Jollof Rice
West Africa’s party rice: long grains steamed in a reduced pepper-tomato base with curry powder and thyme, smoky bottom and all.
- prep
- 20 min
- cook
- 1 h
- total
- 1 h 20 min
- serves
- 6
- level
- medium
Jollof is the rice West Africa parties on, and the Nigeria-versus-Ghana debate about whose is superior has outlived governments. This is a Nigerian-style party jollof, cooked with love for everyone involved.
Two moves separate party jollof from wet disappointment: the tomato-pepper blend is reduced before the rice ever sees it, and the tomato paste is fried to brick red. The slightly smoky bottom layer is not a mistake; at parties it is fought over.
Jollof Rice is one of the world's classic dishes from 67 countries.
method
Blend the tomatoes, peppers, scotch bonnet and one onion smooth. Boil the blend in a pot for 15 minutes until reduced by half.
In your jollof pot, fry the sliced onion in the oil, then the tomato paste for 3 to 4 minutes until it turns brick red and smells sweet.
Add the reduced blend, curry powder, thyme and bay and fry 5 minutes more.
Add the stock and salt, then the rinsed rice. Stir once, level it, and cover with foil then the lid.
Cook on the lowest heat for 30 minutes without peeking. Rest 10 minutes, fluff from the sides, and let the bottom crisp if the party demands it.
chef's tips
- Parboiled rice is the party secret; basmati collapses into pudding under this treatment.
- Reduce the blend and fry the paste; watery base makes watery jollof, and everyone will know.
- The foil under the lid traps the steam that finishes the rice.