pour in the broth, ensuring the liquid is just slightly above the level of the rice. Cover the pot tightly with foil and a lid to trap the steam.
- 8
Reduce the heat to low and let it cook for 30-40 minutes, or until the rice is tender and the liquid is absorbed. Allow the bottom to slightly burn for that authentic smoky flavor.
- 9
Fluff with a fork and serve hot with fried plantains and your choice of protein.