Nigerian Jollof Rice
Smoky, deep red rice cooked in a spiced tomato and pepper base, the dish every Nigerian party is judged on.
- Time1 hr 5
- LevelMedium
- Costabout £1.47 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Rinse the rice in cold water until it runs clear, then drain well.
- 2
Blitz the peppers, Scotch bonnet, chopped onion and tinned tomatoes to a smooth sauce.
- 3
Heat the oil in a large heavy pan. Fry the sliced onion for 5 minutes, then stir in the tomato purée and cook for 5 minutes until it darkens.
10 min - 4
Pour in the blended sauce and simmer uncovered for 20 minutes, stirring now and then, until thick and the oil rises to the top.
20 min - 5
Stir in the thyme, curry powder, paprika, bay leaves and stock. Add the rice and stir once.
- 6
Cover tightly with foil and a lid. Cook on the lowest heat for 25 minutes. The rice should be tender with a lightly toasted smell.
25 min - 7
Rest off the heat for 5 minutes, then fluff with a fork and serve.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.