The Ultimate Jollof Rice Recipe: A Taste of West Africa

Jollof rice is more than just a dish; it’s a cultural experience that brings people together. A staple in West African cuisine, this vibrant and flavorful rice dish is often the star of parties, family gatherings, and festive celebrations. With its rich tomato base, aromatic spices, and buttery finish, every bite is a delight. Whether you’re cooking for a crowd or simply craving a warm, comforting meal, this easy-to-follow Jollof rice recipe will help you achieve that perfect balance of smokiness, spice, and depth of flavor.

Ingredients

• 2 cups (500g) easy cook basmati rice (soaked for 10 minutes and rinsed)
• 4 large plum tomatoes or 1 can of plum tomatoes
• 1 large sweet red pepper (stalk & seeds removed)
• 1 scotch bonnet (yellow, stalk & seeds removed, optional)
• 2 tablespoons tomato paste
• 5 sprigs fresh thyme
• 2 teaspoons freshly milled or ground nutmeg
• 1 teaspoon ground pimentos
• 1 teaspoon ground ginger or a small piece of fresh ginger (pounded)
• 1 teaspoon curry powder
• 2 cups high-quality chicken stock (or vegetable stock for vegetarian option)
• 1 medium-sized onion
• 3 serving spoons of butter (not margarine)
• 1 crayfish flavor seasoning cube or 1 tablespoon ground crayfish (optional)
• 1 teaspoon smoked paprika (optional for a traditional smoky flavor)
• 1 serving spoon vegetable oil
• Freshly chopped chives (to garnish)
• Salt to taste
• Some hot water

Preparation

1. Blend the Base: Blend the tomatoes, red pepper, scotch bonnet (if using), and onion in a liquidizer until smooth.
2. Infuse the Flavors: In a large pot, gently heat the vegetable oil. Add thyme, nutmeg, pimentos, garlic powder, and curry powder, allowing the spices to infuse for about 2 minutes.
3. Cook the Sauce: Pour in the blended mixture, followed by the chicken stock and one cup of hot water. Bring to a boil, then add the pounded ginger and tomato paste. Let it cook for 3-5 minutes on high heat.
4. Add the Rice: Turn the heat down and gradually introduce the washed rice, stirring gently. Add just enough hot water to cook the rice. Cover the pot with foil paper first, then the pot lid, to trap the steam. Allow to cook for about 10 minutes.
5. Check & Adjust: Open the pot and check if the rice is cooked. If needed, add more hot water in small quantities to avoid overcooking. Once the moisture has evaporated, gently stir without scraping the bottom of the pot.
6. Enhance the Flavor: Crush and sprinkle the crayfish cube or ground crayfish (if using), stirring well to distribute the seasoning. Taste for salt and adjust as needed.
7. Final Touch: Stir in the butter, cover the pot tightly, and let it simmer for 5 more minutes to deepen the flavors.

Serving Suggestions

Jollof rice pairs beautifully with fried chicken, fried plantain, stewed fish, or meat. For a vegetarian-friendly option, serve it with steamed mixed vegetables, crispy salads, or moin-moin (a delicious Nigerian steamed bean pudding).

Whether you’re enjoying it at a lively gathering or as a comforting homemade meal, Jollof rice never fails to bring warmth and joy to the table. Try this recipe today and experience a taste of West Africa in your own kitchen!