Jollof rice is a staple in many West African homes, and this version keeps things pretty simple, focusing on that familiar smoky tomato base. Paired with grilled plantains, it’s a meal that feels both comforting and a little special without much fuss.
The Story Behind This Recipe
Jollof rice has been a beloved dish in my kitchen for a long time. The blend of tomatoes, peppers, and warming spices offers such a satisfying flavor that’s both vibrant and grounding. When I first made it, I was drawn to the balance of simplicity and depth, how it invites you to make it your own with what you have on hand.
I often serve this with grilled plantains, which add a naturally sweet contrast. The smoky char from grilling the plantains brings some texture and a little surprise bite that works perfectly with the rice. It’s a combination my family keeps coming back to.
What I appreciate about making jollof is its forgiving nature—you don’t have to be super precise. I usually adjust the heat level and the tomato intensity depending on my mood. Cooking it in one pot makes cleanup easier, which is always a bonus after a weekday dinner.
It’s also a dish that sparks conversations around the table. Friends ask about the spices or the plantains and how they’re prepared. Sharing this kind of meal feels like sharing a little piece of culture, and it’s always fun to see people’s reactions when they try it for the first time.
Cuisine: Nigerian
Course: Dinner
Servings: 4
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Ingredients
- 2 cups long-grain parboiled rice
- 4 medium tomatoes, blended
- 1 large red bell pepper, blended
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon thyme
- 1 teaspoon curry powder
- 2 cups chicken or vegetable broth
- 2 ripe plantains, peeled and sliced lengthwise
- 2 tablespoons vegetable oil
- Salt and black pepper to taste
Instructions
- Step 1. Rinse the rice under cold water until the water runs clear. Set aside.
- Step 2. Heat a tablespoon of oil in a large pot over medium heat. Add the diced onion and cook until soft, about 4 minutes.
- Step 3. Add the minced garlic, smoked paprika, thyme, and curry powder. Stir for 1 minute until fragrant.
- Step 4. Pour in the blended tomatoes and bell pepper. Simmer for 10-15 minutes, stirring occasionally, until the sauce thickens.
- Step 5. Add the rinsed rice to the pot and stir well to coat with the tomato sauce.
- Step 6. Pour in the broth, season with salt and pepper, and bring the mixture to a boil.
- Step 7. Lower the heat, cover, and simmer for 20-25 minutes, or until the rice is cooked through and the liquid is absorbed.
- Step 8. While the rice cooks, heat the remaining oil in a grill pan or skillet over medium-high heat.
- Step 9. Add the plantain slices and cook until golden and caramelized on both sides, about 3-4 minutes per side.
- Step 10. Serve the jollof rice hot alongside the grilled plantains.
Tips for Success
- If you like a smokier flavor, you can add a small smoked chili or a drop of liquid smoke to the tomato blend.
- Be sure not to stir the rice too much while it’s cooking to avoid it getting mushy.
- For a bit of heat, add a diced scotch bonnet or habanero pepper with the onions, or serve with hot sauce.
- Use parboiled rice for a better texture, but regular long-grain rice will work if that’s what you have.
- Plantains should be ripe (yellow with some black spots) for natural sweetness and softness when grilled.
Variations & Substitutions
- Add cooked chicken, shrimp, or tofu for extra protein mixed in with the rice.
- For a vegetarian version, use vegetable broth and skip meat additions.
- Try roasting the plantains instead of grilling for a slightly different caramelized flavor.
- Mix in some peas or diced carrots in the last 10 minutes of cooking for extra veggies.
