Jollof Rice Recipe

Jollof Rice

A smoky, tomato-rich West African classic — the dish every family has an opinion about.

Jollof Rice Recipe

A smoky, tomato-rich West African classic — the dish every family has an opinion about.

This version leans on a deeply fried tomato-pepper base for that signature Jollof flavor.

INGREDIENTS

• 2 cups long grain parboiled rice

• 0.3 cup margarine or vegetable oil

• 1 teaspoon garlic/ginger paste

• 1.5 cups blended pepper mix

• 4 cups water

• 2 chicken bouillon cubes

• 4 tablespoons tomato paste

• 0.5 cups chopped onions

• 1 teaspoon curry powder

• 1 bay leaf

• 1 teaspoon dried thyme

STEPS

1. Build the base: In a pot, melt 0.3 cups margarine or vegetable oil over medium heat. Sauté 0.5 cups chopped onions until translucent, then stir in 4 tablespoons tomato paste and fry on low heat, stirring continuously.

2. Add aromatics: Stir in 1 teaspoons garlic/ginger paste and 1.5 cups blended pepper mix. Cook until the mixture turns fragrant.

3. Add the spices: Add 1 teaspoons curry powder, 1 bay leaf, and 1 teaspoon dried thyme. Cook, stirring, to let the mixture thicken.

4. Add the liquid: Pour in 4 cups water and drop in 2 chicken bouillon cubes. Stir to combine and bring to a gentle boil.

5. Add the rice: Wash 2 cups long grain parboiled rice until the water runs clear, then drain. Stir the rice into the pot, coating it well in the sauce.

6. Simmer: Reduce the heat to low, cover, and simmer until the rice is cooked and has absorbed all the liquid.

7. Fluff and serve: Fluff the rice with a fork and serve hot.

NOTES

Part of the Claim The Aisle project 🍚 — celebrating the dishes and ingredients that don't always get their due on the shelf. Serve with fried plantain, coleslaw, or grilled chicken for the full experience.