The crown jewel of West African cuisine. Smoky, tomato-rich, and unforgettable. This is the authentic Nigerian recipe that causes the famous "Jollof Wars."
Instructions
Blend tomatoes, bell pepper, half the onion, scotch bonnets, and tomato paste until smooth. Pour into a pot and cook on medium-high for 30-40 minutes until reduced by half. The mixture should be thick, not watery - this is crucial for perfect Jollof.
Wash rice in several changes of water until the water runs clear. Parboil rice for 5 minutes, then drain and set aside. This step is essential for getting the right texture.
Heat oil in a heavy-bottomed pot over medium heat. Fry sliced onions until golden (about 5 minutes). Add the reduced tomato base and fry for 10 minutes, stirring frequently. Add bay leaves, thyme, curry powder, seasoning, and bouillon. Stir in the parboiled rice, coating every grain with sauce.
Add warm stock - liquid should be about 1 inch above rice. Taste and adjust seasoning. This is your last chance to fix the salt level.
Cover pot tightly with foil, then lid. Cook on LOW heat for 30-40 minutes. DO NOT STIR - this creates the smoky bottom crust that makes party Jollof special. Check at 30 minutes - rice should be tender.
Fluff with fork, remove bay leaves. The bottom crust (party rice) is the prize - scrape and serve separately or mix in. Serve hot with your choice of protein.
Nutrition (per serving)
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