Happy Black History Month, y’all! To kick things off, I’m sharing a recipe that’s dear to my heart and the pride of my father’s home country. There’s been a lot of buzz lately over which West African nation produces the best jollof rice. This has been quite a shock to me since I was born and raised on the best kind: Nigerian jollof rice! Now, despite our jollof being collectively superior, each person makes theirs a bit differently. However, my Aunty Toyin makes the best jollof (and Nigerian food, in general) that I’ve ever tasted and coached me through my first-ever pot a few years back.
I know that this isn’t necessarily how every Nigerian makes their jollof but it’s what I grew up on. Like many good dishes, this recipe wasn’t previously written down anywhere and the measurements are approximations. Feel free to modify this as you see fit. For example, our family likes a lot of spiciness and my Aunty would add more scotch bonnet peppers if she were making a pot for herself but we didn’t want to burn anybody’s tongues off so we settled on four for this recipe. I would love to hear how you make yours (please be respectful) in the comments section below.
There’s a lot to look forward to this Black History Month, not the least of which is the Black Panther premiere in just a couple of weeks! I’ve already got my tickets (kicking back with my friends at iPic) and hope you do, too. đŸ™‚ Another highlight is the second rendition of the Black History Month Virtual Potluck. Last year, I shared my Aunt Georgia’s peach cobbler recipe, which is from my mom’s side of the family, for the potluck and this year I’m contributing my Aunty’s Nigerian jollof rice recipe, which comes from my dad’s side.
What is Jollof Rice?
Jollof rice actually calls for many of the same ingredients as the rice and stew recipe I shared last spring. It’s simple but so very good! The rice is cooked in the base for the stew plus a few other ingredients. As for the rest of our virtual potluck menu, the contributions span the African diaspora, with soul food classics, Caribbean staples, Latin fare, Creole creations, and more African-style dishes. The full menu is down below just after the jollof recipe. You can also see regular recipe contributions from top black food bloggers on Facebook at We Love Black Food Bloggers.
Much of the feedback I receive requests more Naija recipes, so I’m working on incorporating it more often. I pretty much only make the basics and enjoy the fruits of Aunty Toyin’s cooking. đŸ™‚ In the meantime, check out my dodo (fried plantain) recipe. Thanks for reading!

This classic one-pot West African staple is comprised of rice flavored with tomato, peppers, onion, spices, and chicken and beef stocks
- 7 roma tomatoes cut into chunks
- 1 red bell pepper seeded and cut into chunks
- 1/2 white onion cut into chunks
- 4 habanero or scotch bonnet peppers or more depending on your preference
- 1/2 cup water
- 8 cups parboiled rice
- 3 cups chicken and or beef stock
- 4 cubes chicken and/or beef buillon optional
- 4-6 ounces tomato paste
- 8 ounces tomato sauce
- 1/4-1/3 cup oil
- 2 teaspoons white pepper
- 2 teaspoons curry powder
- 1 teaspoon powdered bay leaf
- 1 teaspoon powdered thyme
- sea salt to taste
- Add tomatoes, onion, red bell pepper, and habanero peppers to a blender with 1/2 cup of water then blend until completely liquified and uniform (about 2 minutes).
- Meanwhile, rinse the rice in plenty of warm water then drain.
Add rice to a pot then pour in oil, tomato mixture, tomato paste, spices, bouillon and stock. Cook over medium flame for about 40 minutes or until rice is cooked through and all liquid has dissipated, stir (to help prevent sticking and burning) and taste-test the liquid and rice periodically.
- It may be necessary to add more liquid along the way to prevent the rice at the bottom from burning. The bottom layer of a pot of jollof rice often burns and some believe that the rice tastes best when this happens. As you stir the rice and expose any burnt portions, you can simply discard them.
- Spice measurements are to taste, which is why tasting as you go is so important.
- Jollof rice burns quickly so it is best to use a non-stick pot and cook over medium heat.
- As the rice cooks and liquid dissipates, you may find it necessary to add additional ingredients according to your preference:
- more oil for moisture
- more stock or bouillon for flavor
- more tomato paste or sauce for color
- Sea salt to your taste
Black History Month Virtual Potluck Menu
Turkey Sausage Stuffed Collard Green Wraps from Beautiful Eats & Things
Corn Pudding from Better with Biscuits
Creole Seafood Courtbouillon from Beyond the Bayou Food Blog
Better than Jiffy Cornbread from Scratch from Brandi’s Diary
Southern-Style Mac and Cheese from Butter be Ready
Fried Sweet Potato Hand Pie from Chef Kenneth
Pilau and Kachumbari (Spiced Rice with Pico) from Chocolate for Basil
Braised Short Rib Meatloaf from Cooks with Soul
Cinnamon Raisin Bread Pudding from D.M.R. Fine Foods
Fried Peach Hand Pies from Domestic Dee
Olive Oil Collard Greens from Eat.Drink.Frolic
Mofongo Relleno (Mashed Plantains w/Garlic Shrimp) from Food Fidelity
Buttermilk Biscuits with Fried Chicken and Tabasco Honey from Food is Love Made Edible
Crawfish Etouffee from High Heels and Good Meals
Shrimp with Spicy Curry Cream Sauce from HomeMade Zagat
Sweet Almond Tea Cakes from Houston Food Fetish
Pineapple Lemonade from In the Kitchen w/Kmarie
Bourbon Peach Glazed Salmon from Marisa Moore Nutrition
Candied Bourbon Peach Cobbler from Meiko and The Dish
Lentil Soup and Roast Okra from My Life Runs on Food
Carrot and Zucchini Noodles Stir Fry with Shrimp from Orchids + Sweet Tea
Orange Glazed Brussels Sprouts from Raised on Ramen
Creamy Fish Stew from Savory Spricerack
Blackberry Cobbler from Simply LaKita
Orange Bundt Cake with Vanilla Glaze from The Hungry Hutch
I love learning about different cultures and traditions! Thanks for teaching me about something new! And I can’t wait for the Black Panther premiere. It looks SO good!
I’m counting the days. Thanks for reading, Sarah!
Well this look straight up scrumptious! Thanks for sharing đŸ™‚
Mmm, this sounds so spicy and flavorful! Also, I love the idea of a virtual potluck – so neat!
I have never made this b4… I want to suprise my fiance with home cooking he is from Nigeria & I’m from TX…i know he wants the Jollof rice & a melon soup….. Could someone please be kind enough to give me a recipe for the melon soup & an easy recipe for pounded yam… Any other recipes would be greatful I truly wish to learn to cook for him.. Some say this makes a difference & some say it doesn’t but he is Yoruba… Please help me make out a meal together that will please & shock him… I’m willing to put the work in it takes… I’m trying to learn his culture just as much as he is trying to learn mine… It’s our first year anniversary & I want to please him & suprise him with me trying to learn his culture in food as well as life… Thank you for the help… I’m humbled
Hi, Tami! Thanks for stopping by. The melon soup you mentioned is egusi. I’m not proficient in making it or pounded yam but there are many helpful recipes and videos out there. Here’s a link to 9jafoodie’s egusi (Yoruba style): https://9jafoodie.com/yoruba-style-egusi-soup/ and here’s Phrankleen’s youtube video for making pounded yam: https://www.youtube.com/watch?v=ODR_ITXtW9s (the closest thing I can equate the process to is making grits but it’s not exactly the same. If you need any help with the jollof rice part, shoot me an email at [email protected] for a quicker response. Hope your fiance loves the meal!
I’m not familiar with Nigerian jollof, but this looks delicious!
This looks fantastic!! And so fun to learn about your story and background!
I’ve always heard great things about Nigerian Jollof rice, I’m definitely trying this recipe…looks delicious! đŸ™‚
Thanks, Quin! You won’t be disappointed lol.
One of my favorite things to cook for my Nigerian spouse. However, I had some last night that made me want to slap my momma.
I LOVE jollof rice because it reminds me of comfort. This one is perfect as my Nigerian friend has deemed it so!
Finally a Jollof Rice recipe I think I can pull off!
Sounds yummy and full of flavor!!
My husband LOVES Jollof but I’ve been a little intimidated to make it at home because I want it to turn out perfectly and like the versions he’s used to. Thank you so much for sharing this fantastic recipe; I’ll report back soon and let you know how it goes, but I’m certain he’s going to love it.
Mmmmm! I loves me some Jollof rice! I’m looking forward to trying this recipe!
This looks so simple and delicious. I can’t wait to try it. Thanks for sharing