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Chef John's Jollof Rice
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
57 minutes
Foolproof recipe for iconic Jollof rice, a versatile West African favorite served as a side or main dish.
Ingredients:
  • For the sauce:
  • 1 large, ripe tomato, cored, quartered
  • 1 large red bell pepper, seeded, roughly chopped
  • 1 whole habanero pepper, stem removed
  • 1 whole Fresno chili, or jalapeño, stem removed
  • 4 cloves garlic, peeled
  • 1 tablespoon minced ginger
  • 2 cups water
  • For the rice:
  • 1/3 cup olive oil
  • 1 red onion, diced
  • 1 teaspoon salt, plus more to taste
  • 1/4 cup tomato paste
  • 2 tablespoons smoked paprika
  • 1 teaspoon curry powder
  • 1 teaspoon cumin
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon turmeric
  • 1 teaspoon dried thyme
  • 2 1/4 cups basmati rice
  • 1 bay leaf
  • 1 tablespoon chicken bouillon paste
  • 1/4 cup chopped green onion, for garnish, optional
  • 1/4 cup chopped cilantro, for garnish, optional
Instructions:
  • In a blender, combine tomato, red bell pepper, habanero pepper, fresno chili, garlic, ginger, and water. Blend on high until smooth and set the sauce aside.
  • In a saucepan over medium heat, sauté onion with salt in olive oil until softened, about 4 to 5 minutes. Create a space in the center, add tomato paste, and sauté for another 2 to 3 minutes. Sprinkle in paprika, curry powder, cumin, thyme, pepper, and turmeric; cook for 1 to 2 minutes until flavors blend well.
  • Remove the pan from the heat, mix in the rice until each grain is well coated with the oil-tomato blend, then add the bay leaf and chicken bouillon paste.
  • Bring tomato sauce to a vigorous simmer on high heat, then cover tightly with a lid. Reduce heat to medium-low and simmer for 20 minutes without stirring or removing the lid.
  • After simmering for 20 minutes, turn off the heat, set a timer for 12 minutes, and let the rice steam with the lid on.
  • Once the 12 minutes have elapsed, uncover the pot and use a fork to fluff the rice, ensuring all the grains are separated. Serve the rice garnished with green onions and chopped cilantro.

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