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 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, party style Jollof and a recent favourite of mine which is the 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 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.
Ingredient Profile: Components of the Classic Jollof Rice
The ingredients for jollof rice each play a crucial role in creating its rich, vibrant flavour. Tomatoes, red bell pepper, and red onion form the base of the dish, providing sweetness, acidity, and a depth of flavour. Fresh ginger and garlic add aromatic warmth and a subtle spice that enhances the overall taste. Scotch bonnet pepper brings the necessary heat, which is essential for the dish’s bold profile. Sunflower oil is used for frying and brings the ingredients together, allowing their flavours to meld. Rice, the star of the dish, absorbs all the flavours while providing a hearty base. Paprika powder adds a smoky undertone, while dried thyme brings an earthy, herbal note. Nutmeg introduces a hint of sweetness and warmth, balancing the spices. Bay leaf adds complexity and subtle bitterness, and salt brings out all the flavours.
Lastly, vegetable stock plays a dual role in jollof rice—it not only enriches the dish with a deep, savoury flavour but also serves as the cooking liquid that allows the rice to absorb all the ingredients’ flavours. As the rice cooks, the stock ensures that the spices, herbs, and aromatic vegetables blend seamlessly, resulting in a rich and well-balanced dish. This makes the vegetable stock an essential component for both flavour and the cooking process, tying everything together in the final product.
How to Make Classic Nigerian Jollof Rice:
- 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, in the aluminium foil and give the rice a gentle stir, then return the lid and cook for another 5 minutes.
You might also like:
Classic Nigerian Jollof Rice
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
Nutrition
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.
This recipe is fantastic! This was my first time making an African dish. The spicy flavor is everything. I’ll be making this again.
I’ve always wanted to try making Jollof rice and have been too intimidated to try! This recipe is classic, easy to follow and definitely upped my rice making confidence. Thank you!
I’m so happy to have an authentic Jollibee Rice recipe. The food I had in Lagos was some of the best food I have tasted anywhere.
Jollof Rice is what I intended to type!
This is one of my favourite Nigerian dishes and I’m so happy that I now know how to make it at home. This recipe is delicious and everyone loved it. The video makes it easy to follow too. Thank you for sharing!
Nigerian Jollof Rice!! OMG, this recipe was soo yummy!! The flavour was everything! Loved bringing the taste and flavours from West-African culture into our home – thank you!
I’ve never made Jollof Rice out of fear of not doing it justice. But this recipe is everything. I can’t wait to enjoy my leftovers for dinner tonight!
The video was so helpful. I love jollof rice, but have never tried to make it on my own. This will definitely be a repeat dish for dinner.
I’m so glad I found this recipe!! I’ve always loved Nigerian Jollof rice, but it always seemed so intimidating! Your video made it easy. I subbed a habañero pepper because I couldn’t find a scotch bonnet — it was so good!!
I’ve always wanted to try jollof rice, thanks for this recipe and for walking me through the steps. It’s so flavorful, definitely plan to add it to our weekly rotation.
I had not made jollof with plum tomatoes before but followed your recipe and love the outcome. Now I know I can use different ingredients based on what I have on hand. Thanks!
I’ve had many jollof rice- but this one was AMAZING! Everything was simple to follow, and all of the flavors were on point.
My neighbors were from Ghana and made jollof rice for me. I am forever a fan. This recipe taste just like what my neighbors made for me years ago. Thank you for a great and authentic recipe.
I have been trying HARD to learn to make Jollof and this recipe was so easy to follow!
Love the recipe! Please add Bay Leaf to the ingredients list. I was following it at the grocery and didn’t buy it because it wasn’t on the list ?
Thanks for bringing this to my attention! Bay leaf was originally included in the ingredients list but there must have been some mishaps due to recent updates. However, I am very glad you love the recipe!
Well you tried, u suppose to mention names of the ingredients used one after the other on the video, because i couldn’t learn anything.?
The video is a virtual representation of the written recipe. You can make use of both. Thanks
First recipe I tried I failed, then I found this one and it came out great even my Nigerian family was happy with the results
Always wanted to make Jollof rice and this recipe was straightforward with easy to source ingredients. Cooked this today and it was so tasty! Added a little sugar in the last 5 mins to take the edge of the spicyness. Will be making this again. Great idea to have the recipe for smaller portions. Thank you so much for this delicious recipe.
Even if is listed already, you suppose to be shown on the video one after the other.
Ok. Thanks for your feedback.
Nice recipe ma, but ma pls if tomato paste is not used will it still come out well
Hello. Thanks for your question. Yes, it will come out well. This recipe does not need tomato paste but you can add it if you desire.
Have you tried Liberian jollof rice.
No, I haven’t but would love to try it someday.
Is it advisable to add green beans while adding spices?
I suggest you add the green peas in the last 5 minutes because they don’t take long to cook.
I have cooked this twice now, first time with brown rice as that was what I had at the time.
The second time, I cooked with long grain rice. MUCH better. It was received with much pleasure.
I shall definitely be cooking it again. Thank
Tried this tonight and it was amazing. I couldn’t find the required pepper and used habanero instead and it still turned out pretty good.
I forgot to put the foil on and my rice was not done yet, oof. Added more broth cooked it another 10 minutes and it still turned out well.
This was my first time trying Jollof rice and I am now a huge fan. Thank you for sharing.
Wonderful recipe! Just wondering if you have any idea of the micronutrients per serving for this dish?
Thank you! Please see the nutritional information at the end of the recipe card.
I am 10 and I cooked this and my parents suggested me being a chef, Thank you so much.
Thank you Angel. I’m glad you and your parents enjoyed this recipe. Keep it up and if you desire to, you will make a great chef.
Loving it.
I would specify that smoked paprika is not ideal for this. Fully enjoy the flavors given. Was able to make do with non-plum(Roma) tomatoes but do think roma tomatoes would be best for flavor.
This is very helpful. Thank you very much
Yummy, right? I love jollof rice.
Always wanted to try and came upon this. Family in stitches when I double gloved for scotch bonnet (never used before) Wanted hazmat suit and goggles!!!!!! Turned out fabulous and served with salmon. Reheated leftovers the next day with cooked chicken, sour cream and mango chutney – even better. Thank you
Ahaha thanks for sharing this, made me smile. Glad you and your family enjoyed the recipe.
Delicious! Couldn’t get my hands on Roma tomatoes so had to use regular. It came out a little mushy. Do you know how many regular tomatoes I should use instead, or perhaps less stock?
Roma tomatoes is a variety of plum tomatoes, so you can use plum tomatoes instead. Regular tomatoes have a higher water content so it needs to be cooked longer before adding the rice and other ingredients. Whatever tomatoes you choose to use, it’s important to simmer it long enough for the liquid to evaporate.
Very tasty. As with the comment above, is it crucial to use roma tomatoes? I used regular ones and it came out quite wet (though maybe I didn’t cook the paste long enough initially?) Also I just put a regular chilli in rather than scotch bonnet because I was concerned it would be too hot. Would you say it is very hot with that type of chilli?
Lovely recipe regardless!
No, its not crucial to use Roma tomatoes, this is a common type of plum tomatoes found here in Italy and they work best when making sauces. However you can use regular tomatoes also, what is important is that you cook until it looses its natural liquids (it might take more or less than 20 minutes if you use a different tomatoes). Scotch bonnet is a hot pepper but for this recipe, which is meant to be spicy, I wouldn’t say its very hot. You can substitute it based on your spice preference (regular chilli is a good option as it doesn’t have a distinctive flavour that would change the taste of the dish)
Hi, unfortunately I can’t handle much spice in foods, could I omit the pepper or substitute it with something more mild?
Hi, yes you can omit the pepper if it will be too hot for you or you can substitute with regular chilli peppers
Hi! If I want to triple the recipe, do I have to triple the amount of oil used? Thanks
You don’t have to but the final result won’t be the same. I personally would triple the amount but do as you prefer.
Flavor wise it’s 10/10, the only thing is, I like to use sprouted grain rice since it’s higher in fiber, and thus healthier. The rice doesn’t absorb water as easily as regular white basmati (which is basically empty calories), would be nice to know the amounts for that.
I figured it out; you parboil the rice for 10-15 minutes first, and the rice comes out softer.
What rice are you using? This recipe calls for long grain rice and it doesn’t need to be parboiled but i’m glad you found what works for you. Enjoy.
What is the point of adding aluminum foil to the pan in addition to covering it with the lid? Just curious… I have never heard of this.
The foil helps to trap in steam to cook the rice without using too much water to prevent it from being soggy. cooking paper can also be used.
I love love this recipes, so simple and easy to make. I have tasted many Jolloff dishes from Nigeria and Ghana and this one is so authentic. i can literally curl up to a bowl of this 🙂
If I wanted to add (cubbed) chicken breast or thigh to this, at what point would I put it in? I would assume putting the chicken in raw, but at what point?