This one-pot dish of rice slowly cooked in a rich, spicy tomato and pepper stew is the undisputed star at every Nigerian celebration, from birthdays and weddings to holidays and family gatherings. Its deep red hue symbolizes joy and festivity. While several West African nations have their version, the friendly rivalry over who makes the best Jollof (with Nigeria firmly in the lead!) is a cherished part of the region’s banter, showcasing food as a core part of identity and community.

Key Ingredients

• The Base: 3 cups long-grain parboiled rice,rinsed.
• The Sauce: 4 large red bell peppers (tatashe), 3 scotch bonnet peppers (atarodo, adjust for heat), 2 large tomatoes, and 1 large red onion—all blended into a smooth paste.
• The Flavour: ½ cup vegetable oil, 2 tablespoons tomato paste, 3 cups chicken or beef stock, 2 teaspoons curry powder, 2 teaspoons dried thyme, 3 bay leaves.
• The Essentials: 1 tablespoon salt (or to taste), 1 knorr or maggi chicken cube.

Instructions

1. Make the Base: In a large, heavy-bottomed pot, heat the vegetable oil over medium heat. Add the sliced remaining onion and fry for 2 minutes. Add the tomato paste and fry for 3-4 minutes, stirring constantly until it darkens slightly.
2. Build the Stew: Pour in the blended pepper mixture. Add the thyme, curry powder, bay leaves, salt, and seasoning cube. Stir and let it cook, uncovered, for 20-25 minutes until the sauce thickens and the oil rises to the top.
3. Cook the Rice: Add the stock to the reduced sauce and bring to a boil. Taste and adjust seasoning, it should be flavorful and peppery. Stir in the rinsed rice until fully coated. Cover the pot tightly with foil, then the lid, to trap the steam.
4. Slight Burn: Reduce the heat to the absolute lowest. Allow the rice to steam for 30 minutes. Do not stir. After 30 minutes, check; the rice should be cooked.
5. Serve & Enjoy: Gently fluff the rice from the top, incorporating the crust if desired. Serve hot with fried plantains, coleslaw, or grilled chicken or fish.