Nigerian Jollof Rice is one of West Africa’s most iconic dishes, and this is the recipe I grew up eating. Passed down from my Nigerian mum, it’s rich, smoky and deeply savoury, with perfectly cooked basmati rice that’s infused with a deeply flavoured tomato stew. After years of helping her cook it, this is the recipe I make whenever I want a taste of home.
Like so many cherished family recipes, every Nigerian household has its own way of making jollof rice. This is ours. My mum was born and raised in Lagos, where she learnt to cook from her own mum. It’s been a staple in our family ever since. If you’re looking for authentic Nigerian Jollof Rice, I can’t recommend this recipe highly enough. You can even watch us make it together here.
Why You’ll Love This Nigerian Jollof Rice
- A true family recipe. Passed down from my Nigerian mum, this is the jollof rice I grew up eating and still make today.
- Rich, smoky and deeply savoury. Cooking the tomato stew until the water mostly evaporates and frying the tomato purée first creates the bold flavour that great Nigerian Jollof Rice is known for.
- Perfectly fluffy rice, every time. Basmati rice absorbs all the flavour of the stew while keeping the grains beautifully light and separate.
- Packed with practical tips. I’ll explain why each stage matters, so you understand not just how to make Nigerian Jollof Rice, but why the recipe works.
- Perfect for everyday dinners and celebrations alike. Whether you’re feeding the family or cooking for a special occasion, this recipe never lets me down.
The 3 Keys to Great Nigerian Jollof Rice
There are countless recipes for Nigerian Jollof Rice, but the best ones all have one thing in common: they rely on technique just as much as ingredients. These are the three principles my mum has always sworn by. Together they’re what give this jollof rice its rich flavour and perfectly cooked texture.
- Fry the tomato purée first. Before anything else goes into the pot, you fry the tomato purée until it darkens slightly in colour. This caramelises its natural sugars, removes any raw or metallic flavour and builds an incredible depth of flavour from the very start.
- Cook the stew until the oil begins to separate. Once the blended tomato and pepper mixture is added, don’t rush this step. Cook it until the sauce has reduced by around a third of its original volume and the oil begins to separate from the sauce. This is the visual cue that most of the excess water has evaporated, allowing the flavours to concentrate, the rawness of the tomatoes and peppers to cook away, and the natural sweetness of the vegetables to develop. It’s one of the defining techniques behind great Nigerian Jollof Rice.
- Cook the rice low and slow. Once the rice goes in, gentle heat is key. As it slowly absorbs the stock and steams, every grain becomes infused with the flavour of the stew. Resist the temptation to stir too often, as this can break the grains and affect the final texture.
Why My Mum Uses Basmati Rice
One of the questions I get asked most often is why my mum uses basmati rice instead of long-grain rice. The answer is simple: it’s how she’s always made it.
Growing up in Lagos, basmati was the rice she preferred, and it’s what I grew up eating too. It produces a lighter, fluffier Nigerian Jollof Rice. The grains stay beautifully separate while still absorbing all the flavour of the stew. My mum has always used Tilda Basmati Rice, and it’s still her go-to today.
These days, I tend to reach for Tilda Golden Sella Basmati Rice, which I love for its extra-fragrant flavour and beautifully fluffy texture. That said, I know many Nigerian families swear by parboiled long-grain rice, and that’s absolutely valid too. Ask ten West Africans how they make jollof rice and you’ll probably get ten different answers. That’s part of what makes it such a beloved dish. If I’m using long-grain rice, Ben’s Original is my go-to.
If you’re making Nigerian Jollof Rice for the first time or would prefer a more forgiving method, I’d highly recommend my Oven Baked Jollof Rice. It follows the same flavour principles but lets the oven do most of the work. This makes it much easier to achieve perfectly cooked rice every time.
Choosing the Right Tomato Purée for Nigerian Jollof Rice
Tomato purée is one of the defining ingredients in Nigerian Jollof Rice, so it’s well worth choosing a good one. My mum has always used DeRica Tomato Purée, and it’s still the brand she reaches for today. It’s richer, deeper and more concentrated than many supermarket brands. This gives the stew the intensity of flavour that’s so characteristic of great Nigerian Jollof Rice.
Just as importantly, it’s essential to fry the tomato purée properly before adding the blended vegetables. Cooking it in the oil for a few minutes deepens its flavour and removes any raw or metallic taste. It only takes a few minutes, but it’s one of those small techniques that makes a huge difference.
If you can’t find DeRica, use the best-quality double-concentrated tomato purée you can get your hands on. A rich, concentrated tomato purée and a few extra minutes of cooking will always give you a more deeply flavoured Nigerian Jollof Rice.
What to Serve with Nigerian Jollof Rice
Nigerian Jollof Rice is one of those wonderfully versatile dishes that can be served as either a side or the main event. Whether you’re putting together a simple weeknight dinner or a celebratory spread, here are some of my favourite pairings.
- Nigerian Beef Suya – Smoky, spicy skewered beef is a classic pairing and one of my favourite things to serve with jollof rice.
- Nigerian Grilled Chicken – You can’t go wrong with juicy chicken alongside a generous helping of jollof.
- Fried plantain (dodo) – Sweet, caramelised plantain is the perfect contrast to the rich, savoury rice.
- A simple salad or coleslaw – Something fresh and crunchy helps balance the richness of the tomato stew.
Adjusting the Spice Level
One Scotch bonnet gives this Nigerian Jollof Rice a gentle warmth rather than an overpowering heat. If you’d like to make it milder or spicier, it’s easy to adapt.
- For a milder jollof: Use half a Scotch bonnet or remove the seeds before blending.
- For more heat: Add an extra Scotch bonnet or leave the seeds in.
- Remember that every chilli is different. Scotch bonnets can vary quite a bit in heat, so it’s always worth tasting the stew before adding the rice.
Making Nigerian Jollof Rice Ahead of Time
One of the things I love most about this Nigerian Jollof Rice is how well it lends itself to making ahead. Depending on how far in advance you’re planning, there are a few different ways to get ahead.
- The fried stew base (Steps 1–3): This is my favourite stage to prepare in advance. Once you’ve fried the tomato stew until it’s reduced and the oil has separated, let it cool completely before storing it in the fridge for up to 4 daysor freezing it for up to 3 months. When you’re ready to make the jollof rice, simply reheat the stew, then add the curry powder, thyme, stock cubes, bay leaves, water and rice before continuing with the recipe.
- The diluted stew base (Step 4): You can also make the sauce right up to the point before the rice is added. Once cooled, it’ll keep in the fridge for up to 3 days or in the freezer for up to 3 months. When you’re ready to cook, bring it back to a gentle simmer before adding the rice and carrying on with the recipe.
- The finished Nigerian Jollof Rice: The fully cooked dish keeps beautifully in the fridge for up to 3 days and often tastes even better the next day as the flavours continue to develop. Reheat until piping hot before serving. You can also freeze it for up to 3 months, though I personally find freezing softens the texture slightly, so I much prefer making and freezing the stew base instead.
Frequently Asked Questions
Can I use long-grain rice instead of basmati?
You can, and many Nigerian families do. My mum has always preferred basmati, which is why that’s what this recipe uses. It cooks into beautifully fluffy grains while still absorbing all the flavour of the stew.
Can I make Nigerian Jollof Rice ahead of time?
Absolutely. In fact, I think it tastes even better the next day. You can make the tomato stew in advance or cook the entire dish ahead of time and simply reheat it when you’re ready to serve.
Why is my Nigerian Jollof Rice mushy?
This is usually caused by too much liquid or overcooking. Reducing the tomato stew properly before adding the rice, measuring the stock carefully and allowing the rice to steam gently all help produce perfectly fluffy jollof rice.
Can I freeze Nigerian Jollof Rice?
Yes, though I personally find freezing softens the texture slightly. Once cooled completely, freeze it in airtight containers for up to 3 months. Defrost overnight in the fridge and reheat with a splash of water until piping hot.
More Nigerian Recipes You’ll Love
If you enjoyed this Nigerian Jollof Rice, here are a few more Nigerian recipes I think you’ll love:
- Oven Baked Jollof Rice – A more hands-off, foolproof take on jollof rice that follows the same flavour principles while letting the oven do most of the work.
- One-Pot Jollof Rice & Chicken – Everything you love about Nigerian Jollof Rice, cooked together with juicy chicken in one pot for the ultimate weeknight dinner.
- Nigerian Beef Suya – Smoky, spicy skewered beef that’s one of my favourite things to serve alongside jollof rice.
- Plantain Puff Puff – Soft, fluffy and naturally sweet from ripe plantain, these are a delicious twist on a West African favourite.
- Ayamase (Designer Stew) – A rich, deeply savoury Nigerian stew that’s perfect served with rice.
My Mum’s Jollof Rice
A message from my mum: “Jollof rice is a typical west African dish served daily in homes. It is also used during celebrations such as birthdays, baby naming ceremonies, weddings and festive periods like Christmas. Growing up in Lagos, Nigeria, this is how we made ours. We always used DeRica tomato paste. And as for the rice, we’ve always preferred using basmati.”
- Prep Time: 10 minutes
- Total Time: 1 hour
- Yield: 8 1x
Ingredients
For the base:
- 1 large red bell pepper, cut into small pieces
- 2 medium vine tomatoes, cut into small pieces
- 1 red onion, quartered
- 2 red scotch bonnet chillies, quartered
- 3 garlic cloves, smashed
- 25g fresh ginger, peeled and roughly chopped
- 100ml water
For the rice:
- 150ml vegetable oil
- 1 red onion, finely chopped
- 150g double concentrated tomato purée (we use DeRica)
- 1 tbsp curry powder
- 2 tsp dried thyme
- 3 chicken stock cubes
- 2 dried bay leaves
- 600ml water
- 600g white basmati rice
Instructions
- Place the base ingredients in a blender and blitz until smooth.
- Heat the vegetable oil in a large Dutch oven set over a medium heat. Add the onion and cook, stirring occasionally, for 3 minutes, then add the tomato purée and cook, stirring frequently, until it begins to darken, 3 to 5 minutes.
- Pour in the blended base, stir to combine and bring to a simmer. Reduce the heat to medium-low and partially cover the pot with the lid – it will splatter! Cook, stirring occasionally, until the sauce is reduced by about a third of its original volume and the oil begins to separate from the sauce, 12 to 15 minutes.
- Stir in the curry powder, thyme, stock cubes, bay leaves and water. Season generously with salt and pepper, to taste, then cover and bring to a boil over medium-high heat.
- Meanwhile, rinse the rice thoroughly with cold water until the water runs clean, then drain. Add the rice to the sauce and stir to combine. As soon as it comes to a boil, reduce the heat to low, cover the pot and cook for 25 minutes.
- By this point, the rice should have absorbed all the liquid and be cooked through. Remove the bay leaves, give the rice a stir and you’re ready to serve, preferably with grilled chicken and fried plantain.
Notes
- For a milder jollof, use 1 scotch bonnet. If you’re a bona fide spice king/queen, feel free to use 3 or 4.
- Jollof rice is a little tricky to master. After the 25 minutes of cooking time, if the rice is sauce-logged, take the lid off the pot to cook off any excess moisture. If the rice is dry and/or undercooked, stir in 100 ml to 200 ml water, cover and continue to steam over low heat.
152 responses
Hi, what goes in curry powder?
It depends on the brand and type. Each has their own combination of different spices 🙂
I tried this recipe and it came out perfectly. I added a bit of crayfish for a fishy flavour and everyone loved it. Thank you for sharing this!
Yay, I’m so glad you all loved it!
After going through the article titled “My Mum’s Jollof Rice,” I am truly touched by the personal and heartfelt story it shares. The article effectively conveys the deep connection between food and memories, especially in the context of a beloved family recipe. The mention of “My Mum’s Jollof Rice” immediately creates a sense of nostalgia and warmth. This type of article not only celebrates the culinary aspect but also the cultural and emotional significance of dishes passed down through generations. The personal anecdotes and description of the recipe add a personal touch that resonates with readers who also have cherished family recipes. Overall, it’s a heartwarming read that reminds us of the power of food to connect us with our roots and loved ones.
First time tasting jollof rice so cannot compare to other recipes. This was delicious. Used brown basmati rice and cooking time was almost double. Will certainly use this recipe again. Thank you
I’m so happy to hear it! And I’m very pleasantly surprised that it worked with brown rice! I’d have assumed that in addition to a longer cook it would need more liquid, too.
Yes I really love this recipe tried it and it is perfect
So glad you enjoyed it! 🙂
Hi, I really want to try the jollof of your mom. Could you also share the recipe from the chicken? I only see the recipe for the rice 🤗
Hi! I actually don’t have a recipe for the chicken yet as we often just wing it (no pun intended) but I can certainly develop one!
Hi, looking forward to trying this but also would like to add chicken, do you mind talking us through how/when you would do this?
Many thanks 🙂
Hi would you explain how and when you’d do this? Would love to try chicken with this.
Hi! So sorry for the delayed response – I now have a full recipe for a one-pot chicken and jollof rice. hopefully this helps! https://zenaskitchen.substack.com/p/one-pot-jollof-rice-and-chicken
I marinated some chicken thighs in the sauce and pan fried, they were delicious
My office just had a jollof competition. Lots of people from Nigerian and Ghanaian families competing. And I won despite never having ever cooked jollof before, using this recipe as a base. I added a tbsp of mushroom powder for umami earthiness and a splash of chinese chili oil (soy and sesame based) for slow heat, but otherwise I followed your lead.
So – well done to you and your mum too!
Ah this made my day! Thank you 🙂 I’m so glad we played a part in leading you to victory haha.
What’s the best basmati rice for this recipe please?
We love using Tilda – either regular basmati (my mum’s favourite) or golden sella (my favourite as it’s less likely to get mushy) 🙂
Hi do u use Indian curry powder or jamaican thanks
I use Indian curry powder but either will work!
Exactly mom ur recipe is just lyk a magic that works perfectly I luv it
I’m so glad you love it! 🙂
This recipe was perfect for me. I have tried several recipes and threw out most of them for various reasons. This recipe was simple. The instructions were easy to follow and the results were delicious.
I’m so glad you enjoyed it! Thank you for the feedback 🙂
Hi Zena, love your page! Question about the cooking time: the basmati rice I have only needs 8 minutes as written on the package. Does that mean still cooking for 25 min as in your recipe, or adjust that to 8 min?
Hi! Yes, I’d still cook it for the full time as the rice will cook slower in a thick stew than in water, though I would recommend if possible buying a more robust basmati rice as it’ll yield a better jollof rice 🙂
thanks.
I made this recipe with beef . I used shin of beef cut into small 1” cubes and browned these first separately, than added the beef into the sauce , allowing it to cook for 1 hour. After which time I added the basmati rice and cooked for the 25 minutes. This was quite delicious and I received many compliments from my friends, of whom two are Ghanaian!
Top recipe!
Oooh love the sound of adding the beef!
I love Jolloff rice and this is the easiest recipe I have come across , I had all the ingredients in the cupboard and it was so easy to make and the end result tasted amazing!! Thankyou
It’s my absolute pleasure! I’m so glad you enjoyed it 🙂
I tried several recipes before and none was that easy to follow and so comfy (just one pot to use!!!!). And this time, also the result was right. Finally I, a central European mum, managed to prepare a really tasty jollof! Now my son can invite his Nigerian friends 🙂 Thank you so much for posting this.
Yaaay, awww I’m so, so happy to hear it! It’s my absolute pleasure 🙂
This recipe is amazing! I’ve tried many, but this one truly stands out. Thank you—my family loves it!
Thank you so much! I’m so glad you love it 🙂
Thank you so much! I have tried to make Jollof for ages with limited success. Your Mum’s recipe is absolutely IT! Have had Jollof in Nigeria and made by friends, love it, have made your recipe x 2 now and it tastes so genuine, am absolutely loving it!
Yayyy I’m so glad you enjoyed it!
Absolutely delicious! I’ve always been nervous to make jollof rice because I’ve heard it’s kind of fussy, but your recipe was so easy to follow and I’m really happy with the results. Thank you for sharing this with us!
I’m so happy to hear it! It’s my absolute pleasure. Thank you for the positive feedback 🙂
Absolutely incredible! Make with smoked pork shoulder.
Yay, I’m so glad you enjoyed it! Thank you for the positive feedback 🙂 I love the idea of adding smoked pork shoulder.
What kind of curry powder do you use? So many to choose from!
So sorry for the delayed response! I just use any basic one from the supermarket 🙂
Wait my bad this was a really good recipe I posted this comment on the wrong tab. Did nit mean that for this recipe
Haha no worries!
Hi correct me if am lost for the 600ml water at what stage do u add water didn’t see that..
Hi! You add in in step 4 🙂
Liked the recipe a lot. Very well written, complete and easy to follow. I modified the amount of hot peppers but it was still nicely spicy. Thank you!
My pleasure! I’m so glad you enjoyed it 🙂
First time I’ve ever tried to make Jollof and this recipe was perfect ! It turned out absolutely delicious.
Yay, I’m so happy to hear it! Thank you for your review 🙂
Zena & Mum, Thank you so much for delicious recipe! We made it tonight for the first time. My teenage son requested it. Our local store doesn’t have scotch bonnet in winter, so we used had to subTabasco and cholula. Can’t wait until we can make with scotch bonnet. Many thanks!
It’s our pleasure! I’m so glad you all enjoyed it 🙂
Made this tonight after hearing about jollof rice so many times…. absolutely loved it, and my family did too! Thanks for the recipe!
It’s my absolute pleasure! I’m so glad you enjoyed it 🙂
Thank you so much Zena (and your mum) for this recipe. My family loves it, it’s delicious.
During the prep, everyone comes to the kitchen and ask is it for today? I always answer ‘and tomorrow!’ Well not always, even if i double the amount … well we are a greedy bunch when it’s that delicious!! Thank you again !
Haha I love that! So glad you all enjoy it 🙂
Just incredible. As someone from around London who’s heard a lot about jollof rice I finally got round to it. This is awesome and thank you so much for sharing!
Yay! I’m so glad you enjoyed it. And it’s my absolute pleasure 🙂
just made this – super super delicious!!!!!!!!!!!!!!!!! couldn’t stop eating it
Yaaay! I’m so glad you enjoyed it. Thank you for your review 🙂
This recipe is absolutely amazing! Thank you for taking the time to post it. Made it for our Nigerian friends as a surprise when they came for tea and said it was even better than some other Nigerian friends of theirs. Very impressed with this recipe. I’m going to add more s itch bonnets next time though as we love it spicy.
Omg I love that! I’m so glad everyone enjoyed it. Thank you for your review 🙂
Everyone loved it here, thanks for sharing this recipe!
I’m so happy to hear it! It’s my absolute pleasure 🙂
Hi Zena
Just found your Jollof Rice recipe. I’m going to have a go at making it for my grandson who absolutely LOVES Jollof Rice, as do I. And I love the photos of you and your mum. I’d like to give both of you a big hug.
Hi Eileen! Ah, I hope he enjoys it! And thank you 🙂
Thank you, this was wonderful. X
I’m so glad you enjoyed it!
I made the recipe this evening for my partner and I. I’m a bit of a spicy lightweight so used 1 scotch bonnet, also, I’m not a natural cook, but found the recipe easy and straightforward to follow, and the result was so tasty and so flavourful ~~ Thanks to both you and your Mum for sharing the joy!
I’m so, so glad you enjoyed it! It’s our pleasure 🙂
WOW!!! The BEST Jollof rice I have made so far! Thank you for sharing your amazing mothers recipe 🙏🏾💞💞💞
Aw bless you! This will make her so happy! 🙂
I from Cameroon and have always loved to cook. However, somewhere between the last 14 years of living abroad, I think I lost the edge. So few days ago I googled jollof rice recipes and this came up. Glad I did as it is beyond awesome. I did mine with fried beef which I added shortly after the tomorrow purée. Took a couple of bowls to work for 2 of my Nigerian colleagues and haven’t heard the end of it still. I came into work tonight and first thing I was asked is if I brought some more 😀.
Thanks for sharing. It is easy to follow with nothing extravagant- pure genius. I will be doing this more often as for the first time ever, my son couldn’t stop eating 👌👌
It’s my absolute pleasure! Thank you so much for your review. I’m so glad you enjoyed it – and your colleagues too! 🙂
Hi Zena,
This recipe looks incredible!
Quick question: Do you include the scotch-bonnet seeds for the base blend?
In Trinidad we tend to simmer the pepper in the pot, but ensure we remove it before it “pops” the seeds out.
Thank you
Hi Gerald! Thank you so much. Yes, I always include the scotch bonnets in the blend – we like it extra hot 🙂
Tried this recipe and it was my first time making jollof rice and it was a huge win.
Yay I’m so glad!
I made this to go with oxtails for a friend recovering from surgery. It’s soooo good! I stole one of the oxtails & some of the rice – I couldn’t help myself <3 Deeeeeelicious!!!
Yay I’m sooo glad you enjoyed it! What a great friend you are!!
Do not have the tomato paste you use here in New Zealand can I use the brand we have here.
Yes absolutely! That’s just my mum’s favourite but any brand will work 🙂
I tried this recipe out last night, with some chicken and a salad. I will definitely be doing it again, it was delicious and everyone enjoyed it. I could find any scotch bonnets, so I used extra chillies.
So happy to hear you’ll be making it again!
I’ve always wanted to know how to make Jollof rice and now I can say that I can do it!
An easy to follow recipe that I’ll definitely use again.
Thank you!
Yay, I’m so happy to hear it!
hello! i’m hoping to try this recipe this weekend, but unfortunately, i can’t get vine tomatoes where i live, and the fresh tomatoes aren’t the most flavorful either. may i ask if one tin of diced tomatoes might do the trick instead? also, if i use a third the amount of double concentrated tomato puree for tomato paste? thank thank you!
I’m so sorry I missed this! While jollof can absolutely be made with tinned tomatoes, I myself have never tested the recipe for it so I can’t advise – I’m sorry!
This is so delicious
Thank you!
Loved it. Thank you.
With the base – once it’s all blended, could it be frozen to use at a later date? Well, I know it can technically be frozen but will it taste as good?
So glad you enjoyed it! Yes, you can absolutely freeze the stew base (fore adding the rice) and cook it at a later date. It will still be incredibly tasty 🙂
best thing i ever ate. litterally insanely delicious, spiced in a way that warms your entire body. amazing.
Aww bless you! I’m so, so glad you enjoyed it!
Absolutely outstanding recipe, packed with flavour and the perfect amount of spice. We had this with Cajun chicken, what a show stopper. The whole family loved it.
Your Mum’s recipe lives on in sunny Cheshire, England
Thank you so much! I’m so, so happy to hear and she I know she will be too 🙂
I have made this jollof rice twice now and it is very popular with my family and church.
I am now sharing the recipe, not bad for an English pensioner 🙂
Yay, I’m so happy to hear it! Thank you for your review Gary 🙂
Love for food and family brings us together! Excellent, multi-flavored, comfort food. Made this today for the first time. Thank you for sharing. ♥️ Sending my best thoughts to you and your mother from Romania, Europe.
It’s my absolute pleasure! I’m so glad you enjoyed it 🙂
First time making this: I had roasted some red peppers on the grill yesterday,and pureed them for the paste, along with tomatoes,etc. I used some chicken stock, and added some leftover grilled chicken at the end of cooking. Good instructions, and it is delicious, will make again ,thanks.
My pleasure! 🙂
I am reading a book where a family dinner includes jollof rice. I had to look up what it was. I will be trying your recipe soon! Sounds yummy.
Thank you! I hope you enjoy it when you come round to making it 🙂
Thank you so much for a great recipe. Used it for our church’s student lunch (in UK). We have students coming from around the world. They loved it. Especially pleased to get a thumbs up from our Nigerian students!
Yay, I’m so happy to hear it!
Just made this for the first time and it’s awesome!
Great recipe 👌
Thank you so much! I’m so glad you enjoyed it 🙂
Thanks for the recipe, I love it
My pleasure!
This looks fantastic and I am adding it to my meal plan for this week (after which I promise to come back and add stars to my comment!) Scotch bonnets are very rarely available in my northern community. Will it change the flavour significantly if I use a long red chili or habanero?
Thank you! The flavour will change very significantly if you use a long red chilli – I’d recommend going down the habanero root for the closest match 🙂
Delicious recipe. Thank you! Also, you and your mother are SO beautiful
Aww, thank you so much!
Turned out wonderful! Had to skip the Capsicum as I bought a moldy one! I served it with some cut up chicken breast cooked in chicken stock and my family loved it! I’m definitely going to make this again and hopefully next time I can add the Capsicum haha!
So glad you enjoyed it! Even without the capsicum haha
Being of Jamaican heritage, rice and peas has always been a staple in our home. However, after recently attending my cousin’s wedding—a fusion of Caribbean and African cultures—I experienced jollof rice for the first time and decided to find a recipe to cook at home. Knowing that this recipe was passed down from your mum, it was an easy choice, and it turned out to be delicious! Rice and peas might haffi tek a likkle break… Shhhhh, don’t tell my people, haha.
Haha, my lips are sealed, don’t worry. I’m so glad you enjoyed it!
I made Jollof for christmas dinner and served it alongside Suya and fried Plantains. Everyone loved it!! Thank you to you and your mom for this easy and delicious recipe.
Yay, I’m so happy to hear it!
I just recieved a new rice cooker for the Holidays. This is a great rice. I have made it several times. Any suggestions on adapting it to a rice cooker? I do not want to lose the exceptional flavor.
I’ve not tried it in a rice cooker yet, but it’s definitely something I have on my list for this year so watch this space 🙂
Thank you for sharing this jollof recipe was my 19yr old sons favourite,sadly he just passed but I am making for the new year for me and another son and im making curried neck of lamb slow cooked and some plantain, just tasted it and it’s delicious simply divine, I thank you gorgeous mum for sharing it with me and my family, wishing you peace and happiness for the new year may you be blessed forever
Oh my sincere condolences to you and your family Terrence. I’m so sorry for your loss. Thank you so much for your kind words and well wishes. Wishing you the very best in this new year.
I roasted the base ingredients first and then blitzed with the ginger and water. Worked really well
So happy to hear it! That’s what I do with in my Oven Baked Jollof Rice 🙂
OMG this recipe came out great . I may modify it slightly by roasting my ingredient for that extra Smokey taste .
Thank you for sharing this recipe .
It’s my absolute pleasure! Oooh if you’re after something a little smokier/deeper, I’d recommend trying my Oven Baked Jollof Rice – it’s my personal favourite!
Came out well !
So happy to hear it!
I done 3 times and every time was perfect, the best recipe i found online. everyone loved it my daughter friend said he tried from different people he never liked it but he loved mine. Thank you so much.
Omg yaaaay this makes me so happy! Thank you so much for your feedback, I’m so glad you all love it 🙂
I tried this recipe, I reduced the oil to just a tablespoon as I can’t have too much oil. This still came out amazing, I gave some to my Nigerian friend and she absolutely loved it.
Started it on the Hob but then finished it in the oven at 190 so less interactive and less chance of sticking without the oil
Have stored some to be had with all different proteins
Amazing flavours thank you
It’s my absolute pleasure! I’m so glad you enjoyed it, and that it got your Nigerian friend’s stamp of approval 🙂
I first read about jollof rice in a book and decided to look up a recipe and give it a try. This recipe was the first one I came across that wasn’t a generic type recipe and I am so thankful that I found this one. The directions were great and the rice is incredible!
I had to make several substitutions because I’m snowed in and used what I had on hand: No scotch bonnet or bell peppers, I used a combo of spicy and sweet peppers from the garden that I put up in the freezer; canned diced tomatoes (January is not the time for grocery tomatoes anyways). Can’t wait to try it again this summer with fresh produce from my garden.
Thank you for sharing, friend!
It’s my absolute pleasure! I’m so glad you enjoyed it 🙂
First time I tried to make Jollof rice, found your recipe and roughly followed it. Luckily I could use tomatoes from my garden that I had preserved rather than store bought stuff. The result totally knocked me off my socks, fantastic and very intense flavours! Also the missus approved.
One thing that baffled me in the process was that you only added 600ml of water before adding the rice. This got absorbed straight away and the rice was still rock hard. I had to add a lot more but maybe that’s down to the Soona Masuri rice I used or I overshot a bit with the amount of rice.
Thank you so much for this brilliant recipe!
Oh how lovely that you should use your own tomatoes! So, so glad you enjoyed it. I’m so surprised to hear that the liquid got absorbed right away! Perhaps it was the type of rice, or as you said, if you didn’t measure it, you might have added more than needed. But either way, I’m so glad you were happy with the results 🙂
I’ve been trying my hand at different African recipes since my husband has west African ancestry, and I was blown away by how good this is! Although it takes a bit of time to cook, it was very easy to make. I couldn’t find the specific type of tomato pure noted in this, so I used tomato paste instead and it turned out well. The recipe didn’t say when to add it, but I assumed it was at the step when you add the rice and spices to the pan. Will definitely be making this again!
Ahh, I’m so happy to hear it! So glad you’ll be making it again. When you do, the tomato paste/puree goes in at step 2 🙂
Made this recently and it was absolutely delicious. I only used a de-seeded red chilli as a scotch bonnet pepper would be way to spicy for me, also added 1/2 tsp Allspice.
As a vegan I served it with plantain and jerk tofu and it went really well together.
It tasted even better the next day, will definitely make this again.
Yay! I’m so, so glad you love it and will be making it again. Love the sound of the jerk tofu!
Absolutely gorgeous recipe, it was delicious & the right amount of spice. Easy to follow too!
Yay, I’m so happy to hear it. Thank you!
Just made this for Mum for Mother’s day in the UK. Your story as others have said was filled with such lovely sentiments, and seeing you and your Mum, I thought it could not fail. It is fool proof, so is a resounding success.
We’re both enjoying it right now. Thank you so much.
Oh you have no idea how much joy this comment has brought me. Thank you! I’m so glad you both enjoyed it 🙂
As a black man living in the states with mostly Nigerian heritage, I want to try this recipe. Will have to convert the grams and mL as I want this to come out right the first time. Dont think I have ever seen that particular tomato puree, either. Sourcing scotch bonnets is more of a chore here than it should be. Gonna make it do what it do!
I hope it worked out for you! And sorry about that, I believe what we call tomato puree in the UK is what you call tomato paste in the States?
MMMMMMM thank you and your Mum and her Mum and so on for this delicious recipe. I wished you could come and taste it. I had to do a little own magic with it… But it worked out really well!! I looked for a fried banana recipe on your website as yours looked also really yummy. Lots of love from the Netherlands to you and your loved ones
Our pleasure! I wish we could’ve come and tasted it too 🙂 I don’t currently have a fried plantain recipe but will work on one 🙂