West African Jollof Rice with Tomatoes
Jollof rice is the beloved one-pot rice dish of West Africa, cooked in a deeply spiced tomato and pepper base that infuses every grain with bold smoky flavor. It is a staple at celebrations and family gatherings across Nigeria, Ghana, and Senegal.
One-pot West African rice slow-cooked in a rich tomato and pepper base for deep smoky flavor.
Nutrition per serving
Ingredients
base
liquid
spice
fat
Instructions
Blend the Base
Blend the Roma tomatoes and red bell peppers together until completely smooth. Heat the vegetable oil in a large heavy-bottomed pot over high heat. Pour in the tomato blend carefully as it will splatter. Fry the blended base for 15 to 20 minutes stirring frequently until it darkens from bright red to a deep brick-red paste with the water fully cooked out.
Season the Base
Add the smoked paprika along with salt, onion powder, and any additional seasoning you prefer. Stir well and fry the spices in the tomato base for an additional 2 minutes to bloom the flavors into the oil.
Cook the Rice
Rinse the parboiled rice and add it directly to the pot, stirring to coat every grain with the tomato base. Pour in the stock, stir once to combine, and bring to a boil. Cover tightly with foil then place the lid on top to trap all steam.
Steam to Finish
Reduce the heat to the lowest setting and cook for 25 to 30 minutes without lifting the lid. The steam will finish cooking the rice while a slight smoky bottom crust forms, known locally as party jollof. Fluff gently before serving.
Substitutions
Common mistakes
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