How To Make Jollof Rice

🌶️🔥 Ultimate Nigerian Jollof Rice Recipe
Flavour. Colour. Vibes. That's what you're getting with this Nigerian Jollof Rice — a smoky, spicy, and deeply rich one-pot dish that steals the show at every party, Sunday dinner, or just a regular weekday craving something epic.

🇳🇬 Serves: 6–8 people
⏱️ Prep Time: 15 mins | Cook Time: 45–50 mins

🛒 Ingredients:

• 3 cups long grain parboiled rice (preferably Basmatti Rice – holds flavour like a champ)

• 1/4 cup vegetable oil

• 1 large onion (finely chopped)

• 4 large tomatoes or 1 can of plum tomatoes (blended smooth)

• 2 red bell peppers (blended)

• 1 scotch bonnet pepper (blended – adjust heat to your vibe)

• 3 tablespoons tomato paste

• 2 teaspoons dried thyme

• 1 teaspoon curry powder

• 2 bay leaves

• 1 teaspoon white or black pepper

• 2 stock cubes (Maggi, Knorr – your fave)

• Salt to taste

• 3.5 to 4 cups chicken stock (or water)

• Grilled or fried chicken, beef, or fish (optional but highly recommended)

• Sliced onions or fresh tomatoes for garnish (optional but aesthetic)

🔥 Directions:

1. Make That Base Hit
   Heat your oil in a large pot on medium heat. Toss in the chopped onions and fry until golden and fragrant. Add the tomato paste and cook for 2–3 minutes until it deepens in color.

2. Blend & Bring the Fire
   Pour in your blended tomato, red pepper, and scotch bonnet mix. Cook it down for about 15–20 minutes, stirring occasionally until the sauce thickens and the oil floats to the top. This is where the magic begins.

3. Season Like You Mean It
   Add thyme, curry, bay leaves, black/white pepper, stock cubes, and salt. Let that simmer for another 5 minutes so the flavors come alive.

4. Rice Time
   Wash your rice thoroughly (like really rinse it well) and add it to the pot. Stir to coat every grain in that rich red sauce. Pour in your chicken stock—just enough to cover the rice. Don’t drown it.

5. Low Heat, Big Flavor
   Cover with foil and a lid to trap the steam. Lower the heat and let it cook for 25–30 minutes. Check once or twice, give it a gentle stir from the bottom to avoid burning. If needed, add a splash of stock.

6. Smoke That Party Jollof
   Let it cook until the bottom starts to brown slightly — that’s the signature smoky party Jollof flavor everyone loves. Don’t skip this. It’s what separates “okay” from “mad o!”

7. Serve & Flex
   Fluff with a fork, garnish with fresh onions or tomatoes, and serve it hot with fried plantain, grilled protein, or a chilled drink. Watch everyone ask for seconds.

✨ Pro Tips:

• Want it extra smoky? Toss a small piece of foil-wrapped charcoal into the pot while the rice rests (remove before serving).

• For plant-based vibes, swap chicken stock with veggie stock and pair with spiced tofu or mushrooms.

📸 Don’t forget to tag us when you make it! Use #MargaretAfricanRecipes.