🔥 One pot. One rice. A million fans.

If you haven’t had Jollof Rice yet — you’re about to fall in love. This West African classic is fiery, flavorful, and deeply comforting, with a rich tomato base, warm spices, and a touch of smokiness that brings it all together.

🍅🥘 INGREDIENTS (Serves 4–6)
🔸 For the tomato base:
4 large ripe tomatoes, chopped

2 red bell peppers (capsicum), deseeded

1 medium red onion (reserve half for sautéing)

2–3 cloves garlic

1 small piece fresh ginger (1 inch)

1–2 Scotch bonnet or habanero peppers (adjust to taste)

🔸 For the rice:
2 cups long grain parboiled rice (preferably golden sella)

1/4 cup vegetable oil or palm oil

3 tbsp tomato paste

1 tsp thyme

1 tsp curry powder

1 bay leaf

1 tsp smoked paprika (optional, for deeper flavor)

Salt to taste

1–2 bouillon cubes (Maggi/Knorr – optional but traditional)

3–4 cups vegetable or chicken stock (or water)

👩🏽‍🍳 INSTRUCTIONS
STEP 1: Blend the base
In a blender, combine tomatoes, bell peppers, onion (half), garlic, ginger, and Scotch bonnet. Blend until smooth.

STEP 2: Sauté the flavor
In a large pot, heat the oil. Add the remaining chopped onion and sauté until golden.

Add tomato paste. Cook for 2–3 minutes to reduce acidity.

Pour in the blended mixture and cook down on medium heat for 15–20 minutes, stirring occasionally, until the sauce thickens and the oil begins to separate.

STEP 3: Spice it up
Add thyme, curry powder, bay leaf, paprika, bouillon, and salt. Stir well and let simmer for 5 more minutes to infuse flavor.

STEP 4: Add rice
Rinse rice until water runs clear. Add rice to the pot and stir so every grain is coated in the spicy sauce.

Pour in enough stock to cover the rice by about 1 inch. Stir once. Cover with foil or a tight lid.

STEP 5: Let it steam
Reduce heat to low. Do not over-stir. Let it cook covered for 30–40 minutes, checking every 15 mins and adding a splash of stock or water if needed.

The rice should be tender, moist, but not mushy — with that classic “party rice” bottom crust if you're lucky.

🌿 Optional Add-ins:
Stir in peas or mixed veg near the end

Top with grilled chicken, fried plantains, or boiled eggs

Finish with a knob of butter for richness (optional)

🍛 TO SERVE
Plate it up with fried plantains, slaw, or grilled protein.
This dish owns every table — from everyday lunch to wedding feasts.

💬 Did you try it?
Leave a comment below with your favorite Jollof add-ons!
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