Nigerian Jollof Rice with Fried Plantains
The iconic West African one-pot rice dish — long grain rice cooked down in a deeply seasoned tomato-pepper base until every grain is stained orange-red and smoky. Served with fried plantains and grilled meat.
- Total Time1 hour 20 minutes
- Yield6 servings 1x
Ingredients
Units
Scale
Tomato-Pepper Base
- 4 medium roma tomatoes, roughly chopped
- 2 medium red bell peppers, roughly chopped
- 1-2 scotch bonnet or habanero peppers (adjust to heat preference)
- 1 medium white onion, half blended / half sliced
Rice
- 3 cups long grain parboiled rice (Uncle Ben's style)
- 1/3 cup neutral oil (vegetable or sunflower)
- 2 tbsp tomato paste
- 2 cups chicken or beef stock, low-sodium
- 1 tsp curry powder
- 1 tsp dried thyme
- 1 bay leaf
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 2 tsp salt, or to taste
- 1 tsp black pepper
- 2 Knorr or Maggi seasoning cubes (optional but traditional)
Fried Plantains
- 2 ripe plantains, sliced into rounds
- 1/2 cup oil for frying
- 1 pinch salt
Instructions
- Blend the pepper base Blend the pepper base: Combine tomatoes, red bell peppers, scotch bonnet, and half the onion in a blender. Blend until completely smooth. Set aside.
- Fry down the base Fry down the base: Heat the oil in a large heavy-bottomed pot over medium-high heat. Add the sliced half-onion and fry for 3-4 minutes until softened. Add the tomato paste and stir for 2 minutes until it darkens slightly. Pour in the blended pepper mixture. Cook uncovered, stirring occasionally, for 20-25 minutes until the base has thickened, deepened in color, and the oil floats to the surface. This step is critical — do not rush it.
- Season the base Season the base: Add curry powder, thyme, bay leaf, garlic powder, smoked paprika, salt, black pepper, and seasoning cubes if using. Stir well and cook for 2 more minutes.
- Wash and add the rice Wash and add the rice: Rinse the rice until the water runs mostly clear. Add it directly to the pot with the tomato base and stir to coat every grain. Pour in the stock. The liquid should just barely cover the rice — if not, add a small splash of water or stock.
- Cook the rice Cook the rice: Bring to a boil, then reduce heat to low. Cover tightly with aluminum foil first, then the lid — this traps steam inside. Cook for 25-30 minutes. Do not lift the lid for the first 20 minutes. Check at 25 minutes: the rice should be cooked through and have absorbed all the liquid. If the bottom smells slightly smoky (socorrat), that’s the prized crust forming — not burning.
- Fry the plantains Fry the plantains: While the rice cooks, heat oil in a separate pan over medium heat. Fry plantain rounds for 2-3 minutes per side until deep golden and caramelized. Drain on paper towels and season with a pinch of salt.
- Rest and serve Rest and serve: Remove the pot from heat and let the rice steam, covered, for 5 minutes. Fluff gently with a fork — do not stir vigorously or you’ll lose the texture. Serve mounded on a plate, topped with the fried plantains and alongside grilled or fried meat.
Notes
The tomato base must be fully fried down before the rice goes in — if it’s still watery, the rice will steam unevenly and the flavor will be flat. Parboiled long grain rice (not jasmine, not basmati) is the standard for jollof; it holds its shape through the long steam cook. The slight smoky bottom crust (socorrat) is a sign of success, not burning. Use ripe, spotted plantains for frying — yellow-green plantains are starchy and won’t caramelize properly.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course, Side Dish
- Cuisine: Nigerian, West African
Nutrition
- Calories: 410
- Sugar: 6
- Sodium: 620
- Fat: 12
- Saturated Fat: 1.5
- Carbohydrates: 68
- Fiber: 3
- Protein: 7
Find it online: https://blesseddish.com/nigerian-jollof-rice-spicy-tomato/
