Afro-Caribbean Staple: Jollof Rice

If I could only eat one thing for the rest of my life, it would be jollof rice. It’s the first thing I reach for at every Nigerian function, and it’s probably the dish I cook for myself most often at home. 

Cooking jollof rice, a seasoned, tomatoey rice dish, is a rite of passage for many West Africans. 

The rice is cooked in a mixture of blended tomatoes, peppers, onions, and garlic, as well as stock and plenty of herbs and seasonings, and all of the delicious flavors infuse into the rice as it cooks. Traditionally it was cooked over an open flame, which gave it its signature smoky flavor, but you can still achieve that rich smokiness on the stovetop.

My biggest tip: Slow-cooking rice is one of the main keys to success.

What does Jollof Rice Taste like? 

Jollof is smoky and spicy, with a hint of sweetness from the tomatoes. Thanks to the herbs and seasonings, it really does have multiple layers of flavor. The exact ingredients vary: Some people use seasoning cubes like Maggi or Knorr, while others omit bell peppers and use only tomatoes.

What type of rice is best for Jollof Rice?

Though quite a lot of rice types can be used to make Jollof rice. I have used the long grain parboiled rice for my recipe – This rice is soaked, steamed and dried. Then the hull is removed to make parboiled rice. The steaming enables the rice to absorb nutrients and changes the starch so that it cooks into a firmer, less sticky dish of rice than regular white rice.

We hope this article had your taste buds tingling ready to make your own jollof rice!