Smoky, rich and perfectly separate grains — the kind of jollof people queue for at owambe. Follow these steps and your pot will be the one everyone talks about.
🛒 What you need (serves about 6)
4 cups long-grain parboiled rice, washed until the water runs clear.
Main6 large plum tomatoes, 4 red bell peppers (tatashe), 2–3 scotch bonnets (ata rodo) and 1 large onion — blended.
Blend3–4 tablespoons — fried well, it gives jollof its deep colour.
ColourAbout 4 cups of chicken or beef stock from boiling your meat with onions and seasoning.
FlavourCurry powder, dried thyme, 2 bay leaves, seasoning cubes and salt to taste.
Spices½ cup vegetable oil, 1 sliced onion, and butter for the finish (optional).
Base👩🏾🍳 Method
- Reduce the pepper baseBoil the blended tomatoes and peppers until most of the water dries up and it thickens. This stops your rice from going soggy.
- Fry the onions and pasteHeat the oil, fry sliced onions until soft, then add the tomato paste and fry for 5–7 minutes, stirring, until it darkens and the sour taste cooks out.
- Add the pepper basePour in the reduced pepper mix and fry for about 10–15 minutes until the oil floats on top.
- Season the sauceAdd stock, curry, thyme, bay leaves, seasoning cubes and salt. Taste it — the sauce should be slightly saltier than you like, because rice absorbs it.
- Add the riceStir in the washed rice. The liquid should just cover the rice — not more. Add a little stock or water only if needed.
- Steam on low heatCover with foil and the lid to trap steam. Cook on low heat for 25–30 minutes without stirring too often.
- Get the party smokeWhen the rice is almost done, let the bottom catch slightly for a minute or two (don’t burn it black) — that gives the famous smoky “bottom pot” taste. Stir gently from the top.
- FinishAdd a knob of butter and sliced onions or tomatoes, cover for 3 minutes, then fluff and serve.
Too much water is the number one reason jollof gets soggy. Start with less liquid — you can always add a splash later, but you can’t take it away.
🍽️ Serve it with
- Fried plantain (dodo)
- Fried or grilled chicken, beef or fish
- Coleslaw or a simple salad
- Moi moi
Use parboiled long-grain rice for party jollof — it holds its shape and doesn’t turn mushy as easily as other types.
Whose jollof is best — Nigeria or Ghana? · What is your secret ingredient for jollof rice?
