Main Meals
Classic Nigerian Jollof Rice
A smoky, deep-red pepper base, long-grain rice steamed until every grain is separate, and just enough scotch bonnet to make you notice.
Jollof rice lives or dies on its base. Blend the peppers properly, fry the paste until it darkens and loses its raw edge, and let the rice steam undisturbed — that is the whole technique. Everything else is seasoning to taste.
Method
Blend the tomatoes, bell peppers, scotch bonnet and quartered onion to a smooth purée. Pour into a wide pan and simmer over medium heat for 15–20 minutes, until the volume has reduced by about a third and the raw smell has gone.
In a heavy-based pot, warm the palm oil over medium heat. Add the sliced onion and cook for 5 minutes until soft but not coloured.
Stir in the tomato purée and fry for 2–3 minutes until it darkens slightly. Add the reduced pepper base, dry pepper, thyme, bay leaves and curry powder. Season with salt.
Cook the base uncovered for 10 minutes, stirring now and then, until the oil begins to separate and float at the edges. This is the step most people cut short — don't.
Add the rinsed rice and stir until every grain is coated. Pour in the stock; it should sit just level with the rice.
Cover tightly — a sheet of foil under the lid helps — reduce the heat to its lowest setting and steam for 25–30 minutes. Do not lift the lid or stir.
Turn off the heat and leave the pot covered for a further 10 minutes. Fluff with a fork, remove the bay leaves, and check the seasoning before serving.
Cooking tips
- Parboiled rice is far more forgiving than basmati here — it holds its shape through the long steam.
- If you want the smoky bottom layer, raise the heat for the final 2 minutes and listen for the crackle. Take it off before it catches.
- Palm oil gives colour and body; use less if you want a brighter red rather than a deep russet.
AFG Products Used
Everything you need from our range
Spices & Seasonings
Scotch Bonnet Rodo Peppers
Fruity, floral, fiery — the pepper at the base of jollof and pepper stew.
Spices & Seasonings
Nigerian Dry Pepper Blended
Finely ground dried peppers — the smoky, fiery backbone of Nigerian cooking.
Palm Oil
Red Palm Oil
Unrefined red palm oil — the colour and body behind banga, efo and bean porridge.
More to cook
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