Homemade Jollof Rice: A West African Classic You Can Make Tonight

Smoky, rich, and full of flavour, this homemade jollof rice recipe brings the comfort of West African cooking to your kitchen, no restaurant trip required.

Inspired by the flavours we love at spots like Adonai Restaurant in Carlton, this jollof rice recipe brings the smoky, tomato-rich comfort of West African cooking straight to your kitchen. Perfect as a main with grilled chicken or fish, or as the centrepiece of a shared family dinner.

Ingredients (serves 4-6)

3 cups long-grain parboiled rice, rinsed 4 large tomatoes, roughly chopped 2 red bell peppers, roughly chopped 1 large onion, roughly chopped (plus 1 extra, finely diced, for cooking) 2-3 scotch bonnet or bird's eye chillies (adjust to taste) 1/3 cup vegetable oil 3 tbsp tomato paste 3 cups chicken or vegetable stock 2 bay leaves 1 tsp dried thyme 1 tsp curry powder 2 tsp smoked paprika 2 cloves garlic, minced 1 tsp ginger, minced Salt, to taste

Method

1. Make the base. Blend the chopped tomatoes, bell peppers, one chopped onion, and chillies into a smooth puree. Set aside.

2. Build the flavour. Heat the oil in a large, heavy-bottomed pot over medium heat. Add the finely diced onion and cook until soft and translucent, about 5 minutes. Stir in the garlic and ginger and cook for another minute until fragrant.

3. Cook the tomato base. Add the tomato paste and cook for 2-3 minutes, stirring constantly, to deepen the flavour and cook out the raw taste. Pour in the blended tomato and pepper puree, then add the bay leaves, thyme, curry powder, and smoked paprika. Simmer uncovered for 20-25 minutes, stirring occasionally, until the sauce thickens and the oil begins to separate slightly at the edges. This step is what gives jollof its signature depth, so don't rush it.

4. Add the rice. Stir in the rinsed rice, making sure every grain gets coated in the sauce. Pour in the stock, season with salt, and give it a final stir.

5. Steam it low and slow. Bring to a boil, then reduce the heat to low, cover tightly with a lid (a layer of foil underneath the lid helps trap the steam), and cook for 25-30 minutes without lifting the lid. Check toward the end, if the rice needs more moisture, add a splash of hot water or stock.

6. Rest and fluff. Once the rice is tender and the liquid is absorbed, remove from heat and let it sit, covered, for 10 minutes. Fluff with a fork before serving.

Serving Suggestions

Jollof rice pairs beautifully with grilled or fried chicken, beef suya, or pan-fried fish. Add a side of fried plantain for sweetness and a simple coleslaw for crunch. Leftovers taste even better the next day once the flavours have had time to settle.

Notes

The tomato base can be made ahead and refrigerated for up to 3 days, making this a great meal-prep option.

For a smokier, more traditional flavour, some cooks let a thin layer of rice catch slightly at the bottom of the pot (known as "bottom pot" or "socarrat" style) before removing from heat.

Adjust the chilli quantity based on your spice tolerance. Scotch bonnet is traditional but potent.

Try this recipe and tag us on Instagram or TikTok @HalalFoodMelbourne, we'd love to see your version!