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Nigerian jollof rice

• Jess Edun
• , Jo Edun

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Serves 8 - 12

A little effort

Prep: 15 mins

Cook: 1 hr

A star rating of 5 out of 5.7 ratingsRate

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Food is for sharing and bringing people together – this recipe is one for parties. Best served hot with a side of plantain, it can be eaten as a main or side dish

Vegetarian

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Showing items 1 to 3 of 3

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Try Nigerian jollof rice, then discover beef suya, miyan taushe (Nigerian pumpkin stew), Nigerian efo riro or ewa agoyin. Also try Nigerian egusi soup and Nigerian-style roast lamb.

Jollof rice is more than just a meal, it’s a cultural icon, a dish that sparks debates, brings people together and represents the rich, vibrant essence of West African cuisine. At Flygerians we’re putting our own unique spin on this beloved classic, blending sweet Nigerian flavours with our signature smoky depth that keeps people coming back for more. The Flygerian jollof is an immersive experience not just for special occasions but can be eaten every day at any time. Our late grandmother used to say good jollof takes time and patience. Now, every time we cook it, we are transported back to those family gatherings, where the home was filled with family and friends breaking bread with the people we love or maybe just met.

Jess and Jo Edun started their food careers with a pub residency at The Old Nun’s Head in Peckham and, in 2022, opened The Flygerians restaurant in Peckham Palms, a black female-led space supporting start-up businesses. They made it into Vogue in a round-up of ‘the best black-owned restaurants in London’ and have since attracted plenty of media attention and made several TV appearances, including Channel 4’s Sunday Brunch. Listen to them on the podcast, available on Spotify, Acast and Apple.

Nigerian jollof rice recipe

Ingredients

Nutrition

• 2 kg parboiled basmati rice (such as Tilda Golden Sella basmati rice)

• 4 large red Romano peppers

  chopped

• 400g tin of plum tomatoes

• 2 red Scotch Bonnet chillies (adjust for heat preference)

• 4 garlic cloves

• 2 large white onions

  1 chopped, 1 sliced

• 400g tomato purée

• 300ml vegetable oil

SEASONING

• 3 tbsp Jumbo Chicken Stock powder or 2 tbsp vegetable bouillon powder
• 1 tbsp dried thyme
• 1 tbsp curry powder
• 1 tbsp smoked paprika
• 2 bay leaves

Nutrition: per serving (12)

• kcal880
• fat25g
• saturates2g
• carbs143g
• sugars12g
• fibre9g
• protein15g
• salt2.2g

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Method

• step 1

  Rinse the rice under lukewarm water until the water runs clear.

• step 2

  Use a food processor or blender to whizz the peppers, tomatoes, chillies, garlic and chopped onion to a smooth paste.

• step 3

  Heat the oil in a deep pot, then cook the sliced onion and tomato purée until the oil turns red and the onion is translucent. Reduce the heat and stir in the blended tomato mixture. Add all the seasonings and simmer over a medium heat with the lid on for 10 mins. Taste and season with salt if needed.

• step 4

  Add the rice to the pot and stir to coat with the sauce. Pour in 1 litre of boiled water, reduce the heat and cover the pot with foil or baking paper before putting the lid on – this traps the steam and ensures even cooking. Cook on a low heat for 30 mins.

• step 5

  Gently turn the rice, checking if it needs more water, if it’s still hard or needs salt. If the rice is still hard, cook for another 10 mins.

• step 6

  Once the rice is cooked to your liking, remove the foil, turn up the heat to maximum and allow the bottom of the rice to burn to achieve that smoky flavour – 5-10 mins for a mild smoky taste, 10-15 mins for a deep smoky taste.

• step 7

  The jollof rice is best served hot. Scoop from the top to avoid the burned base, unless that’s your preference.

More west African-style recipes.

Authors

Jess Edun

Jo Edun

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