Jollof Rice Recipe

 

Jollof rice is a West African rice dish made with hot chili peppers, tomatoes, African curry powder, and a variety of herbs and spices to achieve fluffy, spicy rice that is fit for any occasion. It's one of the most popular African recipes outside of Africa, and it is often served in African homes.

It is considered a recipe of West Africa, though you will find variations of ingredients and cooking preparations from region to region and from cook to cook.

There's even a local rivalry about which version is better, Nigerian jollof rice or Ghanaian jollof rice. This version is truer to the Nigerian style, though both are delicious. As long as they're spicy!

Jollof Rice Ingredients

• Roma tomatoes - I prefer roughly chopped fresh tomatoes, but canned tomatoes work great here, too.
• Red Bell Peppers - You can use other colors (green, orange, yellow) or other milder peppers.
• Scotch Bonnet Peppers or Habanero Peppers - Optional, for a spicy version. You can use other hot peppers, or omit them for a milder version of the recipe. Use local peppers available to you.
• Vegetable Oil - A neutral oil is best, though coconut oil is great here for extra flavor.
• Onion and Garlic
• Tomato Paste
• Chicken Stock - Bouillon cubes are commonly used as well.
• Seasonings - I use curry powder, dried thyme, salt and black pepper, and bay leaves.
• Rice - I use white rice and prefer long grain rice, though you can use others to your preference. Basmati rice is great, but you may need to use less stock for medium-grain rice. Parboiled rice can save a bit of cooking time.

How to Make Jollof Rice

Make the tomato-pepper puree. Blend the tomatoes, bell peppers, and scotch bonnet peppers together in a blender or food processor until smooth. Set aside.

Cook the onion and garlic. Heat 1/4 cup of oil in a large pot over medium-high heat and add the onion. Cook for 5 minutes to soften. Add the garlic and tomato paste and stir. Cook 2-3 minutes until fragrant.

Simmer the puree. Add the tomato-pepper puree and stir. Cook for 1 minute, stirring, then reduce the heat to medium and cook for 15 minutes to let the flavors develop. The sauce will reduce and deepen in color.

Add stock and seasonings. Add chicken stock, curry powder, thyme, and salt and pepper to taste. Bring to a boil for 5 minutes.

Add the rice. Add rice and bay leaves and mix well. Reduce the heat and cover the pot. Simmer on low until the liquid is absorbed and the Jollof rice is cooked to your liking, about 20 - 30 minutes. You may need a bit longer.

Add water or chicken stock if needed for more moisture. It should be light and fluffy (unless you prefer wetter rice).

Prep for serving. Remove from the heat and remove the lid. Let it sit for 5 minutes and fluff the rice with a fork or wooden spoon, as desired. Serve it up!!

Boom! Done! Jollof rice is ready to serve! It looks and smells wonderful, doesn't it? I love this recipe. It's a great side dish that I think you are going to love.

Recipe Tips & Notes

• The Peppers. Jollof is traditionally made with local peppers. You'll find bell peppers for substance and either local Scotch Bonnet peppers or habanero peppers for a nice level of heat, though hot peppers are optional if you'd prefer a milder dish. Try out this recipe with African bird's eye peppers, which have a good level of heat, or use more commonly found peppers, like the jalapeno or serrano.
• Other Ingredients. You can easily vary up your jollof rice recipe with other ingredients to your preference. Some commonly used ingredients include ginger, nutmeg, other herbs and spices, veggies like potatoes, carrots, or other steamed vegetables, plantains, and different stocks.
• Serve it for Dinner. Easily make this jollof rice recipe a full meal by adding in cooked chicken, pork, fish, and other seafood or your favorite combination of proteins. I love this dish with chopped chicken as sort of an African version of chicken fried rice.
• Crispy Rice. A special treat with jollof is the "crispy rice" on the bottom of the pot, very similar to “pegao” in Puerto Rican arroz con pollo or “socarrat” in Spanish paella. People love that stuff!

Cookbook Recommendation

• Flavors of Africa: Discover Authentic Family Recipes from All Over the Continent, by Evi Aki

Storage & Leftovers

Once it's totally cooled to room temperature, you can store leftover jollof rice in an airtight container in the fridge for 2-3 days.

For the best results, reheat in a pan over medium-low heat and stir often until warmed through.

Jollof Rice Recipe

This jollof rice recipe is a popular African dish of rice simmered with spicy tomato sauce with Scotch bonnets and lots of wonderful seasonings, the perfect party dish!

 Course: Side Dish

 Cuisine: African

 Keywords: habanero, rice, scotch bonnet, spicy

 Prep Time: 10  minutes

 Cook Time: 45  minutes

Ingredients

• 4 Roma tomatoes chopped (canned tomatoes are good, too)
• 2 red bell peppers chopped (other peppers a great here)
• 1-2 Scotch bonnet peppers chopped (to your heat preference – other hot peppers can be used)
• 1/4 cup vegetable oil, coconut oil is great, too
• 1 medium onion chopped
• 4 cloves garlic, chopped
• 4 tablespoons tomato paste
• 2-1/2 cups chicken stock
• 2 teaspoons curry powder or more to taste - optional, for extra flavor
• 1 teaspoon dried thyme
• Salt and black pepper to taste
• 2 cups white rice rinsed
• 2 bay leaves

Instructions

1.                  Blend the tomatoes, bell peppers, and scotch bonnet peppers together in a blender or food processor until smooth. Set aside.

2.                  Heat the oil in a large pot to medium-high heat and add the onion. Cook for 5 minutes to soften.

3.                  Add the garlic and tomato paste and stir. Cook 2-3 minutes until fragrant.

4.                  Add the tomato-pepper puree and stir. Cook for 1 minute, stirring, then reduce the heat to medium and cook for 15 minutes to let the flavors develop. The sauce will reduce and deepen in color.

5.                  Add chicken stock, curry powder, thyme, and salt and pepper to taste. Bring to a boil for 5 minutes.

6.                  Add the rice and bay leaves, and mix well. Reduce the heat and cover the pot. Allow it to simmer on low until the liquid is absorbed and the rice is cooked to your preference, which should take about 20 minutes. You may need to cook it for a bit longer. If necessary, add more water or chicken stock to achieve the desired moisture level. The rice should be light and fluffy, unless you prefer it to be moister.

7.                  Remove from the heat and remove the lid. Let it sit for 5 minutes and fluff the rice with a fork or wooden spoon, as desired.

8.                  Serve!

Want To Save This Recipe?

Nutrition Information

Calories: 211kcal   Carbohydrates: 45g   Protein: 5g   Fat: 1g   Saturated Fat: 1g   Polyunsaturated Fat: 1g   Monounsaturated Fat: 1g   Cholesterol: 1mg   Sodium: 112mg   Potassium: 341mg   Fiber: 2g   Sugar: 4g   Vitamin A: 1336IU   Vitamin C: 47mg   Calcium: 33mg   Iron: 1mg

Jollof Rice Recipe (Nigerian Rice)

Research original recipe from Chili Pepper Madness: https://www.chilipeppermadness.com/

The Cultural Significance of Black-Eyed Peas in Black Culture During New Year's Celebrations

Dry Black-Eyed Peas Soaking 

Herbert Raney Jr's 2025 NY Day Black Eyed Peas

Shonna McDaniel's New Year's Day 2025 Dinner

Black Eyed Peas, Black Rice, Yams, Greens, Cornbread

My New Year's 2025 MENU started with sharing my dishes."

Black Eyed Peas and Beef Sausage

As New Year's Eve approaches, various traditions and customs dominate celebrations worldwide. In Black culture, particularly within African American communities, one such tradition stands out for its deep historical roots and symbolic meaning: the serving and eating of black-eyed peas. This custom is not just about a meal but is a profound expression of hope, resilience, and the aspiration for prosperity in the coming year.

The tradition of eating black-eyed peas for luck and prosperity dates back to the era of the Civil War. During tumultuous times, black-eyed peas were considered more of a humble food for livestock. However, they became a symbol of survival and resilience for enslaved Africans and, later, freed African Americans. The peas were one of the few nourishing foods available during these challenging periods, and thus, they became a symbol of good fortune.

2025 Kwanzaa Table

Seafood and Chicken Gumbo

Sweet Potatoe Pie with Pecan Topping

Tossed Green Salad

Akara (Accara): Nigerian and West African Black-Eyed Pea Fritters

The black-eyed pea is more than just a legume with its distinctive black spot. It's imbued with layers of symbolism. The peas represent coins or wealth; consuming them is believed to bring financial prosperity. Often, they are cooked with greens, which symbolize money, and served with cornbread, representing gold. This meal becomes a symbolic wish for a prosperous and lucky new year.

Over the years, the tradition of eating black-eyed peas has transcended beyond its origins. Many African American families consider it a culinary custom on New Year's Day. This practice is a nod to the past and a hopeful look towards the future. It's a tradition passed down through generations, keeping the history alive and connecting the present to the ancestral roots.

Today, black-eyed peas are featured in various New Year's dishes, creatively adapted to modern culinary practices while still holding their cultural significance. From Hoppin' John to black-eyed pea salads and dips, these recipes have become a staple at New Year's celebrations in many Black households.

Repost: Dabney & Co. - Cocktail Bar and Lounge, 344 North Rose Street, Kalamazoo, Michigan 49007

At Dabney & Co., this tradition is celebrated with a modern twist in the form of Black-Eyed Pea Hummus, part of the New Year's Eve celebration "All Gold Everything." This dish nods to the cultural heritage and presents a contemporary and flavorful take on the classic legume. As guests enjoy this unique hummus, they partake in a custom steeped in history and meaning, offering a sense of continuity, hope, and expectation for good fortune and prosperity in the coming year. At Dabney & Co., it's more than just a celebration; it's an experience that honors the legacy of strength and optimism that continues to thrive in Black culture.

Nigerian Akara Recipe

Akara (Accara) are tasty, deep-fried, Nigerian black-eyed pea fritters that are also quite popular in West Africa.

Prep Time 5hours hrs

Cook Time 30minutes mins

Total Time 5hours hrs 30minutes mins

Course: Breakfast, Brunch, Dinner, Lunch, Main Course Cuisine: Indian, Nigerian, West African 

Ingredients

1.5 cups black-eyed peas

1/2 red onion

2 scotch bonnet/ habanero peppers (optional)

3 tsp vegetable bouillon

Salt to taste

Oil for deep frying

Instructions

First, skin the beans. Soak them in water for 3 minutes. After about 3 minutes, the skins should start wrinkling a bit. Place the beans in a food processor with just enough water to cover them. Pulse the food processor about 5-6 times to agitate the beans. This process breaks the beans up and separates the skins. Be careful. Some water might splash out of the processor while pulsing the beans.

Pour the skinned beans into a bowl. Rinse several times to separate the beans from the skins, draining the skins with the water with each rinse. The skins should come off quickly because the skins are lighter and should float to the top.

Once the beans are clean, soak them in water for at least 4 hours or overnight.

After the beans have soaked, drain the water they have been soaking in and rinse them again.

Grind the scotch bonnet peppers to a rough paste using a mortar, pestle, or food processor, then set them aside.

Blend the beans and the onions with 1/2 a cup of water until completely smooth. The texture should be similar to that of a thick muffin batter.

Heat up oil for deep frying in a pan up to 375°F while preparing the batter.

Add the salt, bullion, and scotch bonnet peppers to the bean batter, mixing continuously for five minutes to incorporate air into the batter.

With a large spoon, drop the batter a spoonful at a time into the hot oil to fry. Fry for 3-5 minutes on each side until it is golden brown on both sides. Take out the frying oil and place it into a colander or on paper towels to drain.

Serve hot!

Food Etiquette in Gambia Use Your Right Hand after you Wash Both Hands

This is how I set the Bar up for gatherings, and we all eat from these trays. Funny how this is such a tradition that we do communally. 

But here is another story and how we can take tradition and modernize it without knowing we are doing such.

When a typical Gambian family sits down to eat they do so around a communal bowl that has a mound of rice which might have a sauce on top or mixed rice like Benachin (Jollof Rice) with vegetables in the center. It is then placed on a mat (basing). 

A mound of rice, shaped with a teacup while hot helps builds the mound for individual serving. 

 As an honored guest, you may sometimes be given your own bowl or plate of food to eat depending on the circumstances. Don't be surprised if you are visiting a family and find them eating and be called over to join them for a meal. This is normal food etiquette in the Gambia. 

The first rule about eating food around a communal bowl is to first wash both your hands then take off your shoes before sitting down on the mat. Indeed shoe removal should be done when entering any family room or hallway. You may be offered a short stool to sit on. In strict religious families, particularly up-country and with the Mandinka tribe, women and men eat separately while the kids go to either bowl.

Lobster Tails, over The Ultimate Paella 

Do not start eating until you see your hosts begin eating and they will usually say the Arabic word "Bismillah" which is an idiom meaning "In the Name of Allah". Only use your right hand for eating. If you do choose to eat with a family in this way you shape the rice into an almost egg-shaped one before eating it. You may be given a spoon however, the above procedure should still be followed. Keep your hands to your section of the bowl i.e. the part directly in front of you which is about 10  - 15 cm wide. Don't be afraid to ask for a spoon if you don't think you can handle it because as a guest they are only too pleased to offer you a spoon. 

However, at intervals, you may go to the near center of the bowl to cut a piece of meat or vegetable to bring back to your section and mix it with some rice before putting it in your mouth. Do not eat any food directly from the center. Don't be surprised if people beat you to it and cut it for you and put it in your section.

On a word of caution, it is the height of bad manners in Gambian society to smell food in front of others before eating it. Furthermore, even if you are not hungry it is seen as rude to decline a meal so at least try and take a couple of mouthfuls to eat it slowly. However, should you decide not to eat do not watch others eating; you should move away somewhere else until the others are ready with their meal. 

When eating keep conversation down to the minimum but do mention how delicious the meal is. Any food that leaves the bowl and into your mouth or falls onto the food mat should be left there. You can request for and drink water while eating. Though it sounds odd to westerners a quiet but audible belch after a meal is considered polite as it shows you have enjoyed the food and have eaten to your satisfaction.

Standing around in the host kitchen, amazingly following a tradition, It was loud, cross-talking, and talking going on.

Way too full to get up we sat around and kept talking after dessert was served. 

If you have finished your meal you should get straight up and go wash your hands and do not return to the communal bowl for a chat. If you are an adult then you should try by all means and get up before the children. Wash your hands with soap and water. When all are finished you may again compliment your hosts on how delicious the meal was. 

While in the Gambia you will see some of the above rules being broken but the washing and right-hand rules must be adhered to. 

If you find yourself eating alone and somebody you know approaches you,  it is good manners to tell them "come and join me". Please note that the above rules are for lunch and sometimes dinner. Breakfast, however, tends to be a sole activity normally involving bread though do offer to share if you are in the company of others. 

The usual phrase people use when they are calling you to lunch is "Ky Len Nu Ane" and for dinner, it is "Ky Len Nu Rerr".

African Fufu Recipe - The Spruce Eats

Nov 19, 2018 - Fufu is an essential food in most of West Africa, and it followed West African slaves when they came to the Caribbean. It can be made with any of the starchy ground provisions like plantains, cassava, or malanga, but this recipe is a bit different—it calls for true yams.

Place the cassava and plantains (with peels on) into a large pot, and fill with enough water to cover. Bring to a boil, and cook until cassava is soft, about 30 minutes; drain. Remove and discard peels from plantains, and return them to the pot. Mash with butter, then beat with an electric mixer until smooth. You can also take a real shortcut if you don't have time, instant mashed potatoes, I learned this from a friend in Sacramento California, Viola Okoro, who married Ebu, and learned all the traditional dishes from her new community of Nigerians living in the USA.

Gambian Jollof Rice Recipe

Habari Gani - What's The News in Swahili-

I made a list of intentions for 2019. Inner standing and reconnecting with food my ancestors ate are at the top of that list of intentions. You know I enjoy cooking and can make almost anything with a recipe. One day last year, I woke up early and took the train from Bronzeville all the way up to the Wilson Red Line stop. I set out to make Egusi Stew and fish stew using mackerel. I bought all the necessary supplies, was re-insured by the auntie at the African grocery, and headed home. I made those two dishes all day, and they came out horribly inedible. The auntie sold me spoiled fufu, and the smoked fish she gave me overwhelmed my dishes. I was crushed. Since then, I have yet to try to make another African dish.

I decided to make Jollof rice and Yassa Fish a few days ago. I wasn't done cooking until almost midnight, but Ladi patiently waited for me to finish.

It was good AF, and I knew it was fire when Ladi turned to me and said he loved me. 

Cooking this made me feel more connected to the diaspora. Using red palm oil and frying plantains with my hair wrapped up in Ankara is freeing. I want to spend 2019 eating like this!

#JollofRice #Diaspora #Kwanzaa #WhatAfricansEat #SelfLove #SelfCare #Nourishment #Plantains — at Bronzeville, Chicago.

Contributor to Wash Your Hands First Blog:

Adero Knott is the founder of AK Prosthetics and the recent Lupe Fiasco #NeighborhoodStartFund winner. Her 2017 New Year's Resolution is to Get Money.

Gambian Jollof Rice Recipe

COOKING INGREDIENTS: (Fish Jollof Rice):  | (Beef & Chicken) 

1) 2 lbs. fresh fish

2) 2 cups of vegetable oil

3) 6 cups of water

4) 1 medium fresh tomato

5) 4 tbsp tomato paste

6) 2 large onions

7) 1 small cabbage Benachin

9) 2 medium carrots

10) 1 bay leaf

11) 4 cups of rice

12) Salt and pepper to taste

 COOKING METHOD: 

1) Clean and cut fish in halves.  

2) Fry the fish in vegetable oil until both sides are brown.  

3) Remove the fish, add onions and fresh tomatoes, paste them into the hot oil, and fry until brown.  

4) Pour water and bring to boil, then include cabbage, carrots, and bay leaf, add seasonings, reduce heat, and simmer for 20 mins.  

5) Remove vegetables and add the rice while continuously stirring.  

6) Reduce heat and cover the pot. Simmer for 10 mins.

   

*  

Benachin is sometimes called cheebu yap (with meat) / Thieboudiene / chebu jen (with fish). Jollof Rice was invented by a Senegalese woman named Mam Penda Mbaye of the Wolof ethnic group.

   

Beef & Chicken Jollof Rice

 COOKING INGREDIENTS:

1) ½ lb beef

2) ½ chicken

3) 4 tomatoes

4) 1 large bitter tomato (jaxatu / jahatu)

5) Vinegar

6) ½ small cabbage

7) 3 cloves of garlic

8) ½ large eggplant "mock tomato"

9) 3 dry bay leaves

10) 4 large onions

11) Salt

12) 2 peppers

13) ¼ small pumpkin

 COOKING METHOD: 

1) Wash and cut the meat into portions. Mix and season with black pepper, salt, vinegar, and pounded garlic. Leave to stand for 30 minutes before cooking. 

2) Prepare vegetables by slicing them into portions.  

3) Peel, wash and thinly slice the onions.  

4) Wash and skin the tomatoes.  

5) Fry poultry in a pan of hot oil until golden brown, then remove and put aside.  

6) Fry the beef and leave it in a cooking pot. 

7) Fry the onions until brown, insert scalded and skinned tomatoes, and cook & stir occasionally until it is a pulpy consistency.  

8) add tomato puree and pounded peppers, and cook gently for a quarter of an hour. 

9) Add a half cup of water mixed with ®Maggie Cubes, bring to a rapid boil, and place the prepared vegetables, bay leaves, fried chicken, and salt into the pot of meat.  

10) Cook for approximately 20 minutes.  

11) Take out the vegetables and chicken when cooked and place them in the oven on low heat. Leave the beef in the pot and cook for 20 minutes until tender.  

12) Place the washed rice in the pot, add sliced peppers, and bring rapidly to a boil.

13) Reduce the heat and cook for 25 minutes on low heat until most of the liquid is absorbed and the rice is well cooked.  

14) Serve the Jollof Rice on a large platter, and place vegetables and meats on the side.

   

 Reference:

 http://www.accessgambia.com/information/jollof-rice-benachin.html

Black Eyed Peas Keeping Tradition 2016

AKARA-Black Eyed Peas

Akara, also known as Bean Cakes, Bean Balls, Bean Fritas, or Acarajé in Portuguese, is a Nigerian breakfast recipe made with beans. Yes, I put on the traditional food for luck: Black-eyed peas with a ham bone, mixed collard greens with spinach, chicken wings with Caribbean dipping sauce, and buttery corn kernels. I started a corn beef brisket for Saturday with potatoes. Let's have a Happy New Year.

HOME COOK RECIPE: 

Black Eyed Peas

Here is your shopping list:

Ingredients
1 Pkg Dried Black Eyed Peas (or field peas, or cowpeas) - package size doesn't matter
Pork for seasoning: ham hocks, ham bone, or a large piece of ham
1 T salt (will need more)
1 T pepper
1 T cooking oil
1 T Sugar

Instructions
First, sort through the beans to ensure there are no stones. Place the sorted beans in a large mixing bowl or pot, and cover them completely with water, adding a few extra inches above the beans. Soak the beans overnight. 

In the morning, drain the soaking water and transfer the beans to the pot where you will cook them. Add pork for seasoning, then cover the beans with fresh water, ensuring there's an additional few inches above the beans to prevent them from boiling dry. 

Stir in all other seasonings, bringing the mixture to a boil before reducing the heat. Simmer the beans uncovered for several hours. After some time, remove the pork, shred it, and return it to the pot. Continue cooking until the beans are tender. The total cooking time will take at least three to four hours.

globalfoodbook.com

Making Akara- The Nigerian Way

Before frying Akara, remove the skins from the beans. For guidance on this process, refer to how to remove bean skins. It's important to avoid letting salt touch the beans until you are ready to fry them. 

Salt is believed to destroy the leavening properties of beans, which prevents the batter from spattering during frying. To prepare the beans, soak them in water for 2 hours to ensure they become soft enough for your blender. If you’re using the heavy-duty grinders found in Nigerian markets, you won’t need to soak the beans for as long.

 

Cut the peppers and onions into your desired sizes.

 

When grinding the beans with your blender, use as little water as possible—just enough to allow the blades to move. Operators of heavy-duty grinders in Nigerian markets typically do not add any water when grinding beans for Akara. The less water you use during grinding, the more the batter will hold together while frying, which reduces spattering. 

 

Additionally, do not add any other ingredients when grinding the beans for Akara. It is believed that adding other ingredients too early can decrease the ability of the ground bean particles to stick together.

globalfoodbook.com

Set some vegetable oil in the cooker to heat up. The oil should be at least 3 inches deep.

Put some of the ground beans into a mortar. This should be the quantity you can fry in one go.

Stir the bean puree with the pestle in a continuous circular motion. You need to apply some pressure so that you can energize the particles of the bean puree.

This stirring technique releases the gas that will act as a leavening agent to the bean particles, making them rise and somehow stick together. This will be like the yeast making the dough rise in Puff Puff, or what folding does to cake batter.

Keep stirring till the ground beans appear whiter and you can perceive their peculiar aroma.
Add some water till you get the consistency shown in the video below.
Check to make sure the oil is hot. The oil should be hot enough to sizzle but not too hot. If too hot, the Akara will spatter as soon as the bean batter hits the oil.

Once the oil is hot, add the onions and pepper to the bean puree in the mortar. Stir well.
Add salt to your taste and stir again. Salt should always be added just before scooping the bean mixture into the oil. If salt stays in the mixture for extended periods of time, it will destroy the leavening property of the beans. This property is what makes the Akara float in the oil and prevents splatter during frying.

To fry the Akara, scoop the mixture with a tablespoon and slowly pour it into the oil. Dipping the spoon a little bit into the oil helps reduce spatter. Fry the underside till brown and flip to fry the top side too. When the Akara balls are brown all over, remove and place in a sieve lined with paper towels.

Important points to note when making Akara

Follow these, and your Akara will turn out great.

Use freshly peeled beans.
Use a very small quantity of water when grinding.
Smooth the mix with a mortar and pestle before frying.
Add salt just before frying.

Serve Akara with Akamu, Custard, Agidi, or Bread. The best bread to eat in Akara is oven-fresh, hot, and stretchy bread-like Agege Bread. lol!

Making Akara may seem like rocket science, but with practice, you will perfect this recipe. If you do not get it right the first time, try again. Everybody has the same first-time experience with making Akara.