I won’t be surprised if this smoky Nigerian rice becomes a weekly rotation in your home. Fluffy rice cooked in rich tomato sauce until tender and fluffy and separate grains of well-seasoned rice.
Easy Nigerian Jollof rice recipe
No Nigerian party is complete without plates of hot smoky jollof rice and fried rice flying across the tables. In fact, a Nigerian party without this rice dish is nothing but a meeting. Yes, that is how sacrilegious Nigerian Jollof is. You are probably wondering what is so great about our spicy Nigerian Jollof, apart from the fact that every west African country have their own version that they are proud of, the Nigerian version takes the top mark at all times. The Nigerian version is originally cooked on an open fire which gives it that distinct smoky flavour. We do not use vegetables as they do in other African countries like Senegal where this dish originated from (Wolof tribe) and Liberia. We don’t use palm oil to cook jollof rice neither, honestly why would anyone add palm oil or ground crayfish to this one-pot wonder rice dish, well each to it’s own. Ghanaians also cook theirs with cubed beef. Let me show you how to make the best version of this deliciousness.
Tips to making the best Jollof rice
The first thing that comes to mind is the pepper mix, you can make it spicy or mild but however you want it, make sure that the pepper mix is well fried before adding the rice to it. Otherwise, it would taste like rice cooked in raw pepper or rice concoction which is not what you are aiming for.
Your jollof rice would turn out well if you used long grain rice or golden Sella basmati rice.
Cook the rice on low-medium heat. When it is too low the rice might turn out soggy and too high heat would make the rice burn easily and undercooked.
You do not need too much water to cook this delicacy, the rice cooks in the tomato pepper base by steaming for infused flavour. that is why you ensure the pot is tightly covered during the cooking process and use baking paper or foil to trap the heat in the pot while it cooks. If you think the rice needs some water, then add warm or hot water, little quantity at a time
Use Nigerian curry powder or curry powder made for a Nigerian kitchen.
To make vegetarian jollof rice or the vegan version, skip the stock and use just water. Use vegetable bouillon cubes or powder. You can also skip the butter for the vegan version.
Liquid smoke would not make your jollof rice smoky, you need to get the basics right and you would be fine. If you must use liquid smoke, add it at the tail end of the cooking just before you take it off the heat.
Ingredients
Golden sella basmati rice: you can also use long grain rice. The popular brands here in the UK are Tolly boy (Long grain) and tropical golden sella basmati rice, which is what I am using in today’s recipe. Vegetable oil Unsalted butter Tomato puree Red bell peppers Onions Scotch bonnet pepper Canned chopped tomatoes: substitute with 3 tomatoes Curry powder Dried thyme Bay leaves Salt to taste Water Sliced fresh tomatoes (optional) to garnish Stock: you can use chicken, beef or vegetable stock if you are vegan or vegetarian
How to make jollof rice
Prep: Slice 2 tomatoes, half of one onion and reserve to garnish the rice later. To a blender, add roughly chopped, red bell pepper, scotch bonnet, tomatoes, onions and little water to aid the blending and blend until pureed. Transfer the blended pepper to a saucepan and bring to boil on medium-low heat until slightly reduced in size (about 10 minutes) Heat the vegetable oil over medium heat, add sliced onion and stir until soft and fragrant, add the curry powder and thyme and stir for about a minute to release its flavour. Stir the tomato paste into the fragrant oil and cook for about 3 minutes on low heat so it doesn’t burn. Add 1 ½ cups of the boiled pepper mix, chicken stock cube, bay leaves and stir to combine. Reduce the heat and cook for about 5 to 10 minutes. Add the rinsed rice and stir to combine, add water or stock (about 1 ½ cup) and salt to the rice then stir to combine. the amount of the liquid added should be about the same level as the rice or slightly over the rice. Place a baking paper or foil over the pot and cover tightly with its lid, this is just to allow the rice cooks in its steam and lock in the flavours in. Cook for another 15 minutes on medium-low heat. Keep an eye so that the rice doesn’t start burning too much at this point. Add sliced onions and tomatoes if using, butter, cover the pot and continue to cook until rice is well done and fluffy. Remove the bay leaves and fluff the rice. Place the lid back on the rice and let it stand for about 5 to 10 minutes before serving. Serve and enjoy! Please note: The bottom part of the Jollof rice pot burns when cooking it. Cook on low-medium heat Related post: Make instant pot jollof rice following the method used in making my super easy yet delicious pressure cooker rice and chicken.
What to serve it with
Nigerian jollof rice can be served with any protein of choice. We would typically serve it with stewed Nigerian beef, baked chicken, fried plantain and salad such as coleslaw and Nigerian salad.
How to store
You can store this rice in the fridge in an airtight container for up to 5 days. I am not a fan of freezing cooked rice so I wouldn’t recommend it. I do know some people freeze it, it is just a big No for me.
More rice recipes for you
Instant pot Mexican rice, it is similar to jollof rice but they use different ingredients Garlic butter rice Easy spinach rice Instant pot rice and beans Instant pot basmati rice If you made this easy jollof rice recipe, don’t forget to leave me feedback. Tag me @thedinnerbite on Instagram and save away to your Pinterest. Please subscribe to the blog if you haven’t for free new recipes in your inbox DID YOU MAKE THIS RECIPE? PLEASE RATE IT AND LEAVE ME A COMMENT. USE #THEDINNERBITE OR TAG @THEDINNERBITE ON INSTAGRAM SO I CAN SEE YOUR PHOTOS, I WOULD LOVE TO SEE YOUR CREATIONS. THANK YOU!
