Nigerian Party Jollof Rice
In short: Long-grain rice steamed in a thick, smoky tomato and red pepper base until the grains are separate, fragrant and lightly toasted at the bottom. It takes about 1 h 20 min in total and makes 6 servings.
- Prep
- 20 min
- Cook
- 1 h
- Total
- 1 h 20 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 450 kcal
Jollof rice is the centerpiece of Nigerian parties, from weddings to naming ceremonies, and every cook has firm opinions about how it should taste. The rice steams in a base of blended tomatoes, red bell peppers and scotch bonnet that has been fried until thick and dark. A tight lid and low heat keep the grains separate, and the lightly scorched layer at the bottom of the pot is the part many people fight over.
Instructions
- Blend the tomatoes, bell peppers, scotch bonnets and the chopped half of the onion until smooth. Pour the purée into a saucepan and simmer for 15 to 20 minutes, stirring now and then, until it has reduced by about a third.
- Heat the oil in a wide heavy pot over medium heat. Fry the sliced onion for 5 minutes until soft and golden, then stir in the tomato paste and fry for 3 minutes until it darkens to a brick red.
- Add the reduced pepper purée and fry for 15 to 20 minutes, stirring often, until the sauce is thick and deep red and the oil rises to the surface.
- Stir in the thyme, curry powder, bay leaves, crumbled bouillon cubes, salt and white pepper. Pour in the hot water and taste; the liquid should be a little saltier than you want the finished rice.
- Add the rinsed rice and stir so every grain is coated. Level the surface; the liquid should sit just above the rice, about 1 cm (1/2 inch) deep.
- Cover the pot with a sheet of foil, press it down around the rim, then add a tight lid. Cook on the lowest heat for 25 minutes without lifting the lid.
- Turn the rice gently from the bottom with a spatula. If the grains are still hard, sprinkle over 3 tablespoons of water, cover again and cook for 10 minutes more.
- Raise the heat to medium for the last 3 to 4 minutes so the bottom layer toasts, but do not let it blacken. Rest off the heat, covered, for 10 minutes, then fluff and serve.
Tips
- Parboiled long-grain rice is the traditional choice because it stays firm under long steaming. If you only have basmati, cut the water by about 15 percent and check the pot 10 minutes early.
- Scotch bonnets are very hot. Use one for a mild pot and two for a lively one, or swap in a habanero, and remove the seeds to tame the heat.
Questions and answers
Why is my jollof rice mushy?
Usually there is too much liquid or the lid was lifted too often. The liquid should barely cover the rice, and the pot should stay sealed on low heat.
How do I get the smoky flavor in party jollof?
Fry the base until it is dark and the oil separates, then let the bottom layer toast lightly at the end. Cooks who use a wood fire get extra smoke, but 3 to 4 minutes of higher heat gives a similar edge at home.
Can I make jollof rice ahead of time?
Yes. Cool it within an hour, refrigerate for up to 4 days and reheat with a splash of water. It also freezes well for 2 months.
How long does it take to make Nigerian Party Jollof Rice?
About 1 h 20 min in total: 20 min of preparation and 1 h of cooking.
How many calories are in Nigerian Party Jollof Rice?
About 450 kcal per serving, with 8 g of protein, 69 g of carbohydrates and 16 g of fat. These values are estimates.
Nutrition per serving
| Calories | 450 kcal |
|---|---|
| Protein | 8 g |
| Carbohydrates | 69 g |
| Fat | 16 g |
| Fiber | 3 g |
| Sugar | 6 g |
| Sodium | 680 mg |
Estimated values, calculated from the ingredients.
