Nigerian Jollof Rice

This Nigerian Jollof Rice is an authentic and flavorful one-pot meal originating from Africa and is enjoyed worldwide. Irresistible rice cooked in tomato and pepper sauce will make your taste buds scream joyfully and ask for more.

What is Jollof Rice?

This originated in West Africa, precisely in Senegal, ruled by the "Jolof Empire." Also in Gambia and Mauritania. But it's called Thieboudeinne. Nowadays, it's a staple dish in Nigeria, Cameroon and Ghana, but trust me, it's also enjoyed worldwide. The tomato base may differ, but the cooking method is almost identical. If you enjoy this recipe, you are bound to love our Cameroonian Jollof Rice.

I wonder if there is an occasion in Nigeria without Jollof Rice. I bet you NONE. My family loves it, especially when served with proteins like beef, chicken and goatmeat. Follow this recipe, and you will become a pro in making Nigerian Jollof Rice.

Ingredients Used

Check recipe card at the end of this post for detailed recipe and measurements.

• White rice: I used long-grain basmati rice. Make sure you wash the rice very well to reduce some starch.
• Fresh Roma tomatoes: They are very flavorful and perfect for pureeing. They also add to the colour of the rice.
• Tomato Paste: Adds the colour and flavour of the rice.
• Red bell peppers: For colour and flavour.
• Chicken Stock: Makes a protein-rich, flavorful rice. If you are vegan, use vegetable broth or water.
• Onion: Any onion will work for added flavours.
• Thyme for earthy flavours.
• Bouillon cubes and salt to taste.
• Curry powder for deep flavours.
• Water to cook the rice.

Recipes Tips

• Wash the rice well to reduce the starch until the water runs clear.
• You can also roast the tomatoes, onions and peppers for extra smoky flavour.
• When cooking the tomato stew, fry it until the oil floats to the top. This is to avoid sour and tangy rice.
• Cover the top of the pot with aluminum foil to create steam to finish the cooking process and to make the rice fluffy.

Storage Tips

Any leftovers can be stored in the refrigerator for at least three days. It can also be in the freezer for up to 2 months. Allow to thaw in the fridge or at room temperature and reheat in the microwave or in a pot.

You May Like These Other Recipes

• Coconut Fried Rice
• One Pot Jerk Chicken and Rice
• Shrimp Fried Rice
• Rice and Lentils
• One Pot of Rice and Chicken
• Ghanaian Waakye (Rice and Beans)