Jollof Rice Recipe

Cheuk Ying Lau
Jun 6
3 min read

Jollof rice is one of West Africa's most beloved rice dishes, known for its rich tomato flavour, vibrant colour and perfectly seasoned rice. While there are many regional variations, this easy homemade version uses ingredients commonly found in UK supermarkets and pairs perfectly with Jerk Chicken, Curry Goat or grilled meats.

Cooked in a rich tomato sauce with onion, garlic, thyme and curry powder, this recipe is simple enough for a weeknight dinner but impressive enough to serve as part of a feast.

Traditional Long Grain Rice: Traditional jollof rice is typically made with long grain rice. It absorbs the rich tomato sauce beautifully while staying fluffy and separate when cooked correctly.

The Tomato Base: Tomato puree, chopped tomatoes, onion and garlic create the foundation of the dish. Cooking the sauce down first helps develop a deeper flavour and gives the rice its signature colour.

Low and Slow Cooking: Once the rice and stock are added, gentle cooking and resting time are key. Avoid stirring too often and allow the rice to steam for fluffy, evenly cooked grains.


Jollof Rice Recipe
Serves: 4 as a side dish
Prep: 10 mins \| Cook: 35 mins \| Total: 45 mins
Ingredients	Instructions
300g long grain rice (or basmati rice) 1 medium onion, diced 4 cloves garlic, minced 2 tbsp vegetable oil 3 tbsp tomato puree 1 can (400g) chopped tomatoes 1 chicken stock cube 1 tsp curry powder 1 tsp dried thyme 2 bay leaves 1 tsp salt ½ tsp black pepper ½ Scotch bonnet chilli, finely chopped (optional)	1. Prepare the Tomato Base Heat the oil in a large pot over medium heat. Add the onion and cook until softened. Add the garlic and cook for 30 seconds. Stir in the tomato puree and cook for 1-2 minutes to remove any raw flavour. Add the chopped tomatoes, curry powder, thyme, bay leaves, salt, pepper and Scotch bonnet (if using). Simmer for 10-15 minutes until the sauce has thickened slightly. 2. Add the Rice Rinse the rice thoroughly until the water runs mostly clear. Add the rice to the tomato sauce and stir well to coat every grain. 3. Add the Liquid Dissolve the stock cube in the appropriate amount of hot water: Long grain rice: 550ml Basmati rice: 500ml Pour the stock into the pot and stir once. Bring to a gentle boil. 4. Cook the Rice Reduce the heat to low and cover with a tight-fitting lid. Cook for: 25-30 minutes for long grain rice 20-25 minutes for basmati rice Avoid lifting the lid too often during cooking. If the rice is still slightly firm, add a splash of hot water, cover and continue cooking for a few more minutes. 5. Rest and Serve Turn off the heat and leave the rice covered for 10 minutes. Remove the bay leaves and fluff the rice gently with a fork. Serve hot with Jerk Chicken, Curry Goat, grilled meats or vegetables.
Nutrition Facts Approx. per serving: 280 kcal, 6g protein, 5g fat, 52g carbs Nutrition information is estimated and may vary based on specific ingredients and quantities used.