Nigerian Jollof Rice is one of the most beloved dishes in West Africa. Known for its vibrant red-orange color, smoky flavor, and rich taste, it is often the centerpiece of parties, weddings, and family gatherings. Jollof rice is more than just food – it is a cultural celebration and a symbol of joy across the region.
Ingredients
For the Rice
- 3 cups of long-grain parboiled rice
- 1/4 cup of vegetable oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 teaspoon of thyme
- 2 bay leaves
- 4 cups of chicken stock
For the Pepper Base
- 4 large red bell peppers
- 3 medium tomatoes
- 2 medium onions
- 2 scotch bonnet peppers (for heat)
- 1 tablespoon of tomato paste
- Salt to taste
Instructions
Step 1 – Prepare the Pepper Base
- Blend the bell peppers, tomatoes, onions, and scotch bonnets into a smooth paste.
- Heat vegetable oil in a pot, add tomato paste, and fry for 2-3 minutes.
- Add the blended pepper mixture and cook on medium heat for 10-15 minutes until reduced and thickened.
Step 2 – Cook the Rice
- Stir in the chopped onion, garlic, thyme, and bay leaves.
- Add washed rice and stir to coat it with the pepper base.
- Pour in chicken stock, season with salt, and cover with foil and a tight lid to trap steam.
- Cook on low heat for 25-30 minutes, stirring occasionally to prevent burning.
Step 3 – Finish and Serve
- Once the rice is tender and fluffy, remove from heat.
- Let it rest for 5 minutes, then fluff gently with a fork.
- Serve hot with fried plantains, grilled chicken, or beef.
Why Jollof Rice is Special
Jollof rice is not just a meal – it is a matter of pride. The “Jollof wars” between Nigeria and Ghana highlight how deeply this dish is loved. Each country has its variation, but the Nigerian style is known for its smoky “party rice” flavor, achieved by cooking it over low heat.
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