Jollof Rice - West Africa

Jollof Rice (West Africa)

Serves: 6 People
Cooking Time: 70 Minutes
Jollof Rice - West Africa


  • 2 medium tomatoes, roughly chopped
  • ½ medium scotch bonnet pepper (if you cannot find, use habanero pepper, with stems removed)
  • ½ medium onion, roughly chopped
  • 3 small red bell peppers, roughly chopped
  • ½ cup vegetable oil
  • 1 ½ teaspoons salt
  • 1 ½ teaspoons hot ground chili pepper
  • 1 ½ teaspoons garlic powder
  • 1 tablespoon onion powder
  • 2 bay leaves
  • ½ teaspoon ground ginger
  • 1 tablespoon dried thyme
  • 2 ½ cups medium grain rice


Print This Recipe
  1. In a blender, combine tomatoes, scotch bonnet pepper and onions; puree. Set aside half the mixture in a bowl. Add in bell peppers to blender and pulse until smooth. Stir in ½ that was set aside.
  2. Heat up vegetable oil in a large pot over medium heat, add blended vegetables along with salt, ground chilli pepper, garlic powder, onion powder, bay leaves, ginger and thyme. Bring mixture to a boil.
  3. Stir in the rice until well combined, then reduce the heat to low. Cover pot and cook for about 45 minutes. Check after 30 , if rice has too much sauce, remove the lid to cook off excess sauce. If dry stir in 1-2 cups of water. Allow the rice at the bottom to char a bit to infuse it with smoky flavor.