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Irresistible Jollof Rice Recipe Easy Authentic West African Flavor Guide

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A comforting and authentic West African Jollof rice recipe featuring smoky, spicy, and savory flavors with a vibrant tomato base. Perfect for busy weeknights or festive occasions.

Ingredients

Scale
  • 2 cups long-grain parboiled rice (about 400g)
  • 4 medium fresh plum tomatoes, roughly chopped
  • 2 large red bell peppers, roasted and peeled
  • 3 tablespoons tomato paste
  • 1 large onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tablespoon freshly grated ginger
  • 1 whole Scotch bonnet pepper, pierced (optional)
  • 1/3 cup vegetable or palm oil (80ml)
  • 2 cups chicken or vegetable broth (480ml)
  • 2 bay leaves
  • 1 teaspoon dried thyme or a few sprigs fresh
  • 1 teaspoon curry powder (optional)
  • Salt and black pepper to taste
  • Fresh parsley or cilantro for garnish

Instructions

  1. Roast the red bell peppers over an open flame or under the broiler until charred on all sides, about 8–10 minutes. Place in a bowl covered with plastic wrap to steam for 10 minutes, then peel off skins and discard seeds.
  2. In a blender, combine the peeled roasted peppers, fresh tomatoes, and tomato paste. Blend until smooth and set aside.
  3. Heat the vegetable or palm oil in a large heavy-bottomed pot over medium heat. Add the chopped onions and sauté until translucent and soft, about 5 minutes.
  4. Stir in minced garlic and grated ginger, cooking for 1–2 minutes until fragrant.
  5. Add the blended tomato and pepper sauce to the pot. Simmer on medium-low heat for about 15 minutes, stirring occasionally until the sauce thickens.
  6. Add bay leaves, thyme, curry powder, salt, and black pepper. Toss in the whole pierced Scotch bonnet pepper if using. Simmer for another 5 minutes to infuse flavors.
  7. Rinse the rice under cold water until clear, then drain well. Add the rice to the pot, stirring to coat each grain in the sauce.
  8. Pour in the chicken or vegetable broth. Stir once to combine. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 20–25 minutes without lifting the lid.
  9. Check if the rice is tender and liquid absorbed after 25 minutes. If not, cook an additional 5 minutes. Remove the whole Scotch bonnet pepper before fluffing the rice gently with a fork.
  10. Garnish with fresh chopped parsley or cilantro and serve hot.

Notes

Toast the rice slightly in the sauce before adding broth to lock in nuttiness and prevent mushiness. Avoid stirring once the pot is covered to keep rice fluffy. Remove the whole Scotch bonnet pepper after cooking to control heat. If rice is wet at the end, uncover and let sit on low heat for 5 minutes to evaporate excess moisture.

Nutrition

Keywords: Jollof rice, West African recipe, authentic Jollof, spicy rice, tomato rice, easy dinner, one-pot meal

Find it online: https://blairrecipes.com/irresistible-jollof-rice-recipe-easy-authentic-west-african-flavor-guide/