JollyRoses
Jollof · Nigerian

Party Jollof Rice

Be the first to rate this recipe

Party jollof rice for about 20: a big-batch fried pepper base, rice baked covered in hotel pans, plus make-ahead and safe hot-holding tips.

By The JollyRoses Kitchen · Updated

Prep
40 min
Cook
2 hr 5 min
Total
2 hr 55 min
Serves
20
Non-veg Medium Main Course Includes 10 min hands-off
Cook it
Three plates of jollof rice with grilled chicken and salad on a patterned tablecloth
Photo: Keesha's Kitchen on Unsplash · photo shows a similar dish

Party jollof is the big-batch jollof associated with Nigerian weddings, birthdays and celebrations: deep red, well-seasoned, with separate grains and a hint of smokiness. This version makes enough for about 20 people as a main dish with sides.

Cooking 10 cups of rice in one pot on a home stove is hard to control, so here the pepper base is made on the stovetop and the rice is baked, tightly covered, in two hotel pans. The oven surrounds the pans with steady heat, which makes a burnt bottom or an undercooked top far less likely than in one huge pot on a burner. A large-pot stovetop method is included in the tips, along with make-ahead and hot-holding guidance.

Why this recipe works

  • Quantities are scaled for about 20 servings, roughly ½ cup of uncooked rice per person.
  • Baking in covered hotel pans gives even cooking for a large batch, with less risk of scorching and no need to stir a heavy pot.
  • The pepper base can be made up to 3 days ahead, which splits the work and makes the party-day cooking much quicker.
  • Clear holding temperatures keep the rice safe and moist through a long event.

Party Jollof Rice recipe

By The JollyRoses Kitchen · 2 hr 55 min total · Medium

Ingredients

Servings 20

For the pepper base

For the jollof

Equipment

  • 12–16 quart heavy-bottomed stockpot
  • Two full-size hotel pans, 4 inches deep (or four half-size pans)
  • Heavy-duty aluminum foil
  • Blender (work in batches)
  • Instant-read thermometer
  • Chafing dishes or insulated food carriers for serving (optional)

Instructions

  1. Prep and blend

    Heat the oven to 350°F (175°C) with a rack in the lower-middle position. Rinse the rice in batches until the water runs mostly clear and leave it to drain. Blend the tomatoes, red bell peppers, chopped onions and scotch bonnets in batches until smooth.

  2. Soften the onions

    Heat the oil in the stockpot over medium heat. Add the sliced onions and cook, stirring, until soft and lightly golden, about 5 minutes.

  3. Fry the tomato paste

    Add both cans of tomato paste and fry, stirring and scraping the bottom often, until it darkens to a deep brick red and the raw smell is gone, about 10 minutes. A larger quantity takes longer than a small batch.

  4. Reduce the pepper base

    Pour in the blended peppers, stir well and bring to a simmer. Cook uncovered, stirring every 5 minutes and scraping the bottom, until reduced by about half, thick, and topped with a layer of red oil, about 40 minutes. (To make ahead, stop here: see the storage notes.)

  5. Season and add the stock

    Stir in the curry powder, thyme, bay leaves, bouillon and salt and cook for 2 minutes. Add the hot stock, bring back to a full simmer and cook for 5–8 minutes. Taste: it should be noticeably well seasoned, a little saltier than you want the finished rice.

  6. Fill the pans

    Divide the drained rice evenly between the two hotel pans. Ladle the simmering sauce over the rice, dividing it evenly (including the bay leaves), and stir each pan so all the rice is coated. Level the tops; the liquid should just cover the rice. Cover each pan tightly with two layers of foil, crimping it firmly around the edges so no steam escapes.

  7. Bake

    Bake for 40 minutes. Carefully peel back one corner of foil, away from you, to release the steam. Fold the rice from the bottom up with a large spoon. If the grains are still hard and the pan looks dry, sprinkle ½–1 cup of the extra hot stock over each pan.

  8. Finish baking

    Re-cover tightly and bake for 15–20 minutes more, until the rice is tender all the way through with no hard center. Dot with the butter, if using.

  9. Rest, then serve or hold

    Rest, still covered, for 10 minutes. Remove the bay leaves and fluff with a fork. Serve right away, or keep hot at 140°F (60°C) or above until serving (see tips).

Tips for the best party jollof rice

  • Hold hot at 140°F (60°C) or above. Keep the covered pans in an oven set to about 170–200°F (75–95°C), or in lit chafing dishes, and check the rice with a thermometer. Sprinkle a little hot stock over the top and fold if it starts to dry out.
  • Do not leave cooked rice at room temperature for more than 2 hours (1 hour above 90°F / 32°C). Rice can carry bacteria that survive cooking and multiply when it is kept warm but not hot.
  • Stovetop method: finish the whole batch in a 16–20 quart wide, heavy pot. Add the rice to the simmering sauce, cover with foil and the lid, and cook on the lowest heat for 45–60 minutes, folding from the bottom every 15 minutes. A heat diffuser under the pot helps prevent scorching.
  • For a smoky party flavor with the oven method, spread a few cups of the cooked rice in a heavy pot and leave it over medium heat for 3–5 minutes without stirring until the bottom toasts, then fold it back through the pans.
  • Plan the base ahead: it keeps 3 days in the fridge or 3 months in the freezer. Bring it back to a full simmer before adding the stock and rice.

Substitutions

Fresh tomatoesTwo 28-oz (794 g) cans of whole plum tomatoes, drained of excess juice.
Chicken stockBeef stock, or vegetable stock with vegetable bouillon for a vegetarian batch.
Two full-size hotel pansFour half-size, 4-inch-deep hotel pans or deep roasting pans; the timing stays about the same, but check 5 minutes early.

Storing and reheating

To make ahead, cool cooked jollof quickly: spread it no more than 2 inches deep in shallow pans, uncovered, so it cools from 135°F (57°C) to 70°F (21°C) within 2 hours (faster is better with rice) and to 41°F (5°C) or below within 4 more hours, then refrigerate covered for up to 3 days. Reheat covered in a 325°F (165°C) oven with a splash of stock until it reaches 165°F (74°C) throughout, then hold at 140°F (60°C) or above. Leftovers freeze for up to 3 months.

What to serve with party jollof rice

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

Frequently asked questions

How much jollof rice do I need for 20 people?
Plan on about ½ cup of uncooked rice per person when jollof is the main dish with sides, so about 10 cups of uncooked rice for 20 people. Increase it slightly if jollof is the only starch or your guests have big appetites.
Can I make party jollof rice the day before?
Yes. Either make the pepper base up to 3 days ahead and cook the rice on the day, or cook the whole batch the day before, cool it quickly in shallow pans, refrigerate it, and reheat it covered to 165°F (74°C).
How do I keep jollof rice warm at a party?
Keep it covered and at 140°F (60°C) or above, in a low oven, chafing dishes or insulated food carriers. Check the temperature with a thermometer and sprinkle in a little hot stock if the rice starts to dry out.
Can you cook jollof rice in the oven?
Yes. Pour the hot seasoned sauce over rinsed rice in a deep pan, cover it tightly with foil and bake at 350°F (175°C), folding once partway through. It is a convenient way to cook a large batch evenly.

Rate this recipe

Made it? Tap a star to rate — no sign-up needed.

Reviews

No reviews yet.

Sign in to write a review and share a photo of your party jollof rice.

You might also like

All jollof
Mound of jollof rice with peas and red onion rings on a white square plate
Non-vegWest African

Jollof Rice

1 hr 45 min Medium Serves 6
Cook it Rate it