Recipe: How to make spicy Nigerian Jollof rice

The weekend is upon us, and that means it’s time to try something new and take our taste buds on a journey.

Few dishes evoke as much passion across West Africa as Jollof rice, and Nigeria’s version is renowned for its bold flavour and fiery kick. Whether served at weddings, Sunday lunches, or street-side stalls, spicy Nigerian Jollof rice remains a beloved staple that brings people together.

The name Jollof originates from the Jolof Empire, a Senegambian kingdom of the Wollof people. The dish is thought to have spread to Nigeria through trade, migration, and the influence of the Krio people who resettled from Sierra Leone.

For authentic results, culinary experts and home cooks alike insist on using long-grain parboiled rice. This variety retains its shape during cooking and absorbs the richly spiced tomato base without turning soggy, unlike short-grain or basmati rice.

"Every great Jollof begins with a pepper-tomato blend. This typically includes fresh tomatoes, red bell peppers, scotch bonnet (for heat), onions, garlic and ginger," says Chef Khalid Abdi of Tam Tam Delicacies in Nairobi.

"These must be blended until smooth, then cooked down in vegetable or groundnut oil to form a rich, thick base. A spoonful of tomato paste is often added for colour and depth."

The magic lies in layers of seasoning: thyme, curry powder, bay leaves, white pepper, and seasoning cubes (Maggi or Knorr are popular choices).

Steps to Follow

Sauté chopped onions in oil, then add the blended tomato mix. Let it cook slowly on low heat until the oil begins to separate—a sign that the sauce is well fried and flavourful.

Add the washed parboiled rice directly into the sauce and mix thoroughly.

Add chicken or beef stock—or water if you prefer—just enough to cover the rice partially (avoid submerging it fully, as the tomato base already contains moisture). Cover with foil and cook for 20 to 40 minutes. The foil helps steam the rice, infusing every grain with the rich, smoky flavour that Jollof is famous for.

Stir occasionally as the rice cooks to prevent burning at the bottom—but don’t overdo it. Many purists even embrace a bit of “bottom pot”, the crispy, caramelised rice layer at the base, considered a delicacy.

Once done, serve hot with fried plantains, grilled chicken, or steamed vegetables.

Jollof rice is more than a dish—it’s a cultural identity. With its bold, spicy flavour and precise cooking technique, Nigeria’s version stands tall. And with parboiled long grain rice at its heart, you’re guaranteed fluffy, flavour-packed results every time.

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