Smoky Jollof Rice

Recipe from Isaiah Screetch

Adapted by Korsha Wilson

Updated August 7, 2024

  • Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne.
Media 1 of 1
Total Time
1¼ hours
Prep Time
15 minutes
Cook Time
1 hour
Rating
5(103)
Comments
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It’s hard to think of a more iconic West African dish than jollof rice, the red-tinged rice dish with depth, thanks to aromatics and spices that meld into a comforting tomato base. “Jollof is really a one-pot meal that is very adaptable,” says chef Isaiah Screetch, who adapted this recipe that plays with, but honors the Nigerian version of the dish, with plenty of heat from habanero and serrano chiles. Fit to feed a crowd, it makes a perfect base for skewers of grilled suya or a braised entree like Jamaican oxtail stew, partnered with a side of fried plantains. —Korsha Wilson

Featured in: A Family Reunion Menu Over 150 Years in the Making

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Ingredients

Yield:8 cups (6 to 8 servings)

FOR THE TOMATO MIXTURE

  • 2 ripe Roma tomatoes, cored and quartered

  • 1 large red bell pepper, seeded and roughly chopped

  • 1 whole habanero chile, destemmed

  • 2 serrano chiles, destemmed

  • 4 garlic cloves, peeled

  • 1 tablespoon minced fresh ginger

FOR THE RICE

  • ⅓ cup olive oil

  • 1 medium red onion, diced

  • 1 teaspoon sea salt, plus more to taste

  • ¼ cup tomato paste

  • 2 tablespoons smoked paprika

  • 1 teaspoon curry powder

  • 1 teaspoon ground cumin

  • 1 teaspoon dried thyme

  • 1 teaspoon ground cayenne

  • ½ teaspoon freshly ground black pepper

  • ¼ teaspoon ground turmeric

  • 2 ¼ cups basmati rice

  • 2 dried bay leaves

  • 1 tablespoon granulated chicken bouillon (preferably Knorr)

  • ¼ cup chopped scallions (optional), for garnishing

  • ¼ cup chopped cilantro (optional), for garnishing

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

50 grams carbs; 307 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 10 grams fat; 3 grams fiber; 316 milligrams sodium; 5 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Prepare the tomato mixture: In a blender, combine tomatoes, bell pepper, habanero, serranos, garlic, ginger and 2 cups water. Blend on high until smooth; set aside.

  2. Step 2

    Prepare the rice: Heat olive oil in a large, lidded pot over medium. Add onion and salt and sauté, stirring occasionally, until onion starts to soften, 4 to 5 minutes. Add tomato paste and sauté, stirring often, for 2 to 3 minutes until the oil turns orange and the tomato paste darkens. Add paprika, curry powder, cumin, thyme, cayenne, black pepper and turmeric; stir and continue cooking until everything is well combined, 1 to 2 minutes.

  3. Step 3

    Turn off the heat and stir in the rice, making sure every grain of rice is coated. Add bay leaves and chicken bouillon.

  4. Step 4

    Turn heat to high, stir in tomato mixture and bring to a simmer. Cover with a tight-fitting lid, adjust heat to medium-low and simmer for 20 minutes. Do not remove the lid or stir rice.

  5. Step 5

    Turn off heat after 20 minutes and set a timer for 15 minutes. Allow rice to sit and do not remove the lid.

  6. Step 6

    After the 15 minutes are up, remove lid, and fluff rice with a fork, separating all the grains. If rice seems to be a little undercooked, stop fluffing, steam for another 5 minutes and check again.

  7. Step 7

    Serve garnished with scallions and cilantro.

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Ratings

5 out of 5
103 user ratings
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Comments

RL

The tomato mixture prepped in Step 1, then added to the rice in step 4, includes 2 cups of water (in addition to pureed tomatoes etc.)

Ilsa K.

So great flavor, and I followed recipe closely, but whoa, amount of liquid and cook time for the rice way off. Did the 20 min heat + 15 off heat (undisturbed) and rice was crunchy. Another 0.5 cup water, 5 min, twice, then getting frustrated so put 1 cup water for 5 more minutes. Then ANOTHER cup and another 5 minutes and turned up the heat. Disappointing results—no fluffy, all mushy 😑.

Dave

I think recipe should specify the amount of water to add to chicken bouillon and boil, prior to step 3. Sounds good and very simple. Nice.

Nina

Just remade this and used parboiled rice instead. Came out perfectly cooked, tender without being mushy. You simply cannot use basmati for jollof rice.

zoz

This was really really good on day one. On day two the addition of large shrimp made it sing (and me, too). Using 2c of water, I followed the recipe exactly with the exception of using two large heirloom tomatoes and Better Than Bouillon rather than granules. Used a large round le Cruset baking pan (which ended up completely full) and was pleasantly surprised that the rice was cooked perfectly using the specified times. I’m glad it made lots!

mpendrick

Even after reading the comments and adjusting my prep, this rice took several rounds of adding water and more cook time . The flavor was good though I seeded all my peppers to reduce the heat. I used brown rice , pre soaked it for 30 minutes and started with 1:1.75 rice to water ratio. Ultimately it needed at least 45 minutes and at least 1:2 cups of water per cup of rice.

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Credits

Adapted from Isaiah Screetch

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