Jollof rice, a taste of Nigeria’s most beloved dish!
⏱ Prep Time: 20 minutes | 👨🍳 Cook Time: 1 hour | 🍽 Serves: 6-8
Ingredients:
For the Beef:
- 1.5 lbs (680g) beef stew meat, cubed
- 2 tablespoons vegetable oil
- 1 onion, sliced
- 2 teaspoons curry powder
- 1 teaspoon thyme
- 2 Maggi or bouillon cubes
- Salt and pepper to taste
- 2 cups water
For the Jollof Rice:
- 4 cups long-grain parboiled rice
- 1/2 cup vegetable oil
- 1 large onion, chopped
- 6 large tomatoes, blended
- 3 tablespoons tomato paste
- 2 red bell peppers, blended
- 1 scotch bonnet pepper, whole (for heat)
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 teaspoons curry powder
- 2 teaspoons thyme
- 2 Maggi or bouillon cubes
- 1 teaspoon smoked paprika
- 4 cups beef stock (from cooking beef)
- Salt to taste
For Serving:
- Fried plantains (dodo)
- Sliced onions
- Fresh bell peppers
- Fresh tomatoes
Instructions:
- Cook beef: Season beef with curry powder, thyme, bouillon cubes, salt, and pepper. In a pot, heat oil and brown beef. Add sliced onion and 2 cups water. Simmer for 40 minutes until tender. Reserve the stock!
- Make tomato base: In a large pot, heat oil over medium heat. Fry chopped onion until soft. Add blended tomatoes, tomato paste, and blended peppers. Fry for 15-20 minutes, stirring frequently, until oil separates from the tomato mixture. This step is crucial!
- Add spices: Add garlic, ginger, curry powder, thyme, bouillon cubes, smoked paprika, and whole scotch bonnet pepper. Fry for 2 minutes.
- Add rice: Add beef stock to the tomato mixture (should be about 4 cups liquid—add water if needed). Bring to a boil. Add rinsed rice, stir well. Taste and adjust salt.
- Cook rice: Reduce heat to low, cover tightly with foil and lid (to trap steam). Cook for 30-35 minutes without stirring until rice is tender and liquid is absorbed. The bottom should have a slight crust (the prized “burnt” bottom).
- Add beef: Gently fold in cooked beef pieces.
- Serve: Plate Jollof rice with beef on top. Garnish with sliced onions and bell peppers. Serve with fried plantains on the side.
Chef’s Tips:
- The key is frying the tomato base until the oil separates—don’t rush this!
- Use parboiled rice (Uncle Ben’s or similar) for authentic texture
- Don’t stir the rice while cooking—this creates the coveted “socarrat” bottom
- Adjust heat level by removing scotch bonnet pepper earlier
- Jollof rice tastes even better the next day!
Cultural Story:
Jollof rice is West Africa’s most famous dish and a source of friendly competition between countries (especially Nigeria and Ghana!). It’s served at every celebration—weddings, parties, birthdays. The vibrant orange-red color and smoky flavor make it unforgettable.
Nutritional Highlights: One-pot complete meal, rich in vitamins from tomatoes and peppers, high in protein