Traditional Nigerian jollof rice: spicy red rice in tomato and pepper sauce

Few dishes stir as much pride and as much rivalry as jollof rice. This red rice, slowly cooked in a rich sauce of tomato, pepper and onion, is the absolute star of parties in Nigeria: weddings, birthdays, Christmas and any self-respecting celebration always has a big pot of jollof at the center of the table. It is food for gathering, for happy people and for abundance.

The origin of the dish goes back to the ancient Wolof Empire, in the region of Senegal and Gambia, where thieboudienne was born, considered the ancestor of jollof. Over time, the recipe spread across West Africa and each country created its own version. The joking around the so-called "Jollof Wars" is taken very seriously: Nigerians, Ghanaians and Senegalese argue passionately about who makes the best rice in the region.

The secret of Nigerian jollof is in the base sauce, made with tomato, red bell pepper, onion and the fiery scotch bonnet, reduced very slowly until all the flavor is concentrated. The rice cooks inside this sauce, absorbing color and seasoning in every grain. And there is one more detail loved by everyone: the thin toasted layer that forms at the bottom of the pot, the famous "party jollof", with a smoky taste that makes anyone want to scrape the pot.

Making jollof at home is simpler than it seems and fills the kitchen with aroma. Here you will prepare the traditional version, adjusting the chile to your taste for a vibrant meal full of personality.

Recipe card

• Origin: Nigeria (West Africa)
• Region/tradition: Nigerian
• Category: Main course
• Difficulty: medium
• Prep time: 1 hour 20 minutes
• Serves: 6

Ingredients — base sauce

• 4 ripe tomatoes, chopped
• 2 red bell peppers, seeded and chopped
• 1 large onion, chopped
• 1 to 2 scotch bonnet chiles (or a similar hot red chile), seeded
• 3 garlic cloves
• 1 small piece of fresh ginger

Ingredients — rice and seasoning

• 3 cups long-grain rice
• 1/2 cup vegetable oil
• 1 medium onion, sliced
• 3 tablespoons tomato paste
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon curry powder
• 1 teaspoon sweet paprika
• 2 chicken (or vegetable) bouillon cubes
• 1/2 teaspoon salt (adjust to taste)
• 2 1/2 cups hot chicken stock

Method

1. Blend the tomatoes, bell peppers, chopped onion, scotch bonnet, garlic and ginger into a smooth sauce.
2. Wash the rice under running water until the water runs almost clear and set aside, drained.
3. In a wide pot, heat the oil and sauté the sliced onion until soft.
4. Add the tomato paste and fry for 2 to 3 minutes, stirring, to remove the raw taste.
5. Pour in the blended sauce, add the bay leaves and let it reduce over medium heat for about 15 minutes, until thick and darkened.
6. Season with thyme, curry powder, paprika, the crumbled bouillon cubes and salt, stirring well.
7. Add the rice and stir until every grain is coated in the sauce.
8. Add the hot chicken stock, enough to just cover the rice, and bring to a boil.
9. Lower the heat to minimum, cover the pot tightly and cook for about 30 minutes, without stirring, until the rice is dry and tender.
10. Turn off the heat, let it rest covered for 5 minutes, fluff with a fork and serve.

Tips and variations

• Use long-grain or parboiled rice, which holds its shape better and does not turn mushy in the sauce.
• For the authentic smoky flavor, let the rice cook over the lowest heat until a toasted crust forms at the bottom, without burning.
• Adjust the chile to your palate: scotch bonnet is very hot, so start with little and taste.
• Cover the pot with foil before the lid to trap the steam and cook the rice evenly.
• Replace the chicken stock with vegetable stock for a very tasty vegetarian version.
• Without scotch bonnet, use a similar fresh red chile or habanero, which give comparable heat.
• Serve with grilled chicken, roast meat, boiled egg, fried plantain (dodo) and coleslaw.
• Keep in the fridge for up to 3 days in a sealed container; freeze for up to 2 months and reheat with a splash of water.

Each serving has about 380 calories, with carbohydrates from the rice, fat from the oil and a good dose of lycopene from the tomato. A fun curiosity: in 2016, the singer Sisqó caused an uproar by praising Ghana's jollof instead of Nigeria's, showing how much this dish touches the heart of all of West Africa. Make yours at home and join this delicious dispute.