Jollof Rice (West Africa)


6 People

Cooking Time

70 Minutes

Total Time

1 Hour 30 Minutes

  • 2 medium tomatoes, roughly chopped

  • ½ medium scotch bonnet pepper (if you cannot find, use habanero pepper, with stems removed)

  • ½ medium onion, roughly chopped

  • 3 small red bell peppers, roughly chopped

  • ½ cup vegetable oil

  • 1 ½ teaspoons salt

  • 1 ½ teaspoons hot ground chili pepper

  • 1 ½ teaspoons garlic powder

  • 1 tablespoon onion powder

  • 2 bay leaves

  • ½ teaspoon ground ginger

  • 1 tablespoon dried thyme

  • 2 ½ cups medium grain rice

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    1. In a blender, combine tomatoes, scotch bonnet pepper and onions; puree. Set aside half the mixture in a bowl. Add in bell peppers to blender and pulse until smooth. Stir in ½ that was set aside.
    2. Heat up vegetable oil in a large pot over medium heat, add blended vegetables along with salt,  ground chilli pepper, garlic powder, onion powder, bay leaves, ginger and thyme. Bring mixture to a boil.
    3. Stir in the rice until well combined, then reduce the heat to low. Cover pot and cook for about 45 minutes. Check after 30 , if rice has too much sauce, remove the lid to cook off excess sauce. If dry stir in 1-2 cups of water. Allow the rice at the bottom to char a bit to infuse it with smoky flavor.

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