Jollof Rice My Way

Ingredients

• 2 large Bell Peppers (mixed colors, roasted)
• 1 large Onion (diced, roasted)
• 4 medium Tomatoes (ripe, roasted)
• 4 cloves Garlic (peeled, roasted)
• 1 whole Habanero Pepper (seeds removed for less heat, roasted)
• 1 inch piece Fresh Ginger (peeled, added to puree)
• 3 tablespoons Palm Oil (authentic flavor; substitute vegetable oil if unavailable)
• 2 tablespoons Tomato Paste
• 1 teaspoon Curry Powder
• 1 teaspoon Paprika
• 1 cube Chicken Bouillon (or 1 tsp bouillon powder)
• 0.5 teaspoon Cayenne Pepper
• 2 whole Bay Leaves
• 2 sprigs Fresh Thyme
• 4 cups Cooked Long-Grain Rice (parboiled or jasmine, cooked and cooled)
• 2 cups Chicken Broth (low-sodium)
• 0.25 cup Water (for pureeing vegetables)
• to taste Salt
• to taste Black Pepper

Instructions

1. Roast Vegetables

   Preheat the oven to 400°F (200°C). Place the bell peppers, onion, tomatoes, garlic, and habanero (omit ginger) on a baking sheet, drizzle lightly with oil, and roast for 20 minutes, turning halfway, until softened and lightly charred.

   Time: PT20M

   Temperature: 400°F

2. Puree Roasted Mix

   Transfer the roasted vegetables to a food processor, add the peeled ginger and ¼ cup water, and blend until completely smooth.

   Time: PT5M

3. Sauté Onion Base

   Heat 3 tablespoons of palm oil (or vegetable oil) in a large pot over medium heat. Add the diced onion and sauté for 5 minutes, stirring frequently, until translucent.

   Time: PT5M

4. Cook Tomato Paste

   Stir in the tomato paste and continue cooking for another 5 minutes, allowing the paste to caramelize and deepen in color.

   Time: PT5M

5. Add Puree and Spices

   Pour the pepper puree into the pot. Add curry powder, paprika, chicken bouillon, cayenne pepper, bay leaves, and fresh thyme. Stir well, bring to a gentle simmer, then reduce heat and let simmer for 20 minutes, uncovered.

   Time: PT20M

6. Combine Rice and Broth

   Add the cooked rice to the pot, stirring gently to coat each grain with the sauce. Pour in chicken broth until the rice is just covered. Cover the pot tightly with aluminum foil, lower the heat, and let cook for 30 minutes.

   Time: PT30M

7. Finish and Serve

   Remove the foil, discard the bay leaves and thyme stems, fluff the rice with a fork, and season with salt and black pepper to taste. Serve hot.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

55 g

Fat

10 g

Fiber

3 g

Ingredient Substitutions

• Instead of Bell Peppers: Red bell pepper only
• Instead of Onion: Yellow onion
• Instead of Tomatoes: Canned diced tomatoes (drained)
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Habanero Pepper: Scotch bonnet, Jalapeño (less heat)
• Instead of Fresh Ginger: Ground ginger (1/2 tsp)
• Instead of Palm Oil: Vegetable oil, Canola oil
• Instead of Tomato Paste: Tomato sauce (2 tbsp)
• Instead of Curry Powder: Garam masala (1 tsp)
• Instead of Paprika: Smoked paprika
• Instead of Chicken Bouillon: Vegetable bouillon, Soy sauce (1 tsp)
• Instead of Cayenne Pepper: Red pepper flakes (1/2 tsp)
• Instead of Bay Leaves: Dried thyme (1 tsp)
• Instead of Fresh Thyme: Dried thyme (1 tsp)
• Instead of Cooked Long-Grain Rice: Basmati rice
• Instead of Chicken Broth: Vegetable broth, Water with extra bouillon
• Instead of Salt: Sea salt

Equipment Needed

• Baking Sheet
• Oven
• Food Processor
• Large Pot with Lid
• Wooden Spoon
• Knife
• Cutting Board
• Measuring Cups
• Measuring Spoons
• Aluminum Foil

Critical Steps — Do Not Skip

• Roasting the vegetables to develop deep flavor
• Simmering the spice‑infused puree for 20 minutes
• Covering the rice with foil and steaming for 30 minutes

Chef Tips from the Video

• For authentic flavor, use a small amount of palm oil; if unavailable, substitute with a mix of vegetable oil and a dash of coconut oil.
• Toast the spices (curry powder, paprika) briefly in the oil before adding the puree for an extra depth of aroma.
• Allow the finished Jollof to rest covered for 5 minutes before fluffing; this helps the grains finish steaming evenly.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze in portion‑sized bags for up to 2 months; reheat gently.

Room temperature: Not recommended; keep refrigerated.

Make-Ahead Tips

• Roast and puree the vegetables up to 2 days ahead; store in the fridge.
• Cook the rice in advance and keep it refrigerated; reheat with a splash of broth.
• The broth can be prepared ahead and frozen in portions.

Frequently Asked Questions