Chef John's Jollof Rice Recipe

Name: Chef John's Jollof Rice
Prep time: 15 min
Cook time: 30 min
Total time: 60 min
Yield: 8
Ingredients: 1 large, ripe tomato, cored, quartered; 1 large red bell pepper, seeded, roughly chopped; 1 whole habanero pepper, stem removed; 1 whole Fresno chili, or jalapeño, stem removed; 4 cloves garlic, peeled; 1 tablespoon minced ginger; 2 cups water; 1/3 cup olive oil; 1 red onion, diced; 1 teaspoon salt, plus more to taste; 1/4 cup tomato paste; 2 tablespoons smoked paprika; 1 teaspoon curry powder; 1 teaspoon cumin; 1 teaspoon dried thyme; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon turmeric; 2 1/4 cups basmati rice; 1 bay leaf; 1 tablespoon chicken bouillon paste; 1/4 cup chopped green onion, for garnish, optional; 1/4 cup chopped cilantro, for garnish, optional

Cook Time: 30 minutes

Ingredients:

Tomato Sauce:

1 large, ripe tomato, cored and quartered
1 large red bell pepper, seeded and roughly chopped
1 whole habanero pepper, stem removed
1 whole Fresno chili or jalapeo, stem removed
4 cloves garlic, peeled
1 tablespoon minced ginger
2 cups water

Rice:

1/3 cup olive oil
1 red onion, diced
1 teaspoon salt, plus more to taste
1/4 cup tomato paste
2 tablespoons smoked paprika
1 teaspoon curry powder
1 teaspoon cumin
1 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
1/4 teaspoon turmeric
2 cups basmati rice
1 bay leaf
1 tablespoon chicken bouillon paste
1/4 cup chopped green onion for garnish (optional)
1/4 cup chopped cilantro for garnish (optional)

Directions:

Step 1: For the tomato sauce, combine the tomato, red bell pepper, habanero pepper, Fresno chili, garlic, ginger, and water in a blender. Blend on high until smooth and set aside.

Step 2: Heat olive oil in a saucepan over medium heat. Add the diced onion and salt. Saut for 4 to 5 minutes until the onion starts to soften.

Step 3: Clear space in the middle of the pan and add the tomato paste. Saut for 2 to 3 minutes.

Step 4: Season with smoked paprika, curry powder, cumin, dried thyme, black pepper, and turmeric. Continue cooking for 1 to 2 minutes until the spices are well incorporated.

Step 5: Turn off the heat and stir in the rice, ensuring every grain is coated with the oil-tomato mixture.

Step 6: Add the bay leaf and chicken bouillon paste to the rice mixture.

Step 7: Turn the heat to high, then add the prepared tomato sauce. Stir to combine and bring to a vigorous simmer.

Step 8: Cover the pan with a tight-fitting lid, reduce the heat to medium-low, and simmer for 20 minutes. Do not remove the lid or stir the rice during this time.

Step 9: After 20 minutes, turn off the heat and set a timer for 12 minutes. Allow the rice to sit undisturbed with the lid on.

Step 10: After the 12 minutes are up, remove the lid and fluff the rice with a fork, gently separating all the grains.

Step 11: Serve the rice garnished with chopped green onions and cilantro if desired.

Chef's Notes:

If the rice appears slightly undercooked after fluffing, dont worry! Simply pat the rice down gently with the back of the fork, cover the pan tightly again, and set the heat to medium-low. Cook for another 5 minutes, then check again.

For a complete meal, pair this dish with my West African Grilled Beef (Suya).

Nutrition Facts (per serving):

Calories: 174
Fat: 10g
Carbs: 20g
Protein: 3g

Nutrition Facts: Servings per Recipe: 8

Per Serving:

Total Fat: 10g (12% Daily Value)
Saturated Fat: 1g (7% Daily Value)
Cholesterol: 0mg (0% Daily Value)
Sodium: 456mg (20% Daily Value)
Total Carbohydrates: 20g (7% Daily Value)
Dietary Fiber: 2g (9% Daily Value)
Total Sugars: 4g
Protein: 3g (6% Daily Value)
Vitamin C: 41mg (45% Daily Value)
Calcium: 36mg (3% Daily Value)
Iron: 2mg (11% Daily Value)
Potassium: 294mg (6% Daily Value)

Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Note: Nutrient information is based on available data and may not be available for all ingredients. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe.

The History and Heritage of Jollof Rice

Jollof Rice is a cornerstone of West African cuisine, tracing its roots back to the Senegambian region centuries ago. The dish is believed to have originated from the Wolof people, whose culinary traditions spread across modern-day Senegal, Gambia, and beyond. Historically, Jollof Rice was a celebratory dish, often served during festivals, weddings, and community gatherings. Its evolution was influenced by the introduction of tomatoes and chili peppers during the colonial era, which transformed the simple grain-and-spice dish into the vibrant, tomato-based rice we know today.

Regional Variations Across West Africa

While the core of Jollof Rice consists of rice, tomato, and a blend of aromatic spices, regional variations are abundant. In Nigeria, the dish often features a richer, spicier flavor with scotch bonnet peppers, smoked paprika, and curry powder. Ghanaian Jollof Rice tends to be slightly sweeter, with more emphasis on tomato and sometimes a subtle use of ginger. Senegalese versions might include a fish or meat broth, giving the rice a distinctive depth of flavor. These regional differences reflect local ingredient availability, cultural preferences, and culinary ingenuity.

Distinguishing Jollof Rice from Similar Dishes

Jollof Rice is frequently compared to dishes like pilaf or fried rice, but it stands out due to its slow-cooked, tomato-based sauce that imbues every grain with color and flavor. Unlike fried rice, where the rice is typically stir-fried with separate ingredients, Jollof Rice is simmered in its sauce, resulting in a cohesive, savory, and slightly smoky profile. Its use of West African spices such as thyme, curry powder, and scotch bonnet peppers gives it a signature heat and aroma that is unique to the region.

Traditional and Modern Serving Practices

Jollof Rice is versatile in how it is served. Traditionally, it accompanies grilled meats, fried plantains, or stews during large communal meals and celebrations. In modern kitchens, it can be presented as a main dish with proteins like chicken, beef, or fish, or as a flavorful side dish. Garnishes such as chopped green onions and cilantro add freshness, while variations may include vegetables like peas or carrots for added texture and color. Restaurants and street vendors across West Africa proudly feature it as a staple dish, highlighting its enduring popularity.

Interesting Facts About Jollof Rice

The Jollof Wars are friendly culinary debates between countries like Nigeria and Ghana, each claiming to have the best version of the dish.
Cooking techniques vary widely; some chefs toast the rice before simmering, while others simmer it slowly for hours for a richer flavor.
Jollof Rice is so beloved that it has become a cultural symbol, representing unity, celebration, and heritage across West Africa.
The dish has gained international recognition and is now commonly found in diaspora communities worldwide, from London to New York.

AI Audio version of the recipe is available!

You can listen to this recipe in AI audio format. Simply click the play button below to listen to the content in a format that suits you best. It’s a great way to absorb information on the go!

FAQ about Chef John's Jollof Rice Recipe

Yes, you can store leftover Jollof Rice in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze it for up to 1 month. When reheating, add a little water or broth to prevent it from drying out.

To reheat Jollof Rice, simply add a splash of water or broth to the rice and cover it with a lid. Heat on low to medium heat, stirring occasionally until warmed through. You can also microwave it in a covered dish for about 2-3 minutes, adding moisture as needed.

Yes, Jollof Rice can be made in advance. It actually improves in flavor after sitting for a few hours or even a day. Just make sure to store it properly in the fridge and reheat it with a bit of water or broth before serving.

Absolutely! The recipe uses a habanero and Fresno chili for heat, but you can adjust the number or type of peppers to suit your taste. For a milder version, you can omit one of the peppers or substitute them with a milder variety like a poblano or bell pepper.

Basmati rice is the best choice for Jollof Rice due to its long grains and ability to absorb the flavors. However, you can use other types of long-grain rice if needed. Just make sure to rinse the rice well before cooking to remove excess starch.

Yes, you can substitute the chicken bouillon with vegetable broth or a vegetable bouillon paste if you prefer a vegetarian or vegan version of Jollof Rice. The flavor may vary slightly, but it will still be delicious.

If your Jollof Rice is undercooked, it could be due to the heat being too high or not letting it sit for the full 12 minutes after turning off the heat. Make sure the lid stays on during the resting period, and if needed, you can cook it for a few more minutes on low heat with the lid on to finish cooking the rice.

While basmati rice is ideal, you can use other types of long-grain rice such as jasmine rice. Keep in mind that different rice types may require slight adjustments in the cooking time and liquid ratio.

Jollof Rice is traditionally served with grilled or fried meats like chicken, beef, or fish. It also pairs well with vegetable dishes or stews. A popular side dish is fried plantains, and it can also be served with a salad or yogurt to balance out the spiciness.

While fresh vegetables like bell peppers and tomatoes are recommended for the best flavor, you can use frozen vegetables if that's all you have on hand. Just make sure to thaw and drain them before adding to the blender.

Comments

Mimine Martin

10/06/2025 01:52:54 PM

It was excellent! I left out the hot peppers and served it with scotch bonnet hot pepper sauce on the side. No complaints! Thank you so much, Chef John ; )

Suzanne Baruch

05/23/2023 10:41:02 PM

This is a very flavorful recipe. I only added one seeded jalapeno and left out the habanero because I really don't like too much heat, but I will absolutely make this again! The only other change I made to the recipe is that, after sauteing the onion and tomato paste, I added the blended "sauce" and water, then simmered it while covered for 15 minutes. I've made rice that had similar bases before (i.e. fresh tomato, garlic, pepper) and know that it's really much more flavorful if simmered first -- so that's what I did; and this does seem to be the traditional way to make Jollof Rice. I served the rice with Suya, although I added a twist to that one, too. Overall, it's a meal I will make again and again.

Tabitha Hamrick

06/04/2024 11:28:50 PM

I swapped out the water in the sauce for chicken stock to give the rice another level of flavor. I also added a bit of lemon juice and zest to go with the ginger, Big hit! I served it with grilled chicken thighs and fufu.

Dr.U

07/24/2025 04:21:22 PM

This is unbelievably good. Also, he’s right, it’s hard to screw up. I almost never make rice on the stovetop but this works. And it is utterly delicious and actually spicy (often recipes say things will be spicy but they’re not and it’s disappointing). It’s not too much, it’s just right. The only thing I did different was rinse my rice before adding it to the pan b/c I just always do that. I held back a touch on the salt and used low sodium Better Than Bouillon. All hail, Chef John.

ProClove4689

05/22/2023 02:11:28 AM

I follow the directions and this came out well. The rice was a little underdone but I live at altitude and it was fine after I heated it for another 5 min and let it sit for another 5. It is really tasty with the beef, which came out well also.

GentleUbe2587

09/19/2024 08:47:49 PM

I‘ve been looking for the definitive Joloff rice recipe, and this is the one. Don’t skip any steps. You can adjust the spices to personal preference (I added a whole diced habanero), but keep it as he says. It will come out perfect and you’ll get rave reviews.

ZanyDove8463

12/05/2024 10:28:45 AM

It was excellent but next time I will remove the seeds from the scotch bonnet because it was hot, so I added butter to tone it down. Thank you so much, Chef John. your recipe will save me spending hours making the original one from Ghana which take almost 3 hours.

SunnySoda6182

04/12/2024 06:12:42 PM

Nice recipe but the tomato and pepper mixture needs to be cooked first before adding the rice IMHO.

BubblyTart2262

04/14/2025 09:56:30 AM

So delicious!!! My first time making anything like this and the recipe was so easy to follow - it turned out great. I used a single habanero pepper and it was pretty hot

Abigail Gray

05/08/2025 12:06:04 AM

The texture of this rice was perfect, but it was not as flavorful as I expected. This is the perfect rice/liquid ratio and cooking method, but I would try roasting the veggies first and maybe upping the spices for more depth of flavor.

SturdyTray9812

05/13/2025 12:11:00 AM

This was AWESOME. I was cooking for toddlers so I subbed a poblano for the hot peppers. They gobbled up every last morsel! I also added ground turkey and mushroom at the end to make it one dish meal. The spice combination was delicious. I’ll definitely be making this again - with the hot peppers for the adults! Thank you for this recipe!

james

09/03/2025 06:31:54 PM

great. a nigerian lad at work had this and it looked nice so i looked it up. i had to add a full bulb of garlik cos uk garlic is weak. otherwise no notes.

catmom

06/28/2025 09:34:07 PM

I've made this recipe many times and it always turns out so fluffy and flavorful. You do want to pay attention to all the ingredients and steps, I find the "medium low" heat is a 2 on my gas setting, lower than what I'd think it would need. I have once had a bit of burning when it was higher. I sub a curry powder blend for the cumin and tumeric, and use Tblsp of liquid smoke instead of the smoked paprika (I hate smoked paprika). For me, the one habernero and one Fresno is the perfect heat. I've added an extra Fresno and had to top it with yogurt--which is very good too!

SadGouda1077

05/30/2025 12:53:31 PM

We made this last night and it worked out perfectly. I love the complexity of this rice. It’s spicy without being overpowering. We paired it with seared salmon. Wow so delicious!

LushBass6327

05/20/2025 07:37:31 PM

Delicious. We will be enjoying this one again!

SturdyTray9812

05/13/2025 12:11:00 AM

michael abernathy

05/07/2025 09:52:01 PM

quick easy recipe.. I used chicken broth instead of water....

SwiftOkra1194

05/07/2025 06:23:40 PM

So good! I (German) tried to make Jollof Rice for my Nigerian husband once before and failed badly. With this recipe it was sooo easy! And my man went back 3 times to fill his plate 😀 and can't stop talking about it. So Thank you!

VividDill1014

03/24/2025 02:25:26 PM

For people who do not like cilantro use parsley .

Carol Turner

03/20/2025 06:23:37 PM

Literally amazing ❤️

audio version

State Fair Pickle Lemonade Recipe

View Recipe

Cook Time: 70 minutes

Hot Honey Baked Beans Recipe