Hey, my lovelies! Welcome back to my world of deliciousness!
Today, we’re diving into a crowd favorite: party jollof rice! Now, there’s regular jollof rice, and then there’s party jollof—the one with that extra smoky, savory kick we all love.
Honestly, who doesn’t adore jollof rice? If there’s someone out there, I haven’t met them!
Now, here’s a fun fact about me: I’m not a big fan of rice in general, but if it’s jollof or fried rice, count me in! I could eat it over and over again, and it never gets old. So let’s get ready to make this special version right at home. You’re going to love it!
And don’t forget to watch the step-by-step video below, drop your comments, and share your own jollof experiences with me. I’d love to hear how yours turns out!
Ingredients for Smoky Nigerian Jollof Rice
- Rice – 3 cups (tin cup)
- Chicken – 1 kg
- Tomato puree – 210g
- Pepper mix – 1½ cups (blend of tomatoes, onions, Scotch bonnet pepper, chili pepper, garlic, and ginger)
- Onions – 2 large (one for frying, one for garnishing)
- Vegetable oil – 150 ml
- Curry powder – 2 teaspoons
- Thyme – 2 teaspoons
- Bay leaves – 5 dried
- Butter – 1 tablespoon
- Seasoning cubes/powder – 3–4 cubes
- Salt – 1½ tablespoons, or to taste
Preparation Steps
Step 1: Prepare the Pepper Mix
- Method 1 (Roasting for a richer flavor): Roast the tomatoes, onions, Scotch bonnet pepper, chili pepper, garlic, and ginger in the oven at 180°C for 20 minutes. Blend until smooth.
- Method 2 (Boiling): Alternatively, boil the ingredients for 10 minutes, then blend into a smooth paste.
Step 2: Prepare the Rice
- Rinse the rice thoroughly several times until the water runs clear. This helps remove excess starch, preventing a sticky texture.
Step 3: Prepare the Chicken and Broth
- In a pot, add the chicken along with some chopped onions, thyme, curry powder, ginger powder, paprika, seasoning cubes, and salt.
- Pour in enough water to cover the meat (this broth will be used for the Jollof rice).
- Mix well, cover, and cook for about 40 minutes, or until the chicken is tender.
- Once cooked, drain the broth and set the chicken aside for frying.
Cooking Instructions
Step 1: Build the Flavor Base
- In a new pot, heat the vegetable oil over medium heat.
- Add sliced onions, thyme, curry powder, and bay leaves. Stir and let it fry for about 2 minutes until fragrant. This creates the rich aroma that gives Nigerian party Jollof its signature taste.
Step 2: Fry the Tomato Puree
- Add the tomato puree and fry on low heat for about 8 minutes, stirring continuously.
- The goal is to cook out the sourness, leaving a rich, flavorful base.
Step 3: Cook the Pepper Mix
- Add in the blended pepper mix, seasoning cubes, and salt. Stir well.
- Let it cook for about 7 minutes to deepen the flavors.
Step 4: Add the Rice
- Pour in the washed rice and mix thoroughly with the sauce, ensuring it’s evenly coated.
- Add the chicken broth, making sure the liquid is level with the rice. Adjust seasoning if needed.
- Cover the pot tightly with foil, then place the lid on top to trap steam. Cook on low heat for about 20 minutes, or until the water is absorbed.
Step 5: Final Steaming and Garnishing
- Once the water is absorbed and the rice is soft, add some sliced onions and tomatoes, along with the butter.
- Cover again and steam on low heat for another 10 minutes.
- Gently stir with a wooden spoon. The slight charring at the bottom enhances the smoky, firewood-cooked taste that makes party Jollof special!
Serving Suggestions
Your deliciously smoky party jollof rice is ready to enjoy! Serve with fried chicken, goat meat, plantain, moi moi, or salad to complete the experience.
I hope you enjoy making (and eating!) this special recipe. If you try it, please tag me—I’d love to see your results and share them on my page!
Don’t forget to leave a comment below with your thoughts and share this recipe with your friends and family who’d love a taste of true Nigerian party jollof.
Thanks for all your support, my wonderful family! You’re the best!
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