Everyday Kitchen

Ethiopian/West African · Dinner

Jollof Rice

Draft recipe — not kitchen-tested
VegEasy

Diet: Veg · Vegan

Jollof Rice is a Ethiopian/West African dish. Reduce the tomato base before adding rice.

Prep
25 min
Cook
45 min
Rest, soak, marinate or chill
10 min
Total
80 min
Servings
6
Difficulty
Easy
Cuisine
Ethiopian/West African
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Jollof Rice. The photograph includes egg and a cooked greens side; this draft makes only the jollof rice.
The photograph includes egg and a cooked greens side; this draft makes only the jollof rice. Representative photograph of Jollof Rice. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Blend

Base

Rice

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; blender; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Sauce · About 15 min

  1. Blend 500 g tomatoes, 300 g red peppers, 150 g onion, 10 g Scotch bonnet chili, 100 ml water. Cook onion in oil from 70 ml neutral oil, 100 g onion, sliced, 60 g tomato paste, 1 tsp thyme, 1 tsp curry powder 5 minutes, add paste 3 minutes, then blended sauce and spices; reduce 15 minutes.

Rice · About 30 min

  1. Add 450 g long-grain rice, rinsed, 600 ml vegetable stock, 2 bay leaves, 1 tsp salt; cover tightly and cook on low 25–30 minutes until tender. Add small splashes of hot water if needed.

    Check: Look for this result: tender.

Rest · About 10 min

  1. Rest covered 10 minutes, remove bay leaves and fluff.

Tips

  • Reduce the tomato base before adding rice.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use mild chili instead of Scotch bonnet for less heat.

Storage

  • Cool in shallow portions and refrigerate promptly, ideally within one hour. Keep at 4°C / 40°F or below and use within 24 hours.
  • Reheat cooked rice only once, until steaming hot throughout at 74°C / 165°F. Keep cold rice dishes refrigerated until serving.

Make ahead

  • Measure rice and seasonings ahead and refrigerate chopped vegetables separately. Cook the rice on the serving day; follow the separate 24-hour rice storage limit for leftovers.

FAQ

What matters most when making Jollof Rice?

Reduce the tomato base before adding rice.

What can I substitute in Jollof Rice?

Use mild chili instead of Scotch bonnet for less heat.

Can I prepare Jollof Rice ahead?

Measure rice and seasonings ahead and refrigerate chopped vegetables separately. Cook the rice on the serving day; follow the separate 24-hour rice storage limit for leftovers.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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