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Nigerian Jollof

This Nigerian jollof rice is a one-pot, tomato and pepper infused rice with a crispy layer at the bottom. The life of the party and ready in 30 minutes!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6 servings
Calories: 361 kcal
Course: Main Course
Cuisine: Nigerian

Ingredients

For the stew base
  • 2 roma tomatoes quartered
  • 2 red bell peppers diced
  • ½ red onion
  • 1-3 habanero peppers diced, adjust to taste
For the jollof rice
  • ⅓ cup vegetable oil
  • ½ onion diced
  • 2-3 bay leaves
  • 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
    Cup of Yum
  1. 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
  1. 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
  2. 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.
  3. 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.
  4. 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.
  5. If you want the bottom to be crispy, turn up the heat to medium high for 1 minute
  6. 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

  • Typically, Nigerians use long grain rice (and not aromatic rice like basmati) to make jollof. However, I've found that basmati rice works as a great substitute since it's meant for "infusion" cooking (i.e. when you cook the rice in a flavorful sauce or broth like in this case). Plus, I couldn't resist adding a bit of my own heritage into the mix here!
  • It's easy to adjust this recipe to your taste - if you want it more spicy, add another habanero pepper; if you want it less spicy, avoid it altogether. Every person's spice palette is different, but if your spice tolerance is lower, I'd suggest playing safe the first time and then increasing the peppers, versus the other way around.

Nutrition Information

Calories 361kcal (18%) Carbohydrates 56g (19%) Protein 6g (12%) Fat 13g (20%) Saturated Fat 10g (50%) Cholesterol 1mg (0%) Sodium 1009mg (42%) Potassium 257mg (7%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 1601IU (32%) Vitamin C 56mg (62%) Calcium 26mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 361

% 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.