Nigerian Jollof
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
361 kcal
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Course
Main Course
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Cuisine
Nigerian
Nigerian Jollof
Description
This Nigerian Jollof recipe starts with a pepper sauce made by blending Roma tomatoes, red bell peppers, half a red onion, and habanero peppers into a smooth base that gives the dish its distinctive color and flavor. The sauce is simmered with sautéed onions, bay leaves, thyme, tomato paste for color, and vegan bouillon cubes for depth.
Once the sauce has cooked down and the raw scent has lessened, stock and washed long grain rice are added. The rice cooks in the sauce over low heat, absorbing the complex flavors. Stirring the rice partway prevents sticking, and at the end, raising the heat briefly can create a crispy layer at the bottom, known as "party rice," providing textural interest.
This dish is popular at social events and family meals, served alongside proteins or enjoyed on its own. The recipe's spice level can be adjusted by modifying the amount of habanero peppers, catering to different palates. Using basmati rice is a practical alternative to traditional long grain rice, maintaining good infusion of flavors.
Ingredients
For the stew base
- 2 Roma tomato quartered
- 2 bell pepper diced, red
- ½ red onion
- 1-3 habanero pepper diced, adjust to taste
For the jollof rice
- ⅓ cup vegetable oil
- ½ onion diced
- 2-3 bay leaf
- ½ teaspoon thyme substitute thyme powder as needed
- 2 bouillon cubes make sure to buy a vegan version!
- 1 tablespoon tomato paste for the color - you can make do without
- 1 ¾ cups stock
- 2 cups long grain rice wash and drain to get rid of excess starch
- 1 teaspoon salt add more to taste as needed
Instructions
Pepper Sauce
- Blend tomatoes, red peppers, onion and habanero peppers in a blender until you get a smooth puree. This is the base of the Jollof rice.
Jollof Rice
- In a deep pot, heat the vegetable oil over medium heat. Add diced onion and bay leaves to heated oil and fry for 2-3 minutes
- Once onions are translucent, add pepper sauce, thyme, bouillon and tomato paste for color. Cook for 3-4 minutes until the raw smell of the pepper sauce disappears.
- Add stock, cover, and bring to a boil (covered). Add washed and drained rice, mix with the sauce, and lower heat to a low-medium.
- Now, cover the pot (either with foil first or just a tight fitting lid) and simmer for 10 minutes. At the 10 min mark, stir the rice so it doesn't stick. Check to see how the rice is cooked. Cook for another 2 to 4 minutes to finish cooking the rice.
- If you want the bottom to be crispy, turn up the heat to medium high for 1 minute
- Take the pot off the heat, and stir up the crispy rice at the bottom to the top. Add a few more slices of onion and serve hot!
Notes
- Long grain rice is traditionally used, but basmati rice works well as a substitute for flavor infusion.
- Adjust the heat by varying the number of habanero peppers according to your spice preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 361 kcal
% Daily Value*
| Calories | 361kcal | 18% |
| Carbohydrates | 56g | 19% |
| Protein | 6g | 12% |
| Fat | 13g | 20% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 1mg | 0% |
| Sodium | 1009mg | 42% |
| Potassium | 257mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1601IU | 32% |
| Vitamin C | 56mg | 62% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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