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Authentic Smoky Nigerian One-Pot Jollof Rice

A perfectly molded mound of vibrant orange smoky jollof rice served on a white plate.
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Make authentic, vibrant Nigerian Jollof Rice using this easy, one-pot method. This recipe focuses on achieving a deep, smoky flavor and perfectly seasoned, fluffy rice grains for your next gathering or weeknight dinner.

Ingredients

Scale
  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 1/2 cup tomato paste
  • 1 can (14.5 oz) diced tomatoes
  • 1 cup red bell peppers, blended
  • 1/2 cup scotch bonnet peppers, blended (adjust to your spice preference)
  • 4 cups chicken or beef stock
  • 2 teaspoons dried thyme
  • 1 tablespoon curry powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon ground black pepper
  • 2 bay leaves
  • 3 cups parboiled long-grain rice, rinsed well
  • 1 tablespoon butter (optional, for richness)

Instructions

  1. Prepare the base: Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
  2. Build the stew: Stir in the tomato paste and cook for 5 minutes, stirring often, until it darkens slightly. This deepens the color and flavor.
  3. Add peppers and liquids: Pour in the diced tomatoes, blended red bell peppers, and blended scotch bonnet peppers. Cook for 10 minutes, allowing the mixture to reduce slightly.
  4. Season the sauce: Stir in the thyme, curry powder, smoked paprika, salt, black pepper, and bay leaves. Mix well. This is your primary flavor base.
  5. Add stock and bring to a boil: Pour in the chicken or beef stock. Bring the mixture to a rolling boil. Taste the sauce and adjust salt if needed; it should taste slightly saltier than you prefer, as the rice will absorb the seasoning.
  6. Incorporate the rice: Add the rinsed parboiled rice to the boiling sauce. Stir once to combine thoroughly, ensuring the rice is evenly submerged.
  7. Create the smoky effect: Reduce the heat to low. Cover the pot tightly with aluminum foil before placing the lid on top. This traps the steam needed to cook the rice and creates the signature smoky flavor as the bottom layer slightly scorches.
  8. Steam the rice: Cook undisturbed on low heat for 30 to 40 minutes. Do not lift the lid during this time.
  9. Check and finish: After 30 minutes, carefully lift the lid and foil. Fluff the rice gently with a fork. If the rice is still hard, add 1/4 cup of water or stock, re-cover tightly, and cook for another 10 minutes.
  10. Serve: Stir in the optional butter for extra shine. Remove the bay leaves before serving hot with fried plantains or grilled chicken.

Notes

  • For the best smoky flavor, allow the bottom layer of rice to toast slightly without burning during the final steaming stage.
  • If you prefer Ghanaian Jollof notes, you can substitute parboiled rice with Basmati rice, but reduce the cooking time slightly.
  • Rinsing the rice thoroughly removes excess starch, which helps prevent mushy rice grains.

Nutrition

Find it online: https://cookerycommand.com/jollof-rice-authentic-smoky-one-pot-recipe/