Smoky Party Jollof Rice
A classic West African rice dish known for its vibrant red color, rich tomato base, and signature charred smoky flavor.
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Ingredients
- 3 cups Long-grain parboiled rice
- 3 large Red bell peppers
- 5 medium Plum tomatoes
- 2 pieces Scotch bonnet peppers
- 2 medium Red onions
- 1/2 cup Tomato paste
- 1/2 cup Vegetable oil
- 3 cups Chicken stock
- 1 tablespoon each Curry powder and dried thyme
- 3 pieces Bay leaves
- 1 tablespoon Butter
- 2 to taste Salt and bouillon cubes
Instructions
- 1
Blend the red peppers, tomatoes, scotch bonnets, and one onion until smooth; boil the mixture in a pot until reduced to a thick paste.
- 2
Heat vegetable oil in a large heavy-bottomed pot and sauté the second sliced onion until translucent.
- 3
Add tomato paste to the oil and fry for 5-7 minutes on medium heat to remove the sourness, then stir in the boiled pepper puree.
- 4
Add curry powder, thyme, bay leaves, bouillon cubes, and salt; fry the base until the oil separates from the sauce.
- 5
Wash the rice thoroughly with warm water and salt to remove excess starch, then add it to the fried sauce and stir to coat every grain.
- 6
Pour in the chicken stock (liquid should just cover the rice), cover the pot tightly with foil and a lid to trap steam.
- 7
Cook on very low heat for 30 minutes; once the rice is tender, increase the heat for the last 3 minutes to intentionally burn the bottom slightly for the smoky aroma.
- 8
Stir in a tablespoon of butter and sliced fresh onions or tomatoes, fluff with a fork, and let it rest before serving.
Nutrition per Serving
450
Calories
9g
Protein
65g
Carbs
18g
Fat
4g
Fiber
6g
Sugar
850mg
Sodium
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