Step 1 of 6
Jollof rice
Blend the tomatoes, red peppers, one onion and one scotch bonnet until smooth. Pour into a saucepan and boil hard until reduced by a third and no longer watery, about 15 minutes.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Jollof rice take?
1 hr 20 min all in — 20 min prep, 1 hr cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 6 plates. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
Medium heat.
What allergens should I watch?
This recipe is labelled for Milk. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Dairy-free, Gluten-free, Nut-free.
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What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Blender, Dutch oven, Chef's knife.
How much salt do I put in?
The recipe lists Salt at 1 tsp.
What can I use instead?
Fresh tomatoes → 400 g tinned plum tomatoes. Reduce for less time; tinned tomatoes have already lost water. Scotch bonnet → Habanero or a mild red chilli. Same heat family. For a mild pot use half a chilli and no whole one.
What should I watch for?
Do not stir once the lid goes on. Stirring breaks the grains and turns the pot to porridge.
Any tips from this recipe?
Parboiled (easy-cook) rice is what Nigerian cooks use. Basmati will work but overcooks faster, so cut the stock by 100 ml. If the rice is still hard when the stock is gone, sprinkle over 100 ml of hot water, re-cover and give it another 10 minutes. Serve with fried plantain and a side of coleslaw or moi-moi.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.