Classic Nigerian Jollof Rice - Indeegenus

Classic Nigerian Jollof Rice

Nigeria’s jollof rice is not just food. It is presence. It anchors celebrations, Sunday tables, and long conversations about whose version is best. And at the center of true Nigerian jollof is tatashe the long red pepper that gives the rice its body, sweetness, and unmistakable color.

This version roasts fresh tatashe for depth, then cooks the rice fully on the stovetop for proper texture and that subtle bottom-layer smokiness jollof lovers recognize instantly. It is bold, structured, and unmistakably Nigerian.

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Classic Nigerian Jollof Rice

Servings

4

Prep Time

15 minutes

Cook Time

45 minutes

Cuisine

Nigerian

A bold Nigerian classic made with roasted fresh tatashe peppers and layered indigenous spices. This smoky stovetop jollof rice is rich, structured, and perfect for everyday meals or celebrations.

Classic Nigerian Jollof Rice

Ingredients

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    • 3 large fresh tatashe peppers, halved and deseeded (sub red bell peppers if needed)

    • 3 medium Roma tomatoes, halved

    • 1 medium onion, quartered

    • 1-2 Fresh Cameroon peppers (sub scotch bonnet)

    • 2 garlic cloves (skin on)

    • 1 tbsp avocado oil

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    • 2 cups long-grain parboiled rice, rinsed

    • 2½ cups vegetable stock (or water)

    • 2 tbsp avocado oil

    • 2 tbsp tomato paste

    • 1 tbsp Indeegenus Jollof Spice Mix

    • 1 tsp sea salt (adjust to taste)

    • ½ tsp Cameroon Pepper Powder (optional)

    • 1 bay leaf

    Directions

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      1. Preheat oven to 220°C / 450°F.

      2. Place tatashe, tomatoes, onion, and Nsukka peppers in a bowl. Toss with avocado oil.

      3. Wrap garlic cloves loosely in foil with a drizzle of oil.

      4. Spread vegetables on a parchment-lined tray. Roast for 15 minutes, remove garlic, then continue roasting 10–15 minutes until softened and lightly blistered.

      5. Peel garlic and blend together with roasted vegetables until smooth. Set aside.

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      1. Heat avocado oil in a heavy pot over medium heat.

      2. Add diced onion and sauté 2–3 minutes until translucent.

      3. Stir in tomato paste and cook 2–3 minutes until slightly darkened.

      4. Pour in the blended pepper sauce. Add bay leaf, Indeegenus Jollof Spice Mix, optional Cameroon Pepper, and salt.

      5. Simmer on low for 10–12 minutes until slightly reduced.

      6. Add rinsed rice to the pot and stir to coat evenly.

      7. Pour in vegetable stock. The liquid should sit just above the rice.

      8. Bring to a gentle boil, then reduce heat to low. Cover tightly and cook for 20–25 minutes until rice is tender and liquid absorbed.

      9. Turn off heat and let steam, covered, for 5 minutes. Fluff gently before serving.

      10. Remove bay leaf and serve hot

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