This iconic West African dish features fluffy, aromatic rice infused with a vibrant tomato-based sauce and a subtle smoky flavor that's absolutely irresistible. The perfect balance of savory spices and fresh ingredients creates a one-pot meal that's celebratory yet simple enough for any weeknight dinner.
⏱️60 min
📊Easy
👥6 servings
🍽️Main
budget-friendlyfamilyfestivevegetarian
Ingredients
500 glong-grain white rice
6 piecestomatoes, fresh
2 piecesred bell pepper
3 piecesonions
100 mlvegetable oil
1 literchicken or vegetable stock
60 gtomato paste
4 piecesgarlic cloves
15 gginger, fresh
2 piecesbay leaves
5 gthyme, dried
5 gsalt and black pepper
Instructions
1PREPARE THE TOMATO BASE: Blanch 6 fresh tomatoes in boiling water for 2-3 minutes, then peel and roughly chop them. Blend the tomatoes with 2 red bell peppers, 1 onion, 4 minced garlic cloves, and 15g fresh ginger until you achieve a smooth, vibrant red sauce. This puree is the soul of your Jollof rice—the blending ensures even distribution of flavors throughout the dish.
2SAUTÉ THE AROMATICS: Heat 100ml vegetable oil in a large, heavy-bottomed pot over medium heat. Dice 2 remaining onions and sauté them for 3-4 minutes until they become translucent and fragrant, stirring occasionally. Be careful not to let them brown too much at this stage, as you want a base of sweetness rather than caramelization.
3BUILD THE SAUCE: Add 60g tomato paste to the sautéed onions and stir constantly for 2 minutes to caramelize it slightly, releasing its deep umami flavors. Pour in the blended tomato mixture and cook over medium-high heat for 8-10 minutes, stirring frequently, until the sauce reduces by about one-third and the oil begins to separate and glisten on top. This reduces acidity and concentrates flavors.
4ADD THE STOCK AND SEASONINGS: Pour 1 liter of hot chicken or vegetable stock into the pot, then add 2 bay leaves, 5g dried thyme, 5g salt, and black pepper to taste. Bring the mixture to a boil, stirring occasionally, and let it simmer for 2-3 minutes. The stock should be well-infused with the tomato sauce and aromatics—taste it and adjust seasonings if needed.
5COOK THE RICE: Rinse 500g long-grain rice under cold water until the water runs clear, which removes excess starch and ensures fluffy grains. Add the rinsed rice to the boiling stock and sauce, stir well to distribute evenly, then reduce the heat to low. Cover the pot with a tight-fitting lid and allow the rice to steam undisturbed for 25-30 minutes until all liquid is absorbed and the rice is tender but still has a slight bite to it.
6FINISH AND REST: Remove the pot from heat while it's still covered and let it rest for 5 minutes—this allows the rice to finish cooking from residual heat and helps the grains separate. Fluff the rice gently with a fork, removing the bay leaves, and taste for seasoning, adjusting salt and pepper as needed. The finished Jollof rice should have a beautiful reddish hue throughout, with each grain distinct yet infused with the aromatic tomato sauce.