How to Make the Perfect Jollof Rice Without Tomato Paste

Ingredients

• 4 medium Ripe Red Tomatoes (washed, sliced, seeds removed)
• 2 large Red Bell Pepper (Tatache) (seeds removed, cut into chunks)
• 1 piece Scotch Bonnet Pepper (whole, adds heat; adjust to taste)
• 2 medium Onion (peeled and quartered)
• 4 cloves Garlic Cloves (peeled)
• 2 tablespoons Fresh Ginger (peeled and grated)
• 4 tablespoons Vegetable Oil (for sautéing and frying)
• 4 cups Chicken Stock (homemade or low‑sodium store‑bought)
• 200 grams Turkey Pieces (cut into bite‑size pieces)
• 200 grams Chicken Pieces (bone‑in or boneless, cut into bite‑size pieces)
• 2 teaspoons Salt (adjust to taste)
• 2 teaspoons Curry Powder (West African style if available)
• 1 cube Seasoning Cube (e.g., Maggi or Knorr)
• 1 teaspoon Dried Thyme
• 1 teaspoon Paprika
• ¼ teaspoon Freshly Grated Nutmeg (adds warm depth)
• 2 leaves Bay Leaf
• 2 cups Basmati Rice (uncooked, rinsed until water runs clear)
• 1 tablespoon Margarine (for shine and richness at the end)
• 1 medium Sliced Tomato (optional garnish) (added 5 minutes before finish if desired)
• ½ medium Sliced Onion (optional garnish) (added 5 minutes before finish if desired)

Instructions

1. Wash and Prep Vegetables

   Rinse all vegetables under cold water. Remove seeds from the red bell peppers (tatache) and slice the tomatoes to check for spoilage. Quarter the onions, peel the garlic cloves and ginger.

   Time: PT5M

2. Blend Vegetables into Puree

   Add the tomatoes, tatache, scotch bonnet, onion, garlic, and ginger to the blender. Blend on high without adding water; the tomato provides enough liquid. If the blender struggles, start with the tomato at the bottom and add other veggies in batches until smooth.

   Time: PT5M

3. Cook the Puree Until Thick

   Transfer the puree to a large pot over medium‑high heat. Stir continuously and cook until most of the liquid evaporates and the mixture becomes thick and rich, about 15 minutes.

   Time: PT15M

   Temperature: Medium-high

4. Season and Partially Cook the Meat

   Add the turkey and chicken pieces to the pot. Sprinkle with salt, curry powder, seasoning cube, thyme, minced ginger, minced garlic, and chopped onion. Do not add water yet. Stir, cover, and let the meat release its own juices for 10 minutes.

   Time: PT10M

   Temperature: Medium

5. Add Water and Finish Cooking the Meat

   After the initial 10 minutes, pour in enough water to just cover the meat. Stir, re‑cover, and cook until the meat is fully cooked through, about 10 more minutes.

   Time: PT10M

   Temperature: Medium

6. Strain and Reserve the Stock

   Remove the cooked meat pieces and set aside. Pour the cooking liquid through a fine mesh sieve to remove bone fragments and set the clear stock aside.

   Time: PT5M

7. Pan‑Fry the Meat for Color

   Heat a little vegetable oil in a skillet over medium heat. Add the reserved turkey and chicken pieces and pan‑fry until golden brown on all sides, about 5 minutes. Remove and set aside on a plate.

   Time: PT5M

   Temperature: Medium

8. Build the Flavor Base

   In the same pot, add a little more vegetable oil if needed. Sauté chopped onion, minced ginger, and garlic until fragrant, about 5 minutes. Add salt, curry powder, thyme, seasoning cube, paprika, freshly grated nutmeg, and bay leaf. Cook for another 5 minutes.

   Time: PT5M

   Temperature: Medium

9. Incorporate the Pepper Mix and Simmer

   Stir the previously cooked vegetable puree (pepper mix) into the pot. Reduce heat to low and let it simmer, stirring occasionally, for 25‑30 minutes until the oil separates from the sauce and the color deepens.

   Time: PT30M

   Temperature: Low

10. Add Stock and Finish the Sauce

    Pour the reserved chicken stock into the sauce, stir well, cover, and simmer for 5‑10 minutes while you prepare the rice.

    Time: PT8M

    Temperature: Medium

11. Wash and Prepare the Rice

    Place the basmati rice in a large bowl. Fill with hot water, rub the grains between your palms to release excess starch, then drain. Repeat with fresh water until the water runs clear. Drain well.

    Time: PT5M

12. Combine Rice with Sauce and Cook

    Add the washed rice directly into the pot of sauce. Add enough hot water or stock to just barely cover the rice (about 1‑1.5 cups). Stir to combine, cover the pot tightly with foil (or a fitted lid), and cook over medium‑high heat for 10 minutes.

    Time: PT10M

    Temperature: Medium-high

13. Steam the Rice to Finish

    After 10 minutes, remove the foil, gently stir to redistribute the rice, then re‑cover and reduce heat to low. Steam for another 20 minutes.

    Time: PT20M

    Temperature: Low

14. Rest, Finish, and Serve

    Turn off the heat and let the pot sit, covered, for 10 minutes to allow final steaming. Fluff the rice, stir in the pan‑fried turkey and chicken pieces, and add a tablespoon of margarine for shine. Optional: fold in sliced tomato and onion 5 minutes before the end for freshness.

    Time: PT10M

Nutrition Facts

Calories

450

Protein

15 g

Carbohydrates

70 g

Fat

10 g

Fiber

4 g

Ingredient Substitutions

• Instead of Ripe Red Tomatoes: canned diced tomatoes (no added salt)
• Instead of Red Bell Pepper (Tatache): red bell pepper
• Instead of Scotch Bonnet Pepper: habanero pepper, Thai bird's eye chili
• Instead of Onion: shallots
• Instead of Garlic Cloves: garlic paste (1 tsp)
• Instead of Fresh Ginger: ground ginger (1 tsp)
• Instead of Vegetable Oil: canola oil, sunflower oil
• Instead of Chicken Stock: vegetable stock, water with bouillon cube
• Instead of Turkey Pieces: chicken thigh pieces, beef cubes
• Instead of Chicken Pieces: turkey pieces, pork shoulder
• Instead of Salt: sea salt
• Instead of Curry Powder: ground cumin + coriander blend
• Instead of Seasoning Cube: vegetable bouillon powder (½ tsp)
• Instead of Dried Thyme: fresh thyme (1 tsp)
• Instead of Paprika: smoked paprika (½ tsp)
• Instead of Freshly Grated Nutmeg: ground nutmeg (¼ tsp)
• Instead of Bay Leaf: dried thyme (extra)
• Instead of Basmati Rice: long‑grain parboiled rice, jasmine rice
• Instead of Margarine: unsalted butter, vegan margarine
• Instead of Sliced Tomato (optional garnish): tomato wedges
• Instead of Sliced Onion (optional garnish): green onion strips

Equipment Needed

• Blender
• Large Pot with Lid
• Skillet or Frying Pan
• Fine Mesh Sieve
• Wooden Spoon
• Measuring Cups and Spoons
• Large Bowl for Washing Rice
• Aluminum Foil
• Plate

Critical Steps — Do Not Skip

• Cooking the vegetable puree until most liquid evaporates (Step 3).
• Simmering the pepper mix until oil separates and color deepens (Step 9).
• Steaming the rice with a tight seal to achieve fluffy texture (Steps 12‑13).

Chef Tips from the Video

• Roast the tomatoes and peppers before blending for a deeper, smoky flavor.
• Grate fresh nutmeg at the last minute for maximum aroma.
• Use foil to trap steam if your lid is not completely tight.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Portion and freeze for up to 1 month; reheat gently with a splash of water.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the vegetable puree and keep it refrigerated for up to 24 hours.
• Cook and strain the stock ahead of time; store in the fridge.
• Pan‑fry the meat a day before and reheat with the rice for extra flavor.

Frequently Asked Questions