Jollof rice is a vibrant West African dish made by cooking rice directly in a rich tomato and pepper sauce. The rice absorbs all the flavours of the spices and vegetables, creating a bold, slightly smoky and deeply satisfying meal. This version includes carrots for extra sweetness, colour, and texture. It pairs perfectly with grilled or fried chicken.
Serves
3 – 4 people
Prep Time
15 minutes
Cook Time
40 minutes
Ingredients
- 2 cups basmati rice
- 3 medium fresh tomatoes
- 1 red bell pepper
- 1 scotch bonnet
- 1 medium onion
- 3 cloves garlic
- 1 small piece fresh ginger
- 3 tablespoons tomato paste
- 1/4 cup vegetable oil
- 2–2½ cups chicken stock or water
- 1 teaspoon curry powder
- 1 teaspoon cayenne pepper (smoked paprika)
- ½ teaspoon fennel
- ½ teaspoon star anise
- 3 cloves
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 seasoning cube (Maggi or Knorr)
- 1 cup diced carrots
- 1 bay leaf
- Salt to taste
- Spring onions for garnish
Method
- Firstly blend together until smooth: tomatoes, red bell pepper, scotch bonnet, garlic, ginger and half of the onion
- Heat vegetable oil in a large pot over medium heat.
- Add the remaining chopped onion and sauté for 2–3 minutes until fragrant.
- Stir in the tomato paste and fry for about 3 minutes to deepen the flavour.
- Pour in the blended tomatoe and pepper mixture and cook for 10–15 minutes, stirring occasionally.
- Allow the sauce to thicken until the oil begins to separate slightly from the tomato mixture.
- Season the sauce with: curry powder, thyme, seasoning cube, bay leaf, cayenne pepper, fennel, star anise, cloves, dried rosemary, dried thyme, seasoning cube and salt to taste
- Add the uncooked rinsed rice and diced carrots directly into the sauce.
- Stir so the rice is fully coated with the tomato mixture.
- Pour in 2–2½ cups chicken stock and mix gently.
- Cover the pot tightly and cook on low heat for 20–25 minutes until the rice absorbs the liquid and becomes tender.
- Avoid stirring too often to allow the rice to cook evenly and develop a light smoky flavour.
- Fluff the rice gently with a fork and garnish with fresh spring onions.
- Serve hot with grilled chicken, fried plantain, or salad.
Tips
- Always cook the tomato sauce well before adding rice to avoid a sour taste.
- Keep the heat low and steady to prevent burning.
- If the rice is not fully cooked, add a little more stock, cover, and cook for a few extra minutes.
