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Jollof Rice

Jollof rice is one of the most iconic dishes originating from the continent of Africa, with various countries and tribes each having their specific way of preparing it. At its core, jollof rice consists of a long-grain rice cooked in a sauce of tomatoes, peppers, aromatics, and spices, with other ingredients added based on who’s making it. This makes an excellent side to accompany the Suya-spiced salmon, along with Efo Riro. An Oldways recipe, created in partnership with The Peanut Institute.
8 servings


Jollof Rice

E1 pound of tomatoes, chopped, or 1 (14.5-ounce) can no-salt-added diced tomatoes
E3 large of red bell pepper, (1 pound), deseeded and chopped
E1 Scotch Bonnet pepper, stem removed
E3 cloves of garlic
E2 tsp of ginger, peeled and roughly chopped
E3 large of onions, (1 pound), diced medium, divided
E2 tbsp of olive oil
E1 tsp of curry powder
E2 tsp of smoked paprika
E2 tsp of dried thyme, or 2 sprigs fresh
E2 tbsp of tomato paste, no-salt-added
E2 cups of low sodium vegetable broth
E2 bay leaves
E2 cups of basmati or long grain rice, rinsed


  1. In a blender, combine the tomatoes, bell peppers, Scotch bonnet pepper, garlic, ginger, and half of the onions and blend until pureed.
  2. In a pot, heat the oil over medium-high heat. Add the remaining diced onions and sauté for 3-5 minutes. Add the curry powder, paprika, and thyme and sauté for another 30 seconds. Add the tomato paste and sauté until the paste is a rust red color, about 3-5 minutes.
  3. Add the pureed tomato and pepper mixture to the pot and stir to combine. Cover the pot with a lid, lower the heat to low and simmer for 5 minutes. (Note: If you are not using a heavy or tight-fitting lid, place the sheet of aluminum foil over the top of the pot, then cover with the lid whenever you use a lid for this recipe.)
  4. Add the vegetable broth, bay leaves, and rice, and stir to combine. Cover the pot and let cook for 20 minutes.
  5. Uncover the lid and stir the rice, folding from the bottom. Cover the pot and continue to cook on low heat for another 10-15 minutes.
  6. Remove the pot from the heat and let sit for 5 minutes before removing the lid. Taste and adjust seasoning, adding salt as needed. Fluff the rice with a fork and transfer to a serving dish to serve.

Estimated Nutritional Information

Saturated Fat: