Jollof Rice Recipe (Nigerian Rice)

We're traveling the world in search of spicy food, and this time we're stopping in Africa, my friend. Western Africa, to be more specific, for a spicy rice dish that is bound to become a new favorite recipe for you! I'm talking about jollof rice, and I know you are going to love it.

What is Jollof Rice?

Jollof rice is a West African rice dish made with hot chilies along with tomatoes, African curry powder and a variety of herbs and spices to achieve fluffy, spicy rice fit to serve any occasion. It's one of the most popular African recipes outside of Africa, and often served in African homes.

It is considered a recipe of West Africa, though you will find variations of ingredients and cooking preparations from region to region and from cook to cook.

There's even a local rivalry about which version is better, Nigerian jollof rice or Ghanaian jollof rice. This version is truer to the Nigerian style, though both are delicious. As long as they're spicy!

Jollof Rice Ingredients

• Roma tomatoes - I prefer roughly chopped fresh tomatoes, but canned tomatoes work great here, too.
• Red Bell Peppers - You can use other colors (green, orange, yellow) or other milder peppers.
• Scotch Bonnet Peppers or Habanero Peppers - Optional, for a spicy version. You can use other hot peppers, or omit for a milder version of the recipe. Use local peppers available to you.
• Vegetable Oil - A neutral oil is best, though coconut oil is great here for extra flavor.
• Onion and Garlic
• Tomato Paste
• Chicken Stock - Bouillon cubes are commonly used as well.
• Seasonings - I use curry powder, dried thyme, salt and black pepper and bay leaves.
• Rice - Long grain rice. See below for rice options and considerations.

Best Rice for Jollof

The best rice for Jollof rice is long-grain white rice. It stays tender but separate after cooking. We don't want gummy or overly sticky rice.

Some recipes call for converted/parboiled long-grain rice, which works nicely, though for this recipe, I prefer regular rice.

You can use other rice, but you will get varying results in fluffiness or stickiness. Basmati rice is good, but can cook faster and go dry. Jasmine rice is also good, but is more likely to turn out sticky or clumpy from the higher starch.

Avoid short-grain or sushi rice, which are too starchy, or instant rice, which would work very differently from this recipe.

Tip: Rinsing helps any rice. Remember, less surface starch = less stickiness.

How to Make Jollof Rice

Quick Overview

1. Blend the tomatoes and peppers.
2. Sauté the onion, bloom the tomato paste.
3. Cook the pepper-tomato base down until thick and brick red.
4. Add stock and spices, and boil briefly.
5. Add rice, quick boil, then cover and gently simmer.

Detailed Steps

1) Blend the base. Blend the tomatoes, bell peppers, and Scotch bonnets until smooth. Set aside. (If you like a smoother final texture, blend longer. If you like a bit of texture, pulse and leave it it slightly coarse.)

2) Start the pot (flavor foundation). Heat the oil in a large, wide pot over medium-high heat. Add the chopped onion and cook about 5 minutes, until softened and translucent.

3) Bloom the tomato paste (big flavor upgrade). Add the garlic and tomato paste. Cook 2-3 minutes, stirring, until the paste darkens slightly and smells rich and aromatic.

TIP: Cooking the paste first takes away the raw “tinny” taste and deepens the final jollof flavor.

4) Reduce the tomato-pepper sauce until it’s truly concentrated. Pour in the blended tomato-pepper mixture. Bring to a simmer, then reduce heat to medium. Cook 20-30 minutes, stirring often, until the sauce becomes thick (almost like a loose paste), turns a deep brick-red color, and you start to see oil separating at the edges.

What you’re looking for: when you drag a spoon through the pot, the trail should hold for a second before slowly filling in. If it’s still watery, keep reducing. This step is the key to bold flavor and fluffy rice. It took me a few tries to finally get that just right.

5) Season and boil briefly. Stir in the chicken stock, curry powder (if using), thyme, bay leaves, salt, pepper, and bouillon (if using). Bring to a boil and boil 5 minutes uncovered.

6) Add the rice, then hands off. Stir in the rinsed rice (rinsed until the water runs mostly clear). Stir well once to combine, scraping the bottom, then bring it back to a gentle boil for 1-2 minutes uncovered.

Important: once you cover the pot, don’t stir again. Stirring releases starch and makes the rice sticky. I made this mistake early on. Resist the temptation to lift the lid.

7) Cover and cook at a gentle simmer. Reduce heat to low, cover, and cook 20-25 minutes at a gentle simmer (you should see a few bubbles at the edges). Cook until the liquid is absorbed.

Heat note: if your heat is too low, the rice can turn out a touch firm even when the pot looks “dry.” If it’s too high, it can scorch the rice at the bottom.

8) Steam finish (where you get the fluffiness). Turn off the heat and leave the pot covered for 10-12 minutes. This finishing steam helps the grains relax and separate.

Now you can lift the lid.

9) Fluff and serve. Fluff with a fork and serve. You want to see tender grains of rice that are separate, not mushy.

If the rice is still firm: If the pot is dry but the rice is still a bit firm, sprinkle 2-4 tablespoons stock or water over the top, cover, and steam 5 more minutes, then reassess. The works quite well. Sometimes I have to do this twice, depending on the batch.

Boom! Done! Jollof rice is ready to serve! It looks and smells wonderful, doesn't it? I love this recipe. It's a great side dish that I think you are going to love.

Party Jollof Rice (Toasted Bottom Option)

A special treat with jollof is the lightly toasted "crispy rice" on the bottom of the pot, very similar to “pegao” in Puerto Rican arroz con pollo or “socarrat” in Spanish paella. If you want that “party jollof” vibe, here’s the safest way to do it.

Once the rice has cooked and the liquid is absorbed:

1. Keep the lid on and increase heat to medium for 2-4 minutes.
2. Do not stir.
3. Turn off the heat as soon as you smell a lightly toasty aroma (not sharp/burning).
4. Proceed with the covered steam rest, then fluff and serve.

Important: If you smell anything sharp or acrid, turn off the heat immediately.

Troubleshooting

The Rice is still a bit firm, but the pot is dry

This usually means the heat was a little too low or the liquid evaporated faster than expected. To fix:

• Sprinkle 2-4 tablespoons hot stock or water over the top.
• Cover and steam 5 minutes, then reassess. You can repeat if needed.
• Rest covered 10 minutes, then fluff.

The Rice is sticky or clumpy

This can happen if you stir the rice while it cooks, did not rinse it enough, or you used a naturally sticky rice. To fix:

• Rinse long-grain rice 4-5 times until the water runs mostly clear.
• After adding the rice, stir once, then don’t stir again.
• Let the rice rest covered 10-12 minutes before fluffing.

The Rice is mushy or too wet

This can happen if the sauce base didn’t reduce enough, there is too much liquid, or the heat was too low for too long. To fix:

• Reduce the tomato-pepper base longer next time until it’s thick and brick red and you see oil at the edges.
• Don’t add extra liquid unless the pot is dry and the rice is still firm.
• Let it sit uncovered 2-3 minutes after fluffing to let excess moisture steam off.

Variations

Jollof is very flexible. Keep the base recipe the same and make it a full meal with any of these:

• Proteins: Stir in shredded chicken, cooked shrimp, or stewed beef or goat. Jollof shines at the rice base.
• Veggies: Stir in peas, carrots, green beans, sweet corn, or mixed vegetables near the end so they don't overcook. Greens, like spinach or kale, are delicious as well.
• Extra Spicy. Add extra Scotch bonnet or habanero chilies to really up the heat factor.

What to Serve with Jollof

Jollof pairs well with anything grilled, crispy, or tangy. Here are a few ideas:

• Fried plantains - try my tostones recipe.
• Grilled chicken, fish or suya beef skewers.
• Simple salad (cucumber salad, pickled tomatoes, onion) with a bright vinaigrette
• Coleslaw - you'll like the crunch factor with my no-mayo vinegar coleslaw recipe.
• Stewed greens or roasted vegetables - try my collard greens recipe, or this Caribbean callaloo recipe.
• Hot sauce on the side, because... hey, we're Chili Pepper Madness!

Storage & Reheating

Storage

• Cool and store in an airtight container.
• Refrigerate up to 4 days.

Freezing

• Freeze in portions for up to 3 months.
• Thaw overnight in the fridge for best texture.

Reheating (best methods)

• Stovetop: Add a splash of stock or water, cover, and warm over low heat, stirring occasionally.
• Microwave: Sprinkle with a little water, loosely cover, and reheat in short bursts, fluffing between rounds.

Tip: The secret to keeping reheated rice from drying out is a small splash of liquid and covering. Simple, but it works.

Try Some of My Other Popular Recipes

• Paella
• Indonesian Fried Rice (Nasi Goreng)
• Arroz con Gandules
• Arroz con Pollo
• Mexican Rice
• Arroz Verde (Green Rice)
• Cajun Dirty Rice
• Curried Rice
• Cajun Red Beans and Rice
• Yellow Rice (Arroz Amarillo)
• Charleston Red Rice
• Doro Wat Recipe (Ethiopian Chicken Stew)
• Awaze Tibs (Ethiopian Beef Tibs)

FAQs

Is jollof rice spicy?

It can be. Scotch bonnets/habaneros do have a lot of heat. Use 1 for medium-hot, 2 for hot, or swap in a milder pepper for less heat.

Can I use canned tomatoes?

Yes. Use 1 can (14.5–15 oz) diced or whole tomatoes. If they’re very juicy, reduce the sauce longer until thick.

Do I have to rinse the rice?

Strongly recommended. Rinsing reduces starch and helps prevent sticky or clumpy texture.

Can I make jollof in a rice cooker?

I've heard that you can, but it’s hard to get the stew base reduced as needed for the perfect texture. I have not tested this yet, but would love your feedback if you do.

What’s the best pot for jollof?

A wide, heavy-bottomed pot (or Dutch oven) gives better heat control and reduces scorching.