Smokey Nigerian Jollof

Jollof rice is the heart and soul of West African cooking, and no party is complete without it. That rich, smokey, tomato-infused rice is a comfort food that brings people together. But let's be real sometimes, you want all the flavour without the extra effort of slow-cooking a stew from scratch. That's where a good canned jollof stew base comes in handy.

In this recipe, we're taking a shortcut without compromising on taste. With the right ingredients and a few tricks, you'll get that deep, smokey flavour, fluffy grains, and vibrant colours all in less time.

What Makes a Good Jollof Rice?

• The Stew Base  -A well-balanced jollof rice starts with a flavour-packed tomato stew. Using a high-quality canned jollof stew base saves time while keeping the bold flavours. Check out my Canned Jollof stew base recipe
•  The Rice- typically  Long-grain parboiled rice is the best choice because it holds up well during cooking and absorbs the sauce without getting mushy. But in this recipe I have combined Basmati and Jasmine rice to get the perfect fluffy texture.
• The Smokiness -To get that signature party jollof taste, we'll cook the rice on low heat, allowing it to steam and develop a subtle smokey crust at the bottom.