Meal Kits
Smoky Jollof Rice Mix
A Nigerian jollof seasoning blend for rich, smoky homemade jollof rice.
£5.99100g
Recipe Guide
How to Make Smoky Nigerian Jollof Rice
Jollof rice is one of Nigeria's most famous dishes, and a centrepiece at parties and family gatherings for Nigerian and West African communities across the UK. The dish is built on a well-fried tomato and pepper base, and its recognisable "party jollof" character comes from a light, deliberately controlled smokiness at the end of cooking.
About 20 minutes to prepare, plus around 45-60 minutes to cook · Nigerian cuisine
Ingredients
- 3 cups (about 600g) long-grain parboiled rice, rinsed
- 4-5 large ripe tomatoes
- 2-3 red bell peppers (tatashe)
- 1-2 scotch bonnet peppers (rodo), to taste
- 2 medium onions (1 for the blend, 1 sliced)
- 3 tbsp tomato paste
- 120ml vegetable or groundnut oil
- 500-750ml chicken, beef or vegetable stock
- 2 bay leaves
- Safari Hub Tastebuds Smoky Jollof Rice Mix, added according to the pack directions or to taste
- Salt, to taste
- Optional: cooked chicken, beef or vegetables, to serve
Method
- 1Blend the tomatoes, red peppers, scotch bonnet and one onion until smooth.
- 2Heat the oil in a large, heavy-bottomed pot and fry the tomato paste for a couple of minutes to cook out its raw taste.
- 3Add the blended tomato-pepper mixture and the remaining onion, sliced. Fry over medium heat, stirring occasionally, until the sauce reduces and the oil starts to separate at the edges — this usually takes 20-30 minutes and is the step that builds the rice's colour and depth of flavour, so it's worth not rushing.
- 4Stir in the stock, bay leaves, and Safari Hub Tastebuds Smoky Jollof Rice Mix, following the pack directions or adjusting the amount to your own taste.
- 5Add the rinsed rice and stir well so every grain is coated. Taste the liquid and adjust the salt — it should taste slightly stronger than you want the finished rice to be, since the rice absorbs seasoning as it cooks.
- 6Bring to a simmer, then reduce the heat to low, cover tightly, and cook until the rice is tender and the liquid has been absorbed, stirring occasionally and topping up with a splash of hot water or stock if the pot looks dry before the rice is done.
- 7For the traditional smoky finish, let the covered pot sit over very low heat for the final few minutes so a light layer forms at the bottom. Keep a close eye on it and take it off the heat as soon as you catch the aroma, before it burns.
- 8Fluff with a fork and serve hot.
Cooking Tips
- Rinsing the rice before cooking removes excess starch and helps stop the finished dish from clumping.
- Frying the tomato-pepper base thoroughly is the single biggest factor in a rich colour and flavour — don't shortcut this step.
- Once the lid goes on, cook over low heat and resist stirring too often, so the rice cooks through evenly.
Serving Suggestion
Serve hot alongside fried plantain (dodo), coleslaw, moin moin, or grilled or fried chicken, beef or fish.
Make It With Safari Hub Tastebuds