West African Jollof Rice

  • Total time - 1 hour 30 minutes
  • Preparation - 30 minutes
  • Cooking time - 1 hour
  • Servings: 6
  • Country: Senegal
A generous serving of orange-red Jollof rice, served with fresh vegetables.

Jollof rice is the heart of West African cuisine. While every family has its own secret recipe, the key lies in slow-cooking the rice in a rich, spicy tomato sauce. The result is a dish that is not only delicious but also visually appealing. This recipe will show you how to achieve an authentic taste that everyone will love.

Ingredients

For the tomato base

  • 400 g canned crushed tomatoes
  • 2 red bell peppers
  • 1 large onion, chopped
  • 1 chili pepper (habanero or scotch bonnet)
  • 3 tablespoons tomato paste
  • 0.5 cups vegetable oil
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon curry powder
  • salt and black pepper
  • 1 bouillon cube

For the rice

  • 2 cups long-grain or parboiled rice

Instructions

Step 1: Prepare the base

In a blender, combine the canned tomatoes, red bell peppers, half of the onion, and the chili pepper. Blend until smooth.

Step 2: Cook the sauce

In a large pot, heat the oil. Add the remaining chopped onion and sauté until translucent. Add the tomato paste and cook, stirring frequently, for about 5-7 minutes until the paste becomes a darker, richer color.

Pour the blended tomato mixture into the pot. Add the bay leaves, thyme, curry powder, salt, pepper, and the bouillon cube. Bring to a boil, then reduce the heat. Cover and simmer for 15-20 minutes, allowing the flavors to deepen and the oil to start separating from the sauce.

Step 3: Cook the rice

Rinse the rice and add it directly to the hot sauce, stirring thoroughly to ensure every grain is coated. Reduce the heat to very low. Cover the pot tightly with aluminum foil and then a lid to trap all the steam.

Cook for about 20-30 minutes. Avoid checking too often. If it starts to stick, add a tablespoon or two of water, but do not stir too much to prevent the rice from getting mushy. The rice is done when it's tender and all the liquid is absorbed.

Step 4: Serving

Gently fluff the rice with a fork before serving. Serve hot, usually with fried plantains, coleslaw, and grilled chicken or beef.