Smokey Party Jollof
Are you ready for the absolute best smokey Nigerian party Jollof recipe? Say yes, say yes. This recipe is just in time for the festive season. If you are a Jollof devotee like myself, you know more than anything, good party Jollof is defined by the Smokey characteristics it possess. Subtle smokiness that comes from the use of firewood and local cast iron pots called koko-irin. For those who do it well, the rice is never parboiled. Why? Good Jollof is a game of time, the more time the rice spends in the sauce the more flavorful it is.
Another defining characteristic is “oneness” of the grains. Never mushy, each grain stands at complete attention without being dry. This is achieved by using just the right amount of broth (liquid) and cooking over low heat.
Fundamentals of great party Jollof is accumulation of several factors including
- Meat stock (omi Eran) – Party Jollof is never cooked with water. Good quality homemade meat broth is required.
- Bay leaf: This is a must. It completes the spice trio of Curry, thyme and white pepper.
- Quality thyme: A good quality thyme lends itself well to party Jollof. Splurge on a good brand or even fresh thyme if you can find it.
- Smoke: traditionally this is achieved because of firewood cooking. It can also be achieved stove-top through a controlled burn. It’s important to remember that the smokiness should be subtle without assaulting your palate
- Butter: yes yes yes. Don’t ask questions, just add it.
- Used oil: Because Jollof is often prepared alongside stewed meat, oil that has been used to fry meat is often used instead of fresh oil. This lends to the smokiness of the rice.
Now are you ready for my recipe?
Ingredients
- 2/3 cup oil
- small onion (chopped)
- 4 cups rice
- 4 cups broth (stock, omi eran)
- 2 cup parboiled blended stew base*
- 3 tablespoons tomato paste
- teaspoon each (curry, thyme, white pepper)
- 2 bay leaves
- salt to taste
- Seasoning cube 2-3 cubes
- Sliced tomato and onion (to taste)
- 2 tablespoons butter
Direction
- Place a pot on medium heat, heat up oil
- Add in sliced onion. Fry until slightly browned. Add in spices and bay leaf. Stir
- Add in tomato paste. Stir fry. Cover and cook for 2-3 mins
- Add in pepper mixture. Stir-Fry. Cover and cook 5 mins
- Add in stock, seasoning cube and salt. Stir. Cover and simmer for 15 mins. Taste and adjust for seasoning.
- Stir in drained washed rice. Reduce heat to medium low (2-3 on marked cooker). Seal pot with foil then cover with lead.
- Leave to cook for 30 mins. No need to stir or open. LET IT GO
- Stir in butter, sliced tomatoes and onions. Increase heat to high (This is where the smokiness happen). Leave for 5-8 minutes or just until you can smell the burn. Turn off heat. Leave to rest covered for 10 minutes before serving.
*Blended stew base is the base for making traditional stew. Recipe can be found here. A nontraditional roasted version recipe can be found HERE.
I followed this recipe to a tee: and it didn’t come out perfectly …I was so upset as I can cook! And I didn’t want to overcook the rice .
I did everything exact but it was sticking at the bottom before I did the Smokey part and was a little charred at the bottom even though I had my stove on med/low. And my rice was still sticky – I don’t get it :(
Someone else asked this above and there wasn’t a response – the ratio of 4C rice but only 2C of the stew ? Thanks so much
4 cups rice, 2 cups stew base, and 4 cups broth.
I just tried this recipe and had to comment. Every bite is delicious and filled with achievement, I’m feeling myself so much right now lmao.
Thanks for the recipe, the “perfect” in the title is not an understatement. This really is perfect smoky jollof rice
Pls ma ,. How many ml of oil is the 2/3
Hi Ronke – Greetings from Los Angeles! Going to try my first jollof rice & need a clarification: what are season cubes? New term for me. Apologies to everyone if this is a dumb question…thanks for the help!
Seasoning cubes, like maggi, knorr
I used this recipe and my jollof came out perfect thanks to the tutorial. Thank you Ronke xxxx
Thank you my jollof rice was perfect for the first time
RONKE!!! You dey cook abeg.
This recipe is everything, I just made my jollof rice for the first time ever and it was a hit back to back. My mum was wowed.
Thank you for all that you do, God bless you abundantly.
Best recipe ever!! This is the best Jollof rice I have ever made! The turnout was amazing. I didn’t have white pepper to use but will definitely get it for my next batch.
Which is better between black and white pepper? Also, does fresh rosemary work with Jollof Rice or must it be thyme only?
I’m from Zimbabwe married to a Nigerian. My husband loves this jollof. I follow every measurement, time to the tee. In fact every recipe on here is just amazing. My husband is slowly loving my home cooked Nigerian meals. Thank you 9ijafoodie.
I tried this recipe and it came out perfectly! Thank you for sharing your recipes with us! Bomb jollof on deck😁
Just tried this recipe, it is the best. Thanks for sharing
Hallo, i am from Kenya, my fiancé is from Nigeria. I have never cooked Jollof Rice before or any other Nigerian food. So i decided to surprise him one day and i prepared this Jollof. I followed exactly your Tipps. When he came back from work and i served the food, he was like“ did you seriously cook this?“ oh my goodness, he really enjoyed the food and couldn’t believe i cooked it. He said“ this is the best rice i have eaten in 2 years time“ Then we didn’t know each other.
He then said,“from now on you will be cooking all Nigerian food“. That I should get the Recipes wherever i got this. It has been 3 weeks now and looking forward to cook this again this weekend. Thank you.
Hi Ronke,
I’m just wondering why this Jollof recipe calls for 2 cups of blended stew base for 4 cups of rice, but your other video recipe recommends 2 cups of base for 2 cups of rice.
Thanks in advance for your response.
Love your work!!
Just a few questions questions to ask, ma, sorry. – 1) what type of curry powder is preferred/is it alright to use the Caribbean/Jamaican-styled curry? 2) why fresh instead of dried thyme? 3) should the rice be parboiled before cooking the jollof? 4) red or white onions? 5) is it better to fry or oven grill the hard chicken?
Thanking you in advance, ma.
Yes, Jamaican style curry powder works. 2) Dried thyme works as well, fresh is tastier 3) no 4) either 5) fry
Thank you so much. Took my jolly skills to another level😘😘😘😘😘😘
Glad to hear it.
hi, i am sorry i am so late….i hope you reply…what kind of butter can i use (i live in nigera) and do i parboil my rice? because my jollof rice just doesnt go right and i dont know if i am cookin it the right way ..
Pls i dont get this 4 cup broth and 2 cup parboiled blended stew base as in how do we measure 4cups of d broth and 2 cup of d parboiled blended stew
I made this jollof recipe and lets just say my jollof has been massively upgraded! whaaa! I thought my jollof was pretty bomb before, but now, NOW! Ah! CAN’T NOBODY TELL ME NOTHING! haha, thanks so much for the recipe. Trying the okro recipe next!
Awesome recipe, tasted like heaven in my mouth
Is there a vegetarian substitute for the meat stock that would just be as good. I love your recipes :)
why don’t you just follow the directions to make the meat stock but skip the meat
Ronkeeeeee….. I love you…
First time in my life making jollof rice that is jollof rice ….
I have read your article. it is very informative and helpful for me.I admire the valuable information you offer in your articles. Thanks for posting it, again!
I just made this dish for New Year’s day and all I can say is that it’s the best jollof rice I’ve ever made. My husband had to have a second helping and even our guest commented on how lovely the meal was. My only regret is not making a larger quantity. I also used your akara recipe for the second time today for breakfast and both times my husband said it was lovely. Thank you so much for sharing your recipes and your gift with the world.
Awwww that’s awesome! thanks for the feedback.
nice dish loved it keep the good work up
Thank you!!
I made this on Christmas Day 2017 and I can definitely say that I will NEVER pay anyone to make party jollof for me..unless I don’t have the time! It was perfect! I felt like a celebrity chef and I can’t wait to show off with it whenever I have guests over. Thank you for helping me crack the party jollof code.
Thanks for the great feedback!
Thanks for a great recipe. The rice was so on point.
I appreciate the feedback
I’m doing this and the 9jafoodie rice for Christmas tomorrow, coach. Looking forward to it.
And it was yummmmmmmmmmmmmmmyyy!
It was, indeed.
awesome
Thank you my jollof rice was perfect for the first time
Thanks for the feedback
Thank you! Biko what’s your broth recipe?
I dont have a standard recipe :(
What a lovely food recipes site i ever come across in my entire life! And i just can’t wait to try them up asap.
Thanks
Made a perfect jollof the way I like it for the first time using this recipe. Well done