SaveJollof Rice
The legendary West African one-pot rice. Smoky tomato base, long grain rice cooked until each grain is separate and stained red. The party rice that starts arguments between nations.
Edited by Brian Kaplan·Last updated April 12, 2026
Servings
Est. total: $10.00 · $1.67/serving
Cost estimates are approximate and vary by location, store, season, and brand. Actual prices may differ.
Ingredients
- 2 cup long grain parboiled rice (rinsed until water runs clear)
- 6 medium Roma tomatoes (roughly chopped)
- 2 large red bell peppers (roughly chopped)
- 1 whole scotch bonnet pepper (whole, not chopped)
- 3 tbsp tomato paste
- 1 large yellow onion (1/2 blended, 1/2 sliced)
- 1/4 cup vegetable oil
- 1 cup chicken broth (or vegetable broth)
- 4 cloves garlic
- 1 inch fresh ginger (peeled)
- 1 tsp dried thyme
- 1 tsp curry powder
- 1 tsp smoked paprika
- 2 whole bay leaves
- 1 1/2 tsp salt
- 1/2 tsp white pepper
- 1 tbsp lime juice (for finishing)
Instructions
- 1
Blend tomatoes, red bell peppers, half the onion, garlic, and ginger into a smooth puree. You should have about 3-4 cups of blended base.
This blended base is the foundation of every jollof rice. It needs to be smooth for the rice to cook evenly.
- 2
Heat vegetable oil in a large, heavy-bottomed pot over medium-high heat. Add tomato paste and fry for 3-4 minutes, stirring constantly, until it darkens and the oil starts to separate. Add sliced onion and cook 3 minutes.
Frying the tomato paste until it darkens is what gives jollof rice its characteristic deep red color and smoky flavor.
- 3
Pour in the blended tomato base. Cook on medium-high heat for 20-25 minutes, stirring occasionally, until the sauce has reduced by about half and the oil floats on top. This is the 'frying' stage.
Patience here is everything. The sauce must reduce fully. If you add rice too early, it will be soggy and bland.
- 4
Add thyme, curry powder, smoked paprika, bay leaves, salt, white pepper, and chicken broth. Stir to combine. Add the whole scotch bonnet (do not pierce it) and rinsed rice. Stir once to distribute evenly.
- 5
Reduce heat to the lowest setting. Cover the pot tightly with aluminum foil, then place the lid on top for a tight seal. Cook for 30 minutes without lifting the lid. The rice steams to perfection.
Do not lift the lid. The steam is what cooks the rice. Every peek releases steam and extends cooking time.
- 6
Remove the scotch bonnet and bay leaves. Fluff the rice gently with a fork. Drizzle with lime juice and fold through. Check the bottom of the pot for the prized crispy layer.
Restaurant secret: The burnt bottom layer is called 'kanzo' in Senegal or 'bottom pot' in Nigeria. It is the most coveted part. Serve it to the guest of honor.
Pairs With
Nigerian Star lager or any light African lager
The classic pairing at every West African celebration
Nigerian mocktail with Fanta, Sprite, grenadine, and bitters
Sweet and festive, the non-alcoholic party drink alongside jollof
Dry, fruity rose
Light enough for the rice, fruity enough for the tomato base
Make It Yours
Tap a dietary need to see exactly what to swap.
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Cooking Soundtrack
Easy-going rock, country, and the kind of music that pairs with burgers and cold beer.
Nutrition
Per serving. Estimated values. Not a substitute for professional dietary advice.
Tips
- •Use parboiled (converted) rice, not regular long grain. It stays fluffy and separate.
- •The whole scotch bonnet adds aroma and gentle heat without making the dish fiery. Do not chop it.
- •Restaurant secret: Every Nigerian and Ghanaian will tell you their jollof is the best. The real secret is patience during the tomato reduction and the tightest possible lid during cooking.
Substitutions
- parboiled rice → basmati rice (reduce liquid slightly)
- scotch bonnet → habanero
- curry powder → bouillon cube (Maggi) which is more traditional
Leftovers
Refrigerate up to 4 days. Reheat in a covered pot with a splash of water. Even better fried the next day.
Leftover Ideas
Nutrition values are estimates calculated per serving and may vary based on brand, preparation method, and serving size. Not a substitute for professional dietary or medical advice. Consult a registered dietitian for specific nutritional needs.
Allergen Notice: Recipes may contain or come into contact with major allergens including milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. Always verify ingredient labels for allergen information specific to the brands you use.
Drink pairing suggestions are for adults of legal drinking age only. Please drink responsibly.
Food Safety: Follow USDA safe minimum internal temperatures: Poultry 165°F (74°C), Ground meats 165°F (74°C), Beef/pork/lamb steaks 145°F (63°C) with 3-min rest, Fish 145°F (63°C). Use an instant-read thermometer — do not rely on visual cues alone. Refrigerate leftovers within 2 hours.
