Jollof rice is a beloved West African dish known for its vibrant flavors, rich color, and heartwarming appeal. My Jollof Rice is a hug in a bowl and is often the star of gatherings when I hold summer parties. The rice is prepared and cooked in under an hour, so it’s great when time is precious during midweek, and it shouldn’t be reserved for get-togethers. You can eat it on its own or add a side of protein, such as spiced chicken, beef, or grilled fish. Many restaurants serve it with a side of plantain, which I highly recommend.
This one-pot rice dish combines fragrant spices, tomatoes, peppers, and onions to create a savory dish with a slightly spicy flavor that gives you the perfect amount of warmth. With its roots in West African culinary tradition, jollof rice has become a cultural staple across the region, with slight variations that make each country’s version unique.
Original Jollof rice is believed to have come from Senegal, with roots traced back to the Wolof or Jolof Empire, which existed between the 14th and 16th centuries in the Senegambia region. In Senegal, a similar dish is known as thieboudienne or ceebu jën, a rice dish often prepared with fish, tomatoes, and vegetables. I’ve not visited West Africa myself, but countries like Gambia and Cape Verde are on my “too visit list”, not only for their lush beaches but also for their diverse range of cuisine that takes influence from African, Arab, and Portuguese foods.
One of the best jollof rice dishes I’ve tasted in the U.S. was at the African Chop food stall in LA. The catering business is run by two Cameroonians who have been bringing West African flavors to California since 2018. You can book the truck for catering events around the city or visit one of their pop-ups, as I did. Their Suya Combo box was made up of deliciously tender spiced beef and fragrant jollof rice, which I hope I have emulated somewhat in this recipe. If you’re ever in LA, look these guys up, you won’t regret it!
As trade and cultural exchanges spread across West Africa, different countries adapted the dish to their local flavors and ingredients, leading to the many regional variations, as seen in my Jollof Rice recipe. Today, jollof rice is particularly popular in Nigeria, Ghana, Sierra Leone, and Liberia, with each country putting its unique twist on the dish. This much-loved rice dish has become a celebrated meal across the African diaspora and is something that brings communities together.
My recipe uses Habanero peppers, which are among the spiciest chili peppers in the world and are known for their vibrant color and intense heat. You can substitute for milder chilis, such as a serrano or a Jalapeño, but, personally, I like to stick with habaneros as they have a fruity, slightly citrusy flavor, which adds depth to the dish. You could also use half of a chili if you’re really worried about the heat, but the sweetness of the tomatoes evens out the intensity of the chili. You should find all of your ingredients in your local store if you don’t already have them in your pantry, so there’s no need to rush out to specialist stores to enjoy great West African flavors.
This Jollof Rice recipe brings the classic tastes of West Africa to your home by blending simple ingredients with bold seasonings for a dish that’s as exciting to cook as it is to eat. I hope you enjoy it as much as my family and friends do!
Ingredients:
- 2 ½ cup white rice (I used Basmati)
- 1 ½ cup vegetable or chicken stock
- 2-4 cubes of Maggie cubes (chicken or vegetable)
- 1 (12 oz) bag frozen mixed vegetables
- 2 large yellow onions
- 1 (28 oz) can diced tomatoes
- 1 (6 oz) can tomato paste
- 1/3 cup vegetable oil (plus a few extra tablespoons for cooking)
- 1 1-inch fresh ginger
- 1 habanero pepper
- 2 tsp garlic powder
- Salt, to taste
- Pepper, to taste
Instructions
- 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.
- Then blend your diced tomatoes until smooth and transfer to the bowl with onion paste. You can mix until well combined.
- Dice the remaining onion. Bring a pot to medium-high heat, add your remaining vegetable oil and sauté the onions for a few minutes, until it gets fragrant.
- Then add the blended tomato/onion mix and cook until it starts cooking.
- 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.
- 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.
