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Ethiopian/West African · Dinner

Jollof Rice

VegEasy

Diet: Veg · Vegan

Jollof Rice is a Ethiopian/West African dish. Reduce the tomato base before adding rice.

Prep
25 min
Cook
45 min
Rest, soak, marinate or chill
10 min
Total
80 min
Servings
6
Difficulty
Easy
Cuisine
Ethiopian/West African
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Jollof Rice. The photograph includes egg and a cooked greens side; this recipe makes only the jollof rice.
The photograph includes egg and a cooked greens side; this recipe makes only the jollof rice. Representative photograph of Jollof Rice. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Blend

Base

Rice

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; blender; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Sauce · About 15 min

  1. Blend 500 g tomatoes, 300 g red peppers, 150 g onion, 10 g Scotch bonnet chili, 100 ml water. Cook onion in oil from 70 ml neutral oil, 100 g onion, sliced, 60 g tomato paste, 1 tsp thyme, 1 tsp curry powder 5 minutes, add paste 3 minutes, then blended sauce and spices; reduce 15 minutes.

Rice · About 30 min

  1. Add 450 g long-grain rice, rinsed, 600 ml vegetable stock, 2 bay leaves, 1 tsp salt; cover tightly and cook on low 25–30 minutes until tender. Add small splashes of hot water if needed.

    Check: Look for this result: tender.

Rest · About 10 min

  1. Rest covered 10 minutes, remove bay leaves and fluff.

Tips

  • Reduce the tomato base before adding rice.
  • Judge Jollof Rice by the texture and doneness signs in its steps. Your pan and heat affect how long Jollof Rice takes to cook.

Substitutions

  • In Jollof Rice, replace Scotch bonnet for less heat with mild chili.

Storage

  • Cool Jollof Rice in shallow portions and refrigerate promptly, ideally within one hour. Finish Jollof Rice within 24 hours, keeping it at 4°C / 40°F or colder.
  • Reheat the cooked rice in Jollof Rice once, until it steams throughout and reaches 74°C / 165°F. If serving Jollof Rice as a cold rice dish, keep it refrigerated until serving.

Make ahead

  • For Jollof Rice, measure the rice and seasonings in advance. Keep the chopped vegetables for Jollof Rice separately in the fridge. Cook the rice for Jollof Rice on the day you serve it; leftover rice has a 24-hour storage limit.

FAQ

What matters most when making Jollof Rice?

Reduce the tomato base before adding rice.

What can I substitute in Jollof Rice?

In Jollof Rice, replace Scotch bonnet for less heat with mild chili.

Can I prepare Jollof Rice ahead?

For Jollof Rice, measure the rice and seasonings in advance. Keep the chopped vegetables for Jollof Rice separately in the fridge. Cook the rice for Jollof Rice on the day you serve it; leftover rice has a 24-hour storage limit.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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