Equipment
Ingredients
Pepper Blend (Obe Ata)
- 400 g canned whole peeled tomatoes, drained
- 2 red bell peppers, roughly chopped
- 1 red onion, roughly chopped
- 1 habanero pepper, stemmed
Base
- 80 ml vegetable oil
- 1 red onion, sliced
- 70 g tomato paste
- 500 g basmati rice
- 600 ml chicken stock, hot
Spices & Seasoning
- 8 g curry powder
- 3 g dried thyme
- 3 bay leaves
- 10 g chicken bouillon powder
- 5 g salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 541 kcal
- Protein
- 11 g
- Carbohydrates
- 92 g
- Fat
- 17 g
- Fiber
- 7 g
- Sugar
- 7 g
- Sodium
- 491 mg
- Saturated Fat
- 2 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 1 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 3 mg
- Potassium
- 623 mg
- Calcium
- 182 mg
- Iron
- 8.8 mg
- Magnesium
- 62 mg
- Phosphorus
- 177 mg
- Zinc
- 1.9 mg
- Vitamin A
- 105 mcg
- Vitamin C
- 47 mg
- Vitamin D
- 0.0 mcg
- Vitamin E
- 0.7 mg
- Vitamin K
- 11 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.11 mg
- Riboflavin
- 0.15 mg
- Niacin
- 3.1 mg
- Folate
- 20 mcg
- Water
- 122 g
- Alcohol
- 0 g
- Caffeine
- 0 mg
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat your oven to 180°C/350°F. Position the rack in the lower third of the oven.
Combine the canned tomatoes, chopped red bell peppers, roughly chopped red onion, and habanero pepper in a blender. Blend until smooth.
Place the rice in a large bowl and wash with cool water, changing the water multiple times until it runs clear to remove excess starch. Drain thoroughly in a sieve.
Heat the vegetable oil in a Dutch oven over medium heat. Add the sliced red onion and sauté until soft and translucent.
Stir in the tomato paste. Fry the paste with the onions, stirring constantly, until it turns a deep dark red color and the oil separates slightly. This step removes the raw metallic taste.
Add the curry powder, dried thyme, and bouillon powder. Toast the spices for 30 seconds until fragrant.
Pour in the blended pepper mixture and add the bay leaves. Simmer uncovered over medium heat until the sauce reduces by about half and thickens significantly.
Stir in the washed rice until every grain is coated in the tomato base. Pour in the hot chicken stock and season with salt. Bring the mixture to a gentle simmer.
Cover the pot first with aluminum foil to create a steam seal, then place the heavy lid on top. Transfer to the oven and bake for 45 minutes.
Remove from the oven. Let the pot stand covered for 10 minutes to finish steaming. Fluff the rice gently with a fork, mixing the bottom layer with the top. Discard bay leaves before serving.
Chef's Notes
- The 'stew' base must be fried until the oil floats to the top; this frying process is crucial for the authentic Jollof flavor and prevents a sour tomato taste.
- For the signature 'Party Jollof' smoky flavor in an oven, allow the rice to bake until the very bottom layer catches and caramelizes slightly (not burns black), which infuses the rice with a smoky aroma.
- Be careful when handling habanero peppers. Wash hands immediately after cutting, or use gloves to prevent irritation.
- Golden Sella Basmati rice is more forgiving than standard Basmati and holds its shape better for Jollof, mimicking the texture of traditional parboiled long-grain rice.
Storage
Refrigerator: 4 days — Store in an airtight container. The flavor often improves the next day.
Freezer: 3 months — Freeze in portion-sized containers. Thaw overnight in the fridge.
Reheating: Reheat in a microwave with a splash of water or steam on the stovetop to revive texture.
Troubleshooting
Rice is soggy or mushy
Cause: Too much liquid or rice wasn't washed enough
Fix: Leave the pot uncovered in the turned-off warm oven for 10-15 minutes to dry out
Prevention: Ensure precise measurements and wash rice until water is clear
Rice is hard/uncooked but liquid is gone
Cause: Steam escaped during baking
Fix: Add 50ml hot water, reseal tightly, and bake for another 10-15 minutes
Prevention: Use a tight foil seal under the lid
Cultural Context
Jollof Rice is the undisputed king of West African cuisine, celebrated for its vibrant red color and deep, spicy flavor profile. While recipes vary fiercely between Nigeria, Ghana, and Senegal (leading to the friendly but intense 'Jollof Wars'), the Nigerian version is known for its use of long-grain parboiled rice and a distinct smoky aroma derived from cooking over firewood—a flavor profile we replicate here through caramelization in the Dutch oven.
