Jollof Rice (My Mum’s Recipe)

Jollof rice is a dish with deep roots in West African culture, and it’s one that carries with it a sense of community, celebration, and tradition. In my household, this recipe has always been a staple, passed down from my mum who has absolutely perfected it. Each pot of jollof rice brings with it the memories of family gatherings and festive occasions, but it’s also a comfort food we enjoy on any day of the week.

My mum’s version of jollof rice is simple, yet packed with flavour. It’s made with basmati rice, which is lighter and fluffier than other types of rice often used in jollof, and it always includes DeRica tomato paste—a brand that has been a kitchen mainstay for as long as I can remember. Whether you’re new to jollof rice or just looking to refine your technique, this recipe will guide you through the process with ease. You can watch us make it together here!

Table of Contents

• Ingredient Breakdown
• The Secret to a Good Jollof Rice Base
• Why Basmati Rice?
• Cooking the Perfect Jollof Rice
• The Heat Level: Customising Your Jollof Rice
• The Role of DeRica Tomato Purée
• Final Thoughts

Ingredient Breakdown

• Red bell pepper: Adds a touch of sweetness to balance the spice.
• Vine tomatoes: Fresh, juicy tomatoes are essential for the sauce’s base.
• Red onion: A milder, slightly sweet onion, perfect for building flavour.
• Red scotch bonnet chillies: These pack heat—adjust to your spice level preference.
• Garlic: Adds depth and an aromatic punch.
• Fresh ginger: Sharp, zesty, and essential for a fragrant sauce.
• Vegetable oil: Used to sauté the onions and purée.
• Double concentrated tomato purée (DeRica): The star of the sauce, giving it a rich, tangy base.
• Curry powder: Adds warmth and complexity.
• Dried thyme: Earthy and herbal, balancing the tomato and spice.
• Chicken stock cubes: Enhances the depth of flavour in the sauce.
• Dried bay leaves: Infuse the dish with subtle, savoury aromas.
• White basmati rice: A lighter, fluffier rice, perfect for absorbing the rich sauce.

The Secret to a Good Jollof Rice Base

The key to making jollof rice that’s full of flavour starts with a proper base. My mum’s recipe calls for blending red bell pepper, vine tomatoes, red onion, scotch bonnets, garlic, and ginger into a smooth purée. This base is the foundation of your jollof rice and it’s what gives it that iconic red hue and flavour.

One of the things I love about this step is the balance of flavours that develops from the combination of ingredients. The red bell peppers bring sweetness, while the tomatoes offer acidity and richness. Scotch bonnets introduce a fiery heat, though this can be easily adjusted based on your tolerance. And then there’s the ginger, which adds a zingy freshness that cuts through the richness of the tomato purée.

Cooking this base down until it’s thick and flavourful is crucial. You’ll want to cook the blended mixture until it reduces by about a third, which intensifies the flavours. It’s during this stage that the oil will begin to separate from the sauce—a key indicator that you’re on the right track.

Why Basmati Rice?

One of the unique aspects of my mum’s jollof is the use of basmati rice – no one loves Tilda like my mum does! Basmati isn’t the traditional choice for jollof rice, as many Nigerian recipes call for long-grain rice. However, in our family, basmati has always been the rice of choice. It’s lighter, with longer grains that don’t clump together, making for a fluffier and more refined dish.

Basmati’s texture works beautifully with the rich, flavourful tomato sauce. Because it’s more delicate than long-grain rice, you need to be mindful when cooking it in the sauce. Rinsing the rice thoroughly before adding it to the pot helps remove excess starch, preventing it from becoming too sticky.

Cooking the Perfect Jollof Rice

Mastering jollof rice requires a bit of intuition and attention to detail. Once you’ve made your sauce and added your basmati rice, the key is controlling the heat and ensuring the rice absorbs the right amount of liquid. You’ll want to bring the pot to a boil, then immediately reduce the heat to low, allowing the rice to steam gently in the sauce.

After about 25 minutes, check the rice. Ideally, it should be tender, with no excess liquid remaining. However, jollof rice can be a bit temperamental. If the rice still has too much liquid, remove the lid and let it cook uncovered for a few more minutes to evaporate the moisture. If the rice is undercooked or too dry, add a bit of water—100 to 200ml—and continue to cook it, covered, on low heat. This flexibility is key to getting the perfect texture.

The Heat Level: Customising Your Jollof Rice

The beauty of jollof rice is that it can be tailored to your spice tolerance. In our family, we usually opt for two red scotch bonnets, which gives the dish a moderate kick. However, if you’re cooking for those who can’t handle too much heat, reducing the chillies to one will still provide warmth without being overwhelming.

On the other hand, if you’re a spice lover, feel free to up the ante by adding three or four scotch bonnets. Be mindful, though, as the heat can quickly become overpowering. Scotch bonnets are known for their intense heat, and a little goes a long way.

The Role of DeRica Tomato Purée

One thing my mum always stresses is the use of DeRica tomato purée. It’s the brand she grew up with, and it has become a cornerstone of our family’s jollof recipe. DeRica’s tomato purée is richer and more concentrated than many other brands, which is crucial for achieving the deep, tangy flavour that defines jollof rice.

If you’re unable to find DeRica, you can substitute with another high-quality, double concentrated tomato purée, but the results might differ slightly in taste.

Final Thoughts

There’s a reason why jollof rice is a beloved dish across West Africa—it’s deeply comforting, full of flavour, and always a crowd-pleaser. While it’s often reserved for special occasions in some households, in ours, it’s become a regular part of our mealtime rotation, thanks to my mum’s simple yet foolproof recipe.

The key to mastering jollof rice is patience and practice. Each time you make it, you’ll get a better feel for the right balance of liquid and the perfect cooking time for the rice. And once you’ve perfected it, you’ll find it becomes one of those dishes you turn to time and again, whether for a family gathering or a quiet night in.

So, grab your pot, get your ingredients ready, and start cooking. And don’t forget to serve it with fried plantain and grilled chicken for the full experience.

If you fancy a slightly easier version of jollof rice (and one that I would argue is more foolproof!) try my viral Oven Baked Jollof Rice. This method will help you nail jollof rice every single time without fail!