Dish guide

Jollof Rice

Jollof rice is a one-pot West African dish: rice cooked in a well-fried base of blended tomatoes, red peppers, scotch bonnet and onion, seasoned with stock, thyme, bay leaf and curry powder.

Nigerian jollof is usually made with long-grain parboiled rice and prized for a smoky "party" flavor; Ghanaian jollof often uses fragrant jasmine or basmati rice. Both are served at almost every celebration.

5 recipes

Photo: Keesha's Kitchen on Unsplash

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Non-vegWest African

Jollof Rice

1 hr 45 min Medium Serves 6

Regional styles

Non-vegNigerian

Nigerian Jollof Rice

1 hr 40 min Medium Serves 6

Plate of jollof rice with salad beside a bowl of fried plantain on a blue surface

Non-vegGhanaian

Ghana Jollof Rice

1 hr 40 min Medium Serves 6

With chicken & for a crowd

Plated jollof rice with grilled chicken breast and red onion on a patterned mat

Non-vegWest African

Chicken Jollof Rice

2 hr 15 min Medium Serves 6

Three plates of jollof rice with grilled chicken and salad on a patterned tablecloth

Non-vegNigerian

Party Jollof Rice

2 hr 55 min Medium Serves 20

Frequently asked questions

What rice is best for jollof?

Long-grain parboiled rice is the most common choice, especially for Nigerian jollof, because it stays firm and separate. Ghanaian jollof is often made with jasmine or basmati rice.

Why is my jollof rice mushy?

Too much liquid or stirring. Add only enough stock to just cover the rice, cover tightly and cook on low; add a splash more liquid only if the rice is still hard when the pot is dry.

What is party jollof?

Party jollof is jollof cooked in large quantities for celebrations, traditionally over firewood, which gives it a slightly smoky flavor from rice that catches at the bottom of the pot.