Nigerian · Dinner · Easy
Nigerian Jollof Rice
0.0 (0 ratings)- Total
- 1 hr 25 min
- Prep
- 20 min
- Serves
- 6
- Calories
- 400
Long-grain rice steams in a concentrated tomato and red pepper sauce, with thyme and curry powder giving Nigerian jollof its fragrant finish.
The sauce needs to taste fully cooked before the rice goes in. Nigerian Jollof Rice gets its depth from reducing blended tomato and pepper, then trapping steam so each grain absorbs the seasoned liquid without becoming waterlogged.
Use long-grain parboiled rice, which holds its shape through the covered cooking. A heavy pot and tight lid matter more than constant stirring; let the steam do the work and lift the grains gently at the end.
Method
Blend canned tomato, bell pepper, scotch bonnet and half the onion until smooth. Slice the remaining onion.
Heat vegetable oil in a heavy pot over medium heat. Cook the sliced onion for until soft, then stir in tomato paste for until it darkens.
Add the blended sauce and cook uncovered over medium heat for , stirring often, until thick and the oil shows around the edges.
Stir in curry powder, thyme, bay leaves, water and salt, then add the rice. Bring to a simmer, cover tightly and cook over very low heat for until the grains are tender and liquid is absorbed.
Turn off the heat and rest covered for . Remove the bay leaves and gently lift the rice with a fork, leaving any browned layer on the bottom undisturbed.
Forkue tips
- For less heat, use half the scotch bonnet. If the rice is still firm at the end, add 1/4 cup hot water and steam covered for another 5 minutes.
Storing and reheating
Refrigerate for up to 3 days or freeze for 1 month. Reheat covered with a small splash of water until steaming hot, then fluff to separate the grains.
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Kitchen gear
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Nigerian Jollof Rice: FAQ
Why is my jollof mushy?
The sauce may have been too watery or the rice needed less liquid. Reduce the tomato mixture thoroughly and use parboiled long-grain rice for firmer grains.
Can I use basmati rice?
Yes, but it needs less liquid and a shorter cook than parboiled rice. Adjust to the package guidance and check early to keep the grains separate.
How do I store and reheat Nigerian Jollof Rice?
Refrigerate for up to 3 days or freeze for 1 month. Reheat covered with a small splash of water until steaming hot, then fluff to separate the grains.
How long does Nigerian Jollof Rice take?
About 1 hr 25 min in total: 20 min prep and 1 hr 5 min cooking.
What do I need to make Nigerian Jollof Rice?
The key ingredients are parboiled long-grain rice, canned tomato, bell pepper, onion, scotch bonnet pepper and tomato paste, plus pantry basics.
Any tips for Nigerian Jollof Rice?
For less heat, use half the scotch bonnet. If the rice is still firm at the end, add 1/4 cup hot water and steam covered for another 5 minutes.
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