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Jollof Rice

Seasoned recipe · Published October 30, 2026

West African party rice cooked in a rich, smoky tomato and pepper base. Long-grain rice, real quantities.

Ingredients

• 3 cups long-grain parboiled rice, rinsed until water runs clear
• 4 large ripe tomatoes (about 1.5 lb), roughly chopped
• 2 red bell peppers, seeded and chopped
• 1 scotch bonnet or habanero pepper (use half for milder heat)
• 2 medium onions: 1 chopped for blending, 1 sliced
• 1/3 cup vegetable oil
• 3 tbsp tomato paste
• 2 tsp curry powder
• 1 tsp dried thyme
• 2 bay leaves
• 1 tsp garlic powder
• 2 tsp salt, adjusted to taste
• 3 cups chicken or vegetable stock
• 1 tbsp butter

Method

1. Blend tomatoes, bell peppers, scotch bonnet and the chopped onion until smooth. Pour into a pot and simmer uncovered 15 to 20 minutes until reduced by about half.
2. In a large heavy pot, heat the oil over medium heat. Fry the sliced onion 5 minutes until soft. Stir in tomato paste and fry 3 minutes until it darkens.
3. Add the reduced pepper purée, curry powder, thyme, bay leaves, garlic powder and salt. Fry 10 minutes, stirring, until the oil separates and rises to the top.
4. Add stock and bring to a boil. Taste and adjust salt. Stir in the rice.
5. Cover the pot with foil, then the lid, to trap steam. Cook on the lowest heat for 30 minutes without stirring.
6. Check the rice. If still firm, add 1/4 cup hot water, re-cover and cook 5 to 10 minutes more. Stir in butter, fluff and rest 5 minutes.

Tips

• For the smoky 'party jollof' flavor, let the bottom layer of rice toast slightly during the last 5 minutes. Scrape it up and mix it in.

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