Description
This Nigerian Jollof recipe is a vibrant and flavorful one-pot rice dish featuring a rich blend of tomatoes, red bell peppers, onions, and habanero peppers. Cooked with aromatic bay leaves, thyme, and vegetable stock, it offers a perfect balance of spiciness and comforting warmth, finished with a delightful optionally crispy bottom crust.
Ingredients
Scale
Fresh Produce
- 2 Roma tomatoes (quartered)
- 2 red bell peppers (diced)
- ½ red onion
- 1–3 habanero peppers (diced, adjust to taste)
- ½ onion (diced)
Pantry Staples
- ⅓ cup vegetable oil
- 2–3 bay leaves
- ½ tsp thyme (or thyme powder as substitute)
- 2 vegan bouillon cubes
- 1 tbsp tomato paste (optional, for color)
- 1 ¾ cups vegetable stock
- 2 cups long grain rice (washed and drained)
- 1 tsp salt (adjust to taste)
Instructions
- Make the Pepper Sauce: Blend the Roma tomatoes, red bell peppers, half of the red onion, and habanero peppers in a blender until you get a smooth puree. This will serve as the flavorful base for your Jollof rice.
- Sauté Onions and Bay Leaves: Heat the vegetable oil in a deep pot over medium heat. Add the diced onion and bay leaves, frying them for 2-3 minutes until the onions become translucent and aromatic.
- Cook Pepper Sauce: Add the blended pepper sauce to the pot along with thyme, bouillon cubes, and tomato paste. Cook this mixture for 3-4 minutes, stirring occasionally, until the raw smell dissipates and the sauce thickens slightly.
- Add Stock and Rice: Pour in the vegetable stock and bring the mixture to a boil while covered. Add the washed and drained rice, stir well to combine, then reduce the heat to low-medium.
- Simmer the Rice: Cover the pot tightly—either with foil or a lid—and let the rice cook for 10 minutes. After 10 minutes, gently stir to prevent sticking and check the rice’s doneness.
- Finish Cooking: Continue cooking covered for another 2 to 4 minutes until the rice is fully cooked and tender.
- Create Optional Crispy Bottom: Increase the heat to medium-high for about 1 minute to form a slightly crispy crust at the bottom of the pot, a classic finishing touch for Jollof rice.
- Serve: Remove the pot from heat and stir the crispy rice at the bottom to the top. Garnish with additional sliced onions if desired, and serve hot.
Notes
- Adjust the number of habanero peppers to control the spice level according to your taste.
- Using tomato paste is optional but gives the rice a rich red color and deeper flavor.
- Washing and draining the rice removes excess starch and prevents clumping for a better texture.
- For a more authentic flavor, using vegetable stock or water with vegan bouillon works well, maintaining this recipe vegan-friendly.
- Covering the pot tightly helps trap steam so the rice cooks evenly.
- The crispy bottom, called “party rice,” is optional but adds a delicious texture contrast prized in Nigerian cooking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Nigerian
Keywords: Nigerian Jollof, Jollof Rice, African Rice Recipes, Spicy Rice, Vegan Jollof, One Pot Meals
