Nigerian Party Jollof Rice (The Perfect Jollof Rice)
This Nigerian Jollof Rice Recipe is the perfect guide to making the most delicious Nigerian Jollof Rice every time. It has the most authentic flavors plus the aroma and taste are just divine. Everyone makes their Jollof Rice differently, but this is how i make mine using Sella Basmati Rice and it comes out perfect every time.
Jollof Rice is definitely a Nigerian staple, nothing says Nigerian like a good pot of Jollof. It is one of the most popular Nigerian dishes that has managed to go viral year after year because every one wants to try it and know what the hype is about, quite frankly, it deserves all the hype in the world.
This Jollof Rice recipe doesn’t require anything out of the ordinary, just the regular, traditional Jollof rice ingredients, however, it does require a lot of patience. Perfection takes time, so allow the process to take it course. This is how i make my jollof rice and it comes out perfect every time. This recipe is the definition of full proof.
This recipe is perfect timing as the weekend is approaching, Sallah too, you can make a big batch if you’re hosting or just for a nice family dinner, serve with some grilled chicken, turkey or fish with a little coleslaw or plantain on the side, I’m sure your family or guest will be grateful.
This recipe has the authentic Jollof flavor, you can add some liquid smoke if you want some more firewood taste in yours. It also requires a LOT of patience, if you don’t have the time, please don’t start this Jollof journey, if not you will end up rushing the process and not get the perfect jollof flavor and texture. I like to grate some Nutmeg in my Jollof for some added flavor.
Do try this out and let me know how it works out for you. Have a great holiday ahead.
6 Large Paprika Peppers (Tatase)
4 Small Tomatoes
4 Small Habanero or Scotch Bonnet
1 Large Onion
3 1/2 Cup Golden Sella Basmati Rice
1/2 Cup Oil
1 1/2 Cup Meat Stock
1 Med Onion (Chopped)
1 Clove Garlic
2 Bay Leaves
1 Tsp Curry Powder
1/2 Tsp Dried Thyme
2 Stock Cubes (optional, depends of salt in Meat Stock)
1 Tsp Nutmeg (freshly grated)
- First you want to blend you the tomatoes, paprika pepper, scotch bonnet and onions till smooth.
Tip: Make sure you use more Paprika pepper than tomatoes for a more rich flavor and color.
- For the sella basmati rice, i soak the rice in boiling water for 10 minutes, then sieve out the water. If you are using regular rice, you can parboil your rice at this point.
- In a pot, pour in some oil, when oil is hot, add in some chopped onion then add in minced garlic (Optional), then allow to fry for a minute, till onions is a bit soft.
- Add in tomato puree and allow it to cook down until it loses its acidity for about 10 minutes, then add in bay leaves, thyme and curry to allow it cook from start.
- Add in pepper mix and allow to cook down with the tomato puree, cover and make sure to keep an eye on it and to stir at intervals to avoid burning and so it cooks down properly. This process took about 20 minutes to reduce properly.
- Add in stock cubes and other seasoning, stir it in to allow it cook from scratch with the base.
- Add in washed rice to the tomato base (i like to fry my rice). After adding the rice, stir in the sauce until properly combined, for about a minute.
- Add in meat stock, then add enough water to cook water rice you are using, cover and let it cook. Don’t put too much water in as jollof rice requires a lot more steam than water to cook, if not you may end up with soggy rice.
- After about 10 minutes, check on the rice and stir it,it will still be a bit wet at this point, if its semi- soft, make sure not to add more water, cover with a foil, turn your heat to the lowest and allow the steam to cook the rice till its done. At this point, i add in my freshly sliced tomato and onion garnish and then grate in some nutmeg for added flavor, stir it in, before covering with foil paper, but you can skip this if you’re not a fan.
- Serve with some plantain and your favorite protein and enjoy!
Prep Time: 20 Minutes
Cook Time: 40 Minutes
Total Time: 1 Hour
Servings: 6-8 People