How to Make the Perfect Nigerian Jollof Rice for the Holidays

Some days ago I watched a video of a Nigerian couple having their honeymoon in Dubai. They were exploring restaurants within the community, intent on finding something that felt Nigerian. And what did they find that assured them they were at the right place? Nigerian jollof rice.

Nigerian jollof rice is more than a meal. If you’ve ever engaged in a Nigeria jollof and Ghana jollof rice debate, then you’d know what we mean. Nigerian jollof rice is a statement, an identity that connects us across different geographical landscapes. It’s the first meal we think of when we’ve been away from home for too long. It’s the staple that features in celebrations, parties, and events more than any other staple (or celebrity 😄).

Jollof rice is so integral to us that some Nigerians think we invented the meal (spoilers: we didn’t). Yet, not everyone makes Nigerian jollof rice the way it should be cooked. We figure that if you’re going to make Nigerian jollof, then you should only do a perfect job.

In this article, we’ll show you how to prepare mouthwatering Nigerian jollof rice. We’d also include underrated tips and hacks to up your jollof game this holiday season.

Before You Cook: Tips by Nigerians for Making Nigerian Jollof

There are a handful of things that contribute to a well-rounded pot of jollof rice. These tips, if perfected, will elevate your cooking and ensure you hit that exact spot of delicacy and sweetness that Nigerian jollof rice offers.

We searched the internet and compiled some important tips to keep in mind as you put together your jollof rice ingredients.

On Preparing the Pepper Mix

Switch things up with these few extra steps:

• “Before blending your pepper mix of bell pepper (tatase), tomatoes, scotch bonnet peppers, and onions, cut them into smaller sizes, de-seeding the bell pepper and tomatoes, before roasting them in oil until slightly burnt. Alternatively, you can roast the pepper mix in an oven for about 35 minutes. If using an oven, sprinkle drops of oil on the peppers so they don’t get burnt.” – Joyful Cook.
• “Preferably, use only bell peppers, onions, and scotch bonnet peppers for your pepper mix.” – Twitter user.

As another Nigerian suggests, a higher ratio of bell pepper to tomatoes thickens the pepper puree and imparts redness to it.

On Using Protein Stock

If you don’t cook your jollof rice with protein stock, are you sure you’ve been cooking jollof rice?

• “Always use stock. Chicken, beef, goat meat. Whatever meat it is, always use stock.” – Twitter user.
• “The quality of the stock affects the final output. So you want to flavor the protein stock as much as possible with spices, seasonings, garlic, and onions.” – Tspices Kitchen.

On Preparing the Rice

The type of rice you turn to when making Nigerian jollof rice is as important as every other step in the cooking process. Here’s how to prep the rice before cooking.

• “Select only long-grain rice, as this tends to be less sticky. Short-grain rice is more likely to stick together when making jollof rice.” – X user.

Whether you lean towards long-grain or short-grain rice, you should thoroughly wash the cups of rice before cooking. By this, you remove any excess starch, keeping the grains fluffy even after cooking.

Having covered this, you’re now ready to get to work with your recipe.

Cooking Jollof Rice: The Process

If you love party jollof—the distinct aroma, the smoky flavor—then you’d find the cooking process quite fun and simple.

Ingredients

Note: you can vary the portions based on the quantity of people you’re cooking for.

• 3 cups of parboiled rice
• 1 cup of chicken or beef stock
• 4 large red bell peppers (tatase), roasted
• 2–3 scotch bonnet peppers (ata rodo), roasted
• 2 medium onions (1 for blending, 1 for cooking)
• 2 medium tomatoes, roasted
• Vegetable oil
• 3 tablespoons tomato paste
• 1 teaspoon curry powder
• 1 teaspoon thyme
• 1 teaspoon smoked paprika (optional, for added flavor)
• 2 bouillon cubes (or as desired)
• Salt to taste
• Bay leaves (2–3)
• Vegetables (optional, for garnish): diced carrots, peas, or green beans

Instructions

• Blend the roasted red bell peppers, scotch bonnet peppers, roasted tomatoes, and one onion with a small amount of water until smooth. Set aside.
• Heat vegetable oil in a large pot on medium heat. Slice one onion and sauté until fragrant and lightly golden.
• Add the tomato paste and fry for 3–5 minutes, stirring continuously to prevent burning.
• Pour the blended pepper mix into the pot, stir, and let it cook on medium heat for 15–20 minutes. Stir occasionally to prevent sticking. The mixture should reduce and thicken.
• Pour the chicken or beef stock into the pot. Add curry powder, thyme, smoked paprika, bouillon cubes, and salt. Stir to combine.
• Add bay leaves for added flavor.
• Add the parboiled rice to the pot and mix well to ensure the rice is evenly coated with the sauce.
• Cover the pot with a lid and reduce the heat to low. Let the rice cook, allowing it to absorb the sauce and stock. If necessary, add small amounts of water or stock to prevent burning.
• Once the rice is tender and the liquid is fully absorbed, fluff the rice with a fork.
• Serve hot with your choice of sides like fried plantains, coleslaw or grilled protein.

There you have it—your easy tutorial on making Nigerian jollof rice for the holiday season, repeatable at any time of the year.

If you’ve been hesitant to post videos from your kitchen because “what if the rice doesn’t bang,” here’s the guide to making jollof rice that keeps the neighbor asking for more. So, will you invite us when next you make Nigerian jollof rice??