Jollof Rice

Experience the vibrant flavors of West Africa with this classic Jollof Rice recipe, a one-pot wonder that's as bold in color as it is in taste. This tender, long-grain rice dish is simmered to perfection in a rich, aromatic tomato-based sauce, featuring a blend of ripe tomatoes, red bell peppers, scotch bonnet chili, and warm spices like thyme and curry powder. Enhanced with the depth of chicken stock and fragrant bay leaves, every spoonful is packed with layers of flavor. Perfect as a standalone meal or paired with fried plantains or grilled chicken, this crowd-pleasing recipe is straightforward, with just 20 minutes of prep time and 45 minutes of cooking. Whether you're recreating traditional Nigerian or Ghanaian Jollof Rice or exploring it for the first time, this dish guarantees a soulful culinary adventure for your table.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 2 cups long-grain parboiled rice
• 0.25 cup vegetable oil
• 2 medium red onions
• 1 red bell pepper
• 3 ripe tomatoes
• 3 tablespoons tomato paste
• 1 scotch bonnet chili
• 3 garlic cloves
• 1 inch piece fresh ginger
• 4 cups chicken stock or water
• 2 bay leaves
• 1 teaspoon thyme
• 1 teaspoon curry powder
• to taste salt
• to taste black pepper

Directions

Step 1

Rinse the rice under cool running water until the water runs clear, then set aside to drain.

Step 2

In a blender, combine the red bell pepper, tomatoes, half an onion, scotch bonnet chili, garlic cloves, and ginger. Blend until smooth to form a pepper mixture.

Step 3

Heat vegetable oil in a large pot over medium heat. Chop the remaining onion and add to the pot, sautéing until translucent.

Step 4

Add the tomato paste to the onions and cook, stirring frequently, for about 5 minutes to enhance the flavor.

Step 5

Pour the blended pepper mixture into the pot, bring to a boil, then reduce heat and simmer for about 10-15 minutes, or until the mixture reduces and thickens slightly.

Step 6

Stir in chicken stock or water, bay leaves, thyme, curry powder, salt, and black pepper. Bring the mixture back to a boil.

Step 7

Add the rinsed rice to the pot and stir well to combine with the sauce.

Step 8

Cover the pot with foil (to trap steam) and then with the pot lid to ensure a tight seal. Reduce the heat to low and cook gently for about 30-35 minutes, or until the rice is cooked through and the liquid is absorbed.

Step 9

Once the rice is cooked, use a fork to fluff it, mixing gently to ensure the flavors are well combined.

Step 10

Serve hot, perhaps with fried plantains or grilled chicken on the side.

Nutrition Facts

Serving size	2139.3 grams (2139.3g)

Amount per serving	% Daily Value*
Calories	1252

Total Fat 57.40g	74%
Saturated Fat 8.50g	43%
Polyunsaturated Fat 33.60g
Cholesterol 0mg	0%
Sodium 4185mg	182%
Total Carbohydrate 164.50g	60%
Dietary Fiber 17.90g	64%
Total Sugars 30.30g
Protein 27.10g	54%

Vitamin D 0IU	0%
Calcium 237mg	18%
Iron 12mg	69%
Potassium 2355mg	50%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.3%

Protein: 8.4%

Carbs: 51.3%