Jollof rice recipe — this dish is hands down the most popular meal in West Africa.
It’s that festive, crowd-pleasing rice you’ll find at weddings, family gatherings, and every big celebration 😋
It’s simply long-grain rice simmered in a rich tomato sauce with onions, red bell peppers, garlic, thyme, and chicken broth — all together to create that bold, savory flavor everyone loves.
So good… yum 😋
Where Does Jollof Rice Come From?
There’s always a fun friendly war between Nigerians and Ghanaians over who makes the best Jollof rice, lol.
But here’s the twist — Jollof didn’t actually start in Ghana or Nigeria!
It’s believed that Jollof rice originated from the Senegambia region.
Centuries ago, the Wolof (or Jolof) people from the region created this remarkable rice dish.
Around the mid-1400s, the Portuguese introduced tomatoes — and of course, locals quickly made good use of them.
🌍 Jollof Rice Across West Africa
As I mentioned earlier, the dish originates from Senegambia, specifically Senegal.
There, it’s known as Thieboudienne or Ceebu Jen, which is actually the national dish!
It’s made with rice (obviously 😄), onions, tomatoes, fish, and a mix of hearty veggies like cassava and eggplant.
In my home country, we also call it “riz gras,” which is pretty similar to Jollof rice — just with a local twist!
Over time, Jollof spread across other African countries, and of course, each one added its own magic.
So now we have Cameroonian Jollof rice, Ghanaian Jollof, Liberian Jollof, Sierra Leonean Jollof, Ivorian “riz gras,” and of course Nigerian Jollof.
In Nigeria, the dish is so popular that there’s even a special version called “Party Jollof Rice” — cooked in huge pots over an open fire.
That smoky flavor? Unforgettable 🔥
Ghanaian vs. Nigerian Jollof
As I mentioned earlier, there’s an ongoing friendly battle between Ghana and Nigeria over who makes the best Jollof rice.
And you know me — I love these kinds of food debates 😄 So I had to dig in and find out: what’s really the difference between the two?
🔸 What’s the Difference Between Nigerian and Ghanaian Jollof?
- The primary difference lies in the type of rice. Nigerians usually go for long-grain rice, while Ghanaians prefer basmati.
- Compared to Nigerian Jollof, Ghanaian Jollof has a stronger tomato flavor — they use more tomatoes in the base.
- Ghanaians also add meat to their tomato sauce, giving it that deep, meaty flavor.
- Ghanaian Jollof isn’t as spicy, since they use less chili than Nigerians.
Those are a few fun differences I came across while reading about it!
🍅 How to Make Jollof Rice (Step-by-Step)
🥘 Ingredients You’ll Need
Let’s start with the basics — here’s what you’ll need:
- Rice: obviously 😄 I used basmati rice for this recipe.
- Veggies: tomatoes, red bell pepper, onion, and garlic — they give that amazing depth of flavor.
- Seasonings: bay leaf, thyme, and chili really bring the dish to life.
- Chicken broth: adds even more flavor 😆
👩🏾🍳 Easy Jollof Rice Recipe — 3 Simple Steps
Honestly, Jollof rice is super easy to make.
I like to sum it up in three simple steps:
- Cook the chicken and keep the broth.
- Make the tomato sauce.
- Add the rice and cook everything together.
And that’s it! 😄
Of course, you’ll find the full detailed recipe below 👇
🌿 Tips for Perfect Jollof Rice
- There’s a reason red peppers exist, lol — if you want that bright red color, tomatoes alone won’t do it. You need red peppers!
- When frying your onions at the start, let them caramelize — that’s where the flavor magic happens.
- Take your time with the sauce, because that’s the key to great Jollof.
It should be well-cooked until you see a bit of oil rising on top — then add your rice. - The secret to fluffy, flavorful Jollof? A pot with a tight-fitting lid.
I even cover my lid with aluminum foil to trap the steam. Works every time! - Another secret: don’t use parboiled rice. Choose good-quality rice that holds its texture — I always go with basmati.
- And finally — cook it on low heat. Patience makes all the difference!
🍚 Want to Try More Rice Recipes?
Thanks so much for reading till the end 💛
Leave me a comment if you try this recipe — I’d love to know how yours turns out! 😊
🎥 Watch the Jollof Rice video here
Jollof Rice – The Ultimate West African Party Dish
Ingredients
- 500 g rice long-grain or parboiled rice
- 1 L water including chicken stock
- 4 tbsp fresh tomatoes blended
- 1 tbsp tomato paste concentrated purée
- 2 chili peppers optional, adjust to taste
- 3 tbsp red bell pepper chopped
- 3 bay leaves
- 3 tbsp onions crushed
- 1 large onion for the tomato sauce
- 1 small onion
- 1 tsp curry powder
- 1 tsp thyme
- 1 tbsp ginger grated
- 5 cloves garlic crushed
- A few springs parsley
- 1 kg chicken thighs or any part of your choice
- Salt and pepper to taste
- Vegetable oil for frying
Instructions
Step 1 – Cook the chicken
- Make a quick marinade by crushing onions, parsley, garlic, ginger, and chili pepper together.
- In a pot, add the chicken pieces and pour over the marinade. Add sliced onion, salt, and pepper. Cover with water.
- Boil for about 15 minutes. Remove the chicken and keep the broth for later.
Step 2 – Make the tomato sauce
- Heat a little oil in a pan and fry the chicken until golden brown.
- Blend the tomatoes, red bell peppers, and onions together until smooth.
- Cook this mixture in a small pot for about 10 minutes, until most of the water evaporates and it thickens.
Step 3 – Make the Jollof
- In a large pot, heat some oil and sauté the sliced onion until caramelized.
- Add the tomato paste and fry for 2–3 minutes.
- Stir in the blended tomato and pepper mixture. Season with curry, thyme, and bay leaves.
- Pour in the chicken stock. Taste and adjust seasoning with a bit more salt and pepper if needed.
- Add the rice and mix well so every grain is coated with sauce.
- Cover the pot with aluminum foil, then the lid, to trap the steam.
- Cook on low heat for about 15 minutes — do not stir or open the pot.
- Once cooked, fluff the rice gently with a fork.
- Serve warm with fried or grilled chicken on top.
- Enjoy your Jollof Rice — the pride of West Africa!