Classic Nigerian Jollof Rice – The Tastiest Simplicity

Classic jollof rice

Rice dishes are very common in most West-African cultures and the Nigerian jollof rice is one of many great variations. Jollof rice itself is popular in countries such as Ghana, Nigeria, and Senegal. Like I said in my food in theory article Nigerian Jollof 101 – Extras & Essentials, the debate on which country makes the best Jollof is one that could go on forever. As a Nigerian, I can say that aside from the taste and flavour, a beautiful thing about the Nigerian Jollof rice dish is how it varies. From the classic Jollof to party style Jollof and a recent favourite that is basmati Jollof and more.

This recipe is the more common and classic recipe, used by most home cooks. I wouldn’t go as far as calling it the most traditional, however, it upholds the desired standard of the classic dish. Which is:

  • vibrant in colour,
  • use of fresh ingredients,
  • rich in flavour,
  • spicy and aromatic,
  • Classic long grain rice (which arguably holds on to flavour better)

Complex not complicated

A dish that requires simple steps, but is seemingly complicated. To some people, it comes naturally whilst for some others it’s a journey to master just the basics. However, I say it’s a journey that is worth it all! A delicious dish that encompasses: Blitz, fry, simmer, and steam, no more, no less. This recipe will guide even the novice of novices to embark on this delicious journey. One of the many Jollof rice variations that I promise you will enjoy. If you want a little cheat sheet, you can check out how I make Nigerian Jollof rice using pasta sauce.

How to make Classic Nigerian Jollof Rice:

What you’ll need:
  • Tomatoes
  • Red bell pepper
  • Red onion
  • Fresh ginger
  • Garlic
  • Scotch bonnet pepper
  • Sunflower oil
  • Rice
  • Paprika powder
  • Dried thyme
  • Nutmeg
  • Bay leaf
  • Salt
  • Vegetable stock
The Cooking Process:
  • Chop tomatoes, onions, bell pepper, ginger, garlic, scotch bonnet pepper and puree in a blender/food processor.
  • Cook the pureed mixture in a pot with hot cooking oil over medium-high heat. Stir together and place a lid over it, reduce heat to low, and simmer for 20 minutes.
  • Stir in the spices and seasonings (Paprika, thyme, nutmeg, bay leaf, and salt), then add the rice and vegetable or meat stock and stir together.
  • Place a piece of aluminium foil into the pot, covering the entire surface of the rice, then place a lid over the pot. Cook for 20 minutes on low heat (stirring occasionally).
  • Remove the lid, bin the aluminium foil and give the rice a gentle stir, then return the lid and cook for another 5 minutes.
Classic jollof rice

Classic Nigerian Jollof Rice

Immaculate Ruému
Nigerian jollof rice is undoubtedly delicious and rich in flavour. The classic recipe is the forerunner of the popular West-African dish
4.89 from 18 votes
Cook Time 45 minutes
Total Time 45 minutes
Course Main Course
Cuisine Nigerian, West-African
Servings 3
Calories

Ingredients
  

  • 4 plum tomatoes
  • ½ bell pepper
  • 1 red onion
  • 1 thumb-size fresh ginger
  • 2 garlic gloves
  • 1 scotch bonnet pepper
  • ¼ cup sunflower oil
  • 1 cup long-grain rice (Washed)
  • 1 tsp paprika powder
  • 1 tsp dried thyme
  • ¼ tsp nutmeg
  • 1 bay leaf
  • 1 ½ tsp salt
  • 1 cup vegetable stock

Instructions
 

  • Chop the tomatoes, onions, and bell pepper into chunks. Place into a blender/food processor together with the ginger, garlic, and scotch bonnet pepper. Then blitz into a smooth paste.
  • Place a pot over medium heat, pour in the sunflower oil, and add the blended mixture. Stir and allow to sizzle, then place a lid over it, reduce heat to low, and simmer for 20 minutes.
  • After simmering for 20 minutes, remove the lid, then add the spices and seasonings (Paprika, thyme, nutmeg, bay leaf, and salt). Stir altogether.
  • Also pour in the rice and vegetable or meat stock and stir together.
  • Place a piece of aluminium foil into the pot, covering the entire surface of the rice (this will keep the steam in), then place a lid over the pot. Cook for 20 minutes on low heat (Stirring occasionally to cook the rice evenly and also to prevent it from burning at the bottom).
  • Remove lid, bin the aluminium foil and give the rice a gentle stir, then return the lid and cook for another 5 minutes.
  • Now the rice should be ready to serve. Serve hot with your favourite sides and enjoy!

Video

Keyword: Jollof, spice mix
Tried this recipe?Mention @Immaculateruemu or tag #iruemurecipes!

Some of the ingredients used in this recipe are a list in my 10 Essential Ingredients in a Nigerian Kitchen, where you can learn more about Nigerian food.

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