10/08/2025
step-by-step way to cook delicious Nigerian-style jollof rice â smoky, flavorful, and slightly spicy.
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Ingredients (Serves ~6)
Rice â 4 cups (long-grain parboiled works best)
Vegetable oil â ½ cup
Tomatoes â 4 large, fresh (blended)
Red bell peppers â 4 large (blended with tomatoes)
Scotch bonnet (habanero) â 1â2 (adjust to spice tolerance)
Onions â 2 large (1 blended, 1 sliced)
Tomato paste â 3 tablespoons
Chicken or vegetable stock â about 4â5 cups
Bay leaves â 2
Thyme â 1 teaspoon (dried) or a few fresh sprigs
Curry powder â 1 teaspoon
Salt â to taste
Seasoning cubes or powder â 2â3
Butter â 2 tablespoons (optional, for richness)
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Instructions
1ď¸âŁ Make the Pepper Base
1. Blend tomatoes, bell peppers, scotch bonnet, and one onion until smooth.
2. Pour into a pot and boil on medium heat (without oil) for 10â15 minutes to reduce excess water â this prevents soggy rice.
2ď¸âŁ Build the Flavor
3. In a large pot, heat vegetable oil.
4. Add sliced onions and sautĂŠ until fragrant.
5. Stir in tomato paste and fry for 3â5 minutes to remove tartness.
6. Add the reduced pepper mixture and cook on medium heat, stirring occasionally, until the oil starts to separate from the sauce (about 15â20 minutes).
3ď¸âŁ Season the Sauce
7. Add thyme, curry powder, bay leaves, salt, seasoning cubes, and any other spices you like.
8. Pour in chicken or vegetable stock and stir well. Taste and adjust seasoning.
4ď¸âŁ Add the Rice
9. Wash the parboiled rice until the water runs clear (to remove excess starch).
10. Add rice to the pot, stirring so itâs evenly coated in the sauce.
11. Reduce heat to low-medium, cover tightly (you can place foil under the lid to trap steam), and cook for 25â35 minutes. Add a little stock or water if itâs drying out too quickly.
5ď¸âŁ Finishing Touch
12. When rice is cooked but still firm, add butter and gently stir. This adds richness and a glossy finish.
13. Let it sit (covered) for 5 minutes to absorb the flavors.
14. Serve hot with fried plantain, grilled chicken, or salad.
Mimi's kitchen
