Nigerian recipe
Nigerian Jollof Rice
Long-grain rice cooked in a reduced tomato and red-pepper base with measured heat and savoury stock.
About this recipe
Jollof rice has many West African expressions. This Nigerian-style guide concentrates on a well-reduced tomato and pepper base and on controlling liquid so the rice cooks through without becoming wet.
Variations & context
Rice type, smoke, seasoning and party-scale techniques produce many valid Nigerian jollof styles. This is a practical home method, not a definitive national formula.
Ingredients
- 500 g long-grain parboiled rice
- 400 g canned plum tomatoes or ripe fresh tomatoes
- 2 red tatashe or other mild red peppers
- 1 ata rodo or another hot pepper, to taste
- 2 medium onions
- 3 tablespoons tomato purée
- 80 ml neutral oil
- 750 ml chicken or vegetable stock, approximately
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon curry powder, optional
- Salt to taste
Method
- Blend the tomatoes, red peppers, hot pepper and one onion until smooth.
- Heat the oil in a heavy pot. Cook the remaining sliced onion until softened, then fry the tomato purée for two minutes.
- Add the blended pepper mixture and cook, stirring regularly, until reduced, darker and no longer watery.
- Add thyme, bay leaf, optional curry powder and enough stock to create a strongly flavoured sauce. Season carefully.
- Rinse the rice, stir it into the sauce and bring to a gentle simmer. The liquid should just cover the rice; add stock only as needed.
- Cover tightly and cook over low heat until tender, turning the rice gently once or twice. Rest off the heat before fluffing.
Explore the ingredients
Sources & editorial notes
The method follows the common principle of reducing the pepper base before steaming rice in it.
https://www.seriouseats.com/nigerian-jollof-rice-recipe-6741471