This jollof rice recipe has become a family favorite, and once you taste it, you will understand why. This traditional West African red rice is cooked in a rich, deeply seasoned tomato base that infuses every grain with bold, savory flavor.
You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!
I make a lot of rice dishes, so it was only a matter of time before jollof rice made its way into my regular rotation. My husband travels to Ghana frequently, and this recipe is a combination of recipes from the home cooks and a chef he met there.
Jollof rice has a few steps, and the key is not to rush them. You'll need a blender to break down your tomatoes, onions, and peppers, and you need to cook that mixture down really well before the rice ever touches the pot. Once you get the hang of it, this recipe is not intimidating at all. If you love rice dishes, you might also enjoy my Jamaican Rice and Peas and my One-Pot Jerk Chicken and Rice.
Jollof Rice At a Glance
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Serves: 8
- Best For: Weeknight dinners, meal prep, holiday gatherings
What Is Jollof Rice?
Jollof rice is a one-pot West African dish where rice cooks directly in a seasoned tomato-based stew, so every grain soaks up the flavor. It is a staple across West Africa, with Nigeria, Ghana, and Senegal each claiming its own version. The core is always the same: rice, a deeply cooked tomato base, and plenty of seasoning. This recipe is inspired by Ghanaian jollof, which skips the bell pepper and lets the tomato, aromatics, and spices do the heavy lifting.
A Quick Look at the Ingredients
Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.
- Roma tomatoes, scotch bonnet peppers, onion, garlic, and ginger: All of these go into the blender together to form the base. Roma tomatoes work well here because they are meatier and less watery than other varieties. For scotch bonnets, I actually use habaneros most of the time because they're much easier to find at a regular grocery store, and the heat level is similar. I like my jollof on the spicier side, so I usually add 2 peppers. If you want less heat, start with 1. For the seeds and membrane, I remove most of them, but I leave a little membrane in because that is where the heat and flavor really live. Adjust to your comfort level.
- Parboiled rice: I use it because it holds up better during cooking, gives you more consistent results, and produces separated grains instead of a mushy pot. White long-grain rice also works well.
- Tomato paste: I prefer regular tomato paste in this recipe, rather than double-concentrated. It gives you just the right amount of rich tomato flavor without overpowering the dish. If using double-concentrated, I suggest reducing the amount by ½.
- Vegetable oil: Used to cook the tomato base down in the pot.
- Chicken broth: Adds flavor to the rice as it cooks. Vegetable broth or fish stock also works here.
- Salt, curry powder, and bay leaves: your seasoning trio. Curry powder adds warm flavors and depth. Some recipes use Maggi cubes for added flavor, but I skip this and opt for a flavorful chicken broth instead.
How to Make Jollof Rice
Step 1: Blend the base. Add the Roma tomatoes, habanero or scotch bonnet peppers (with most of the membrane removed), onion, garlic, and ginger to a blender. Blend until completely smooth.
Step 2: Cook the tomato base. Heat the vegetable oil in a large heavy-bottomed pot over medium heat. Pour in the blended mixture and cook, stirring occasionally, for about 15 minutes. You will notice a lot of popping and spattering as the water cooks out. Keep cooking until the mixture has thickened and most of the liquid has evaporated. This step is what builds the deep flavor base, so do not rush it.
Step 3: Add the tomato paste and seasoning. Stir in the tomato paste and cook for about 10 seconds. Then add the salt, curry powder, and bay leaves, stirring to combine.
Step 4: Add broth and rice. Pour in the chicken broth and stir. Bring to a simmer, then add the rinsed parboiled rice and stir to combine.
Step 5: Cook the rice. Reduce the heat to low, cover the pot tightly, and cook for 25 minutes until the rice is tender and the liquid is absorbed. Keep the heat on low here to prevent burning.
Step 6: Rest and serve. Remove from the heat and let the rice sit, covered, for 10 minutes. Then fluff with a fork. Remove the bay leaves before serving.
Variations
- Less spicy: Use 1 habanero or scotch bonnet instead of 2, and remove all seeds and membranes.
- White long-grain rice: Works well. However, for more consistent results and separated grains, stick with parboiled.
- Vegetarian: Swap chicken broth for vegetable broth.
- Stir in cooked mixed vegetables, such as peas, corn, and chopped carrots.
- Smoky bottom (party style): Once the rice is fully cooked, turn the heat up to medium-high for 3 to 5 minutes with the lid on. You will hear the rice crackling at the bottom of the pot. This creates a smoky, slightly crispy bottom layer that is a traditional and beloved part of jollof rice in West Africa.
Serving Suggestions
Jollof rice is a full side dish on its own and pairs well with just about any protein. Serve it alongside my Jamaican Jerk Chicken. I've also used this rice as a base in a chicken bowl. So good!
Storage
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Jollof rice freezes well. Store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Add a splash of water or broth and reheat on the stovetop over low heat, covered, until warmed through. You can also microwave it with a damp paper towel over the top to keep the rice from drying out.
Tanya's Top Tips
- Cook the tomato base until it is really thick, and most of the liquid has cooked out, before adding anything else. If the stew is still watery when you add the rice, your rice will not cook properly and will come out mushy.
- If using white long-grain rice, rinse your rice before adding it to the pot. This removes excess starch and helps the grains stay separated. Most parboiled rice instructs not to rinse, but I still like to give all my rice a quick rinse.
- Let the rice rest covered for 10 minutes after cooking. This finishes the cooking process and allows the steam to redistribute through the pot.
- Use a heavy-bottomed pot. A thin pot will distribute heat unevenly, and you are more likely to get a burnt bottom.
I hope you love this jollof rice as much as we do. If you are looking for more rice recipes, try these out:
- Jamaican Rice and Peas - A classic Jamaican side dish made with kidney beans and coconut milk.
- One-Pot Jerk Chicken and Rice - Smoky jerk-seasoned chicken cooked right in the pot with rice.
- Easy Yellow Rice Recipe - A simple, vibrant yellow rice that works as a side for so many meals.
- Oven Baked Rice - A hands-off method for perfectly cooked rice every time.
Ghanaian Jollof Rice Recipe
Ingredients
Instructions
- Add the tomatoes, habanero peppers, onion, garlic, and ginger to a blender. Blend until smooth.
- Heat the vegetable oil in a large heavy-bottomed pot over medium heat. Pour in the blended mixture and cook, stirring occasionally, for about 15 minutes until thickened and most of the liquid has evaporated. The mixture will pop and spatter as it cooks.
- Stir in the tomato paste and cook for about 10 seconds. Add the salt, curry powder, and bay leaves, and stir.
- Pour in the chicken broth and stir to combine. Bring to a simmer.
- Add the rinsed rice and stir. Reduce the heat to low, cover tightly, and cook for 25 minutes until the rice is tender and the liquid is absorbed.
- Remove from the heat and let sit, covered, for 10 minutes. Fluff with a fork and serve.
Nutrition
Notes
- Keep the heat on low at the end of cooking to prevent the bottom of the rice from burning.
- The tomato base should be thick and most of the liquid should be cooked out before you add the rice.
- Habanero peppers are a great substitute for scotch bonnet and are much easier to find at a regular grocery store.
- For a smoky bottom (party-style jollof), turn the heat up to medium-high for 3 to 5 minutes with the lid on after the rice is fully cooked.
- Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
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