How to Prepare Authentic Nigerian Smokey Party Jollof Rice: A Flavor-Packed Recipe Guide

Here's a classic way to prepare Nigerian Party Jollof Rice—the smoky, flavorful version often served at weddings and celebrations. It’s all about the right mix of peppers, seasoning, and that signature "party firewood" taste (which can be mimicked on the stove). Here's the recipe:

Ingredients (Serves 6–8):

For the tomato-pepper base (blended mix):

4 large red bell peppers (tatashe)

3 medium tomatoes

2 scotch bonnet peppers (atarodo), adjust to taste

1 large onion

2 cloves garlic

1 thumb-sized ginger piece

For the rice:

4 cups long-grain parboiled rice (not basmati)

1 large onion (sliced)

½ cup vegetable oil

3–4 tablespoons tomato paste

2 teaspoons thyme

2 teaspoons curry powder

2–3 bay leaves

2 seasoning cubes (Maggi or Knorr)

Salt to taste

4 cups chicken or beef stock (add water if needed)

1 tablespoon butter (optional, for richness)

Aluminum foil or lid (for steam cooking)

Instructions:

Blend the base:

Blend the bell peppers, tomatoes, scotch bonnets, garlic, ginger, and one onion until smooth. Pour into a pot and boil until reduced to a thick paste (to remove excess water).

Parboil the rice:

Wash rice thoroughly and parboil for 10 minutes. Rinse in cold water to remove excess starch, then drain and set aside.

Make the sauce:

In a large pot, heat the oil. Add sliced onions and fry until translucent. Stir in tomato paste and fry for 5 minutes to remove the raw taste. Add the reduced pepper-tomato blend and cook for about 10–15 minutes, stirring frequently.

Season:

Add curry, thyme, bay leaves, seasoning cubes, and salt. Pour in your chicken or beef stock. Bring to a boil.

Add rice:

Pour in the parboiled rice and stir well. The liquid should just slightly cover the rice. Cover tightly with foil or a tight lid.

Cook on low heat:

Reduce heat to low and let the rice steam for 20–30 minutes. Avoid stirring too much—this is what gives it that signature “bottom pot” smoky flavor.

Final touches:

Check for doneness. If the rice is still hard, sprinkle a bit of water, cover again, and steam until soft. Add butter and stir lightly. Let sit for a few minutes.

Tips for Party Flavor:

Use firewood or charcoal pot if available.

Let some rice stick to the bottom—it adds that smoky jollof flavor.

Add sliced onions or bell peppers toward the end for garnish.

Want a side like fried plantain or grilled chicken to go with it?