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    Home / Dinner / Jollof Rice

    Jollof Rice

    Smoky, tomato-rich rice simmered low and slow in one pot — the dish every West African celebration table is built around.

    ⏱ 20 minPrep time
    🔥 50 minCook time
    🍽 6Servings
    🏷 DinnerCategory
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    Jollof rice began as a Senegambian dish of the Wolof people and grew into the undisputed king of the West African table, claimed with friendly, fierce rivalry by Nigeria, Ghana, Senegal, and everywhere in between. No wedding, party, or Sunday gathering feels complete without a wide pot of it, and every family insists theirs is the best. It is the first dish a young cook is taught and the one they are judged on.

    Chef Emily presents Jollof Rice

    The smoky one-pot that steals every meal

    Each grain is stained a deep brick red and cooked in a slowly caramelized tomato sauce until it has drunk up every last drop of flavor. The best jollof carries a whisper of smokiness from the browned bottom of the pot, gentle heat from scotch bonnet, and a savory finish that keeps your spoon moving. It is rice, yes, but rice with a personality — the dish everyone quietly fights over, served steaming from the pot.

    Craving more? Explore all West African Kitchen recipes.

    Featured in our 15 quick weeknight dinners under 30 minutes. Perfect rice is the foundation here — our How to Cook Perfect Rice Every Time covers ratios, rinsing, and resting.

    West African recipes →

    Step by stepInstructions

    1. Blend the tomatoes and scotch bonnet peppers to a smooth puree and set aside.
    2. Heat the oil in a large, heavy pot over medium heat. Add the onions and cook, stirring, until soft and lightly golden, about 8 minutes.
    3. Stir in the tomato paste and cook for 3 to 4 minutes, until it darkens and smells sweet.
    4. Pour in the tomato-pepper puree, garlic, ginger, curry powder, and thyme. Cook, stirring often, until the sauce is thick and the oil begins to rise to the surface, about 15 minutes.
    5. Add the chicken stock, bouillon cubes, bay leaves, and salt. Bring to a boil.
    6. Stir in the rice, cover, and reduce the heat to low. Cook undisturbed for 30 to 35 minutes, until the rice is tender and has absorbed the liquid.
    7. Remove from the heat and let the pot rest, covered, for 10 minutes.
    8. Fluff with a fork, remove the bay leaves, and scatter with parsley or scallions before serving.

    💡 Chef tips & storage

    For that smoky party-style char, let the rice sit on the lowest heat for a few extra minutes at the end without stirring. Parboiled long-grain rice keeps the grains separate and holds up to the long simmer.

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    Recipe details

    Prep20 min
    Cook50 min
    Servings6
    CategoryDinner
    PublishedAugust 17, 2026
    Emily — the cook behind My Comfort Recipes

    Hi, I'm Emily 🧡

    Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

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