When you are served a version of Nigerian jollof that seems to have a better and higher taste than your regular native jollof rice, then you have eaten or been offered a portion of party jollof rice.

Party jollof rice derives its name from the occasion surrounding the purpose for which the dish is prepared; meaning that party jollof rice is a version of Nigerian jollof rice prepared to serve people in a ceremony. This version of jollof rice is usually richer in taste and quality than the ones cooked and eaten in the houses of an average Nigerian.

This does not mean that Nigerians can not afford to prepare party jollof rice in their homes, the notion here is not fully attached to where the rice is served but to the quality and quantity of ingredients used in preparing the dish and the dish’s overall taste.

In summary, party jollof rice is a version of Nigerian jollof rice that is evenly rich in taste and often prepared to be served at a party or ceremony of any kind.

What is Party Jollof Rice?

Party Jollof Rice is the “crème de la crème” of all jollof rice dishes. There are numerous recipes for Nigerian jollof rice, but the fundamentals of a party jollof rice have stood through the test of time.

Parties like weddings, grand birthday celebrations, baby naming ceremonies and the celebration of life (burial of someone who has lived a long and full life) are a huge part of the Nigerian culture.

Thus, as with many cultures, food plays a vital role. A great occasion begins from the kitchen. Such as in the early hours of a wedding celebration day, when either caterer, chef, and/or renowned family cooks gather to prepare the dishes.

Everyone has a part to play in preparing a variety of dishes, such as soups, stews, meat dishes, yam dishes and rice dishes. The two major rice dishes for most wedding parties are Jollof rice and Fried rice.

The jollof rice made for a celebration is richer, more vibrant and more flavourful with a smokey aroma. The smoky aroma usually comes from the dishes cooking over burning wood (a.k.a. firewood).

Party Jollof Rice Recipe

Here are the ingredients and cooking instructions involved in preparing party jollof rice:

1. The Tomato Base

Jollof rice starts with a tomato base and there are numerous ways to make this. Unlike other styles of jollof rice, the tomato base for a Smoky Party-Style Jollof Rice needs to be of a high concentration.

You can get this done by pre-cooking the tomatoes with all other fresh vegetables. This act dries up the liquid and eliminates the possibility of a raw tomato taste.

It equally intensifies the flavour and results in a vibrant red colour.

2. Maggi Cubes

Before now, Nigerian Maggi cubes were the go-to seasoning for most dishes. One has never confessed to witnessing a Smoky Party-Style Jollof Rice being made without Maggi cubes or something similar.

Although, in my adult age, I have stayed away from it and other commercial seasonings. I normally prefer using fresh self-made seasonings.

However, to stay true to this recipe which is a large part of the Nigerian culture, I have included Maggi cubes.

3. Parboiled Rice

Parboiled rice is the type of rice used in cooking Jollof is important. Smoky Party-style Jollof rice is normally made with rice that has been parboiled.

Originally the people cooking the rice would soak the rice in hot water. This helps to remove too much starch and also you add the rice into the stew base it doesn’t bring the temperature down.

A consistent temperature stops the rice from cooking unevenly. The rice that was typically used then was raw unprocessed rice, but nowadays you can find the already parboiled rice in shops.

Hence, it is pointless to soak and parboil, rather a quick rinse with warm water is enough.

4. Fresh Meat Stock

Accompaniments for Jollof rice are often beef, chicken or fish.

The twice-cooked method is the typical Nigerian way of cooking most meats. Beef, chicken or any other type of meat are boiled with seasonings and then fried, grilled or smoked.

The leftover liquid from cooking the meat is then used as stock for cooking the actual dish such as soups, stews and various rice dishes.

Well-seasoned meat stock is not optional for a flavourful party jollof party rice.

5. Double the Onions

Onions are rich in flavour. Red onions are especially richer in flavour with more vibrant colour and aroma than white or yellow varieties.

Onions are used two ways in the Smoky Party-Style Jollof Rice. Firstly cooked with the tomato base, layering it into the core flavour of the dish. Then additional onion is fried to a nice brown crisp, almost burnt, which brings about the charred smokey flavour.

Aside from their flavour, red onions are the most cultivated variety of onions in Nigeria. Hence you will find it in all Nigerian markets and kitchens.

6. Triple Layer of Seasoning

The Smoky Party-Style Jollof Rice seasoning combination is strong. Beginning with the inclusion of fresh garlic and ginger in the tomato base.

The browning of sliced onions together with the tomato paste and equal amounts of thyme, curry powder, ginger powder and paprika.

Then the final seasoning mix of Maggi, dried thyme, curry and salt goes in with the rice. All of these layers make up the richness and vibrancy of the food.

7. Tomato Paste Concentrated

tomato paste re-enhances the tomatoey flavour of the party jollof rice. It helps to increase the smokey flavour when added to the fried onions and letting it brown together with some herbs and spices.

8. Finishing Touches

Once the rice is cooked there are a few finishing touches that most Nigerian cooks, caterers or chefs always do. Such as melting a few cubes of butter into the rice to elevate the moisture.

This is an optional step that adds a little oomph but it is not necessary especially if you’re just not interested in the additional calories.

Furthermore, some slices of raw tomatoes and onions can be tossed into the rice as a garnish. Also, it is an optional stuff and not everyone likes the taste of raw onions or tomatoes in a cooked meal.