Jollof Rice
Ingredients
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- 28 ounces canned whole peeled tomatoes – for blending
- 1 large red bell pepper – roughly chopped (for blending)
- 1 medium onion – roughly chopped (for blending)
- 1 scotch bonnet pepper – stemmed (for blending)
- 4 cloves garlic – roughly chopped (for blending)
- 1 inch fresh ginger – sliced (for blending)
- 1/4 cup vegetable oil
- 1 large onion – thinly sliced
- 3 tablespoons tomato paste
- 1 teaspoon curry powder
- 1 teaspoon dried thyme
- 2 leaves bay leaves
- 1/2 teaspoon ground white pepper
- 3 cups chicken stock
- 1 cube bouillon cube – crushed
- 2 cups parboiled long-grain rice – rinsed until water runs mostly clear, drained
- 1 1/2 teaspoons sea salt
Instructions
1. Combine the canned tomatoes with their juices, red bell pepper, the medium onion, scotch bonnet, garlic, and ginger in a blender. Blend to a very smooth puree.
2. Heat the vegetable oil in a heavy-bottomed pot over medium heat. Add the sliced large onion and cook, stirring, until soft and golden at the edges, 6–8 minutes.
3. Stir in the tomato paste and fry, stirring often, until it darkens to a deep brick red and the oil is tinted, 3–5 minutes.
4. Pour in the blended pepper-tomato puree. Cook uncovered, stirring frequently, until thickened, reduced, and the oil begins to separate on the surface, 12–15 minutes.
5. Stir in the curry powder, dried thyme, ground white pepper, bay leaves, and sea salt. Cook 1 minute to bloom the spices.
6. Add the chicken stock and the crushed bouillon cube. Bring to a lively simmer and taste the liquid; it should be well seasoned.
7. Stir in the rinsed, drained rice, making sure all grains are submerged. Reduce heat to low. Press a piece of foil directly over the surface and up the sides of the pot to seal, then cover tightly with the lid.
8. Cook without stirring for 20 minutes. Uncover, stir once from the bottom to redistribute, and if the rice looks dry, splash in about 0.25 cup hot stock or water.
9. Re-cover and cook on low until the rice is tender and the liquid is absorbed, 15–20 minutes more. For a light smoky note, uncover for the last 3–5 minutes to let the bottom toast lightly (it should smell toasty, not burnt).
10. Remove from the heat and let stand, covered, 10 minutes. Discard bay leaves, fluff with a fork, and serve hot.
Jollof Rice is a beloved West African one-pot rice dish built on a rich pepper-tomato base and fragrant spices. The rice steams in a vivid red sauce until each grain is plump, savory, and gently smoky, with warmth from thyme, curry powder, and Scotch bonnet. It’s celebratory food with crowd-pleasing comfort: fluffy grains, concentrated tomato depth, and a subtle burn that invites another bite.
Its roots trace to the Senegambian region, often linked to thieboudienne and the historical Wolof (Jolof) empire, before spreading across West Africa and evolving locally. Today, Ghanaian and Nigerian versions spark friendly rivalry, from rice type to heat level and the prized “party jollof” smoky aroma. Despite regional nuances, the defining technique—a long-cooked tomato-pepper stew used to steam the rice—binds the dish’s identity across countries and generations.