Jollof rice is a common staple dish loved by many different cultures in Western/Sub-Saharan Africa. It is made of rice, tomatoes, spices & vegetables.
Anyone who knows me will be very aware that I love rice. I could eat rice a million times a day and still not be satisfied.
It is indeed a staple in a household that contains many children (aka — my home!). It is perhaps the most requested dish between my kids (who vary so greatly in age).
In a time when the cost of food is rising, having something that everyone agrees on is an amazingly beautiful thing!
What is Jollof Rice?
Jollof Rice is a West African dish that has become a staple in most households. You have more than likely been lucky enough to have it if you have attended any parties or visited friends and family. At these parties or gatherings, they will pass around pans (dishes) of this delicious stuff along with plenty of banter and music.
Jollof Rice can be cooked many different ways. However, the main ingredients of Jollof Rice are rice, tomatoes, tomato paste, vegetables and spices.
If you don’t have the basic ingredients (above), then it is not considered real Jollof Rice.
Any long grain rice can be used, and that can extend to basmati and even jasmine rice.
Just like dishes made in other areas (Mexico is a great example), there is always debate on what Jollof is better (Nigerian vs. Ghana..) — that completely depends on preference.
Jollof can be made with long-grain rice, or other varieties to include basmati/jasmine. However you make it ultimately depends on your preference.
However you choose to make it depends on your personal preference.
Tips for making the best Jollof Rice
- For a softer texture, feel free to use basmati/jasmine rice.
- When cooking the rice, it’s important to bring the rice to a hard boil at the onset, before turning the heat down and covering. This will prevent you from having mushy rice at the end of the cooking process.
- Keep the lid on the pot and avoid lifting repeatedly – you want to keep the steam in the pot as much as possible.
This recipe is super simple.
I made it as easy as possible by breaking it down into simple steps. Gather up the main ingredients and season properly – you’ll have the best Jollof Rice that’s perfect as a side to your favorite meat recipe.
Looking for more sides?
Did you like this recipe? If you did, PLEASE take a second to rate the recipe and leave a comment – I’d love to know how it turned out for you!
- 2.5 C white rice Basmati
- 1.5 C vegetable stock
- 2-4 cubes Maggi (vegetable or chicken)
- 12 oz frozen veggies bagged
- 2 yellow onions
- 28 oz diced tomatoes
- 6 oz tomato paste
- 1/3 C vegetable oil plus additional for cooking
- 1 pc fresh ginger, 1" in size
- 1 habanero pepper
- 2 tsp garlic powder
- salt to taste
- pepper to taste
To make the onion paste:
- Start by blending 1 ½ of your onions, vegetable oil, ginger, and habanero pepper until everything is a smooth paste. Transfer to a medium size bowl.
Combine with tomatoes:
- Then blend your diced tomatoes until smooth and transfer to the bowl with onion paste. You can mix until well combined.
- Then add the blended tomato/onion mix and cook until it starts cooking.
Add the rice:
- Add the rice and vegetable stock and cook on high, until it starts cooking.
- Bring the heat as low as possible and cover with a lid. Cook for a total of 20-25 minutes.
Add the vegetables & cook:
- After simmering for about 10 minutes, you can add the vegetables. Stir in well, until well combined and cover again, and cook for 15 more minutes.
- Remove from heat and serve while hot.
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