Jollof Rice Recipe is a culinary gem from West Africa that promises to add vibrant colour and rich flavour to your dining table. This spicy and hearty dish is perfect for any gathering, making it a favourite among food enthusiasts. Whether you're cooking for a crowd or enjoying a quiet meal at home, Jollof Rice brings a taste of West African tradition to every bite.
Jollof Rice is deeply rooted in West African culture, with its origins linked to the Wolof people of Senegal. Over time, it has become a cherished dish across the region, leading to the playful "Jollof Wars" between Nigeria and Ghana, as each country claims their version is the best.
Jollof Rice is incredibly versatile and can be paired with a variety of side dishes. Consider serving it with grilled chicken, fried plantains, or a fresh green salad. For a more traditional approach, enjoy it with some spicy suya (grilled skewered meat) or moi moi (steamed bean pudding).
Store any leftover Jollof Rice in an airtight container in the refrigerator, where it will stay fresh for up to three days. If you wish to keep it longer, you can freeze it in a freezer-safe container for up to three months. Be sure to label your containers with the date to keep track of their freshness.
To reheat Jollof Rice, transfer it to a pot and add a splash of water or chicken stock to prevent it from drying out. Cover the pot and heat over medium-low heat, stirring occasionally, until warmed through. Alternatively, you can reheat it in the microwave by placing it in a microwave-safe dish, adding a bit of water or stock, covering it loosely, and heating on medium power until hot.
We hope you enjoy making and eating this Jollof Rice as much as we do! Share your experience with us in the comments below, and let us know if you tried any variations. Don't forget to subscribe to our newsletter for more delicious recipes and culinary tips.
A vibrant and flavorful West African dish, Jollof Rice features long-grain rice simmered in a rich tomato and pepper sauce, infused with a blend of aromatic spices. Perfectly garnished with fresh parsley, this beloved meal pairs wonderfully with grilled meats and fried plantains, making it a favourite for any occasion.
Blend the canned tomatoes, red bell pepper, half of the red onion, garlic cloves, ginger, and habanero chili until smooth. Set aside.
In a large pot, heat the vegetable oil over medium heat. Add the thinly sliced onions and sauté until they are soft and translucent, about 5 minutes.
Stir in the tomato paste and cook for another 5 minutes, stirring frequently to avoid burning.
Pour in the blended tomato mixture. Cook on medium heat, stirring occasionally, until the sauce is thickened and the oil begins to separate from the tomato mixture, about 15-20 minutes.
Add the ground turmeric, smoked paprika, dried thyme, curry powder, salt, and black pepper. Stir well to combine.
Stir in the rinsed rice until it is well coated with the sauce. Add the chicken stock, bay leaves, and bring to a boil.
Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 30-35 minutes, or until the rice is cooked and the liquid is absorbed. Stir occasionally to prevent sticking.
Once the rice is cooked, stir in the sliced tomato and butter (if using). Cover the pot and let it sit off the heat for 10 minutes to allow the flavours to meld.
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Fiona O'Sullivan is the passionate editor of Great Food Ireland, a popular blog dedicated to celebrating traditional Irish cuisine and culinary heritage. With a rich background in food writing and a deep love for Ireland's gastronomic culture, Fiona brings a wealth of knowledge and enthusiasm to her role. She curates authentic recipes, shares culinary stories, and explores the vibrant food scene across Ireland. Fiona's dedication to promoting Irish food traditions has made Great Food Ireland a beloved resource for food enthusiasts around the world.
