The spiced rice of western Africa that is hotly contested and really damn tasty.
Click here for video recipe and story on Instagram
Jollof rice is a dish with a big story. A story built on empires, trade and local traditions.
Today's Jollof rice is a spiced rice pilaf, often served with roasted meats, especially chicken, as well as fried plantains and the obligatory spicy sauces of Western Africa. The rice itself has had a long journey to becoming a prominent staple in West African kitchens.
The story starts in the Senegambia region, where the jungle meets the Sahara desert and more importantly, where the Wolof tribe, often called the Jollof's in a different dialect, started making some really delicious rice. This local delicacy called Thiebouddiene is the national dish of today's Senegal and the godfather of today's Jollof found in the southern countries of Western Africa.
Thiebouddiene in the local Wolof dialect means something like "fish and rice" and a proper thiebouddiene features a spiced rice pilaf alongside stewed vegetables like eggplant, carrots, cabbage and potatoes and pan fried or grilled fish, that's often stuffed with a hefty amount of cilantro, garlic, scotch bonnet pepper and ginger. If we think of this dish as the base of where jollof came from, we can think of the Nigerian and Ghanian versions as a stripped down version of an otherwise quite regal dish.
Let's take a look at the variations of the dish we can find across the region:
1. Nigeria: The Bold and Smoky Classic
Nigerian jollof rice is famous for its vibrant, smoky flavor and bold spices.
Key Ingredients:
Long-grain parboiled rice
Tomato, red bell pepper, and Scotch bonnet pepper blend
Tomato paste
Seasonings: thyme, curry powder, bay leaves, and stock cubes
Chicken, beef, or goat stock (optional)
Garnishes: fried plantains, coleslaw, or steamed vegetables
Nigerians take pride in achieving the perfect party jollof, often cooked over an open flame for a signature smoky aroma. It’s typically served with grilled or fried meat and colorful sides.
2. Ghana: The Fragrant, Spicy Staple
Ghanaian jollof rice is equally beloved, known for its spicy undertones and aromatic jasmine rice.
Key Ingredients:
Jasmine rice or long-grain rice
Fresh tomatoes, onions, and bell peppers
Tomato paste
Spices: nutmeg, cloves, and curry powder
Meat or fish stock
Garnishes: boiled eggs, avocado, or kelewele (spicy fried plantains)
The addition of cloves and nutmeg gives Ghanaian jollof its distinct flavor, and it’s often paired with shito (a spicy pepper sauce) for extra heat.
3. Senegal: The Original Jollof (Ceebu Jen)
Senegalese Ceebu Jen, often called the "mother of jollof rice," takes the dish to a whole new level with its rich combination of fish and vegetables.
Key Ingredients:
Broken rice (or regular white rice)
Fresh tomatoes and tomato paste
Fish (stuffed with parsley and garlic)
Vegetables: carrots, cabbage, eggplant, and cassava
Tamarind and fermented locust beans (netetou)
Palm or vegetable oil
This dish is hearty and complex, often served as a one-pot meal with fish as the centerpiece.
4. Sierra Leone: The Smoky and Flavorful Favorite
Sierra Leonean jollof rice is a crowd-pleaser, with smoky flavors and a variety of proteins.
Key Ingredients:
Long-grain rice
Fresh tomatoes, onions, and peppers
Tomato paste
Curry powder, ginger, and garlic
Smoked fish or crayfish (optional)
Smoked or dried fish is often added for extra depth, making it a comforting meal for any occasion.
5. Liberia: The Rich and Hearty Delight
Liberian jollof rice is known for its hearty flavor, often cooked with palm oil for added richness.
Key Ingredients:
Long-grain rice
Fresh tomatoes, onions, and hot peppers
Tomato paste
Nutmeg, bay leaves, and curry powder
Chicken, shrimp, or smoked fish
Palm oil
This version leans into bold, savory notes, with a reddish hue from the palm oil.
6. Gambia: The Stew-Like Benachin
In Gambia, jollof rice is known as Benachin, meaning "one pot."
Key Ingredients:
Broken rice or white rice
Fresh tomatoes and tomato paste
Fish, meat, or chicken
Vegetables: carrots, cabbage, okra
Tamarind or lemon for acidity
Groundnuts (peanuts)
Benachin is a hearty meal that often includes tangy tamarind and groundnuts for a unique twist.
7. Guinea: The Smoky and Subtle Variation
Guinea's version of jollof rice shares similarities with its neighbors but often incorporates smoky dried fish.
Key Ingredients:
Long-grain rice
Fresh tomatoes, onions, and peppers
Garlic, ginger, and nutmeg
Peanut oil
Smoked fish or chicken
The smoky undertones and use of nutmeg make this dish special.
8. Mali: A Rustic, Tangy Treat
Malian jollof rice is rustic and earthy, featuring local ingredients like baobab powder.
Key Ingredients:
Long-grain rice
Fresh tomatoes and tomato paste
Smoked or dried meat
Vegetables: sweet potatoes and cassava
Baobab powder or tamarind
The tangy touch of baobab powder gives this dish a distinct Malian identity.
9. Côte d’Ivoire: The Herbaceous and Light Version
Ivory Coast’s jollof rice is lighter and often includes fresh herbs and seafood.
Key Ingredients:
White rice
Tomatoes, onions, and peppers
Tomato paste
Meat or seafood stock
Garlic, thyme, bay leaves, and parsley
The use of herbs like parsley and basil gives this version a refreshing flavor profile.
Check out my full video about the history and recipe for jollof rice!
Comments from Instagram:
Comments on my version where actually pretty good!
One commenter said that the Ghanaian version can be spicy as well, so really make the dish your own!
One commenter said that she wished Nigerian food was more than just Jollof rice, as of course it is. Use this rice base to explore the delicious fried, grille and roasted dishes of the region.
As a final positive comment: Jollof rice is one of the reasons I still believe in humanity. I feel you my friend....
Nigerian Jollof Rice Recipe
Prep time 15 minutes | Cook time 30 minutes | Serves 4
Ingredients
For the base sauce:
3 large plum tomatoes
2 red bell peppers (tatashe)
1 Scotch bonnet pepper (ata rodo) - They are really spicy so be gentle
1 medium onion
1 inch of ginger
4 cloves of garlic
For the Jollof rice:
1 cup long-grain parboiled rice (rinsed thoroughly)
1 medium onion, finely chopped
2 tablespoons vegetable oil
1 tablespoon tomato paste
2 teaspoon thyme
2 teaspoon curry powder
1 teaspoon ginger powder
2 bay leaves
1 stock cube (chicken or beef)
1 cup chicken or beef stock (or water)
1 knob of butter
Salt to taste
Optional garnishes and proteins:
Fried plantains (dodo)
Sliced tomatoes and onions
Grilled or fried chicken, beef, or fish
Coleslaw
Instructions
Prepare the base sauce by blending the tomatoes, red bell peppers, Scotch bonnet, garlic, ginger and onion until smooth.
In a large pot, add oil and your finely chopped onion and cook until translucent. Add in tomato paste and spices and fry for another 1 minute. Add in the blended mixture on medium heat for 10 minutes to reduce the liquid and set aside.
Rinse the rice thoroughly and parboil it in boiling water for 5 minutes, then drain and set aside.
Add the parboiled rice to the sauce and mix well. Pour in the stock until it just covers the rice. Stir, cover tightly, and cook on low heat for 15–20 minutes, stirring occasionally. Add a little water or stock if needed.
Once the rice is tender, increase the heat for 2–3 minutes to create a smoky layer at the bottom of the pot (party jollof flavor). Let the rice rest for a few minutes, add knob of butter, then fluff with a fork and serve with your choice of sides and protein.
Enjoy your flavorful and smoky Nigerian Jollof Rice!
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. Let's explore international cuisine together!
If you want to try to make more flavors of Africa, check out the links my recipes below.
East Africa
Djiboutian Skoudehkaris - A deeply rich beef and lamb rice dish
Kenyan Kuku Paka - A creamy coconut chicken curry
Malawian Zitumbuwa - Crispy banana fritters
Mozambican Matapa - A thick and hearty peanut and greens stew
Somali Baasto - A East Africa take on a traditional Italian meat and pasta dish.
Tanzanian Coconut Pilau - A creamy coconut infused rice dish.
Southern Africa
Zambian Ifisashi - A rich peanut and greens stew.
West Africa
Cameroonian Poulet DG - A spicy and vibrant chicken one pot with plantains
Chadian Daraba - A peanut and greens stew
Guinean Kansiye - A vibrant beefy peanut stew
Malian Tigue Degue - A rich and satisfying peanut chicken stew
Nigerienne Djerma Stew - A complex, tomato peanut infused chicken stew
Senegalese Poulet Yassa - A cheerful caramelized onion and lemon one pot.
Comments