Nigerian Jollof Rice is one of the most loved dishes in West Africa, known for its rich tomato flavor, smoky aroma, and vibrant color. Whether you’re cooking for your family, meal prepping for the week, or celebrating a special occasion, this easy homemade Jollof Rice recipe delivers delicious results every time. Follow this step-by-step guide to make perfectly fluffy, flavorful Jollof Rice with simple ingredients.
Why You’ll Love This Nigerian Jollof Rice
This Nigerian Jollof Rice is packed with rich, smoky flavor that comes from steaming the fresh tomatoes before blending them, then cooking them with carefully selected herbs and spices. The combination of fresh tomatoes, tomato paste, beef stock, ginger, garlic, thyme, oregano, rosemary, paprika, and curry creates a deep, delicious flavor in every bite.
The vibrant red color, fluffy texture, and rich taste make this recipe perfect for family dinners, celebrations, Sunday lunches, and special occasions. Every spoonful is bursting with authentic Nigerian flavor that will keep everyone coming back for more.
Ingredients
- 6 cups long-grain parboiled rice
- 10 fresh tomatoes
- 1 red bell pepper
- 1 Tatashi (red sweet pepper)
- 3 Scotch bonnet peppers (Ata Rodo)
- 3 onions (2 for the tomato blend, 1 sliced)
- 3 tablespoons tomato paste
- 2 tablespoons fresh ginger, blended
- 2 tablespoons fresh garlic, blended
- Beef
- 3 cups beef stock
- Water (as needed)
- ½ cup vegetable oil (for steaming the tomatoes and frying the sauce)
- 1 tablespoon butter
- 1 teaspoon curry powder
- 2 teaspoons thyme
- 1 teaspoon oregano
- 1 teaspoon rosemary
- 1 teaspoon paprika
- 7 bay leaves
- 2 chicken seasoning cubes (Maggi)
- Salt to taste
Instructions
Step 1: Steam and Blend the Tomato Mixture
Wash the fresh tomatoes, red bell pepper, Tatashi, Scotch bonnet peppers, and 2 onions. Place them in a pot, then add 1 tablespoon oregano, 1 teaspoon curry powder, 1 tablespoon thyme, 1 teaspoon rosemary, chicken seasoning, and a little vegetable oil.
Cover and steam until the vegetables are soft and have released their juices. Do not allow all the liquid to dry out. Leave to cool slightly, then blend until very smooth.
Step 2: Fry the Onion and Tomato Paste
Heat vegetable oil and 1 tablespoon of butter in a large pot. Add the sliced onion and fry until slightly soft.
Blend the fresh ginger and garlic, then add half of the mixture to the pot. Stir well, add the tomato paste, and fry until the raw, acidic taste is gone.
Step 3: Cook the Jollof Sauce
Pour the steamed and blended tomato mixture into the pot. Add the remaining ginger and garlic mixture, 7 bay leaves, paprika, curry powder, thyme, chicken seasoning, and salt to taste.
Stir well and allow the sauce to cook until it becomes rich, thick, and well combined.
Step 4: Add the Stock and Rice
Pour in the beef stock and add enough water to cook the rice. Taste and adjust the salt and seasoning if needed.
Bring the sauce to a boil, then add the washed rice. Stir well and allow it to cook for a few minutes.
Step 5: Cover and Finish Cooking
Stir the rice, then cover the pot tightly with foil before placing the lid on top.
Reduce the heat and allow the rice to cook until it is soft and has absorbed the sauce. Check occasionally and add a little water only if needed.
Once fully cooked, stir gently and serve with fried plantain, beef, chicken, fish, salad, or coleslaw.