This spicy jollof rice recipe is a popular African dish of rice simmered with spicy tomato sauce Scotch bonnets and lots of wonderful seasonings. It’s the best party dish!

This spicy rice recipe originated in Senegal but is famous throughout Western Africa. Serve it together with your choice of grilled, roasted or stewed meat and fried plantains.

Jollof Rice Recipe

We’re sojourning the world in search of spicy food, and this time we’re stopping in Africa, my friend. Western Africa, to be more specific, for a spicy rice dish that is bound to become a new favourite recipe for you! I’m talking about jollof rice, and I know you are going to like it.

Jollof rice is a West African rice dish made with hot chilli peppers along with tomatoes, African curry powder and a whole lot of herbs and spices to achieve fluffy, spicy rice fit to serve any occasion. It’s one of the most popular African recipes outside of Africa and is often served in African homes.

It is considered a recipe of West Africa, though you will find variations of ingredients and cooking preparations from region to region and from cook to cook.

There’s even a local rivalry about which version is better, Nigerian jollof rice or Ghanaian jollof rice. This version is truer to the Nigerian style, though both are delicious. As long as they’re spicy!

Jollof Rice Ingredients

1. Roma tomatoes – I prefer roughly chopped fresh tomatoes, but canned tomatoes work great here, too.

2. Red Bell Peppers – You can use other colours (green, orange, yellow) or other milder peppers.

3. Scotch Bonnet Peppers or Habanero Peppers – Optional, for a spicy version. You can use other hot peppers, or omit for a milder version of the recipe. Use local peppers available to you.

4. Vegetable Oil – A neutral oil is best, though coconut oil is great here for extra flavour.

5. Onion and Garlic

6. Tomato Paste

7. Chicken Stock – Bouillon cubes are commonly used as well.

8. Seasonings – I use curry powder, dried thyme, salt black pepper and bay leaves.

9. Rice – I use white rice and prefer long-grain rice, though you can use others to your preference. Basmati rice is great, but you may need to use less stock for medium-grain rice. Parboiled rice can save a bit of cooking time.

How to Make Jollof Rice

1. Make the tomato-pepper puree. Blend the tomatoes, bell peppers and scotch bonnet peppers in a blender or food processor until smooth. Set aside.

2. Cook the onion and garlic. Heat 1/4 cup oil in a large pot to medium-high heat and add the onion. Cook for 5 minutes to soften. Add the garlic and tomato paste and stir. Cook for 2-3 minutes until fragrant.

3. Simmer the puree. Add the tomato-pepper puree and stir. Cook for 1 minute, stirring, then reduce the heat to medium heat and cook for 15 minutes to let the flavours develop. The sauce will reduce and deepen in colour.

4. Add stock and seasonings. Add chicken stock, curry powder, thyme and salt and pepper to taste. Bring to a boil for 5 minutes.

5. Add the rice. Add rice and bay leaves and mix well. Reduce heat and cover the pot. Simmer on low until the liquid is absorbed and the Jollof rice is cooked to your liking, about 20 – 30 minutes. You may need a bit longer. Add in water or chicken stock if needed for more moisture. It should be light and fluffy (unless you prefer wetter rice).

6. Prep for serving. Remove from heat and remove the lid. Let sit for 5 minutes and fluff the rice with a fork or wooden spoon, as desired. Serve it up!!

7. Boom! Done! Jollof rice is ready to serve! It looks and smells wonderful, doesn’t it? I love this recipe. It’s a great side dish that I think you are going to love