The other day, my husband and I switched things up for date night—we took a cooking class! But not just any cooking class. We dove into the world of West African cuisine with my friend, Chef Patience Titcombe from Lasgidi Cafe. Let me tell you, we made the best Jollof rice I’ve ever had in my life. As soon as I got home, I knew I had to share this with all of you. Chef Patti was kind enough to pass her Jollof rice recipe on to me. Now I’m paying it forward because everyone deserves to experience these incredible flavors! Trust me, you’re going to love it.
What Is the History of Jollof Rice?
Jollof rice, a beloved West African dish, has a rich history that reflects the region’s cultural and culinary heritage. Its origins trace back to the Senegambian region (modern-day Senegal and The Gambia) in the 14th century during the Jolof Empire. This empire played a significant role in the spread of agricultural practices and cultural exchange across West Africa.
The dish’s name, “Jollof,” is believed to have been derived from the Wolof people of Senegal. It was originally called “thieboudienne” (chebu jen), a dish of rice cooked with fish, tomatoes, and vegetables, which is still popular in Senegal today.
What Is Jollof Rice?
Jollof rice is a classic West African dish that’s so loved for a reason. It’s made with long-grain rice cooked in a rich, flavorful tomato-based sauce, and it’s a staple in countries like Nigeria, Ghana, Senegal, and Sierra Leone. What’s cool is that every country—and even individual families—puts their own spin on it. It actually reminds me a lot of the dishes we make in Panama. We also serve rice alongside protein and a side of plantains, so there’s this familiar, comforting vibe to it that I absolutely love.
What Do You Put In Jollof Rice?
Jollof rice is made with simple yet flavorful ingredients that come together to create a dish loved across West Africa. The foundation is typically long-grain or parboiled rice (Uncle Ben’s is best), which is cooked in a rich, savory tomato and red pepper base, blended with onions and a medley of spices. Key seasonings include curry powder, thyme, bay leaves, and bouillon cubes. Jollof rice is incredibly versatile and pairs beautifully with sides like fried plantains, crisp salads, or steamed vegetables, making it a perfect centerpiece for any meal.
What makes jollof rice have an attractive color?
The attractive color of Jollof rice comes from its rich tomato-based sauce. Which is made with a blend of fresh tomatoes, red bell peppers, tomato paste, and sometimes Scotch bonnet pepper. These ingredients give the dish its vibrant reddish-orange hue. The addition of spices like curry powder and bouillon can further enhance the color, while the cooking process, where the rice absorbs the sauce, ensures that the grains are evenly coated, creating that signature bold and appetizing look.
What makes Nigerian jollof rice unique?
Nigerian Jollof is traditionally cooked with long-grain parboiled rice, which holds up well to the intense cooking process and absorbs flavors beautifully. Other countries, like Senegal, may use broken or medium-grain rice, giving their versions a different texture.
Nigerian Jollof rice is famously cooked to achieve a slightly smoky, charred taste, often associated with “Party Jollof.” This signature flavor comes from allowing a thin layer of rice to toast at the bottom of the pot, creating a rich, smoky aroma that enhances the entire dish.
What makes Nigerian Jollof rice so special is how simple yet flavorful it is. While other countries have their own unique twists—like Liberian Jollof with mixed vegetables, beef, chicken, and shrimp, or Ghanaian Jollof rice often cooked with corned beef or other additions, and Senegalese Jollof featuring vegetables and fish—Nigerian Jollof focuses on the rice itself. It’s typically prepared with just rice, cooked in a rich, smoky tomato-based sauce that allows the bold spices and flavors to shine through. This simplicity is what sets it apart and makes it a favorite for so many.
The “Jollof Wars”
I’m sure its no surprise that this would spark a rivalry, if you will. The friendly rivalry between countries like Nigeria, Ghana, and Senegal over whose Jollof is best adds to its cultural significance. Nigerian Jollof is often celebrated for its bold flavors, fluffy texture, and spicy kick, making it a favorite for those who enjoy a more robust taste.
In essence, Nigerian Jollof rice is a vibrant, spicy, and smoky masterpiece that reflects the rich culinary traditions of Nigeria, setting it apart from other West African versions.
What is the best way to make the perfect jollof rice?
Prepare the Tomato Base: Blend the red bell peppers, tomatoes, Scotch bonnet or habanero peppers, and onions into a smooth tomato puree. Set aside.
Parboil the Rice: Rinse the rice thoroughly to remove excess starch and set it aside. (Optional: Lightly parboil the rice to speed up cooking.)
Cook the Sauce:
Heat vegetable oil in a large pot over medium heat. Add the blended tomato mixture and cook for about 10-15 minutes, stirring occasionally, until the water reduces and the sauce thickens. Stir in the tomato paste and allow it to fry for another 5-7 minutes to develop a deeper flavor.
Season the Sauce: Add curry powder, thyme, bay leaf, bouillon, and salt. Adjust seasonings to your taste.
Incorporate the Rice: Stir the rinsed rice into the sauce, making sure each grain is well coated. Add stock or water (just enough to cover the rice) and stir with a wooden spoon. Cook on Low Heat:
Cover the pot tightly with a lid or aluminum foil to trap the steam. Reduce the heat to low and allow the rice to cook slowly for about 20-30 minutes, stirring occasionally to prevent burning. Add more water/stock in small amounts if necessary.
Let the rice steam for another 5-10 minutes for the flavors to meld.
Serve: Fluff the rice with a fork and serve hot with fried plantains, grilled chicken, salad, or other accompaniments.
Chef Patty J Jollof Rice
Jollof Rice is the soul of West African cuisine, bringing bold flavors and vibrant colors to your table. This classic dish is made with long-grain parboiled rice simmered in a rich blend of tomatoes, bell peppers, and aromatic spices, delivering a smoky, savory taste that’s unforgettable. Perfect for family gatherings or solo indulgence, this dish pairs beautifully with your favorite protein or stands out on its own. Whether you're new to Jollof or a lifelong fan, this recipe is a celebration of culture, flavor, and community.
Ingredients
- 4 Cups Extra Long Grain Parboiled Rice
- 3 - 4 Red Bell Peppers
- 2 Roma Tomatoes
- 2 Scotch bonnet peppers (Habanero peppers)
- 2-3 cups Chicken stock or water
- 1/4 cup Tomato Paste
- 1 1/2 cups vegetable oil
- 1 tbsp curry powder
- 1 tbsp dried thyme
- 2-3 bay leaves
- 1 tbsp any all purpose seasoning
- 2-3 tablespoons Knorr bullion (chicken or tomato)
Instructions
- 1. Roughly chop the bell peppers, tomatoes, scotch bonnet, and yellow onions.
2. Blend until smooth and set aside. 
3. In a non stick pot, add in oil and turn on medium heat.
4. Pour in blended pepper mixture and seasonings. Stir evenly.
5. Add in tomato paste, bay leaves and reduce to medium heat and allow to cook.
6. In a separate bowl, pour in rice and rinse with water.
7. After 15-20 minutes, add in washed rice to the cooked pepper blend. Pour rice in slowly and stir as you go. (Add salt to taste if needed).
8. Pour in stock/water and cover. (Allow your rice to cook for about 20-25 minutes).
9. Once rice is at desired tenderness, turn off heat and allow to steam. Serve with your favorite protein and side dish or enjoy it alone!
Notes
- Taste and adjust seasonings as you go.
- Allow a slight layer of rice to toast at the bottom of the pot for the signature smoky taste.
- Cover the pot tightly with aluminum foil then put on the lid to trap the steam.
Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Calories 1029Total Fat 102gSaturated Fat 8gTrans Fat 3gUnsaturated Fat 89gCholesterol 4mgSodium 558mgCarbohydrates 23gFiber 2gSugar 5gProtein 5g
What to Eat With Jollof Rice
This was our first time trying classic Nigerian jollof rice and we paired it with peppered beef and plantains. However it was so good, I could have just eaten a big bowl of jollof rice and that’s it.
Jollof rice is incredibly versatile and pairs well with a variety of sides and proteins, making it a complete and satisfying meal. For a classic combination, serve it with fried or grilled chicken, spicy goat meat, or peppered fish. Sweet fried plantains, known as dodo, are a must-have side dish that balances the smoky and savory flavors of the rice. You can also pair it with a fresh vegetable salad, coleslaw, or steamed veggies for a lighter touch. No matter what you choose, Jollof rice shines as the star of any plate. Bringing bold flavors and a taste of West African tradition to every bite.
Jollof rice is more than just a dish—it’s a culinary celebration that connects people across the African continent. Whether you’re savoring the smoky flavor of Nigerian Jollof or exploring the different ways it’s made in other countries. Every version tells a story of tradition and innovation. With so many Jollof recipes to try, you’ll never run out of opportunities to enjoy this vibrant, flavorful meal. Now that you have this recipe, it’s time to bring the heart of West African cuisine to your kitchen and share in the joy of Jollof!
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