Nigerian Comfort Food - Jollof Rice, Egusi Soup and Fufu
Jollof Rice: The crown jewel of Nigerian cuisine. This is a smoky, savory one-pot rice dish cooked in a rich, spiced tomato and pepper stew, often served at celebrations.
Yield: 4 servings
Calories: 720kcal
Materials
- 2 cups jasmine rice
- 2 tbsp vegetable oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tbsp tomato paste
- 14 oz can of crushed tomatoes
- 1 red bell pepper
- 1 Scotch Bonnet Pepper, chopped
- 1 tsp paprika
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp curry powder
- 1 tsp onion powder
- ½ tsp black pepper
- 1 tsp salt, adjust to taste
- 2 cups chicken broth
- 1 bay leaf
Instructions
Jollof Rice Instructions
- Blend the bell pepper and jalapeño into a smooth puree.
- Heat the oil in a large Dutch oven or deep skillet over medium heat.
- Sauté the diced onion for about 5 minutes until softened.
- Stir in the garlic and tomato paste. Cook for 1 minute.
- Add the crushed tomatoes and pepper puree. Cook for 10–15 minutes until the sauce thickens and darkens slightly.
- Stir in the paprika, smoked paprika, thyme, curry powder, onion powder, salt, and pepper.
- Add the chicken broth and bay leaf. Bring to a gentle simmer.
- Stir in the rinsed rice, cover tightly, reduce heat to low, and cook for 25–30 minutes.
- Remove from heat and let the rice rest, covered, for 10 minutes before fluffing with a fork.
Video
Notes
Tips for Great Jollof Rice
• Cook the tomato base well. This removes acidity and creates a richer flavor.
• Don't stir frequently. Too much stirring can make the rice mushy.
• Aim for a little caramelization. A slight toasted layer on the bottom of the pot is prized in many households because it adds a subtle smoky flavor.
• Use chicken broth. It gives the rice more depth than water alone.
Nutrition
Serving: 1cup | Calories: 720kcal | Carbohydrates: 148g | Protein: 16g | Fat: 8g | Sodium: 1600mg | Potassium: 300mg | Fiber: 4g | Sugar: 4g | Vitamin A: 456IU | Vitamin C: 4mg | Iron: 4mg