Spiced and cooked in flavorful tomato and pepper purée, Nigerian jollof rice is a well-loved, classic West African versatile side dish that the whole family loves.
This easy vegan side dish easily becomes a one-pot meal by adding chicken, similar to Bosnian-style one-pot chicken rice dinner.
For a meatless entree version, add carrots, peas, and celery. Whichever way you make it, it provides a burst of flavor your friends and family will love.
What goes with Nigerian Jollof Rice?
Jollof goes perfectly with Nigerian suya kebabs, but it would complement any meat or fish, stewed or grilled. It's savory and so satisfying.
Try it with:
- Colombian chicken stew
- Egyptian grilled lamb chops
- Lamb-stuffed roasted eggplant
- Estonian honey-mustard pork roast
- Easy baked honey-glazed pork chops
Puréed vegetables flavor the grains but are not visible, thus making it a kid-friendly dish. Just adjust the spices for the heat level.
In my quest to simplify recipes from around the world, I discovered that it is quite easy cooking the globe. The main base for all dishes is spices and herbs.
Stock up on spices and explore the culinary world from your own kitchen. It really is as simple as that.
You can have chicken and rice every day of the week but use different spices and you'll have a new dish each time. Trust me on that!
Ingredients for jollof:
- Rice: best to use Basmati or Jasmine
- Vegetables: tomatoes and bell pepper
- Aromatics: onion, garlic, and tomato paste
- Spices: curry powder, cayenne pepper, ground ginger, smoked paprika
- Herbs: thyme and bay leaves
- Seasonings: salt
- Fat: oil
How to make Nigerian jollof rice?
*Keep scrolling to get the full (printable) recipe, ingredient amounts, and more tips.
- Purée the tomatoes, onions, and pepper in a food processor.
- Heat the oil in a large saucepan over medium heat. Sauté spices and garlic. Stir in the rice, puréed vegetables, tomato paste, water, and salt.
- Cover the pot and cook until rice is al dente.
- Garnish the dish with cilantro or parsley before serving.
More international rice dishes to try:
- SULTANA YELLOW RICE
- KURDISH RICE PILAF
- BOSNIAN DJUVEC RICE
- COLOMBIAN PORK AND SAUSAGE RISOTTO
- QUICK AND EASY SHRIMP RISOTTO
- ITALIAN RICE TIMBALE
Nigerian Jollof Rice
EQUIPMENT
- Food processor or a blender
- Large saucepan
Ingredients
- 2 medium tomatoes, roughly chopped
- 1 medium red bell pepper, diced
- 1 onion, roughly chopped
- ¼ cup oil
- ½ teaspoon curry powder
- 1 tablespoon cayenne, more if you like it hotter
- 2 bay leaves
- ¼ teaspoon ground ginger
- 1 teaspoon dried thyme
- 1 tablespoon smoked paprika
- 2 garlic cloves, minced
- 2 cups rice
- 1 tablespoon tomato paste
- 2 cups water
- 1 teaspoon salt
Instructions
- Purée the tomatoes, onions, and pepper in a food processor.
- Heat the oil in a large saucepan over medium heat. Add spices and garlic and sauté until fragrant, about 30 seconds. Stir in the rice, puréed vegetables, tomato paste, water, and salt. Bring the mixture to a boil.
- Reduce the heat to low; cover the pot and cook until rice is al dente, about 20-30 minutes (don't overcook). If the rice seems a little dry, add ¼ cup water and cover, which will allow it to steam through.
- Garnish the rice with cilantro or parsley before serving.
Notes
- Substitute cayenne pepper with African hot ground chili pepper.
- Add ½ small habanero or scotch bonnet pepper for some serious heat.
- Nutrition information is approximate and meant as a guideline only.
Leave a Reply