Liberian Jollof Rice
A tomato-rich one-pot rice dish cooked with peppers, stock, and warm spices until the grains are deeply seasoned and fluffy. Liberian-style jollof is savory, gently spiced, and made for gatherings and shared meals.
Prep
20m
Cook
40m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Rice
- 500gParboiled Rice (rinsed)
- 1lChicken Stock
Sauce
- 50mlVegetable Oil
- 150gOnion (finely chopped)
- 300gTomato (finely chopped)
- 50gTomato Paste
- 200gRed Bell Pepper (finely chopped)
- 10gGarlic (crushed)
Seasoning
- 2pcsBay Leaf
- 3gDried Thyme
- 5gCurry Powder
- 10gSalt
- 2gBlack Pepper
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the vegetable oil in a heavy pot over medium heat. Add the onion and cook until soft.
- 02
Add the garlic and cook briefly, then stir in the red bell pepper and tomato. Cook until the vegetables break down.
- 03
Stir in the tomato paste and cook until it darkens slightly and the oil begins to separate from the sauce.
- 04
Add the bay leaves, dried thyme, curry powder, salt, and black pepper.
- 05
Pour in the chicken stock and bring it to a simmer. Add the parboiled rice and stir well.
- 06
Cover tightly and cook over low heat for 25 to 30 minutes, until the rice is tender and the liquid has been absorbed. Let it rest, covered, for 10 minutes before fluffing and serving.
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