The Ultimate Guide to Making Perfect Jollof Rice

Why Jollof Rice is King

Jollof rice isn't just food — it's a cultural institution. From birthday parties to Sunday lunch, there's no celebration without a steaming pot of jollof. And while every family has their own recipe, the fundamentals remain the same.

What You'll Need

• 3 cups long-grain parboiled rice
• 400g tin of tomatoes
• 6 fresh tomatoes
• 3 red bell peppers (tatashe)
• 4 scotch bonnet peppers (ata rodo)
• 2 large onions
• 1/3 cup vegetable or groundnut oil
• 2 tablespoons tomato paste
• Salt, seasoning cubes, thyme, curry, bay leaves
• Chicken or beef stock

The Method

Step 1: Prepare the Base

Blend your tomatoes, bell peppers, scotch bonnet, and one onion until smooth. Pour into a pot and cook on medium-high heat until all the water evaporates and the sauce thickens.

Step 2: Build the Flavour

Heat oil in a heavy-bottomed pot. Fry the remaining sliced onion until golden. Add tomato paste and fry for 2 minutes. Pour in your blended tomato base and cook for 20–30 minutes.

Step 3: Add the Rice

Wash your rice thoroughly and add it to the sauce. Pour in stock until it just covers the rice. Season generously. Cover tightly with foil, then the lid.

Step 4: The Magic

Cook on low heat for 30–40 minutes without opening the lid. The steam does the work. For that authentic smoky party jollof flavour, let the bottom burn slightly in the last 5 minutes.

The best jollof is the one at the bottom of the pot — if you know, you know.

Pro Tips

• Always use parboiled rice for the best texture
• Don't stir the rice after adding it
• Use a tight-fitting lid to trap steam
• The tomato base must be well-fried before adding rice

All the ingredients you need are available right here at Sheyimerry Global Stores. Happy cooking!