Peckham Nigerian Jollof Rice
Smoky, fragrant Nigerian party-style jollof rice cooked in a rich, spiced tomato and red pepper reduction. A vibrant South London celebration staple.
- Prep
- 20 min
- Cook
- 50 min
- Total
- 70 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 410 kcal
Equipment
- •Blender
- •Heavy-based casserole dish
- •Wooden spoon
- •Kitchen foil
Nutrition
Per serving, approximate
- Calories
- 410 kcal
- fat
- 12 g
- carbs
- 68 g
- fibre
- 4 g
- protein
- 8 g
- calories
- 410 kcal
Instructions
- 1
Blend the red peppers, tinned tomatoes, chopped onion, and scotch bonnets until completely smooth.
- 2
Heat the vegetable oil in a heavy-based casserole dish over a medium hob flame.
- 3
Add the sliced onion and fry for 5 minutes until soft and sweet.
- 4
Stir in the tomato purée, thyme, and curry powder, cooking for 3 minutes until dark and fragrant.
- 5
Pour in the blended pepper mixture and simmer for 20 minutes until reduced and thickened.
- 6
Rinse the rice thoroughly under cold running water until the water runs completely clear.
- 7
Stir the rinsed rice, chicken stock, bay leaves, and salt into the reduced sauce.
- 8
Cover the pot tightly with kitchen foil, then place the lid firmly on top.
- 9
Lower the heat to minimum and steam gently for 30 minutes without lifting the lid.
- 10
Turn off the heat and leave to rest covered for 10 minutes before fluffing with a fork.
Chef's tips
Sealing the pot tightly with foil traps the steam, ensuring grains cook evenly without getting soggy. Allowing the bottom layer to catch slightly gives the authentic smoky party flavour.
Ingredient substitutions
- rich chicken stock → vegetable stock for a vegan version
- scotch bonnet peppers → habanero chillies
Storage
Store in an airtight container in the fridge for up to three days.
Reheating
Reheat gently in a covered pan with a splash of water over low heat, or microwave until piping hot.
Common mistakes to avoid
- •Adding too much liquid, which makes the grains mushy rather than distinct.
- •Lifting the lid during cooking, which lets out the steam required to cook the rice.
Serving suggestions
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