Jollof Rice (Plus VIDEO) (2024)

Jollof rice is a legendary one-pot dish that’s ubiquitous in Nigeria, Cameroon, Ghana, Liberia, Togo, and Sierra Leone. In fact, this is the most popular party food in West Africa and has been gaining momentum elsewhere in East Africa.

Because of its popularity, there have been several debates about its origin. What I know for sure is that it is anamazing one-pot dish, and there is no argument when everyone is shoving it down their throat.

What is Jollof Rice?

Jollof Rice, sometimes calledjellof rice, is a classic rice dish cooked in a flavorful tomato-infused broth. With its several regional variations in name and ingredients, there isno absolute right or wrong wayto cook this popular African rice recipe.

Jollof Rice Ingredients

I just want to say that jollof rice is great for entertaining, especially if you have picky kids. They always gobble it down.

It is fair to say that this delicious rice dish is pretty easy to make anywhere in the world because the ingredients are easy to find.

Despite its many variations, themost common ingredientsin a jollof rice recipe are as follows:

• Rice–The starchy base for our dish, this filling ingredient is generally fragrant and soaks a lot of water. I preferbasmati, but you can use any long-grain rice.
• Onions–This veggie is excellent served fresh with its tangy flavor. However, I personally love it slightly caramelized for a bit of sweetness. Get the perfect cut for this ingredient with this easy-to-followguide.
• Thyme– A deliciously aromatic herb from the incredible mint family is a delicious addition to just about any savory recipe. Fresh is good, but dried will work, and I have a list of the perfect substitutes if you don’t have thyme at all.
• Garlic– Ah, the wonderful garlic flavor makes this Jollof Rice recipe even better. And here’s my trick formincingit.
• Paprika– This ingredient adds the fabulous pepper flavor without the heat.
• Tomato Puree or Sauce–The sweet, slightly acidic, and fresh flavors of tomato in a thick mixture is perfect for many starchy dishes.
• Chicken Broth(or water) –Basically, the flavorful water that chicken was simmered in. Not only is it full of flavor, but it’s also filled with healthy fats and collagen.
• Scotch Bonnet or Hot Pepper–My favorite hot pepper is a tear-jerker, but sometimes a good cry is good for ya. 🤣 Most of the time, I put it whole instead of chopping it to get the flavor from its skin and not the seed’s heat.
• Vegetables–Carrots, peas, green beans, and corn are all excellent choices to create a mix of colorful veggies to make it even more vibrant.

How to Cook Easy Jollof Rice

Traditionally, Jollof is cooked on the stovetop. However, that involves a lot of stirring, and sometimes the rice sticks to the pot, making the dish quite unappetizing.

In this blog post, I completely eliminated that problem by making it in the oven withjustfive minutes of prep timeand no constant stirring involved.

But if you want to stick to the traditional method, I’ve also included the stovetop method. Here are the super-easy steps to make this simple dish.

• Rinse the rice –Make sure you clean it thoroughly with just water.Do not parboil!
• Put It All In!Add all the ingredients to the baking dish or pan.
• Cover and Cook– Lastly, cover it with aluminum foil and pop it in the oven.

Is that easy enough for you?

Now, if you are not vegan and want to throw in some meat or protein, by all means, do so.

Simply stir-fry shrimp, beef, or chicken and a medley of vegetables, mix with the rice and serve.

Serving, Storage & Make-Ahead

This dish is best steaming right out of the oven, but you may want to let it cool down for about five minutes before putting it on the table.

Store any leftover jollof rice in the fridge in an airtight container. It should last three or four days easily.

To have it ready ahead of time, make it, then let it cool. Store it the same way you would leftovers. Put it in a baking dish, add a splash of water or chicken broth, cover it, and bake it in a preheated 350℉/177℃ oven for around 20 minutes. Ready!

Tips & Tricks

• People say not to wash your rice because you remove the enriching vitamins. However, you really don’t lose that much, and washing your rice before cooking makes for fluffier rice.
• Use a heavy-bottomed pan for the stovetop version to reduce the chances of your rice burning.
• Let the rice sit covered for about ten minutes after removing it from the heat so that the rice evenly absorbs the remaining moisture. Then fluff your deliciousness with a fork for perfectly fluffy rice.

FAQs

What to Serve with Jollof Rice

This delicious rice dish can be served with just about any meat or non-meat recipe that you like. You can start with these few below and then explore other recipes to pair with this lovely dish:

• Chicken Stew (African-style)
• Suya Chicken
• Fried Plantains
• Asun (Spicy Roast Goat)
• Curried Goat Stew
• African Beef Stew
• Cucumber Tomato Salad

More Popular African Recipes You’ll Love

• Egusi Soup
• Eru
• Moin Moin
• Puff Puff (Please also see my list of Puff Puff Recipes)
• Fish Pepper Soup
• Okra Soup
• Maafe

How to Make Jollof Rice

Baked Method

• Prepare the rice and the oven– Preheat oven to 350℉/177℃. Rinse the rice with water and drain.
• Combine and Stir– In a half-sheet pan (approx. 13″x18″x 2½”), combine all ingredients and stir so that everything is fully incorporated. (See photos 1-2)

• Cover and Cook– Cover tightly with aluminum foil paper. Double the foil if you can because it helps cook faster. Gently place in the oven and cook for about 70-80 minutes. Carefully remove from the oven and check after 70 minutes. Since posting, I have retried the recipe several times, and it works best for my oven after 75 minutes. (See photo 3)
• Open and Serve– When cooked, remove carefully from the oven and let it rest for about 5 minutes. Then carefully remove the aluminum paper. Fluff rice with a fork, throw in your add-ins, and mix evenly. Serve hot, but you can let it cool a tad if you prefer. (See photo 4)

Watch How to Make It

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This post was first published in March 2014 and has been updated with new photos, a video, and some tips and notes.