After learning my husband has genetic ancestry from West Africa, our love of authentic African recipes has exploded. A while back I began searching for easy rice recipes to make here at home and Jollof rice recipe was the obvious choice. African Jollof rice is the foundation of homecooked meals for many families. Made with a few key ingredients – rice, tomatoes, tomato paste, onions, Scotch bonnet peppers (or habaneros as my family calls them), salt and spices – Jollof rice is the perfect introduction to traditional African recipes. Serve with fried plantains, this vegetarian meal reminds me of so many of the Latino flavors I grew up with.
The most crucial step to how to make Jollof rice begins with your grain selection. That’s why I’m excited to partner with our friends and sponsors at Mahatma, America’s favorite long grain rice for the last 93 years, to explore rice varieties used in this traditional African dish. Mahatma rice has been our family’s favorite for decades, so I’m super excited to share this recipe with you today.
Jollof Rice Recipe
Recipe for Jollof Rice
African rice recipes take on distinctive flavors, depending on the region and/or country they originate from. And before glossing over that fact, you should know that there’s even a Jollof Rice Day (August 22) where Nigerian and Ghanaian recipes are put to the test to determine who has the best recipe! This is serious business.
The huge debate on how to cook Jollof rice was taken to social media in 2016, when Nigeria blasted Ghana on their selection of rice grain. The memes were hilarious and indicative of how important food culture is to our identities and childhoods. Browsing the many recipes online, you’ll find Jollof being made with all kinds of rice and grains – from jasmine rice to bulgur wheat.
African Rice Recipes
Ghanaian Jollof Rice Recipe
Ghanaian Jollof rice is made with basmati rice, also known as jasmine rice. Basmati rice is long and slender, with high starch content, and a sweet aroma and taste. The grain is not native to Africa and is typical in Asian cuisine and many Indian recipes. Overcooking this grain is prevented by cooking the tomato stew and stock with the rice at one time.
Nigerian Jollof Rice
The key difference in how to make Nigerian Jollof rice is in the grain they use. The traditional Nigerian Jollof rice recipe uses a long grain parboiled rice, which is not native to the area. Using parboiled rice (or parboiling the rice themselves) removes much of the existing starch and changes the consistency of the finished dish. This recipe will also include bay leaves to add a smoky flavor. If cooked over an open, wood flame -furthering the smoky flavor – the dish is then considered “party Jollof”.
Easy Rice Recipes
I love how easy rice recipes can transport you all over the world. Rice is an instrumental component of my Latino childhood and is the foundation of food cultures all around the world. Find the recipe for Jollof rice below using our favorite rice from Mahatma, as well as a few more of our favorite rice dishes below…
Hawaiian Garlic Shrimp – We ate this delicious garlic shrimp with white rice in Hawaii and immediately cooked it up at home!
Cuban Arroz con Pollo – I grew up on this savory Cuban rice dish and my kids do too!
Costa Rican Gallo Pinto – Our favorite breakfast rice dish from a country we adore.
Arroz Congri – a classic Cuban rice dish cooking white rice with black beans.
Arroz con Leche – a Cuban dessert recipe made with short grain rice.
Cuban Fried Rice – a twist on a traditional Cuban rice dish, Arroz Frito hails from Chinese immigrants.
Curry Mango with Organic White Rice – a savory curry made with mango and organic chicken.
Traditional Mexican Rice – stewed tomato sauce in toasted white rice simmered with smoky spices
Easy Coconut Rice in a Rice Cooker – simple, yet so savory
Yellow Indian Jasmine Rice – made with turmeric and cumin!
Jollof Rice Recipe
This traditional Jollof rice recipe is the perfect introduction to a delicious world of African flavors. Easy to make, Jollof rice is made with few key ingredients - rice, tomatoes, tomato paste, onions, Scotch Bonnet peppers, salt and spices. Serve with oven baked chicken, fried plantains for a traditional family meal.
Ingredients
- 5 cups Mahatma long grain rice
- 1 medium onion, chopped
- 3/4 cup vegetable oil
- 12 oz tomato paste
- 4 cups chicken stock
- 1 Tbsp curry powder
- 1 Tbsp Thyme
- 2 bay leaves
- 1 Tsp Salt
- 1 Tsp pepper
- ----------------
- For the Tomato Sauce
- 6 Roma tomatoes
- 4 red bell peppers
- 1 Scotch bonnet pepper (aka Habanero)
- 1 medium onion
- 3 garlic cloves
Instructions
Make the tomato and pepper sauce by blending all the ingredients in a blender until smooth. Set aside.
In a large pot, preheat the cooking oil on medium heat and add the chopped onions. Fry for 3-5 minutes until onions become soft and translucent.
Add tomato paste and fry for 5 minutes. Add garlic and bay leaves and cook for an additional 2 minutes, stirring often.
Once the tomato paste has cooked down, add the blended tomato and pepper sauce and cook down until the sauce has thickened and turned dark red in color. Season with Thyme, Curry powder, salt and pepper.
Stir in the rice, making sure it is all coated with the sauce. Add the chicken broth and stir, allowing the rice to come to a boil.
Reduce heat, cover with a tight lid, and cook until the rice is done. About 30 minutes.
