The best Nigerian party Jollof rice recipe you can’t resist

Nigerian jollof rice recipe

Celebration in an African home CAN NOT happen without the presence of Jollof rice. I mean, come on, what are we (Africans) supposed to eat? Burgers? lol.

Jollof rice is a very common dish prepared in many African countries and each recipe differs depending on the nation. I specifically prepare the Nigerian party jollof rice which I still feel is one of the best recipes out there (not being biased, just stating facts LOL)

Party jollof rice is commonly the most sort after type of rice, because of its very unique taste. Most people feel the unique taste comes from preparation using firewood, but that isn’t always necessarily the case.

For me, it’s impossible to make rice with firewood, since my apartment complex doesn’t necessarily allow one to grill, let alone smoke anything. But I’m going to give you a recipe that comes close to the wonderful taste of party Jollof without any firewood.

Since I was in the party mood yesterday, I decided to prepare myself this awesome dish to celebrate our independence. I posted a few pictures of the food on my instagram and was completely blown away by the number of people who wanted my recipe.

So to not be stingy to my fellow Africans as well as my brothers and sisters of other races/cultures I decided I would put up a blog post showing you guys step-by-step how I prepare this delicious dish.

I’ve been slacking lately on the food posts, but since it’s fall time, I guess it’s only right for me to jump back on the food post wagon. So expect to see more recipes in the future (fingers crossed).


jollof rice



  • 4 Tablespoons of Canola oil or any oil of your choice
  • 1 Tbsp butter
  • 4 Fresh tomatoes or one 14.5oz can of diced (no salt) Hunts tomato (I seriously suggest using this brand If you decide to buy canned)
  • 1 6oz can Tomato paste
  • 4 Red onions
  • 2 Red bell peppers
  • crayfish (optional, but I love to use it)
  • 4 Habanero pepper (scotch bonnet) (put as much or as little as you want, depending on how spicy you want your rice)
  • 4 1/2 cups of long-grain parboiled rice
  • 2 cups of chicken stock


  • Maggi or Knorr cubes
  • salt
  • cayenne pepper and black pepper
  • white pepper
  • Bay leaves
  • curry powder
  • garlic or onion powder
  • ginger
  • thyme leaves

The quantity of spices depends on your preference. Be sure to use your judgment and avoid adding too many spices. A recipe card with exact measurements is also listed below.

jollof rice Pinterest


  • Heat about 4 tablespoons of canola oil and butter in a medium-sized pot on medium heat and throw in some chopped red onions. Allow the onions to fry until the redness starts to slightly fade off.
  • Next, pour in your tomato paste and let it fry with the onions. Make sure to stir the paste consistently to avoid burning. Do this for about 10 mins, or until the paste fully fries in the oil. Add in your crayfish for an extra tasty flavor.
  • Blend some tomatoes, onions, habanero peppers, and red bell peppers together until you achieve a smooth consistency.
  • Pour the blended mixture into the pot and fry it together with the tomato paste.
  • Add all your spices (BUT DON’T ADD SALT YET) and mix. Cover the pot and allow the tomato to fry in the oil. Add more oil if necessary. You really want to let the tomato fry to remove the slappy sour taste, so make sure you don’t rush this process. I would recommend letting it fry for about 20-30 mins. Be sure to continuously stir the mixture to avoid burning.
  • At this point, while the tomato is frying, begin to wash your long-grain parboiled rice. Make sure to get rid of as much starch as possible by washing the rice until the water used becomes very clear. This helps to prevent the rice from sticking together when cooking.
  • Once the tomato is done frying, add your chicken stock to the mix and taste it to see if it requires any salt. Add salt if necessary and mix.
  • Now add in your washed rice (and a bit of water if necessary to cook the rice) and mix it together with the fried tomatoes. Turn down the heat to the lowest on your burner and cover the pot. I personally like to cover the pot with aluminum foil before putting on the lid just to make sure the heat stays within the pot without escaping from the lid hole.
  • Allow the rice to cook for about 30 minutes.
  • After about 30 minutes open the pot and properly combine all the ingredients together. Cover the pot again, and let it cook for an additional 10 minutes or until the rice has fully blended in with the mixture.

TIP: By the way, if you want the smokey taste of most party Jollof rice popular in Nigeria, cooking on firewood, or using a stainless steel pot will give that extra flavor as well.


Nigerian jollof rice recipe

Nigerian Jollof rice recipe

Tasty popular Nigerian party Jollof rice recipe 
4.93 from 27 votes
Print Pin Rate
Course: Main Course
Cuisine: Nigerian
Keyword: jollof rice, Nigerian jollof rice
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 4 people
Author: Eleanor Ajoku


  • 4 tbsp canola oil
  • 1 tbsp butter
  • 14.5 oz canned hunts tomato unsalted
  • 2 red bell peppers
  • 6 oz canned tomato paste
  • 3 large whole red onion
  • 1 cup chopped red onion
  • 1/4 cup blended crayfish
  • 4 Habanero peppers (based on how spicy you want)
  • 4 1/2 cups long grain parboiled rice
  • 2 cups chicken stock
  • 1 tbsp Maggi or knorr cubes
  • 1 tbsp salt
  • 1/2 tsp cayenne pepper and black pepper
  • 1/2 tsp white pepper
  • 3 single bay leaves
  • 1/2 tbsp curry powder
  • 1/2 tsp garlic/onion powder
  • 1/2 tsp thyme
  • 1/4 tsp ginger


  • Blend tomatoes, red bell peppers, habanero peppers, large red onions until consistency is smooth and set aside
  • Wash the rice thoroughly to rid off starch and set aside.
  • To a medium-sized pot on medium heat, heat canola oil and butter 
  • Throw in chopped onions and allow to fry for about 5 mins or until redness starts to fade
  • Pour in tomato paste and allow to fry for about 10-15 minutes, stirring continuously to avoid burning. 
  • Add in your blended mixture, crayfish, Maggi, cayenne & black pepper, white pepper, bay leaves, curry powder, garlic, thyme. Mix and fry for about 30 minutes, continuously stirring to avoid burning.
  • Add chicken stock and salt. Mix and allow cook for an additional 10 mins
  • Add in washed rice and a bit of water (if necessary), and reduce heat to low.
  • Cover pot with aluminum foil, to avoid heat from escaping through lid
  • Cook rice on low heat for about 30 mins 
  • Once cooked, mix thoroughly to combine ingredients 
  • Cover and let cook for an additional 10 mins.
  • To get the party Jollof flavor, turn up the heat and let the rice burn for about 3 mins. (Be careful with this step, so you don’t burn the whole rice) 


For spices: Add as much or as little depending on your preference and taste choice.

152 Responses

    1. I would not recommend doing that, as it will alter the flavor. Sardines have very strong flavors compared to dried crayfish. Crayfish is optional for this recipe, therefore, if you don’t have it, I would suggest you skip it.

  1. 5 stars
    Delicioso. Awesome recipe. We tried it for the very first time and everyone loved it in my family.

  2. Hi there

    I just came across your recipe because I’ve been craving for it, and also want to make it for my fiance. It will be his first time. Everything looks easy to follow. However, it will just be the two of us eating this, is 4 1/2 cups not too much or do we just freeze it???

    1. Yes, 4 cups is too much for just two of you, unless you want to save some for the rest of the week. If you don’t plan to do that, then 3/4 cup or 1 cup should be fine for just a simple meal.

  3. It has been long since i eat good jellof rice, or should i say jellof rice without the “good” adjective. I shall try it this weekend.

  4. I love this. I tried it and my family said it was amazing! (Keep in mind I’m only 14)
    Thanks for the recipe 😘 😋

  5. Please, are you saying that you do not recommend parboiling of the rice, first?

    Also, have you used caprice long grain to cook this meal because that is the kind of rice I have

    1. Yes, I do not recommend parboiling the rice first as it will become very soft and sticky after mixing it into the sauce. I also haven’t used caprice long grain to cook jollof before. But I don’t think it would be a problem.

  6. 5 stars
    I am just learning about all the amazing African foods and checking out recipes. Can you use palm oil for this in place of the canola oil?

  7. If I was to halve this recipe (This is my first time trying it out), could i half the recipe. So could I use
    1/2 of the 4.5 oz canned hunts tomato unsalted
    1 red bell peppers
    1/2 of the 6 oz canned tomato paste
    1 medium onion or half of a large whole red onion
    1/2 cup chopped red onion
    2 scotch bonnet pepper
    2 1/4 cups long grain parboiled rice
    1 cup chicken stock
    2 maggi cubes ?
    Thank you.

  8. 5 stars
    I have made this dish 5 times now – each time it comes out beautifully with such rich flavour. Thank you for sharing this recipe with us.

  9. 5 stars
    Yum! So good! I’ve always wanted to learn to make jollof rice; thanks to you, I now have! My family loved it. They told me to add it to the regular dish rotation, a pretty high compliment! Shocked to have made a rice dish that wasn’t mushy OR undercooked!

  10. 5 stars
    The recipe is amazing, I tried it and it exactly as is should be, I’m Eastern European and I cooked it with oxtail stew to my Nigerian friends and the didn’t understand how is it possible I could cook it perfectly like that, so thank you very much for this recipe. On Saturday I cook again this rice with Jerk wings to my Nigerian partner🤤

  11. 5 stars
    Simple and delicious, simply delicious 🤤 I loved the heat. Did ancestry last year found out according to them im 48% 🇳🇬 so I had to.

  12. 5 stars
    Just cooked your Jollof Rice with the Jollof Chicken and beef. It was so delicious!
    Dosnt found the crayfish but it was good!

    Thanks for sharing this!

    I also made Puff-Puff to complete the nigerian feeling here 🙂

    Thanks for sharing!
    Greets, Imara

  13. 5 stars
    Impeccable! I’ve been sharing with all of my friends and we’re addicted. The smokey flavor is everything <3

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