Nigerian Recipe
Smoky Party Jollof Rice
4.95(51)
King of West African party food
Jollof rice originates from the Wolof people of Senegal, but has become the subject of friendly national competition across West Africa.
The legendary party-style Jollof Rice, known for its distinctive smoky flavour achieved by cooking in a heavy pot.
Recipe breakdown
Prep
20 min
Cook
45 min
Total
20 min prep, 45 min cook
Difficulty
Medium
Spice
••
Serves
8
Ingredients
What you need
Tick what you already have. Ingredients in green link to where you can find them.
Servings
- Long Grain Parboiled Rice4 cups
- Tatashe (Red Bell Pepper)4 medium
- Scotch Bonnet Pepper (Fresh)3 pods
- De Rica Tomato Paste (Small)1 tin
- Vegetable Oil (Blended)1 cup
- Maggi Chicken Cubes3 cubes
- Bay Leaves2 leaves
- Dried Thyme1 tsp
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Method
How to make it
Step 1Blend pepper base
Blend bell peppers, tomatoes, scotch bonnets, and onions until smooth.
Step 2Fry tomato paste
Heat vegetable oil, fry onion slices, then add tomato paste and fry for 5 minutes.
Step 3Cook rice in pepper base
Add the pepper purée, spices, stock, and parboiled rice. Cover tightly with foil and cook on low heat.
Chef's tips
- Foil creates the tight seal necessary for steaming the rice to perfection.
- Letting the bottom burn slightly creates the iconic smoky flavor.
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