Spicy Jollof Rice Recipe | How to Cook Nigerian Jollof Rice

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One thing about Nigerians, we sure do love our food. And whether we’re home or abroad, we never fail to prepare one of our all-time favorite dishes called Jollof rice. Spicy Jollof rice originated somewhere in West Africa, and even though the countries there have different ways of making it, it is still a well-respected and loved meal overall.

You’ve probably already heard about Nigerian Jollof Rice. When Mark Zuckerburg came to Nigeria, he just had to taste Nigerian jollof rice the whole world was tweeting and Instagramming about. Nigerian Jollof is one staple meal in Nigeria that has warmed its way into the hearts and minds of people worldwide!

Apart from being easy to make, this delicious dish will quickly become a favorite with your family. No matter how often Nigerian jollof rice is made in the home, it never becomes boring. On the contrary, it is always a delight and an occasion when jollof rice is made.

What does Nigerian jollof rice taste like?

Nigerian jollof rice tastes deliciously spicy and smoky, and this is due to the bay leaves cooked in it. However, it is also a myriad of delicious and enticing tastes that would tantalize your taste buds. 

The rice is cooked in a tomato and pepper paste, alongside various herbs and spices to give it a genuinely finger-licking experience. It caters to both vegetarians and non-vegetarians and is healthy and nutritious. Prepare Nigerian jollof rice with basmati rice for a healthier option.

Spicy Jollof Rice

Ingredients for Spicy Jollof Rice Recipe

  • 500 gm Rice
  • 2 tablespoons Olive oil
  • 2 Fresh tomatoes
  • One (or two) scotch bonnet peppers
  • 4 tablespoons Onions and garlic
  • 4 cups stock (optional if you’re vegetarian)
  • 1 tin Bouillon cubes (25 piece)
  • 4 Bay leaves (one or two)
  • 1 Cayenne pepper (optional)
  • 1/2 teaspoon Curry and thyme
  • Salt as per taste

How to Prepare Nigerian Jollof Rice

  • Blend the fresh tomatoes and scotch bonnet peppers into a paste without adding water to the mixture. Set it aside.
  • Pour some olive oil into a big pot. Pour some chopped onions into it and sauté. Pour most of the chopped garlic in as well.
  • When it’s browned and aromatic, turn down the heat to medium and then pour in the paste to the oil and bring to a boil. Afterward, turn the heat to low and let simmer for ten minutes.
  • Next, add your spices and herbs – put in the curry, thyme, cayenne pepper, bouillon cubes, the rest of the garlic, salt, and bay leaves. Pour in your meat stock. If you’re not using any, pour in some water, cover the pot, increase the heat to high and bring to a boil.
  • It’s time for the rice. Pour in your rice and stir the mixture properly. Then, cover the pot and let it cook for about 15minutes. Check from time to time that the water doesn’t dry out before the rice is soft enough to be eaten.
  • Turn the heat back to medium and let it cook some more. When the rice is soft enough to be eaten, it is ready.
Spicy Jollof Rice

Spicy Jollof Rice Recipe

Yield: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients

  • 500gm Rice
  • 2 tablespoon Olive oil
  • 2 Fresh tomatoes
  • One (or two) scotch bonnet peppers
  • 4 tablespoon Onions and garlic, sliced
  • 4 cups Meat stock (optional if you’re vegetarian)
  • 1 tin Bouillon cubes (25 pieces)
  • 4 Bay leaves (one or two)
  • 1 Cayenne pepper (optional)
  • 1/2 teaspoon Curry and thyme
  • Salt as per taste

Instructions

  1. Blend the fresh tomatoes and scotch bonnet peppers into a paste without adding water to the mixture. Set it aside.
  2. Pour some olive oil into a big pot. Pour some chopped onions into it and sauté. Pour most of the chopped garlic in as well.
  3. When it’s browned and aromatic, turn down the heat to medium and then pour in the paste to the oil and bring to a boil. Afterward, turn the heat to low and let simmer for ten minutes.
  4. Next, add your spices and herbs – put in the curry, thyme, cayenne pepper, bouillon cubes, the rest of the garlic, salt, and bay leaves. Pour in your meat stock. If you’re not using any, pour in some water, cover the pot, increase the heat to high and bring to a boil.
  5. It’s time for the rice. Pour in your rice and stir the mixture properly. Then, cover the pot and let it cook for about 15minutes. Check from time to time that the water doesn’t dry out before the rice is soft enough to be eaten.
  6. Turn the heat back to medium and let it cook some more. When the rice is soft enough to be eaten, it is ready.

Notes

Tips and Variations

If you’re not into spicy food, you can use just one scotch bonnet pepper (seeded) If you would like it spicy, you may use three or more peppers.

You may also add chopped carrots, green peas, green beans to it when the jollof is almost ready to eat.

If you’re cooking with meat stock, add a little salt as the stock might already contain some.

Tips and Variations

  • If you’re not into spicy food, you can use just one scotch bonnet pepper (seeded)
  • If you would like it spicy, you may use three or more peppers.
  • You may also add chopped carrots, green peas, green beans to it when the jollof is almost ready to eat.
  • If you’re cooking with meat stock, add a little salt as the stock might already contain some.

Storage and Reheating

You can store leftovers for a few days in the refrigerator. Reheat on a stovetop or in a microwave oven.

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