Nigerian Jollof Rice
Nigerian jollof rice is a rich and smoky one-pot dish cooked in a bold tomato and pepper base that infuses every grain with deep flavor. It is a beloved staple at parties, celebrations, and everyday family meals across West Africa.
A smoky and flavorful Nigerian party rice cooked in a spiced tomato base.
Nutrition per serving
Ingredients
Main
Sauce
Seasoning
Instructions
Blend the Pepper Base
Blend the tomatoes, red bell peppers, and scotch bonnet peppers together until smooth. Set aside the blended mixture.
Fry the Tomato Base
Heat the vegetable oil in a large heavy-bottomed pot over medium-high heat. Pour in the blended pepper mixture and fry for 20 to 25 minutes, stirring frequently, until the raw smell is gone and the oil begins to float on top.
Cook the Rice
Add the bouillon cube, salt to taste, and enough water to cook the rice. Stir in the washed rice, cover tightly with foil then the lid, and cook on low heat for 30 minutes until the rice is tender and has absorbed all the liquid.
Achieve the Smoky Bottom
Remove the foil and lid, increase heat to high for 3 to 5 minutes to create the signature smoky bottom crust, then serve hot.
Substitutions
Common mistakes
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