Jollof Rice is more than just a meal in Nigeria — it’s culture, pride, and a must-have at every celebration. Whether it’s a birthday party, wedding, Sunday lunch, or your favourite restaurant outing, nothing beats the aroma of smoky, spicy, flavour-packed Naija-style Jollof Rice.

What Makes Nigerian Jollof Rice Special?

Nigerian Jollof is known for its deep red colour, bold flavours, and signature smoky aroma. Unlike other West African variations, Naija Jollof uses a well-seasoned pepper base (“party stew”), parboiled long-grain rice, and slow cooking that locks in flavour.

If you want that real party jollof taste, this recipe will guide you step by step.

Ingredients You’ll Need

• 4 cups long-grain parboiled rice

• 1 cup vegetable or palm/vegetable oil mix

• 1 large onion (sliced)

• 3 tablespoons tomato paste

• 2–3 cups chicken or beef stock

• 1 teaspoon curry powder

• 1 teaspoon thyme

• 2–3 seasoning cubes

• 2 bay leaves

• Salt to taste

• 1 teaspoon white or black pepper (optional

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  Step-by-Step: How to Cook Jollof Rice the Nigerian Way

  1. Blend and Prepare Your Pepper Base

  Blend the bell peppers, tomatoes, scotch bonnets, and onion until smooth.
  Pour into a pot and boil on medium heat until most of the water evaporates.
  This step intensifies the flavour and prevents soggy rice.

  2. Make Your Jollof Stew

  Heat oil in a pot.
  Add the sliced onions and fry until fragrant.
  Stir in the tomato paste and fry for 5–7 minutes to remove the sourness.

  Add the reduced pepper blend, curry, thyme, bay leaves, seasoning cubes, and salt.
  Cook for 10–15 minutes until the stew becomes thick and flavourful.

  3. Add Stock and Bring to a Boil

  Pour in the chicken or beef stock and allow everything to boil.
  This is where the magic begins — the base of your Jollof should taste amazing before adding rice.

  4. Pour in the Rice

  Rinse the rice with warm water to remove excess starch.
  Add it to the pot and mix gently so the stew coats every grain.
  Reduce heat to medium-low.

  5. Cover and Cook

  For that authentic party smoky taste, cover the pot with foil before putting the lid on.
  This traps steam and enhances flavour.

  Cook for 25–35 minutes, checking and adding stock or water in small amounts only when necessary.

  6. Let the Rice Absorb, Steam & Smell Like Party Food

  Once the rice is soft, stir gently from bottom to top to prevent burning.
  Add a tablespoon of butter for shine and extra flavour (optional).
  Cover and allow the rice to steam for another 5 minutes.

  You should smell that legendary smoky Naija Jollof aroma by now!