Time Saving Jollof Stew Base

Name: Time Saving Canned Smoky Nigerian Jollof Stew Base
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Nigerian
Ingredients: 1.8kg / 23 Roma tomatoes; 580g / 3 Brown onions; 80g ginger; 80g/ 1 bulb Garlic; 2 Scotch bonnet; 710g / 6 Pointed sweet capsicum; ½ cup of Oil; 1/8 tsp Thyme (dried); 1/8 tsp Anise seeds (grounded); 1/8 tsp Cumin (powdered); ¼ tsp Rosemary (dried); ¼ tsp Coriander seeds (whole); ½ tsp Smoked paprika; 2 Bay leaves; ½ tsp Salt

Chef Iti

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Jollof rice is a beloved West African dish, known for its rich, smoky tomato-based stew and perfectly seasoned rice. But let’s be honest—sometimes, we don’t have the time to start from scratch. That’s where canning your own jollof stew base comes in!

By prepping and preserving this flavourful sauce in advance, you can cut down on cooking time without sacrificing taste.

In this guide, I’ll walk you through how to can jollof stew base at home, so you can enjoy quick, homemade jollof anytime.

Why Can Jollof Stew Base?

• Saves time – No more waiting for tomatoes to cook down! Just open a jar and get cooking.

• Preserves flavour – The longer the stew base sits, the more the flavours meld.

• Less food waste – Got extra tomatoes or peppers? Turn them into a long-lasting sauce.

• Versatile – Use it not just for jollof rice, but also for soups, stews, and marinades.

Tools Required:

Glass Canning jars with rings, and lids. A personal favourite are Kilner preserve jars.

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Time Saving Canned Smoky Nigerian Jollof Stew Base

Rated 3.0 stars by 2 users

Cuisine

Nigerian

Author:

Chef Iti

Prep Time

10 minutes

Cook Time

35 minutes

Make Jollof rice in under 30 minutes with this flavour packed Jollof stew base.

Ingredients

1.8kg / 23 Roma tomatoes
580g / 3 Brown onions
80g ginger
80g/ 1 bulb Garlic
2 Scotch bonnet
710g / 6 Pointed sweet capsicum
½ cup of Oil

Spices

1/8 tsp Thyme (dried)
1/8 tsp Anise seeds (grounded)
1/8 tsp Cumin (powdered)
¼ tsp Rosemary (dried)
¼ tsp Coriander seeds (whole)
½ tsp Smoked paprika
2 Bay leaves
½ tsp Salt

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Directions

Step 1: Roast the peppers and aromatics for depth of flavour

Remove the seeds from the pointed sweet capsicum. Add to a bowl along with roughly chopped onions, garlic, ginger and scotch bonnet .
Add 2 tablespoons of oil , thyme, anise seeds, cumin, rosemary, coriander seeds, ,smoked paprika and salt. Toss liberally to ensure that the spices are will distributed.
Add ½ cup of oil and tomato paste to a saucepan. Sauté tomato paste until it caramelises and develops a deep rich colour. This will improve the overall colour of the stew base.

Step 2: Blend the base

Remove the seeds from tomatoes and blend them until pureed.
Pour in the pureed tomatoes and simmer on low heat for 35 minutes, until the tomato cooks down and dries up.
Transfer the seasoned peppers and aromatic into an lined air fryer basket and roast at 200℃ (390°F) for 35 minutes or until the vegetables are beautifully charred. This adds to the signature smoky flavour.

Step 3: Cook the base

Blend the pepper mix and pour it into the reduced tomatoes. Stir and simmer for 5 minutes.

Step 4: Canning the jollof base

Wash your canning jars, lids, and rings with hot soapy water.
Place the jars in a large pot, cover with water, and boil for 10 minutes. Keep them warm until ready to use. *see recipe notes for Altitude and temperature requirements
Remove sterilised jars from warm water and rest on a clean kitchen napkin
Ladle the hot stew base into the sterilised jars, leaving about 1/2 inch of headspace.
Wipe the rims with a clean cloth and vinegar and seal with the lids and rings. careful not to tighten the ring too tightly.
Heat up a pot of water until warm and submerge the jars.
Bring the water to a boil and boil for 45 minutes
Remove jars from water and leave out to cool with the rings on overnight.
Remove the rings the next day and clean the sides of the jar with a clean towel and vinegar.
Check that the lids have sealed properly. Lift the jar by the lid to ensure that it is properly sealed.
Store in a cool, dark place for up to a year.
Make Delicious Smokey Nigerian Jollof rice in under 40 minutes!

Recipe Video

Recipe Note

Roast the Peppers as soon as the pureed tomatoes are added to the pot to ensure that they are both ready at the same time.
Having homemade jollof stew base on hand makes meal prep easier and ensures you never compromise on flavour. when your short on time. Whether you are making a quick weekday dinner or prepping for a party, or Iftar during Ramadan, this base guarantees a delicious, authentic Nigerian jollof rice experience every time.
This recipe filled 6 250ml capacity jars.

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