A bold, smoky-style tomato rice dish packed with vibrant peppers, warming spices, and West African flavour.
Nigerian Party Jollof Rice is a popular celebratory dish prepared with basmati rice and a rich blend of tomatoes, red peppers, Scotch bonnet chillies, onions, and garlic. Tomato paste gives the sauce a deeper colour, while curry powder, thyme, and smoked paprika create a fragrant, savoury base.
The rice cooks slowly in seasoned chicken stock, allowing it to absorb the spicy tomato mixture as the flavours come together. With its bright colour, satisfying texture, and lively heat, this dish is well suited to parties, family gatherings, and festive meals.
Ingredients
750 g basmati rice (4 cups), soaked for 30 minutes
4 tomatoes
2 red peppers
2 Scotch bonnet chillies
1 onion
4 garlic cloves
4 tbsp oil
3 tbsp tomato paste
2 bay leaves
2 tsp curry powder
1 tsp thyme
1 tsp smoked paprika
2 stock cubes
Salt and pepper, to taste
4½ cups chicken stock
Method
Prepare the Rice: Wash the basmati rice thoroughly and soak it for 30 minutes. Drain the rice and set it aside.
Blend the Vegetables: Blend the tomatoes, red peppers, Scotch bonnet chillies, onion, and garlic until smooth. This mixture will form the rich, flavourful base of the dish.
Cook the Tomato Sauce: Heat the oil in a large pot and fry the tomato paste for approximately 3 minutes. Add the blended vegetable mixture and cook for about 20 minutes, stirring occasionally, until the sauce thickens.
Add the Seasonings: Stir in the bay leaves, curry powder, thyme, smoked paprika, stock cubes, salt, and pepper. Mix thoroughly so the seasonings are evenly incorporated into the sauce.
Cook the Rice: Add the drained rice and chicken stock. Stir gently, cover the pot tightly, and cook over low heat for approximately 30–35 minutes, until the rice is tender and has absorbed the liquid.
Rest and Fluff: Turn off the heat and leave the rice covered for 10 minutes. Remove the bay leaves and gently fluff the rice with a fork before serving.
Serve
Serve hot with grilled chicken, fried plantains, crunchy coleslaw, moi moi, and pepper sauce. These traditional-style accompaniments complement the rich tomato flavour and spicy character of the rice.