Country
Nigeria
Nigeria · West African
Jollof Rice
West African tomato rice cooked with peppers, onion and warm spices.
- West African
- 50 min total time
- 4 base servings
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Servings
Adapted for 4 servingsVersion
Active version: ClassicAllergens & avoidances
No major allergens declaredThis variant declares no major allergens. Always check labels and possible traces.
Adaptation status
Servings: 4 · Version: Classic · Check ingredients below
Always check ingredient labels and cross-contamination warnings.
Classic
Tomato rice cooked with peppers, onion and warm spices.
The classic recipe is naturally vegan in this batch. If using packaged vegetable stock, check the label.
This version
- Classic
- Vegan
- Vegetarian
Version
Contains
Ingredients
- 320 g long-grain rice
- 350 g crushed tomato
- 180 g red bell pepper
- 140 g onion
- 2 garlic cloves
- 30 ml neutral oil
- 650 ml water or plain vegetable broth If using packaged vegetable stock, check the label.
- 4 g sweet paprika
- 6 g fine salt
Cooking method
Pot
- Blend the base
Blend pepper, half the onion and garlic into a smooth mixture.
- Cook the sauce
Cook the remaining onion in oil, add the blended base, tomato, paprika and salt, then reduce slightly.
- Add rice and liquid
Stir in rice and add water or plain vegetable broth.
- Simmer
Cover and cook on low heat until rice is tender and liquid is absorbed.
Frequently asked questions
Can I make jollof rice ahead?
Yes. Reheat gently with a splash of water to loosen the grains.
Why is no allergen listed?
The listed ingredients do not include supported allergen keys in this version.
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