Jollof Rice

Name: Jollof Rice
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 2 cups long-grain parboiled rice; 2 cups tomato puree; 1 red bell pepper; 1 small onion; 2 cloves garlic; 2 tbsp vegetable oil; 1 tsp thyme; 1 tsp curry powder; 1 tsp paprika; 1 bay leaf; 2 cups chicken broth; Salt and pepper to taste

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Jollof Rice is a flavorful and vibrant West African rice dish cooked in a rich tomato-based sauce with spices, onions, and peppers. This jollof rice recipe is known for its bold taste, bright red color, and slightly smoky flavor. It is often served at celebrations, parties, and family gatherings, making it one of the most iconic dishes in African cuisine.

Contents

Jollof Rice Ingredients Directions Notes

Origin of Jollof Rice

Jollof Rice originated in West Africa, particularly among the Wolof people of Senegal and Gambia. Over time, different countries like Nigeria and Ghana developed their own unique versions, each with distinct flavors and cooking styles.

Why It’s Loved

Jollof Rice is loved for its rich, spicy flavor and versatility. The combination of tomatoes, spices, and perfectly cooked rice creates a deeply satisfying dish that pairs well with chicken, fish, or vegetables.

Also Read: Chicken & Ginger Fried Rice: A Culinary Delight

Jollof Rice

Recipe by RecipesVilla

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Ingredients

2 cups long-grain parboiled rice
2 cups tomato puree
1 red bell pepper
1 small onion
2 cloves garlic
2 tbsp vegetable oil
1 tsp thyme
1 tsp curry powder
1 tsp paprika
1 bay leaf
2 cups chicken broth
Salt and pepper to taste

Directions

Blend tomato puree, red bell pepper, onion, and garlic into a smooth mixture.
Heat vegetable oil in a large pot over medium heat.
Pour in the blended mixture and cook for about 10 minutes until it thickens.
Add thyme, curry powder, paprika, bay leaf, salt, and pepper.
Stir in the rice and mix well.
Add chicken broth and bring to a boil.
Reduce heat to low, cover, and simmer for about 20–25 minutes until rice is cooked.
Fluff the rice with a fork and remove the bay leaf.
Serve hot.