Jollof Rice (Nigerian Party Tomato Rice)African

Jollof Rice (Nigerian Party Tomato Rice)

Long-grain parboiled rice cooked in a fried base of blended tomatoes, red pepper and scotch bonnet with tomato paste, thyme and curry powder until every grain is orange-red. The party rice of Nigeria, cooked slowly on low heat.

85minutes
5Servings
mediumDifficulty
Jump to ingredients & method
Execution guide

Method

Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.

Shows the steps one at a time, with a timer for each timed step.

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Set up your tools

Saucepan or pot, Tongs and thermometer, Sharp knife and board

Before the heat goes on

Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.

  1. 01

    Base

    10 minutesHigh heat

    Blend the tomatoes, red bell pepper and red chilies until smooth. Boil the puree in a pot, uncovered, on medium-high heat for 10 minutes to cook off the excess water.

    Success cue

    A thicker puree that no longer looks watery.

    Watch out

    The puree spits as it boils; stand back when stirring.

  2. 02

    Frying the base

    22 minutesMedium heat

    Heat the oil in a large, heavy pot on medium heat and fry the sliced onion for 2 minutes. Add the reduced puree and fry for 10 minutes, stirring often. Stir in the tomato paste and fry for 10 minutes more, until the sour taste is gone and the oil rises to the top. Spoon about a quarter of this stew into a bowl and set it aside.

    Success cue

    A deep red stew with oil pooling on top.

    Watch out

    Hot tomato and oil spit; keep stirring with a long spoon.

  3. 03

    Sauce

    10 minutesHigh heat

    Pour in the chicken stock and boil on high heat for 5 minutes. Add the thyme, curry powder and salt and boil for 5 minutes more.

    Success cue

    A thin, boiling red sauce.

  4. 04

    Rice

    20 minutesLow heat

    Stir in the rice. Add water until the liquid is level with the rice, drop in the bay leaves, cover tightly and cook on low to medium heat for 20 minutes, until the liquid is nearly gone.

    Success cue

    Little liquid left between swelling grains.

    Watch out

    High heat burns the bottom before the rice cooks through.

  5. 05

    Finishing

    8 minutesLow heat

    Spread the reserved stew over the rice without stirring, cover and cook for 5 to 10 minutes until no liquid is left. Take out the bay leaves and stir well.

    Success cue

    Tender, separate orange-red grains.

PlateMap is still in testing. Quantities and results may vary with ingredients and equipment. Please check food safety yourself, especially with meat and poultry.

Cooking tips

Extra tip

For the smoky party taste, leave the pot on low heat a few minutes longer at the end so the bottom layer catches slightly, without stirring.

  • • For less heat use one scotch bonnet, or take out its seeds before blending.
  • • Taste the stock before adding the salt; a salted stock needs less.

Common mistakes

  • • Stirring the rice while it cooks, which breaks the grains and makes them sticky.
  • • Adding the stock before the base is fried, which leaves the rice tasting sour; fry until the oil rises.

Substitutions

  • • Instead of chicken stock: beef stock, or 1 stock cube dissolved in 600 ml water with half the salt
  • • Instead of red chilies: 1 or 2 fresh red chillies, or a pinch of cayenne

Serving ideasServe hot with fried plantain, grilled or fried chicken and a green salad.

Estimated nutrition per serving

Calculated estimate per serving from the listed quantities. Product choice and retained cooking fat affect the result; this is not a laboratory analysis.

Calories
≈ 625
Protein
12.6g
Carbs
95.4g
Fat
21.3g
Calculation source and assumptions

USDA Standard Reference

Values use USDA data and linked product labels, adjusted for edible quantities and base servings. Brands, ingredient varieties, and cooking methods can change the result.

Potential allergens

Celery

Compound ingredients vary by product; check labels and possible cross-contact.

Frequently Asked Questions

Is jollof Nigerian or Ghanaian?

Both, and the friendly rivalry is famous. The dish is usually traced to the Wolof people of Senegal and their rice dish thieboudienne; Nigerians favour long-grain parboiled rice and Ghanaians often use jasmine or basmati.

Can I make it lighter, with less oil?

Yes. Skip the frying: cook the blended base covered for 6 to 8 minutes, stir in the tomato paste, spices and stock and add the rice. It tastes less rich and each serving has about 160 kcal fewer.

What do you serve with jollof?

Grilled or fried chicken, fried plantain and a fresh salad are the usual partners.

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