Jollof Rice

Name: Jollof Rice
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 6
Cuisine: Kenyan
Ingredients: 2 cup long-grain parboiled rice; 400 g plum tomatoes; 2 pcs red bell peppers; 1 pcs scotch bonnet chilli; 2 pcs white onions; 6 tbsp vegetable oil; 3 tbsp tomato paste; 500 ml chicken stock; 4 clove garlic cloves; 1 tbsp fresh ginger; 1 tsp dried thyme; 1 tsp curry powder; 1 tsp smoked paprika; 0.5 tsp ground cumin; 2 pcs bay leaves; 1 pcs chicken bouillon cube; to taste salt; to taste black pepper; 1 tbsp butter; 1 bunch fresh parsley or cilantro

A vibrant West African one-pot classic, simmered in a rich tomato-pepper base until every grain is infused with smoky, spiced flavor. Bold, festive, and utterly irresistible — this is party rice at its finest.

Ingredients

2 cup long-grain parboiled rice
400 g plum tomatoes
2 pcs red bell peppers
1 pcs scotch bonnet chilli
2 pcs white onions
6 tbsp vegetable oil
3 tbsp tomato paste
500 ml chicken stock
4 clove garlic cloves
1 tbsp fresh ginger
1 tsp dried thyme
1 tsp curry powder
1 tsp smoked paprika
0.5 tsp ground cumin
2 pcs bay leaves
1 pcs chicken bouillon cube
to taste salt
to taste black pepper
1 tbsp butter
1 bunch fresh parsley or cilantro

Instructions

Combine the roughly chopped tomatoes, red bell peppers, scotch bonnet chilli, and the 1 chopped onion in a blender. Blend until completely smooth. Set the tomato-pepper purée aside.
Heat the vegetable oil in a large, heavy-bottomed pot over medium-high heat. Add the finely sliced onion and fry, stirring occasionally, for 8–10 minutes until deep golden and slightly caramelised. This step builds the essential flavor base of the dish.
Add the minced garlic and grated ginger to the pot and stir-fry for 1 minute until fragrant. Stir in the tomato paste and cook for another 3 minutes, stirring constantly, until the paste darkens slightly and loses its raw smell.
Pour the blended tomato-pepper purée into the pot. Stir well to combine with the fried onion and tomato paste. Increase heat to medium-high and cook uncovered for 15–18 minutes, stirring occasionally, until the sauce reduces by about half and the oil starts to float on top. This step is called 'frying down' and is crucial for depth of flavor.
Add the dried thyme, curry powder, smoked paprika, ground cumin, crumbled bouillon cube, bay leaves, salt, and black pepper. Stir everything together and cook for 1 minute.
Add the rinsed parboiled rice to the pot and stir to coat every grain in the tomato sauce. Pour in the warm chicken stock — the liquid should just barely cover the rice. Stir once more, then taste and adjust seasoning.
Bring the pot to a boil over high heat, then reduce heat to the lowest possible setting. Cover the pot tightly with foil first, then place the lid on top — this traps steam and ensures the rice cooks evenly. Cook for 25–30 minutes without lifting the lid.
After 25 minutes, carefully lift the lid and foil (watch for steam). Check if the rice is tender and has absorbed all the liquid. If the rice is not yet fully cooked, add a splash of stock or water (2–3 tbsp), re-cover, and cook for a further 5 minutes. For an authentic smoky 'party Jollof' crust on the bottom, allow the heat to stay on low for an extra 3–5 minutes after the liquid is absorbed — listen for a gentle crackling sound.
Remove the bay leaves. Add the butter and gently fold it through the rice with a fork, fluffing the grains as you go. Taste and adjust seasoning one final time. Garnish generously with fresh parsley or cilantro. Serve hot alongside fried plantain, grilled chicken, or a crisp green salad.