Recipe

Africa → 🇳🇬 Nigeria → Lagos
Nigerian Jollof Rice
Nigerian · medium · serves 6
prep 20 min · cook 45 min
~529 cal · 9g protein · 93g carbs · 13g fat (estimated, per serving)
🍽️
A pot of deep red Nigerian jollof rice
🇳🇬 Lagos
No dish sparks friendlier arguments across West Africa than jollof — Nigeria and Ghana have debated the crown for decades. The prized bit is the lightly charred layer at the bottom of the pot, the "bottom pot," fought over at every party.
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Ingredients
Serves 6 —
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3 cups long-grain parboiled rice
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2 red bell peppers
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3 plum tomatoes
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1 (or to taste) Scotch bonnet pepper
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2 yellow onions
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3 tbsp tomato paste
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1/3 cup vegetable oil
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1 tsp each + 2 leaves thyme, curry powder, and bay leaves
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2.5 cups vegetable stock
Instructions
1
Blend the bell peppers, tomatoes, Scotch bonnet, and one onion into a smooth purée.
2
Dice the second onion and fry in the oil until soft. Add tomato paste and fry 3 minutes until it darkens.
3
Pour in the blended purée and cook, stirring, 12–15 minutes until it reduces, thickens, and the oil rises — this is what gives jollof its depth.
4
Stir in the thyme, curry powder, bay leaves, stock, and salt; bring to a boil.
5
Add the rinsed rice, stir once, then cover tightly and cook on low 25–30 minutes, resisting the urge to stir, until the liquid is absorbed.
6
Let it rest covered 10 minutes, then fluff. Serve with fried plantain.
Lagos party-style jollof.
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🌏 While it simmers — know your destination
📍
Lagos. A megacity that argues about jollof rice with real passion.
🗺️
Nigeria. West Africa’s giant, home of the great jollof rivalry.
🌍
Africa. Fifty-four countries of tagines, stews, and fire-kissed grills.
The story behind this dish is up top — worth a read while the pot works.
👩‍🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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