Because Jollof Rice is Bae, and much loved South of the Sahara and along the coast of West Africa.
Spiced and stewed in a flavorful tomato broth, it is everything from "everyday" to celebration. The classic version is cooked with long-grain rice (Uncle Ben's/Carolina's) and seasoned with curry powder and dried thyme. Served with fried plantains and coleslaw, it is everything. Note that the world might consider this a side but in Nigeria, it is the main. :)
Even more special is Party Rice, a smoky version, cooked over an open fire, layered with smoke, spice, and immeasurable goodness. A few years ago, I cracked the code on approximating the smoky flavor on the stovetop. The secret? Read on. —Kitchen Butterfly
Watch This Recipe
Classic Nigerian Jollof Rice
1 hour 30 minutes
a family-sized pot
uncooked long-grain rice (not basmati)
stock (vegetable, chicken, or beef) or water, divided
medium-sized fresh plum/Roma tomatoes, chopped, OR a 400-gram tin of tomatoes
fresh, red poblano peppers (or 4 large red bell peppers), seeds discarded
Rinse the rice to get rid of some starch then parboil: Bring the rice to a boil with 2 cups of the stock (or water) then cook on medium heat, covered, about 12 to 15 minutes. Rice will still be hard, a bit "white" (not translucent) and only partly cooked. Remove from the heat and set aside.
In a blender, combine tomatoes, red poblano (or bell) peppers, chopped onions, and chile pepper; blend till smooth, about a minute or two. You should have roughly 4 cups of blended mix.
In a large pan, heat oil and add sliced onion. Season with a pinch of salt, stir-fry for a minute or two, then add the tomato paste, curry powder, dried thyme and bay leaves. Stir for another 2 minutes. Add the blended tomato-pepper-chile mixture, stir, and set on medium heat for 10 to 12 minutes so the mix cooks and the raw taste of the tomatoes is gone. You might feel your eyes sting with onions.
Add 2 cups of the stock to the cooked tomato sauce, 1 teaspoon of butter, and then add the parboiled rice. Stir, cover with a double piece of foil/ baking or parchment paper and put a lid on the pan. This will seal in the steam and lock in the flavour.
Cook on low heat for 15 minutes. Stir again, adjust seasoning to taste, then add the remaining 1 cup of stock. Stir, cover with foil/ baking or parchment paper and let cook for another 15 to 20 minutes, stirring every 10 minutes or so to prevent burning and till the rice is cooked and the grains are separate.
Don't be afraid to add some more stock or water—by the half-cup, stirring gently—if you find it a bit hard. When it’s cooked, take off heat and remove the cover of the pot. Put a tea cloth over the top and leave for half an hour or more, till ready to serve.
To make Party Rice, you'll need one more step. Now Party Rice is essentially Smoky Jollof Rice, traditionally cooked over an open fire. However, you can achieve the same results on the stove top. Here's how: Once the rice is cooked, turn up the heat with the lid on and leave to "burn" for 3 to 5 minutes. You'll hear the rice crackled and snap and it will smell toasted. Turn off the heat and leave with the lid on to "rest" till ready to serve. The longer the lid stays on, the smokier. Let the party begin!
For the first 9 years of my life I hated food and really loved sugar till Wimpy (British Fast Food chain) changed my life! These days, all grown up, I've junked junk food and spend my days and nights on a quest - to find and share the sweet, sweet nectar that's food in The #NewNigerianKitchen!
Dreaming, cooking, eating and writing...about and adoring a strong food community that's big and bold enough to embrace the world's diverse cuisines - I'm passionate about celebrating Nigerian cuisine in its entirety.
Why do I love food so? It is forgiving. Make a recipe. Have it go bad....but wake up tomorrow and you can have another go at succeeding! Only with food!