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Jollof Rice

By Yewande Komolafe

A successful batch of jollof rice requires a few key ingredients (tomatoes, peppers, onions, a few herbs, spices, and some stock) and a perfect sauce-to-rice ratio, so the cooked grains remain separate. I have found that the best, no-fuss way to do this is in the oven. Jollof is typically made with long-grain rice, though in Nigeria, parboiled rice is the norm. Most Jollof is prepared over an open flame or on a stovetop. Missing from this oven version is the slightly smoky flavor you get from the little bits of rice that have browned on the bottom of your pan, but that’s nothing a pinch of smoked paprika can’t fix. Serve with braised goat or other stewed meats, and a side of fried plantains.



  • 1 (14-ounce) can whole peeled tomatoes with their juices
  • 1 medium red bell pepper, stemmed, seeded and roughly chopped
  • ½ medium red onion, peeled and roughly chopped
  • 4 garlic cloves, peeled
  • 1 (1-inch) piece fresh ginger, peeled and finely chopped
  • 1 red habanero chile, stemmed
  • 2 tablespoons canola or other neutral oil


  • ½ cup canola or other neutral oil
  • 2 medium red onions, peeled, halved and thinly sliced
  • 4 garlic cloves, thinly sliced
  • 1 tablespoon tomato paste
  • 1 teaspoon ground turmeric
  • ¼ teaspoon smoked paprika (optional)
  • 3 cups parboiled long-grain rice (such as Carolina Gold or Uncle Ben’s Original), basmati or jasmine rice (about 1¼ pounds)
  • 5 fresh thyme sprigs
  • 1 fresh bay leaf
  •  Kosher salt and freshly ground black pepper
  • 2 cups beef, chicken or vegetable stock


  1. Prepare the obe ata: Working in batches if needed, combine all the obe ata ingredients except the canola oil in a blender and purée on high until smooth. The liquid from the can of tomatoes should suffice, but you can add up to 1/4 cup of water if necessary to get the purée going. (You should have about 3 cups of purée.)
  2. Heat the 2 tablespoons canola oil in a medium saucepan over medium-high. Add the purée and bring to a simmer. Reduce heat to medium, cover and simmer until the sauce is slightly reduced by about a third of its original volume, 18 to 20 minutes. (It should make about 2 cups. Obe ata can be cooled and refrigerated for up to 2 weeks, or frozen for up to 1 month.)
  3. Prepare the rice: Heat the oven to 350 degrees. Heat the 1/2 cup canola oil in a large Dutch oven over medium until shimmering, about 1 minute. Add the onions and cook, stirring frequently, until softened, 6 to 8 minutes. Remove half the onions to a plate and set aside. Add the garlic and sauté until fragrant and translucent, about 2 minutes. Add the tomato paste, turmeric and smoked paprika, if using, and toast, stirring occasionally, until turmeric is fragrant and tomato paste has deepened to a dark red color, about 2 minutes.
  4. Stir in the obe ata sauce and bring to a simmer over medium heat. The habanero oils love to disperse in the air, so you may want to turn on your stovetop fan or open a window while simmering the obe ata. Stir in the rice, thyme and bay leaf, and season with salt and pepper. Stir in the stock and cover with a lid. Transfer the pot to the oven and cook until rice is just tender, 35 minutes.
  5. Remove the pot from the oven and let sit, covered (no peeking) for 15 minutes. Uncover, fluff the rice with a fork and stir in the reserved sautéed onions. Adjust seasoning, if necessary, and discard the thyme sprigs and bay leaf. Serve warm.