Spicy Nigerian Jollof Rice
User Reviews
4.7
153 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
6 servings
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Calories
208 kcal
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Course
Main Course
Spicy Nigerian Jollof Rice
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Nigerian Jollof Rice is a spicy and vibrant one-pot tomato rice that will become a family favorite. It is probably the best-known Nigerian food recipe.
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Ingredients
- 2 ¾ cups parboiled rice Note 1
- 4 medium tomatoes romana or plum tomatoes
- 1 large red bell pepper
- ½-1 Scotch bonnet or another spicy red chili, Note 2
- 4 tablespoons vegetable oil or palm oil, if available
- 1 larger onion
- 5 tablespoons tomato paste
- 3 cups vegetable broth or chicken stock
- 1 Maggi stock cube
- 1 teaspoon dried thyme
- 2 teaspoons curry powder
- ¼ teaspoon smoked paprika
- 2 bay leaves
- smoked black ground pepper or regular black pepper
- fine sea salt
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Instructions
- Blend tomatoes: Roughly chop the tomatoes, red bell pepper, and chili. Place them in the food processor and puree them until smooth. Alternatively, use an immersion blender.4 medium tomatoes + 1 large red bell pepper + ½-1 Scotch bonnet
- Cook tomatoes: Pour the puree into a saucepan, bring to a boil and cook for about 4-5 minutes or until slightly thickened.
- Chop the onion.1 larger onion
- Cook sauce: Heat the oil in a heavy-bottomed pan or non-stick pan. Fry onion until a bit softer, about 3 minutes. Add the tomato-pepper puree and simmer, often stirring, for about 10 minutes. Add the tomato paste, stir very well, and let simmer for another 4-5 minutes until the sauce has thickened. Remove about ¼ of the sauce and set it aside.4 tablespoons vegetable oil + 5 tablespoons tomato paste
- Cook rice: Pour the vegetable or chicken stock into the pot. Crumble in the Maggi stock cube and stir well to dissolve. Bring to a boil. Add the washed rice, thyme, curry, smoked paprika, bay leaves, and salt to taste when the stock is boiling. Stir well, turn the heat down to medium-low and cover the pot.Cook until the rice is almost dry and cooked through. Don't worry if the rice catches slightly at the bottom of the pan; that is the desired effect, as long as it doesn't burn completely.3 cups vegetable broth / 700 ml + 1 Maggi stock cube + 2 ¾ cups parboiled rice/ 350 g + 1 teaspoon dried thyme + 2 teaspoons curry powder + ¼ teaspoon smoked paprika + 2 bay leaves + fine sea salt
- Add the remaining tomato sauce and stir very gently without breaking the crusty rice layer at the bottom of the pot. Add some smoked or regular ground black pepper and salt to adjust the taste.smoked black ground pepper
Notes
- Rice: You can buy parboiled rice or parboil regular rice yourself.
- Scotch bonnet is the kind of chili customarily used for making Jollof rice. Replace it with regular chilies if you cannot find it. Adjust the chili amount according to your heat tolerance, and keep in mind that Scotch bonnet is really hot.
Nutrition Information
Show Details
Serving
1/6 of the dish
Calories
208kcal
(10%)
Carbohydrates
27g
(9%)
Protein
4g
(8%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
9g
Sodium
697mg
(29%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 208 kcal
% Daily Value*
| Serving | 1/6 of the dish | |
| Calories | 208kcal | 10% |
| Carbohydrates | 27g | 9% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 9g | 53% |
| Sodium | 697mg | 29% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
153 reviews
Excellent
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