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How to make Nigerian jollof rice

Jollof rice is the dish every Nigerian gathering is judged by. Long-grain rice is cooked in a reduced base of red peppers, tomatoes, onions and scotch bonnet until every grain is coloured and separate, with a little smokiness from the bottom of the pot.

Most Nigerian cooks make jollof with vegetable oil. This version uses red palm oil, which gives the deeper colour and earthier flavour of "native" jollof. Use half palm oil and half vegetable oil if you want something in between.

Everything here can be bought in a UK supermarket except the palm oil, and the method works on an ordinary hob.

Prep
20 mins
Cook
1 hr
Total
1 hr 20 mins
Serves
6

Ingredients

  • 600g long-grain parboiled rice
  • 4 red bell peppers (tatashe), deseeded
  • 4 plum tomatoes
  • 1–2 scotch bonnet peppers (to taste)
  • 2 medium onions — one for blending, one sliced
  • 120ml red palm oil
  • 70g tomato paste (one small tin)
  • 2 tsp curry powder
  • 2 tsp dried thyme
  • 2 bay leaves
  • 2 stock cubes
  • 750ml chicken or vegetable stock
  • to taste salt

Method

  1. Blend the red peppers, tomatoes, scotch bonnet and one onion with a splash of water until smooth.
  2. Pour the blend into a saucepan and boil it uncovered for 15–20 minutes, stirring now and then, until it has reduced by about a third. This removes the raw, watery taste.
  3. Warm the palm oil in a large heavy-based pot over a medium heat. Do not let it smoke. Add the sliced onion and fry for 3–4 minutes until soft.
  4. Stir in the tomato paste and fry it for 3–4 minutes, stirring constantly, until it darkens and stops tasting sharp.
  5. Add the reduced pepper base, curry powder, thyme, bay leaves and crumbled stock cubes. Cook for 10–15 minutes until the oil starts to rise to the top.
  6. Rinse the rice in cold water until the water runs almost clear, then drain it well.
  7. Add the rice to the pot and stir until every grain is coated. Pour in enough stock to sit just level with the rice. Season with salt.
  8. Cover the pot with foil and then the lid to trap the steam. Cook on the lowest heat for 25–30 minutes without lifting the lid.
  9. Check the rice. If it is still firm, sprinkle over a few tablespoons of hot water, cover again and give it another 5–10 minutes.
  10. When the rice is tender, fluff it with a fork, remove the bay leaves, and rest it covered for 5 minutes before serving.

Tips

  • Parboiled long-grain rice holds its shape best. Basmati cooks faster and breaks more easily — cut the stock and the time if you use it.
  • Low heat and a tight seal matter more than stirring. Every time the lid comes off, steam escapes and the top layer cooks unevenly.
  • A little catching at the bottom of the pot is part of the flavour. Burning is not — if you smell it, turn the heat down.

Ingredients from our shop

Check the allergen information on each product page and on the pack before cooking.

Questions

Can I make jollof rice with vegetable oil instead of palm oil?

Yes. Most Nigerian jollof is made with vegetable oil, and the method is the same. Palm oil gives a deeper red colour and an earthier flavour; vegetable oil gives a cleaner, lighter taste.

Why is my jollof rice soggy?

Usually too much stock or too much stirring. Add only enough stock to sit level with the rice, keep the lid sealed, and add small splashes of hot water later if the grains are still firm.

Which rice is best for Nigerian jollof?

Long-grain parboiled rice. It absorbs the pepper base without turning mushy and keeps each grain separate, which is how Nigerian jollof is meant to look.