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Jollof rice served in white plate
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5 from 3 votes

Jollof rice - Nigerian Jollof rice

Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Main Course, Rice recipes, Side Dish
Cuisine: African, Nigerian
Keyword: how to cook jollof rice, Jollof rice, Nigerian jollof rice, Party jollof rice
Servings: 8
Cost: £8


  • 5 cups Rice easy cook or golden sella basmi tice
  • 1-3 scotch bonnet
  • 3 large bell peppers
  • 400g canned tomatoes
  • 1 large brown or red onion sliced
  • 1 large red onion
  • 2 fresh tomatoes sliced
  • 150 g tomato puree
  • ½ cup vegetable oil
  • 2 tbsp butter
  • 1.5 tbsp curry powder
  • 1.5 tbs thyme
  • 1 teaspoon white pepper
  • 5 stock cubes
  • 4 cups chicken broth
  • 3.5 cups Water
  • Salt to taste


  • Blend the scotch bonnet, bell pepper, plum tomatoes and red onion. This should give you a rich red colour. Set aside.
    Wash the rice thoroughly and also set this aside. No need to parboil.
  • In a pot, add vegetable oil, chopped onions and tomato puree. Fry the tomato puree for 3 minutes. Keep stirring to avoid it burning.
  • Add chicken broth, water and let it boil. It is important you do not add too much water as doing this will make your jollof rice soggy.When this boils, add the already washed rice. The water level  should be a little bit above the rice. Stir and cover with foil before covering with the pot lid and cooking onlow heat.
  • Now add in the blended pepper mix, stock cubes, curry powder, thyme and white pepper. Fry for 5 - 8 minutes.
  • After about 15 minutes open the pot of rice. At this stage, the rice should be almost cooked and you will see some of the stew nicely settled on the rice. Use a spoon to turn this with the rice while taking care not to get to the very bottom of the pot with the spoon.
  • Add the remaining sliced onions and tomatoes.
  • Cover the pot and leave to cook for another 5 minutes. Open the pot and stir the rice. The rice would have burnt a little. That's perfectly ok . Afterall, trademark of Nigerian party jollof rice is the burnt smokey flavour. Infact it's best to let it burn to achievethe smokey flavour.



One of the secret of getting a good result for party Jollof rice is by using aluminium pot. Remember the iya alases (cooks) use ikoko irin/adogan which is heavy duty aluminium pot for party cooking. Avoid on stick as the burnt part will lift with the rice and not stick to the pot thereby not achieve the smoky flavour popular with party jollof rice.