Around the World · West Africa

Simple Jollof Rice

By The Savorient Team

A one-pot tomato rice dish beloved across West Africa, simmered until deeply flavorful.

Simple Jollof Rice, deep reddish-orange West African rice cooked in a tomato and pepper base, garnished with parsley, lime, and a scotch bonnet
Where this comes from: jollof rice is claimed proudly by Nigeria, Ghana, Senegal, and several other West African countries, each with strong opinions about whose version is best — a rivalry friendly enough to have its own name, the 'Jollof Wars.' At its core, it's rice slow-cooked in a tomato-pepper base until every grain takes on that deep red color and smoky flavor, and it's the dish that shows up at nearly every West African celebration, wedding, and holiday table.
15 minPrep time
50 minCook time
1 hr 5 minTotal time
6Servings
MediumDifficulty

Ingredients

  • 2 cups long-grain parboiled rice, rinsed
  • 3 tbsp vegetable oil
  • 1 onion, diced, divided
  • 3 garlic cloves, minced
  • 1 tbsp grated fresh ginger
  • 28 oz crushed tomatoes
  • 2 tbsp tomato paste
  • 1 red bell pepper, chopped
  • 1 scotch bonnet or habanero pepper, whole (optional, for heat)
  • 2 cups chicken or vegetable broth
  • 1 tsp curry powder
  • 1 tsp dried thyme
  • 2 bay leaves
  • Salt, to taste

Instructions

  1. Heat the oil in a large pot over medium heat. Add half the onion and cook 3-4 minutes until soft.
  2. Add the garlic and ginger and cook 1 minute until fragrant.
  3. Stir in the crushed tomatoes, tomato paste, bell pepper, and whole scotch bonnet (if using). Simmer 10 minutes, stirring occasionally, until slightly thickened.
  4. Add the broth, curry powder, thyme, bay leaves, and remaining onion. Bring to a boil.
  5. Stir in the rice, cover, and reduce heat to low. Simmer 25-30 minutes without lifting the lid, until the rice is tender and the liquid is absorbed.
  6. Remove the whole pepper and bay leaves, fluff the rice with a fork, and let rest 5 minutes before serving.

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