This is the one that started it all for me. Jollof isn’t just a dish where I come from, it’s a whole conversation — every household, every country, every auntie has an opinion on how it’s supposed to taste. This is the version that’s been in my family for as long as I can remember, and I’m not exaggerating when I say I’d defend it in any jollof debate.
What you need
- 3 cups long-grain parboiled rice, rinsed
- 4 large tomatoes
- 2 red bell peppers
- 1 scotch bonnet pepper (adjust to taste)
- 1 large onion, divided
- 1/3 cup vegetable oil
- 3 tbsp tomato paste
- 2 tsp curry powder
- 1 tsp thyme
- 2 bay leaves
- 3 cups chicken or beef broth
- Salt and halal bouillon to taste
- 1 lb halal chicken or beef, cooked and cut into pieces (optional, for serving)
How to make it
Blend the tomatoes, bell peppers, scotch bonnet, and half the onion into a smooth puree. Set aside.
Dice the remaining onion and sauté it in the oil over medium heat until soft. Stir in the tomato paste and cook for 3–4 minutes, letting it darken slightly — this step matters, it takes the raw edge off the paste and builds real depth.
Pour in the blended pepper mixture and let it cook down for 15–20 minutes, stirring occasionally, until the oil starts to separate and float to the top. This is the sign your stew base is ready.
Add the curry powder, thyme, bay leaves, broth, and seasoning. Bring to a boil, taste and adjust, then stir in the rinsed rice. Reduce to low, cover tightly, and let it steam for 25–30 minutes, stirring gently once halfway through. Resist lifting the lid too often — the steam is doing the work.
Once the rice is tender and the liquid is fully absorbed, fluff it and let it sit covered for 5 more minutes. Serve with your cooked chicken or beef on top.
Tip: The bottom layer that catches slightly and gets smoky — we call it “bottom pot” — is not a mistake. Some people consider it the best part. Don’t panic if it happens, just don’t let it fully burn.
