Nigerian Spicy Jollof Rice

Nigerian Spicy Jollof Rice

Recipe by Head Chef Daisy
Jollof rice: the undisputed queen of West African cuisine. This vibrant dish, bursting with flavor, features perfectly cooked rice infused with a fiery blend of tomatoes, onions, and spices. Served at every celebration worth attending, it's the dish that commands attention and leaves taste buds begging for more. This beloved delicacy has so many variations! I'm sharing my classic Nigerian "one-pot stove-top" version here. More versions to come! This recipe makes a very big pot of jollof rice; you won't regret making so much, I promise. The leftovers, if any, taste even better the next day! My favorite way to serve jollof rice is with some dodo (fried plantains), grilled chicken and a salad. Remember, jollof rice isn't just a meal; it's a delightful journey through flavors and traditions! Enjoy!

Prep Time

15 mins

Total Time

50 mins

Yield

8 servings

Nigerian Spicy Jollof Rice
Nigerian Spicy Jollof Rice
Nigerian Spicy Jollof Rice

Ingredients

  • 4 cups parboiled rice
  • 1/2 cup olive oil
  • 6 large tomatoes
  • 1 habanero pepper
  • 1 scotch bonnet pepper
  • 1 large onion
  • 2 red bell peppers
  • 1 (2 inch) piece fresh ginger root
  • 2 cloves garlic
  • 1/2 cup tomato paste
  • 3 cups broth (chicken, beef or vegetable)
  • 2 cups water
  • 1 tablespoon curry powder
  • 1 teaspoon thyme
  • 2 bouillon cubes
  • 5 bay leaves
  • 1 teaspoon hot chili powder
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt (or to taste)
  • 1 teaspoon cameroon pepper (optional)
  • 1/2 cup peas and carrots (optional)

Instructions

  1. In a blender, blend the tomatoes, bell peppers, 1/2 of the onion, habanero pepper, scotch bonnet pepper, fresh ginger and garlic all together. Set aside and measure 1 1/2 cup of the blend for the rest of the recipe. If you're in a pinch, substitute the blend with canned tomato sauce
  2. Mince the remaining half of the onion and set aside. In a large dutch oven or pot, heat the olive oil with the minced onion over medium-low heat until the onion is soft and translucent but not browned. After that, add the tomato blend or sauce and stir until slightly thickened and infused into the oil, about 5 - 7 minutes. Finally stir the tomato paste in and cook on very low heat for another 5 minutes.
  3. Pour in the broth, curry powder, thyme, crushed bouillon cubes, hot chili powder, salt, black pepper, bay leaves, and cameroon pepper if you have that. Bring to a boil. Add the rice and the 2 cups of water then close the pot. Cook for 10 minutes on medium heat. This is the time to add any veggies like peas and carrots if you'd like. Open the pot to stir slightly, then cook for for another 10 minutes on low heat. Check the rice for doneness at this point. I usually let it simmer for another 5 minutes on the lowest heat if the rice isn't soft enough then turn off the pot. The steam within the pot will keep the rice cooking even if on very low heat.
  4. Serve your jollof rice with your favorite sides! I usually serve it with the chicken I use for preparing my homemade broth and some plantains. Enjoy!