How to make Jollof Rice

Ingredients

• 3 Tomatoes (large, ripe)
• 1 Red Bell Pepper (seeded, quartered)
• 4 cloves Garlic (peeled)
• 1 Red Onion (quartered, half sliced later)
• 1 Scotch Bonnet or Habanero Pepper (whole, keep seeds for extra heat)
• 2 Tbsp Olive Oil (for coating vegetables before roasting)
• 1 inch Fresh Ginger (peeled, sliced)
• 0.25 cup Water (for blending puree)
• 2 Tbsp Vegetable Oil (for sautéing onion)
• 2 Tbsp Tomato Paste (plain, no added sugar)
• 1 tsp Salt (adjust to taste)
• 1 tsp Curry Powder
• 1 tsp Chicken Bouillon (or 1 cube, low‑sodium preferred)
• 0.5 tsp Cayenne Pepper
• 1 tsp Thyme Leaves (dried or fresh)
• Pinch Nutmeg
• 2 Bay Leaves
• 2 cup Parboiled Rice (long grain, rinsed optional)
• 2.5 cup Chicken Stock (low‑sodium, homemade or store‑bought)

Instructions

1. Roast Vegetables

   Preheat oven to 425°F. Toss the tomatoes, red bell pepper, garlic cloves, quartered red onion, and whole Scotch bonnet with 2 Tbsp olive oil on a baking sheet. Roast until softened and lightly charred, about 15 minutes, flipping halfway.

   Time: PT15M

   Temperature: 425°F

2. Blend Roasted Veggies

   Transfer the roasted vegetables to a blender, add a 1‑inch piece of peeled ginger and ¼ cup water, and blend until completely smooth. Scrape the sides for an even puree and set aside.

   Time: PT5M

3. Sauté Onion

   Heat 2 Tbsp vegetable oil in a large pot over medium heat. Add the remaining half of the red onion, sliced thin, and sauté until translucent, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

4. Cook Tomato Paste

   Stir in 2 Tbsp tomato paste and fry, stirring constantly, until the paste darkens and the oil begins to separate, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

5. Add Puree and Seasonings

   Pour the roasted vegetable puree into the pot. Season with 1 tsp salt, 1 tsp curry powder, 1 tsp chicken bouillon, ½ tsp cayenne pepper, 1 tsp thyme leaves, a pinch of nutmeg, and 2 bay leaves. Stir and simmer for 5 minutes to meld flavors.

   Time: PT5M

   Temperature: medium heat

6. Add Parboiled Rice

   Stir in 2 cups parboiled rice, ensuring each grain is well coated with the sauce.

   Time: PT2M

   Temperature: medium heat

7. Add Chicken Stock

   Pour in enough chicken stock (about 2½ cups) to just cover the rice. Give a gentle stir to distribute the liquid evenly.

   Time: PT2M

8. First Steam

   Cover the pot with its lid, place a sheet of aluminum foil over the lid to seal, reduce heat to low, and let the rice steam for 20 minutes without lifting the lid.

   Time: PT20M

   Temperature: low heat

9. Fluff and Adjust

   Remove the pot from heat, uncover, and gently fluff the rice with a fork. Taste and add extra salt or pepper if needed, then replace the foil and lid.

   Time: PT5M

10. Second Steam

    Return the pot to low heat and steam for another 20 minutes. After the time is up, turn off the heat and let the rice sit, covered, for 5 minutes before serving.

    Time: PT20M

    Temperature: low heat

11. Finish and Serve

    Remove the bay leaves, pair the Jollof rice with your favorite protein or vegetables, and serve hot.

    Time: PT2M

Nutrition Facts

Calories

400

Protein

6 g

Carbohydrates

70 g

Fat

8 g

Fiber

3 g

Ingredient Substitutions

• Instead of Tomatoes: Canned diced tomatoes
• Instead of Red Bell Pepper: Green bell pepper
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Red Onion: Yellow onion
• Instead of Scotch Bonnet or Habanero Pepper: Extra‑hot jalapeño
• Instead of Olive Oil: Vegetable oil
• Instead of Fresh Ginger: Ground ginger (½ tsp)
• Instead of Vegetable Oil: Canola oil
• Instead of Tomato Paste: Crushed tomatoes (¼ cup)
• Instead of Salt: Sea salt
• Instead of Curry Powder: Ground cumin + turmeric
• Instead of Chicken Bouillon: Vegetable bouillon, Soy sauce (½ tsp)
• Instead of Cayenne Pepper: Paprika (for less heat)
• Instead of Thyme Leaves: Oregano
• Instead of Nutmeg: Mace
• Instead of Bay Leaves: Dried thyme (extra)
• Instead of Parboiled Rice: Long grain white rice
• Instead of Chicken Stock: Vegetable stock, Water + bouillon

Equipment Needed

• Oven
• Baking Sheet
• Knife
• Cutting Board
• Blender or Food Processor
• Large Pot with Lid
• Wooden Spoon or Spatula
• Measuring Spoons
• Aluminum Foil
• Stove

Critical Steps — Do Not Skip

• Roasting the vegetables to develop deep flavor
• Cooking the tomato paste until the oil separates
• Seasoning the puree thoroughly before adding rice
• Sealing the pot with foil and low heat to steam the rice

Chef Tips from the Video

• Roast the vegetables on a high rack for extra caramelization.
• For a smoky twist, add a small piece of smoked paprika to the seasoning.
• If you prefer a milder heat, remove the seeds from the Scotch bonnet before roasting.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3‑4 days.

Freezer: Freeze in a freezer‑safe bag for up to 2 months; reheat gently with a splash of stock.

Room temperature: Not recommended; rice can spoil quickly at room temperature.

Make-Ahead Tips

• The roasted vegetable puree can be made up to 2 days ahead and kept refrigerated.
• Cooked Jollof rice reheats well; add a splash of stock when microwaving to restore moisture.

Frequently Asked Questions