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Jollof · Nigerian

Nigerian Jollof Rice

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A Nigerian jollof rice recipe: par-cooked long-grain rice in a rich fried pepper base with curry and thyme, finished with a smoky bottom-pot flavor.

By The JollyRoses Kitchen · Updated

Prep
20 min
Cook
1 hr 15 min
Total
1 hr 40 min
Serves
6
Non-veg Medium Main Course Includes 5 min hands-off
Cook it
Oval dish of Nigerian jollof rice topped with chicken and pepper skewers
Photo: Keesha's Kitchen on Unsplash

Nigerian jollof rice is a favorite at weddings, birthdays and Sunday lunches: long-grain parboiled rice cooked in a deep red base of tatashe (red bell pepper), tomatoes, scotch bonnet and a generous amount of fried tomato paste, seasoned with Nigerian-style curry powder, dried thyme and bay leaf.

What sets it apart is the finish. Once the rice is tender, the heat is raised briefly so the bottom of the pot toasts, giving the smoky "bottom-pot" or "party" flavor that many people look for in Nigerian jollof. It is commonly served with fried plantain and fried or grilled chicken or beef.

Why this recipe works

  • The rice is par-cooked and rinsed first, a common Nigerian step that removes excess starch so the grains stay firm and separate in the thick pepper base.
  • A full 6-oz can of tomato paste, fried until it darkens, gives the deep color and concentrated flavor Nigerian jollof is known for.
  • The smoky bottom-pot flavor is created on purpose in the last few minutes, with the heat under control, instead of by accident.

Nigerian Jollof Rice recipe

By The JollyRoses Kitchen · 1 hr 40 min total · Medium

Ingredients

Servings 6

For the pepper base

For the jollof

Equipment

  • Large heavy-bottomed pot or Dutch oven (5–6 quart) with a lid
  • Large saucepan for par-cooking the rice
  • Blender
  • Colander
  • Aluminum foil

Instructions

  1. Blend the base

    Blend the red bell peppers, tomatoes, chopped onion and scotch bonnets until very smooth, adding only a splash of water if needed. Set aside.

  2. Soften the onion

    Heat the oil in the heavy pot over medium heat. Add the sliced half of the onion and cook until soft and lightly golden, about 3 minutes.

  3. Fry the tomato paste

    Add the whole can of tomato paste and fry, stirring and scraping constantly, until it turns a deeper, darker red and the raw smell is gone, 6–7 minutes. Keep the heat at medium or just below so it fries without scorching.

  4. Reduce the pepper base

    Pour in the blended peppers, stir and bring to a simmer. Cook uncovered, stirring every few minutes, until thick and reduced by about half, with red oil pooling on the surface, about 25 minutes.

  5. Par-cook the rice

    While the base reduces, bring a large saucepan of water to a boil. Rinse the rice, add it to the boiling water and cook for 8 minutes, until the grains have softened slightly on the outside but are still firm in the center. Drain in a colander and rinse under running water to wash off the starch. Leave to drain.

  6. Season the base

    Stir the curry powder, thyme, bay leaves, crumbled bouillon and salt into the reduced base and fry for 1 minute. Add the warm stock and simmer for 3–4 minutes. Taste and adjust the salt; the liquid should be well seasoned.

  7. Add the rice and steam

    Add the drained rice and stir once to coat it evenly. The liquid should come just level with the rice; par-cooked rice needs less liquid than raw. Cover the pot with foil, press it around the rim, put the lid on and cook on low heat for 20 minutes without stirring.

  8. Fold and finish cooking

    Uncover and fold the rice gently from the bottom up. If it is still hard and the pot looks dry, sprinkle a few tablespoons of the hot water around the edges. Lay the onion rings, tomato slices and butter, if using, on top. Re-cover and cook on low for 10 minutes more, until the rice is tender.

  9. Develop the bottom-pot flavor

    Keep the pot covered, turn the heat up to medium and leave it for 3–5 minutes without stirring. Listen for a gentle crackle and a toasty, smoky aroma; that is the bottom layer caramelizing. Turn off the heat once you notice that aroma, or after 5 minutes at most. If it smells sharp, acrid or bitter, take the pot off the heat immediately.

  10. Rest and serve

    Let the pot stand, covered, for 5 minutes. Remove the bay leaves, then fold the onions and tomato into the rice, scooping some of the toasty bottom into each serving.

Tips for the best nigerian jollof rice

  • Nigerian-style curry powder is milder and more turmeric-forward than many Indian blends. If you only have a hot Indian curry powder, use a little less.
  • Par-cooking and rinsing the rice helps keep the grains firm and separate; do not skip the rinse after draining.
  • Keep the bottom-pot step short and controlled. You want a thin, golden-brown crust with a smoky aroma, not a black, bitter layer.
  • Red bell peppers give sweetness and color; tomatoes add acidity. Using plenty of red bell pepper, as here, gives the sweet, deep-red color Nigerian jollof is known for.
  • Stock from boiled chicken or beef, seasoned with onion, thyme and curry, gives the best flavor. Save it when you prepare the meat you are serving on the side.

Substitutions

Scotch bonnet peppersHabanero peppers, or 1 scotch bonnet for a milder pot.
Chicken or beef stockVegetable stock and vegetable bouillon for a vegetarian version.
ButterAn extra tablespoon of vegetable oil, or leave it out.

Storing and reheating

Refrigerate leftovers in an airtight container within 1 hour of cooking (never more than 2 hours) and eat within 3–4 days, or freeze for up to 3 months. Reheat covered with a splash of water, in the microwave or in a covered pan over low heat, until steaming hot throughout.

What to serve with nigerian jollof rice

  • Fried plantain (dodo)
  • Fried or grilled chicken
  • Fried beef or peppered beef
  • Coleslaw
  • Moi moi (steamed bean pudding)

Frequently asked questions

What is bottom pot jollof rice?
It is the lightly burnt, caramelized layer of rice at the bottom of the pot and the smoky flavor it gives the whole batch. In Nigerian cooking it is often associated with party jollof cooked in large pots over firewood. At home you can create it by turning up the heat for a few minutes at the end.
Do you parboil rice for Nigerian jollof?
Many Nigerian cooks do. Boiling the rice for a few minutes and rinsing it removes surface starch, which helps the grains stay firm and separate when they finish cooking in the thick pepper base.
What curry powder is used in Nigerian jollof rice?
A Nigerian-style curry powder, which is usually a mild, yellow blend with a strong turmeric flavor. It is used alongside dried thyme and bay leaves. Any mild curry powder can be used in its place.
What do you eat with Nigerian jollof rice?
Jollof is commonly served with fried plantain and fried or grilled chicken or beef. Coleslaw, a simple salad and moi moi are also common at parties.

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