How to make jollof rice for the first time 🍚🌶️🥫

Jollof rice is a spicy and smoky tomato-based rice that's perfect for any occasion. It is hands down one of my favorite Nigerian dishes. As a new cook, making any cultural dish can be intimidating; the flavours are more nuanced, the ingredients are new, and the techniques can be unfamiliar. Heck, Im Nigerian, and this was my first time making jollof rice, and I was nervous!

Don't worry, I'll guide you through each step so that your first time will be easy. This recipe serves 8 to 10. I found that using a Dutch oven pot allows you to build that smoky flavour, but if you're not feeling patient, a splash of liquid smoke will do the same. >>WATCH HERE first time making jollof<<

Ingredients
For the sauce:

• 2 medium Roma tomatoes
• 2 medium red onions
• 4 large red bell peppers
• 3 to 5 habaneros
• 1 head of garlic
• 1/4 cup of water to help blend the peppers

For the rice:

• 3 cups long-grain parboiled rice, or basmati
• 1/2 to 1/3 cup neutral oil
• 3 oz tomato paste 
• 1 tbsp dried thyme
• 1 tbsp curry powder
• 1 tbsp ginger
• 1 tsp salt
• 1/2 tsp white pepper
• 1/2 tbsp smoked paprika
• 1/2 tbsp chicken bouillon  
• 3 bay leaves
• 2 cups chicken stock
• 1/2 red onion sliced
• 1/2 cup of water

Steps

Making the jollof sauce

1. Cut up the tomatoes, bell peppers (discard seeds), and an onion. Do not cut habaneros
2. Place the vegetables in an oven-safe dish and drizzle oil over the garlic clove
3. Roast at 400°F (200°C) for about 40 minutes, turning halfway through
4. Once roasted, transfer the vegetables to a blender, squeeze out the garlic, add ginger, and blend everything into a smooth paste. Add a little bit of water (about 1/4 cup)to help blend well

Steps to cook Jollof Rice

1. Wash the rice completely until the water runs clear
2. Slice the other red onion into long, thin pieces 
3. In a large pot, heat some oil over medium/low heat. Add the thinly sliced onions and fry until softened. DO NOT BURN
4. Remove half of the cooked onions and reserve for later
5. Add the tomato paste and fry until it turns dark red and the oil begins to separate, about 10 minutes. (It looks a bit crumbly when it has separated)
6. Add the blended tomato sauce to the pot
7. Season with salt, black pepper, bouillon, thyme, bay leaves, ginger, and curry powder. Mix well and fry for 10m to 12 minutes. You want to cook out the water and fry the tomato sauce.
8. Once the water has cooked down, add the rinsed rice and fry for 5 min
9. Pour in the chicken stock and stir well
10. Cover the pot tightly with foil and a lid to trap the steam (this is what cooks the rice)
11. Cook on medium/low heat for 20 to 25 minutes. 
12. Taste and adjust flavor accordingly.
13. You can add a few bits of butter to the rice; this will help the texture.
14. Then reduce the heat and continue cooking for about 10 to 15 more minutes. Keep an eye on it to make sure the rice doesn't become too soft
15. Once done, mix the rice thoroughly and re-add your cooked red onion.
16. You can serve jollor rice with some grilled chicken and plantain.

Enjoy! Have you tried jollof rice before?