Jollof rice isn’t just rice. It’s an event. The first time I made it, I underestimated it. I thought it was just tomato rice with extra steps. It is not. It’s layered, bold, and unapologetically flavorful.
The smell alone, tomatoes, peppers, spices blooming in oil — makes the kitchen feel alive. And once it hits the oven? That slow bake transforms everything into something deeper and richer than you expect.
Every time I make it, I understand why people are so passionate about it. Jollof is not casual. It has standards.
Why I Keep Making This Dish (The Real Reasons)
- Big flavor energy: Nothing about it is bland.
- Feeds a crowd: Perfect for gatherings.
- Comforting but bold: Cozy with personality.
- Oven finish magic: The texture comes out just right.
- Meal-prep friendly: Tastes even better later.
- Customizable heat: You control the spice level.
- Pairs with everything: Chicken, fish, veggies — it handles it all.
Tips I Learned the Hard Way
- Reduce the sauce properly: If you rush this, the rice turns soggy.
- Rinse the rice well: Cloudy water means too much starch.
- Bloom the spices: One minute makes a huge difference.
- Taste before baking: Adjust salt before it’s too late.
- Cover tightly: Steam is crucial for proper cooking.
- Check at 30 minutes: Ovens have moods.
- Don’t over-stir: You want fluffy grains, not mush.
Variations You Can Mess Around With
- Chicken Jollof: Add cooked chicken pieces before baking.
- Shrimp Version: Stir in sautéed shrimp at the end.
- Vegetarian Style: Use vegetable stock and add mixed veggies.
- Smokier Flavor: Use smoked paprika.
- Extra Heat: Leave seeds in the Scotch bonnet.
- Coconut Twist: Replace some stock with coconut milk.
- Party Pot Version: Double the recipe for gatherings.
How To Make Jollof Rice?
Ingredients
- Cooking spray
- 3 medium tomatoes
- 1 Scotch bonnet or habanero pepper, seeded for less heat
- 1 medium onion, half coarsely chopped and half sliced
- 3 red bell peppers, cored and roughly chopped
- 1 cup chicken stock or water (more if needed)
- 1/3 cup vegetable oil
- 1 teaspoon kosher salt
- 2 bay leaves
- 1 teaspoon curry powder
- 1 teaspoon sweet or smoky paprika
- 1 tablespoon dried thyme
- 1/2 teaspoon ground ginger
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon freshly ground black pepper
- 1 tablespoon tomato paste
- 2 cups long-grain rice, rinsed until water runs clear
- 2 tablespoons unsalted butter
Instructions
Step 1:
Preheat the oven to 350°F and grease a 13 x 9-inch baking dish with cooking spray.
Step 2:
In a blender, combine the tomatoes, Scotch bonnet pepper, chopped onion, and bell peppers. Blend until smooth.
Step 3:
Heat the vegetable oil in a large pan over medium heat. Add the sliced onions, season with salt, and cook for 2 to 3 minutes.
Step 4:
Add the bay leaves, curry powder, paprika, thyme, ginger, garlic powder, onion powder, and black pepper. Cook for about 1 minute to bloom the spices.
Step 5:
Stir in the tomato paste and cook for another 2 minutes.
Step 6:
Pour in the blended tomato-pepper mixture and cook over medium heat for 10 to 12 minutes, or until the mixture reduces by about half.
Step 7:
Add 1 cup of stock and bring to a boil.
Step 8:
Stir in the rinsed rice and butter. Adjust salt to taste.
Step 9:
Carefully transfer the mixture to the prepared baking dish.
Step 10:
Cover tightly with foil and bake for 40 to 50 minutes, until the rice is tender. Check after 30 minutes and add a little more stock or water if needed.
Step 11:
Fluff with a fork before serving.
Jollof Rice Recipe
Ingredients
Method
- Preheat the oven to 350°F and grease a 13 x 9-inch baking dish with cooking spray.
- In a blender, combine the tomatoes, Scotch bonnet pepper, chopped onion, and bell peppers. Blend until smooth.
- Heat the vegetable oil in a large pan over medium heat. Add the sliced onions, season with salt, and cook for 2 to 3 minutes.
- Add the bay leaves, curry powder, paprika, thyme, ginger, garlic powder, onion powder, and black pepper. Cook for about 1 minute to bloom the spices.
- Stir in the tomato paste and cook for another 2 minutes.
- Pour in the blended tomato-pepper mixture and cook over medium heat for 10 to 12 minutes, or until the mixture reduces by about half.
- Add 1 cup of stock and bring to a boil.
- Stir in the rinsed rice and butter. Adjust salt to taste.
- Carefully transfer the mixture to the prepared baking dish.
- Cover tightly with foil and bake for 40 to 50 minutes, until the rice is tender. Check after 30 minutes and add a little more stock or water if needed.
- Fluff with a fork before serving.
Notes
Nutritional Information
| Nutrition | Value |
| Calories | 352 kcal |
| Carbohydrates | 36 gm |
| Fat | 12 gm |
| Protein | 05 gm |
Note: Nutritional values are approximate and may vary depending on ingredient size, quality, brand, location, and the proportions used. All nutritional information is calculated on a per-serving basis.
If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
How I Like to Serve This
- With grilled chicken: Classic pairing.
- With fried plantains: Sweet meets spicy.
- With coleslaw: Fresh contrast.
- At parties: Big tray in the center of the table.
- With fish: Especially grilled or fried.
- As leftovers: Straight from the fridge, no shame.
Storage, Leftovers, and Next-Day Thoughts
- Fridge: Keeps well for up to 4 days.
- Reheat gently: Add a splash of water before warming.
- Freezer-friendly: Portion and freeze for easy meals.
- Flavor deepens: Even better the next day.
- Texture tip: Fluff before reheating.
- Meal prep win: Holds up beautifully.
FAQs (Real Questions People Actually Ask)
Is Jollof rice spicy?
It can be. Adjust the Scotch bonnet to your heat preference.
Can I cook it on the stovetop instead?
Yes, but the oven method gives more even results.
What rice works best?
Long-grain rice gives the best texture.
Why is my rice mushy?
The sauce may not have reduced enough.
Can I make it vegetarian?
Absolutely. Use vegetable stock.
What makes it smoky?
Smoked paprika or slight bottom caramelization.
Can I double this recipe?
Yes, just use a larger baking dish.
