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Jollof Rice

West Africa's beloved one-pot rice dish cooked in a smoky, spiced tomato sauce with onions, peppers, and fragrant bay leaves. Every grain is stained red and packed with flavor.

DinnerWest AfricanMedium

15 min

Prep

45 min

Cook

1 hr

Total

Servings

Medium

Difficulty

Instructions

Blend the tomatoes, red bell pepper, and scotch bonnet into a smooth puree. Set aside.

Heat oil in a heavy-bottomed pot over medium heat. Cook the onion for 5 minutes. Add tomato paste and fry for 3 minutes until darkened. Pour in the tomato-pepper puree. Cook uncovered for 15-20 minutes until the mixture reduces and the oil floats on top.

Tip: The tomato base must be cooked down until most of the water evaporates. This concentrated base is what gives jollof its intense flavor.

Rinse the rice and add it to the pot. Add broth, thyme, curry powder, bay leaves, and salt. Stir once, then cover tightly (seal with foil under the lid if needed).

Cook on very low heat for 30 minutes without lifting the lid. The rice steams in the tomato broth. Remove from heat and let rest 10 minutes. Fluff with a fork and remove bay leaves.

Nutrition per Serving

360kcal

Calories

Protein

60g

Carbs

10g

Fat

Fiber

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Jollof Rice

Ingredients

Instructions

Nutrition per Serving

Tags

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