Storage & reheating
Cool within 1 hour, refrigerate in a sealed container for up to 3 days, and reheat until piping hot throughout. Freezes well for up to 1 month.
Rice dishes
Nigerian Party Jollof Rice
The undisputed king of Nigerian parties — smoky, rich red-orange rice cooked in a blended tomato and pepper base. The 'party' flavour comes from letting the bottom catch slightly, safely, on the hob.
Ingredients
- 600 g Long-grain parboiled riceTolly Boy Long Grain Rice · £9.99
- 800 g Plum tomatoesNot currently stocked
- 2 Red bell peppersNot currently stocked
- 1 Scotch bonnetNot currently stocked
- 2 OnionsNot currently stocked
- 2 tbsp Tomato pasteNot currently stocked
- 1 tbsp Curry powderNot currently stocked
- 1 tsp Dried thymeNot currently stocked
- 120 ml Vegetable oilPantry staple
- Seasoning cubes & saltPantry staple
Shop this recipe
Estimated ingredient basket total: £9.99
1 of 1 shoppable ingredients in stock. Pantry staples and unstocked items are excluded.
View basketMethod
- 1
Blend the tomatoes, bell peppers, Scotch bonnet and one onion until smooth.
- 2
Slice the remaining onion and fry in the oil until soft, then add the tomato paste and fry for 3 minutes.
- 3
Add the blended mix and cook on medium heat for 15–20 minutes, stirring, until the sauce thickens and the oil rises to the top.
- 4
Season with curry powder, thyme, seasoning cubes and salt.
- 5
Wash the rice until the water runs clear, then stir it into the sauce with just enough hot water to barely cover it.
- 6
Cover tightly with foil and a lid, reduce to low heat and steam for 30–35 minutes, stirring gently halfway.
- 7
For the party-style smoky note, let the bottom layer catch lightly for the last 3–4 minutes on low heat — never leave the pot unattended.
- 8
Fluff with a fork and serve with fried plantain and grilled chicken.
