Rice jollof

Discover the rich and savory flavors of Rice Jollof, a West African classic made with fresh red pepper, onions, juicy tomatoes, and spicy red hot chili peppers. Infused with aromatic curry powder, thyme, and a bay leaf, this dish is cooked to perfection in olive oil and vegetable broth with basmati rice. Perfect for a hearty, wholesome meal!

  • 19 Mar 2025
  • Cook time 45 min
  • Prep time 15 min
  • 4 Servings
  • 11 Ingredients

Rice jollof

Rice Jollof is a beloved West African dish known for its rich and vibrant flavors. This one-pot meal combines rice with a flavorful blend of tomatoes, peppers, and spices, creating a deliciously aromatic rice dish that's perfect for any occasion.

Ingredients:

1 red pepper
80g
1 onion
110g
1 lb tomatoes
450g
2 garlic cloves
6g
2 red hot chili peppers
80g
2 tbsp olive oil
27g
1 tsp curry powder
5g
1 bay leaf
0.60g
1 tsp dried thyme
5g
1 cup basmati rice
200g
1 cup vegetable broth
230g

Instructions:

1. Prepare the Vegetables:
- Wash and chop the red pepper.
- Peel and dice the onion.
- Wash and chop the tomatoes.
- Peel and mince the garlic cloves.
- Wash and finely chop the red hot chili peppers.
2. Blend the Tomatoes:
- In a blender, combine the chopped tomatoes, red pepper, and one of the chopped red hot chili peppers. Blend until smooth. Set aside.
3. Prepare the Spices:
- Measure out your curry powder, bay leaf, and dried thyme. Set aside.
4. Cook the Onion and Garlic:
- In a large, heavy-bottomed pot, heat the olive oil over medium heat.
- Add the diced onion and cook, stirring occasionally, until it becomes translucent (about 5-7 minutes).
- Add the minced garlic and the remaining chopped red hot chili pepper. Cook for an additional 1-2 minutes, until fragrant.
5. Add the Tomato Mixture:
- Pour the blended tomato mixture into the pot with the onions and garlic.
- Stir to combine and let it simmer for 10-15 minutes, until it has reduced and thickened slightly.
6. Season the Sauce:
- Add the curry powder, bay leaf, dried thyme, salt, and pepper to taste.
- Stir well to incorporate the spices into the sauce.
7. Add the Rice:
- Rinse the basmati rice under cold water until the water runs clear.
- Add the rinsed rice to the pot and stir to coat the rice with the sauce.
8. Add the Broth:
- Pour the vegetable broth into the pot.
- Stir everything together, making sure the rice is evenly distributed and submerged in the liquid.
9. Cook the Rice:
- Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 20-25 minutes, until the rice is cooked and most of the liquid has been absorbed.
10. Final Steps:
- Remove the pot from the heat and let it stand, covered, for an additional 5 minutes to allow the rice to steam and fluff up.
- Fluff the rice with a fork, remove the bay leaf, and adjust seasoning if needed.
11. Serve:
- Serve your Rice Jollof warm, as a main dish or alongside your favorite protein and vegetables.

Tips:

- Make sure to blend the tomatoes, red pepper, onion, and garlic into a smooth paste for a consistent sauce.

- Adjust the amount of chili peppers based on your heat preference.

- Rinse the basmati rice thoroughly to remove excess starch for fluffier grains.

- Simmer the rice on low heat to ensure it absorbs the broth and flavors evenly.

- Let the cooked rice sit covered for a few minutes before serving to allow the flavors to meld together.

Enjoy your homemade Rice Jollof, a comforting and flavorful dish that brings a taste of West Africa to your kitchen. This recipe is sure to become a favorite with its delicious medley of spices and perfectly cooked rice.

Nutrition Facts
Serving Size300 grams
Energy
Calories 120kcal6%
Protein
Protein 3.66g2%
Carbohydrates
Carbohydrates 27g8%
Fiber 3.72g10%
Sugar 7g7%
Fat
Fat 8g9%
Saturated 1.13g4%
Cholesterol 0.00mg-
Vitamins
Vitamin A 100ug11%
Choline 15mg3%
Vitamin B1 0.18mg15%
Vitamin B2 0.09mg7%
Vitamin B3 2.02mg13%
Vitamin B6 0.36mg21%
Vitamin B9 70ug17%
Vitamin B12 0.00ug0%
Vitamin C 70mg81%
Vitamin E 1.19mg8%
Vitamin K 36ug29%
Minerals
Calcium, Ca 55mg4%
Copper, Cu 0.16mg18%
Iron, Fe 2.88mg26%
Magnesium, Mg 33mg8%
Phosphorus, P 80mg6%
Potassium, K 470mg14%
Selenium, Se 4.07ug7%
Sodium, Na 180mg12%
Zinc, Zn 0.71mg6%
Water
Water 260g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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