This Jollof Rice Will Change Your Life!
Craving something bold, rich, and packed with serious flavor?
Say hello to Jollof Rice—West Africa’s most beloved dish!
Think fluffy rice soaked in a smoky, spiced tomato sauce, infused with garlic, ginger, and a hint of heat.
It’s comfort food with a kick, the kind of dish that has you going back for seconds (or thirds!).
The best part? It’s foolproof, packed with pantry staples, and works as a show-stopping side or a hearty main.
Whether you’re cooking for a crowd or just yourself, this is the Jollof Rice recipe you need in your life.
Let’s make magic happen!
For Jollof Rice
- Basmati Rice – A long-grain rice that stays light and fluffy while absorbing all the delicious flavors.
- Olive Oil – Used for sautéing the onions and spices, adding richness to the dish.
- Red Onion – Adds a slight sweetness and depth of flavor when sautéed.
- Tomato Paste – Provides a concentrated tomato flavor and deepens the color of the rice.
- Smoked Paprika – Gives the dish its signature smoky aroma and a hint of spice.
- Curry Powder – Adds warmth and depth with a mix of aromatic spices.
- Cumin – Enhances the earthiness of the dish, pairing well with the tomato base.
- Dried Thyme – A must-have herb that brings a subtle, herby flavor.
- Black Pepper & Turmeric – Black pepper adds mild heat, while turmeric gives the rice a golden hue.
- Bay Leaf – Infuses the rice with a light, fragrant aroma.
- Chicken Bouillon Paste – Intensifies the savory umami flavor.
- Green Onions & Cilantro – Optional garnishes that add a fresh, vibrant touch.
For the Tomato Sauce
- Tomato & Red Bell Pepper – The foundation of the sauce, giving it a sweet and tangy flavor.
- Habanero Pepper – Brings the heat! Use more or less depending on your spice tolerance.
- Fresno Chili or Jalapeño – Adds an extra layer of mild heat and depth.
- Garlic & Ginger – Essential aromatics that enhance the bold, rich flavors of the sauce.
- Water – Helps blend everything into a smooth, pourable consistency.
Chef John’s Jollof Rice
Ingredients
For the Tomato Sauce:
- 1 large ripe tomato, cored and quartered
- 1 large red bell pepper, seeded and roughly chopped
- 1 whole habanero pepper, stem removed
- 1 whole Fresno chili (or jalapeño), stem removed
- 4 cloves garlic, peeled
- 1 tbsp minced ginger
- 2 cups water
For the Rice:
- ⅓ cup olive oil
- 1 red onion, diced
- 1 tsp salt (plus more to taste)
- ¼ cup tomato paste
- 2 tbsp smoked paprika
- 1 tsp curry powder
- 1 tsp cumin
- 1 tsp dried thyme
- ½ tsp reshly ground black pepper
- ¼ tsp turmeric
- 2¼ cups basmati rice
- 1 bay leaf
- 1 tbsp chicken bouillon paste
- ¼ cup chopped green onions (optional, for garnish)
- ¼ cup chopped cilantro (optional, for garnish)
Instructions
Prepare the Tomato Sauce:
- In a blender, combine the tomato, red bell pepper, habanero pepper, Fresno chili, garlic, ginger, and water. Blend on high until smooth. Set aside.
Sauté the Onion and Spices:
- Heat the olive oil in a large saucepan over medium heat. Add the diced onion and salt, sautéing for 4-5 minutes until softened.
Incorporate Tomato Paste & Spices:
- Move the onions to the side of the pan and add the tomato paste in the center. Sauté for 2-3 minutes, then stir in smoked paprika, curry powder, cumin, thyme, black pepper, and turmeric. Cook for another 1-2 minutes until fragrant.
Coat the Rice:
- Turn off the heat and mix in the basmati rice, ensuring every grain is coated with the spiced tomato mixture. Add the bay leaf and chicken bouillon paste.
Cook the Rice:
- Turn the heat back to high, pour in the blended tomato sauce, and bring to a vigorous simmer. Cover the pot with a tight-fitting lid, reduce heat to medium-low, and simmer for 20 minutes without stirring or lifting the lid.
Let the Rice Rest:
- After 20 minutes, turn off the heat and let the rice sit undisturbed with the lid on for 12 minutes.
Fluff and Serve:
- After resting, remove the lid and fluff the rice gently with a fork. Garnish with chopped green onions and cilantro if desired.
Nutrition
Cook’s Tip:
If the rice seems slightly undercooked after resting, do not stir. Instead, pat it down gently with the back of a fork, cover tightly, and cook over low heat for an additional 5 minutes before checking again.
1. What’s the best type of rice to use?
The key to perfect Jollof Rice? Long-grain rice! Parboiled rice is a top choice because it holds up well to the sauce without turning mushy. Basmati works too, but be sure to rinse it well to remove excess starch.
2. How do I prevent my Jollof Rice from being mushy?
Nobody wants soggy rice! Stick to the right rice-to-liquid ratio (around 1:1). Let it steam gently over low heat, and whatever you do—don’t stir too often! This keeps the grains separate and fluffy.
3. Can I control the spice level?
Absolutely! If you like it mild, use fewer hot peppers or swap them for bell peppers. Love the heat? Add extra habanero or Scotch bonnet for that signature kick!
4. Can I add protein to Jollof Rice?
Yes! Chicken, beef, shrimp, or even tofu work great. For extra flavor, cook your protein separately and stir it in at the end, or let it simmer in the sauce for that deep, rich taste.
5. How do I get that classic smoky “party rice” flavor?
The secret? Let the bottom layer of rice caramelize slightly—this gives you that irresistible smoky taste. Want an extra boost? Use smoked paprika or fire-roast your tomatoes and peppers before blending.
Jollof Rice just got a whole lot easier to master!
