Spicy Nigerian Jollof Rice
User Reviews
4.7
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Prep Time
10 mins
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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
Description
Spicy Nigerian Jollof Rice combines parboiled rice with a vibrant tomato and red bell pepper base blended with Scotch bonnet chili for heat. The sauce is cooked with onions, tomato paste, and a blend of dried thyme, curry powder, smoked paprika, and bay leaves, imparting layers of flavor. The dish is simmered in vegetable or chicken stock and enhanced with a Maggi stock cube, resulting in a richly seasoned rice with a slightly thickened sauce coating each grain.
The rice absorbs the spicy, aromatic tomato sauce during cooking, producing a moist yet fluffy texture with a notable heat from the Scotch bonnet. Tomato paste helps deepen the sauce, thickening it while contributing a concentrated tomato flavor. The balance of spices and the smoky paprika add complexity to the dish's characteristic bold profile.
This Jollof Rice can be served as a main or a side dish as part of a larger meal. Its spicy and aromatic nature complements protein dishes and vegetables, standing out as a flavorful rice preparation. Adjusting the chili amount can tailor the heat level to preference, making it suitable for diners with different spice tolerances.
For best results, parboiled rice is recommended either store-bought or prepared by parboiling regular rice. Scotch bonnet chilies bring authentic heat but can be substituted with other hot red chilies if unavailable; the heat can be adjusted accordingly. The recipe includes removing a portion of the thickened sauce early to manage consistency during cooking. The Maggi stock cube helps intensify savory flavors in the broth used for cooking.
Ingredients
- 2 ¾ cups rice Note 1, parboiled
- 4 medium tomato romana or plum tomatoes
- 1 large red bell pepper
- ½-1 Scotch bonnet chili 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 thyme dried
- 2 teaspoons curry powder
- ¼ teaspoon smoked paprika
- 2 bay leaf
- black pepper or regular black pepper, smoked; ground
- salt fine sea salt
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
- Use parboiled rice or parboil regular rice yourself for optimal texture.
- Scotch bonnet chili provides authentic heat; substitute with other spicy red chilies and adjust quantity to your heat preference.
- Vegetable or palm oil can be used depending on availability and flavor preference.
- Removing part of the thickened sauce during cooking helps control the final dish's consistency.
- Use a Maggi stock cube to enrich the broth and deepen flavor.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.7
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