Craving the bold, smoky flavors of authentic Jollof rice—without spending hours in the kitchen? Whether you're using a rice cooker or Instant Pot, this is your shortcut to restaurant-quality Jollof in record time. You’re probably already thinking, “Where do I sign up?”
🍖 Step 1a: Make the Meat Stock
In many Nigerian dishes, homemade meat stock is a must—and the good news is, it’s super simple to make!
Start by cutting your meat into bite-sized pieces. You can use chicken, beef, turkey, or goat—each one adds its own unique depth of flavor. For a milder profile, go with chicken or beef.
Place the meat in a pot and season generously with:
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Chopped onions
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Crushed garlic
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Fresh or ground ginger
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Salt
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A bouillon cube
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Curry powder
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Thyme (fresh or dried)
👉 Don’t add water yet. Mix everything together, cover the pot, and let it steam gently over low heat. The meat will release its own flavorful juices—this step is key to getting that “sweet-to-the-bone” taste we all love.
After about 10 minutes, add water and continue cooking until the meat is fully tender. Once it’s done, strain the stock to remove bones and large chunks. That’s it—your rich, homemade stock is ready!
🍗 Step 1b: Fry the Meat
Pour a generous amount of oil into a pot or deep pan (you can even reuse the same one you’ll use for the Jollof to save on cleanup!). Heat over medium-high heat.
Gently lower the meat pieces into the hot oil, being careful not to overcrowd the pan. For an extra layer of flavor, toss in half an onion (with the root end intact).
Fry in batches until the meat turns golden and crispy.
Once done, place the fried pieces on a plate lined with paper towels to soak up any excess oil.
💡Pro tip: Save the flavorful frying oil—it’s pure gold and perfect for cooking your Jollof rice.
✨ Want a lighter option?
You can air-fry or bake the meat instead. Just spray with a little oil and cook in an air fryer or oven at 400°F (200°C) until browned and crisp. This method keeps the meat juicy on the inside and crunchy outside—no drying out!
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🍅 Step 2: Make the Jollof Base
The tomato base is the heart and soul of Jollof rice. Getting the flavor right means balancing tomatoes, bell peppers, onions, and Scotch bonnet peppers perfectly.
Here’s a simple ratio that never fails:
50% bell peppers • 40% tomatoes • 5% hot peppers • 5% onions
Option 1: Blend & Reduce (Traditional)
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Blend your fresh tomatoes, red bell peppers, onions, and Scotch bonnets into a smooth mixture.
Blending tip: Start with chopped tomatoes first—they have more liquid, which helps the rest blend easily without needing too much extra water.
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Transfer the blended mix into a pot (you can reuse the meat stock pot here too) and simmer over medium heat for about 40 minutes, until it reduces into a thick, rich paste.
Avoid stirring too often to reduce splatter and let it reduce naturally.
Option 2: Roast & Blend (Extra Flavor!)
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Chop tomatoes, red bell peppers, onions, and garlic (leave garlic cloves in the shell to prevent burning).
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Place in a baking dish and roast at 400°F (200°C) for about 30 minutes, stirring halfway.
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Blend the roasted vegetables until smooth. This method adds a beautiful depth and smokiness to your Jollof base.
🔥 Step 3: Cook the Jollof Rice
Start with the base:
Heat a few tablespoons of oil (you can use some of the oil from frying the meat) in a large pot. Add chopped onions and sauté until soft.
Next, stir in tomato paste and cook until it darkens and the oil begins to separate—about 15–20 minutes. This deepens the flavor.
Add in your blended tomato-pepper mixture and fry for an additional 5 minutes.
More onions = richer flavor! Don’t be shy with the onions; they add natural sweetness and depth.
Add Stock & Seasonings:
Season with:
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Bay leaves
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Curry powder
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Thyme
Let it simmer briefly. Then pour in your chicken stock and a little extra water, stirring everything to combine. Cover and let cook for about 5 minutes.
Add the Rice:
Wash your rice thoroughly (until the water runs clear) to remove extra starch. Then add it to the pot and stir to combine.
Top up with water until it’s just slightly above the rice level.
Cook the Jollof:
Cover the pot with aluminum foil or a tight-fitting lid to trap the steam. Let the rice cook without stirring.
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For party-style Jollof (with that signature smoky bottom), cook on low heat for 10 minutes, then increase the heat and cook for another 20 minutes.
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For regular Jollof, cook gently over low heat for 30–40 minutes.
The foil traps steam and helps the rice cook with minimal water, keeping it fluffy—not sticky.
🍛 Serve and Enjoy!
Plate up your Jollof rice and serve with:
