10/08/2025
step-by-step way to cook delicious Nigerian-style jollof rice — smoky, flavorful, and slightly spicy.
---
Ingredients (Serves ~6)
Rice – 4 cups (long-grain parboiled works best)
Vegetable oil – ½ cup
Tomatoes – 4 large, fresh (blended)
Red bell peppers – 4 large (blended with tomatoes)
Scotch bonnet (habanero) – 1–2 (adjust to spice tolerance)
Onions – 2 large (1 blended, 1 sliced)
Tomato paste – 3 tablespoons
Chicken or vegetable stock – about 4–5 cups
Bay leaves – 2
Thyme – 1 teaspoon (dried) or a few fresh sprigs
Curry powder – 1 teaspoon
Salt – to taste
Seasoning cubes or powder – 2–3
Butter – 2 tablespoons (optional, for richness)
---
Instructions
1️⃣ 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 10–15 minutes to reduce excess water — this prevents soggy rice.
2️⃣ Build the Flavor
3. In a large pot, heat vegetable oil.
4. Add sliced onions and sauté until fragrant.
5. Stir in tomato paste and fry for 3–5 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 15–20 minutes).
3️⃣ 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.
4️⃣ 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 it’s 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 25–35 minutes. Add a little stock or water if it’s drying out too quickly.
5️⃣ 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
