If you’re Nigerian and haven’t argued over who makes the best Jollof, are you really Nigerian? 😅 Jollof rice isn’t just food, it’s culture, competition, and comfort all rolled into one pot. Whether you’re team party jollof or soft home-style jollof, learning how to make it just right is a skill every foodie (and proud Nigerian) should have.
In this post, I’ll walk you through a step-by-step guide on how to make that smoky, rich, reddish-orange perfection that’ll have your guests asking for takeaway bowls. Let’s go!
Ingredients You’ll Need
Here’s what you’ll need to make a pot of Jollof that bangs:
Base Ingredients:
- 3 cups of long-grain parboiled rice (NOT basmati, please 🙏)
- 6 large tomatoes (or 1 can of plum tomatoes)
- 2 red bell peppers (tatashe)
- 1 medium onion (divided)
- 1–2 Scotch bonnet peppers (atarodo)
- 2 tablespoons of tomato paste
- 1/2 cup vegetable or sunflower oil
- 1 teaspoon thyme
- 1 teaspoon curry powder
- 2–3 seasoning cubes
- Salt (to taste)
- 2 cups chicken/beef stock (or water if you’re vegetarian)
- Bay leaves (optional)
- 1 teaspoon white pepper (optional, for extra kick)
💡 Pro Tip: For that iconic party Jollof flavour, let your tomato sauce fry properly and don’t skip the smoky finish.
Preparation Steps (Step-by-Step)
1. Blend Your Peppers
Blend your fresh tomatoes, red bell peppers, scotch bonnet, and half of the onion until smooth. Set aside.
🔗 Want more recipe inspiration? Check out All Nigerian Recipes for other classic dishes to pair with Jollof!
2. Parboil the Rice
Boil the rice for about 10 minutes. It shouldn’t be soft—just slightly cooked. Drain and rinse with cold water to stop the cooking.
3. Cook Your Tomato Sauce
- Heat your oil in a large pot.
- Slice the remaining onion and sauté until fragrant.
- Add your tomato paste and stir for a minute.
- Then, pour in your blended pepper mix.
- Let it fry on medium heat for 10–15 minutes until it becomes thick and the oil starts to separate from the sauce. (This is where the magic begins!)
4. Season the Sauce
Add in your thyme, curry, seasoning cubes, white pepper, and bay leaves. Stir and taste—this base should be delicious on its own before the rice even goes in.
5. Add Stock and Rice
- Pour in your meat or chicken stock.
- Stir everything together and then add your parboiled rice.
- The liquid should just about cover the rice. If it doesn’t, top up with water or more stock.
Related post: Budget-Friendly Nigerian Meals You Can Cook at Home
6. Let It Cook (With a Twist!)
Here’s the secret sauce—cover your pot with foil or baking paper before putting the lid. This traps steam and gives you that signature smoky party Jollof taste.
Let the rice simmer on low heat. Stir occasionally to avoid burning (but a little “bottom pot” crust is a good thing! 👏)
7. Fluff and Serve
Once the rice is fully cooked and the liquid is absorbed, fluff it with a fork. Taste and adjust seasoning if needed. Garnish with sliced onions, fresh tomatoes, or fried plantain on the side.
🍽️ What to Serve With Jollof Rice
- Fried plantains (dodo 😋)
- Grilled chicken or beef
- Moi moi
- Coleslaw
- Fried fish
Tips for Perfect Jollof Every Time
- Don’t add too much water! Jollof needs to steam, not swim.
- Use stock for flavor depth instead of just water.
- Let the sauce fry well to eliminate that sour taste from the tomatoes.
- For party vibes, let it burn a little to get that smoky flavour.
💬 Final Thoughts
Jollof rice might seem simple, but making it well takes patience, practice, and passion. Whether you’re whipping it up for your boo, your guests, or just your cravings, now you’ve got the perfect guide to nailing it.
And remember—don’t let Ghana hear you say our Jollof isn’t elite. 😂
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Want a visual recipe?
Drop a comment below if you want a video version of this recipe! And don’t forget to share your Jollof attempts on Instagram—tag us using #NaijaJollofGoals 🧡
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