Nigerian Jollof Rice

Summary :

Nigerian Jollof Rice is a beloved West African dish made with rice simmered in a spicy tomato and pepper sauce. This version is rich, vibrant, and perfect for celebrations or everyday meals. Naturally halal and easy to pair with chicken, fish, or plantains.

Ingredients (Serves 4–6)

For the tomato-pepper blend:

• 4 medium tomatoes

• 2 red bell peppers

• 1 large onion (divided)

• 2–3 scotch bonnet or habanero peppers (adjust for heat)

• 2 cloves garlic

• 1-inch piece ginger

For the rice:

• 2 cups long grain parboiled rice (rinsed well)

• 1/4 cup vegetable oil

• 2 tablespoons tomato paste

• 1 teaspoon curry powder

• 1 teaspoon thyme

• 1 bay leaf

• 1 Maggi or Knorr halal seasoning cube (or salt to taste)

• 1 teaspoon salt (or to taste)

• 3–4 cups chicken or vegetable broth (halal-certified)

• 1/2 cup sliced onions (from remaining onion)

Instructions

1. Blend the sauce:
   Blend tomatoes, red peppers, half the onion, garlic, ginger, and scotch bonnet until smooth. Set aside.

2. Parboil rice (optional but recommended):
   Rinse rice thoroughly. You can briefly parboil the rice for 5–7 minutes, then drain, to shorten cooking time and improve texture.

3. Cook the tomato base:
   Heat oil in a large pot over medium heat. Add sliced onions and cook until soft. Stir in tomato paste and cook for 2 minutes. Add the blended tomato-pepper mix and cook for 15–20 minutes, stirring often, until the sauce reduces and darkens.

4. Add seasoning and broth:
   Stir in curry, thyme, bay leaf, seasoning cube, and salt. Add broth and bring to a boil.

5. Add rice:
   Stir in the rice. Reduce heat to low, cover with foil and a lid, and steam for 20–30 minutes. Do not stir while cooking — let it steam gently.

6. Finish cooking:
   Once liquid is absorbed and rice is tender, gently fluff with a fork. If needed, add a splash of water and cover again to steam until soft.

7. Serve:
   Serve hot with grilled chicken, beef, fried plantains, or salad.

Notes

• Smoky flavor: Letting the rice slightly char at the bottom gives it the traditional smoky taste.

• Rice type: Parboiled long-grain rice is key for the best Jollof texture.

• Make it your own: Add mixed veggies, cooked shrimp, or halal sausage for variety.