I am feeling controversial, so let me start by saying that Nigerian Jollof rice is and always will be the best as far as rice goes.
After that bold statement, I sense rotten tomatoes coming my way from my fellow West Africans! There is no denying that Jollof rice is a classic in the African region, no matter how the dish is prepared.
Jump to:
💖Reasons to Love this Recipe
- Versatile: You can enjoy Nigerian jollof rice as a satisfying meal or pair it with various side dishes like peri peri chicken, fried plantains, or coleslaw.
Easy: It is a simple dish to whip up. Saute the vegetables, add the rice, and simmer. That's it! - Tasty: thanks to a blend of spices, tomatoes, onions, and added liquid smoke, this jollof rice recipe offers a delightful flavor explosion.
- Appealing: The vibrant orange-red color is visually captivating. It's a crowd-pleaser at any gathering, from casual family dinners to big celebrations.
- Make ahead: this rice dish tastes even better when it's made in advance. Hello, holiday gatherings.
What is Jollof Rice?
Jollof rice is a rice dish from West Africa. Many would argue it first originated from Senegal, but others swear it's from Nigeria. No matter the origin, Jolof is one dish that binds us all across Africa, and it's swiftly gaining international recognition and popularity.
Nigerian Jollof is a stewed base rice dish made with three main ingredients: rice, tomato/pepper- stew base, and African-style seasonings like curry powder, dried thyme, and chicken stock.
Not only is this easy rice dish a party favorite in its native land, but it is also globally recognized - ask my American and European friends who have begged me to make this countless times!
If you love this Nigerian food recipe, then you'd be ecstatic to try this Nigerian Meat Pie or Nkwobi, then wash it down with this classic zobo drink.
Jollof Rice Secret Ingredient list revealed
Growing up in Nigeria, I've always loved the distinct taste of jollof rice made over firewood. Now that I'm away from home, I can't seem to replicate that taste. However, I recently had the pleasure of trying jollof rice from a native caterer in Dallas, and it was exactly like the one they make back home. I asked her about her secret ingredient, but she refused to reveal it. I can understand why - it's like asking a restaurant for their secret recipe.
So, after much persuasion, the secret was revealed. For that, my palate will forever be indebted to her.
Adding liquid smoke to Naija jollof rice takes it to a whole new level, exploding with flavor. It's seriously awesome and will leave you in a snap-your-wig-off kind of situation.
Are you down with this? You can find one at your local grocery store or on amazon. Score! (Update- I tried other liquid smoke brands, but they didn't perform as well as the Figaro brand, so it's safe to say this Figaro liquid smoke MESQUITE is one of the best).
Ingredients List
To make this flavorful Naija party Jollof dish, you will need;
- Rice: This is the base of the dish and provides the main source of carbohydrates. The long-grain parboiled rice is commonly used in Nigerian Jollof.
- Tomatoes/paste: Tomatoes are the heart of the rich red color in Jollof rice. They also bring a sweet and tangy flavor to the dish. I also add tomato paste for a richer flavor.
- Bell Peppers: Both red and green bell peppers are used for a mild, sweet pepper flavor and a pop of color.
- Scotch Bonnet Peppers (also known as Caribbean peppers or Bonney peppers): These provide the heat in the dish. Be cautious; they can be very spicy. Adjust the amount to your spice tolerance.
- Onions: Onions add depth and a savory sweetness to the dish. They're typically sautéed before adding other ingredients.
- Vegetable Oil: Vegetable oil is used for frying and sautéing the vegetables.
- Spices: A blend of spices is key. Thyme, curry powder, bay leaves, and seasoning cubes or powder add layers of flavor to the rice.
Please refer to the recipe card for the exact measurements.
Variations
- Rice: Long grain rice like Uncle Ben's Rice in the U.S. was used, but Basmati or Jasmine rice can be used instead. If using either of the latter, use less liquid to prevent the rice from becoming mushy.
- Base: A combination of fresh tomatoes and peppers was used for the stew base, but red bell peppers with scotch bonnets or habanero can also be used. Make sure to fry the stew base before adding the rice.
- Any tomato paste will suffice, and if you don't like your jollof rice spicy, you can skip the habanero and use cayenne powder.
- To make the dish authentic, homemade stock like chicken or beef is preferred, but if you don't have the time, store-bought stock (not broth) can be used instead.
Step-by-Step Instructions for Smoky Jollof Rice without Firewood
Step 1:
Add onions, tomatoes, bell peppers, and ginger in a blender. Reserve some onions and tomatoes for sautéing garnish.
Step 2: Blend the tomatoes, peppers, onions, and ginger until smooth or roughly blended (or to your preference).
Step 3: Heat oil, sauté onions, and bay leaf until fragrant. Add tomato paste, pour in the blended mix, and bring to a boil. Season with cube, salt, curry, thyme, and liquid smoke. Stir well to combine.
Step 4: Add the rice and stock. Stir ONCE in a steady stream. Cover the pot with aluminum foil and then with the lid. Lower heat to medium-low and simmer.
Step 5: Add basil, thinly sliced onion, and tomatoes. Stir and cover with the lid to cook some more.
Step 6: Scoop the rice and check for doneness. Add the butter and fluff with a fork. Remove from heat and serve.
Ta-da! Pipping hot, delicious, smoky jollof rice ready to be devoured. I love to serve it alongside fried plantain or chicken. It's a match made in heaven.
👩🏽🍳Expert Tips
- Be cautious if using scotch Bonnet Peppers, as they can be very spicy. Adjust the amount to your spice tolerance.
- Sautéing the tomato paste until the oil separates and the tomato mixture changes color is crucial. This step adds depth and enhances the overall taste.
- I strongly suggest using African or Caribbean curry and thyme (affiliate link) as it adds a distinctive taste to the rice dish.
- If using a different rice, adjust the cooking time according to the instructions on the package.
- After combining the rice with the stew, simmer it over low heat and cover the pot. This slow cooking process allows the rice to absorb the flavors without burning.
- Avoid excessive stirring, as it can make the rice mushy. Preferably, do not peek while the rice simmers.
Storage
The best part about this jollof rice recipe is that you can prepare it beforehand. To store:
- Cool it down, then refrigerate for up to 3-4 days. For more extended storage, freeze in airtight containers for 2-3 months.
- Reheat with a splash of water, avoiding multiple reheats.
Although we serve this dish as a main course back home, you can enjoy it with other sides like fried plantain, coleslaw, salad, fish, chicken, goat meat, or shrimps.
✅Recipe FAQS
Nigerian Jollof rice is known for its spicier and bolder flavors compared to versions in other countries. It often includes scotch bonnet peppers for heat.
You can make vegetarian or vegan Jollof rice by omitting meat and using vegetable oil instead of animal fats. Add vegetables or plant-based protein for a complete meal.
Long-grain parboiled rice is preferred for Jollof rice as it remains firm and separate during cooking.
Yes! You can customize party jollof by adding your favorite protein (chicken, shrimp, beef) or vegetables to suit your taste.
There you have it. An easy, flavorful, one-pot dish that will leave your West African friends wondering how you got that smoky flavor they've been trying to figure out all along.
Have you given this recipe or any other from my website a try? Please consider leaving a ⭐ star rating and sharing your experience in the 📝 comments section. Your feedback means the world to me, and I'm excited to hear from you!
Love West African Cuisine? Here are Some Related African Dishes to Try:
PEACE & LOVE
Maureen
📖 Recipe
NIGERIAN JOLLOF RICE
Equipment
- Blender or food processor
Ingredients
- 2 large Red bell peppers, halved lengthwise and seeded (tatashe)
- 1 large red onion, divided into 3 parts
- 5 Roma tomatoes
- 1 scotch bonnet (or habanero)
- ¼ inch fresh ginger root, skin removed
- 2 garlic cloves
- 3½ cups long grain parboiled rice
- ½ cup vegetable oil (any neutral tasting oil is fine, too)
- 2 dried bay leaves
- 2 tablespoons tomato paste (I love the "Derica" brand)
- 1 teaspoon curry powder (preferably Ducros or Lion brand)
- 1 teaspoon dried thyme (preferably Ducros or Lion brand)
- 1 tablespoon liquid smoke
- 2 seasoning cubes (I used Knorr)
- salt to taste
- 3 cups stock (chicken or beef)
- A handful of basil, chopped (about 3 tablespoons)
- 1 tablespoon butter
Instructions
- Divide the onion into 3 portions. Chop one portion, slice the other portion very thin and cut the rest into wedges. Also, cut 3 of the Roma tomatoes into wedges and slice the remainder thinly for later use. .1 large red onion, divided into 3 parts, 5 Roma tomatoes
- Place the red bell pepper, wedged onion and tomato, scotch bonnet, ginger, and garlic in a blender. Process until it's roughly chopped.2 large Red bell peppers, halved lengthwise and seeded, 1 scotch bonnet, ¼ inch fresh ginger root, skin removed, 2 garlic cloves
- Meanwhile, place a heavy bottom saucepan over medium-high heat. Pour in the oil, heat up a bit, add the chopped portion of the onion and bay leaves. Allow cooking for 2 minutes. As soon as the onion and bay leave become aromatic, add the tomato paste, and fry for about 2 minutes. Add the pureed mix, cover, and bring to a boil for 15 minutes.½ cup vegetable oil, 2 dried bay leaves, 2 tablespoons tomato paste
- In the meantime, rinse the rice thoroughly under running water until the water turns clear. Set aside.3½ cups long grain parboiled rice
- Add seasoning cube, salt, curry powder, thyme, and liquid smoke to the sauce. Stir to combine. Add 3 cups of stock and stir in a circular motion once. Add the rice, stir ONCE in a steady stream. Cover the pot with aluminum foil and then with the lid. Lower heat to medium-low and cook for 20 minutes.1 teaspoon curry powder, 1 teaspoon dried thyme, 1 tablespoon liquid smoke, 2 seasoning cubes, salt to taste, 3 cups stock
- Check for doneness and adjust the taste. Add basil, the thinly sliced onion, a teaspoon of liquid smoke, and tomato. Stir completely and simmer for 2-3 minutes. Remove and discard the bay leaves. Add the butter, and fluff with a fork. Remove from heat and serve.A handful of basil, chopped, 1 tablespoon butter
Notes
- Cover the pot with a large sheet of aluminum foil, then put the lid on the pan, ensuring it's properly sealed. This helps to retain moisture, enabling the rice to steam appropriately with less liquid. (If you are concerned about the foil leaching into the food, use a thick dish towel; don't forget to fold it over the lid, keeping it away from the fire).
- I strongly suggest using African or Caribbean curry and thyme (affiliate link) as it adds a distinctive taste to the rice dish.
- Avoid peeping through while the rice cooks. Allow to simmer on medium-low heat until cooked through.
Nora says
Thank you for this recipe, you know how jollof rice makes a perfect sunday. The smokey liquid ingredient is da bommmmmmm. Merci dear.
Maureen Celestine says
My pleasure, Nora! Yes, Jollof is a Sunday favorite in my household as well. I tell ya, the liquid smoke is definitely the "holy grail" . Thanks!
Bola says
Hi, thank you so much for the hook up with the liquid smoke. However, the flavour displayed in your post is the mesquite one while the one linked is the hickory flavour. But I see it's the mesquite flavour we should get from your response to another commenter. Just to let you know it's linked to the hickory flavour
Maureen Celestine says
Thank you so much for catching that. I believe amazon changed it once the seller sold out. I have adjusted the link which now includes both mesquite and barbeque marinade.
Josephine says
What if I can't get smokey liquid what can I use to substitute for it
Maureen Celestine says
please see the response above
Marie okfor says
Tried this with the liquid smoke as suggested, oh-so-delicious! Made so much difference. Getting ready to make more for my colleagues at work
Maureen Celestine says
Thanks, Marie! I am glad you liked it, and YES for the significant difference in taste and flavor. Bon appétit! to you and your colleagues
Dorothy says
Oh this is a nice delicacy, keep it up! I might be having this for lunch tomorrow.
Maureen Celestine says
Thanks, Dorothy. Please do, and don't forget to tag us across our social media using #worldlytreat. I'd love to see your lunch 😉
Bri says
Looks good and i bet, it tastes superb too. Thanks for posting. This menu is quite suitable for a VIP celebration.
Maureen Celestine says
Thanks, Bri! It sure taste superb 😀. I am right with you on it being suitable for a VIP celebration..#facts
Inda says
I was really looking forward to trying this liquid smoke holy grail. I was so excited because my husband loves and misses smoke jollof. I bought a brand of liquid smoke called woodland and thought it gave a nice unique hickory flavour. It did not give it that nostalgic smoky flavour at alllllll. What am I missing? I was under the impression any brand of liquid smoke will do, but does it have to your specific brand? Or am I missing something else?
Maureen Celestine says
Hi Inda, I am sorry to hear the woodland brand didn't produce the result you were hoping for. I have sampled different brands, but I keep coming back to the one mentioned in the post. I threw away a whole bottle from a well-known brand I purchased at the grocery store; it was so watered down; it was garbage. I am yet to get complains about the brand pictured in the post. Try it out and see if it works out for you. Of course, you won't get 100% authentic firewood flavor, but it's pretty close to the nostalgic flavor most Africans are used to. Please keep me updated. Thanks for the feedback.
Kiksy says
Hi, thanks for the liquid smoke hook up. Did you get the Figaro Mesquite or Figaro Hickory? Any difference? Thanks
Maureen Celestine says
Hi Kiksy,
Sorry for the late response. I got the one linked in the post (Figaro-mesquite liquid smoke).
Maureen Celestine says
I've tried the other brands, and they don't compare to this one. For some reason, the ones I've tried tend to be watered down. I also have a reader complain about the brand they got, so I can only speak of the Figaro brand.
Toni says
I love that it is so tasty!! Thanks for the recipe!
Bukkie says
Thanks so much for the heads-up on the liquid smoke! You're a life giver, giving life to the jollof I'm making for Christmas. Unfortunately, the brand you posted is not sold here in the UK. I googled and got a recommended brand in both mesquite and hickory cos different people recommend different woods. Please at what point should the liquid smoke be added during cooking and what is the recommended serving per kg of uncoooked raw rice? I almost can't wait for Christmas to try this out!
Maureen Celestine says
Hi Bukkie,
I am as excited as you are for the jollof rice recipe. I will highly recommend using the mesquite wood flavor. I have tried several brands, but I find myself returning to the brand I mentioned. Try adding a teaspoon more than what was recommended if you cannot find the Figaro brand. The liquid smoke can be added right before adding the rice, so the last step for the tomato base. If I understand your last question well- 1 kg of uncooked rice equals 5 cups. So when cooked, that'd be 10 cups (2kg). Serving size varies per the main dish; if the rice dish is the main dish, 1 cup (about 0.2kg) per servings. If there is an accompanying side dish, then 1/2 cup (0.09kg). Please let me know how it turns out. Have a joyous holiday!
Josephine says
What if I can't get smokey liquid what can I use to substitute for it
Maureen Celestine says
Hi Josephine,
Good question! If you can't find the liquid smoke recommended here, you'd have to go the old school route. Two ways to achieve the smoky effect. I) fry the rice in the tomato base before adding liquid. 2) five minutes before the jollof rice finishes cooking, begin to stir it at intervals, making sure not to scrape the burnt bottom. When all else fails, cook the rice over firewood (smoker). I hope these help.
Debbie says
This recipe is so delicious! I have been dreaming of the jollof I used to get as a kid at parties and used to get so excited when it was time to go home so we could have more of the rice at home. I know nothing will beat the taste of natural smoky jollof but this is a good second option! I may have used a little too much liquid smoke as some more drips unintentionally went in as I was cooking but next time I will pour it in a small bowl separately. A little bit of it goes a long way! Anyway, thank you for the recipe!
Maureen Celestine says
The pleasure is all mine, Debbie. I am so happy to hear it turned out delicious! Party Jollof rice is addictive, so I get it :). You are taking me back in memory lane with that beautiful story. Great idea to use a bowl for next time. A little does go a long way. I appreciate you for stopping by.
Moji says
Truly, you are dream come true… Kudos! I
Love to cook and entertain and will definitely try out most of your recipes.
Thanks for sharing the all your recipes. I will forward to my young adults to get cooking LoL!
Blessing
Maureen Celestine says
Hi Moji, so glad to have you here. I can't wait to see what you pick to make. Don't forget to share with me on Instagram or Facebook (#worldlytreat). Good luck to you and the young adults 🙂
Prudence Chinomso says
Pls can crayfish be added to the jeallof recipe .
Maureen Celestine says
I've added a pinch of crayfish in the past. It will alter the taste, but if you like the taste of local jollof rice cooked in palm oil, it should be no issue.
Prudence Chinomso says
Can I parboil my rice before using or I should better use it without parboiling
Maureen Celestine says
Hi there! You can pre-cook your rice before adding it to the tomato base. I'd avoid parboiling basmati or jasmine rice as it can quickly get mushy. Adjust the cooking time on the recipe card if you pre-cook the rice for the best results.