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The Rice That Starts Every Argument (And Every Party): Jollof, Done Right

There's no dish more Nigerian than a pot of jollof rice — and no dish more likely to start a debate about whose is best.

Every family swears by their own version. Every party is judged by it before the music even starts. It's smoky, it's rich, it's the color of a Nigerian sunset — and today, we're showing you how we make ours, using ingredients as fresh as the ones you'd pick yourself.

What You'll Need

Every ingredient here — fresh off Ajaawa, no substitutes required.

• Rice — long grain, parboiled works best
• Fresh tomatoes
• Red bell peppers (tatashe)
• Scotch bonnet pepper — for that signature kick
• Onions
• Tomato paste
• Vegetable oil
• Stock cubes, curry powder, thyme, bay leaves
• Chicken or beef stock (or water, if using neither)

How It Comes Together

1. Blend your base. Blend tomatoes, red bell peppers, scotch bonnet, and one onion together until smooth.
2. Fry it down. Heat oil, add chopped onions, then pour in the blended mix along with tomato paste. Fry until the raw tomato smell disappears and the oil starts to separate — this step is where the flavor lives, don't rush it.
3. Season generously. Add stock cubes, curry powder, thyme, and bay leaves. Stir well.
4. Add your stock or water, and let it come to a boil.
5. Pour in your washed rice, stir once, then cover and reduce heat to low — resist the urge to keep stirring.
6. Let it steam until the rice is tender and every grain has soaked up that deep red color. If it looks dry before the rice is done, add a little more stock or water.
7. Fluff and serve — with fried plantain, chicken, or coleslaw, however your table likes it.

The secret isn't a secret ingredient — it's fresh peppers, real tomatoes, and patience.

Ready to make your own? Every ingredient in this recipe — fresh peppers, tomatoes, and more — is on Ajaawa, delivered straight to your door.