A fragrant, rich, and colorful West African classic—this homemade Nigerian Jollof Rice served with tender diced beef is hearty, satisfying, and perfect for lunch or dinner. Each grain is infused with deep tomato flavor, warm spices, and a gentle smokiness that makes Jollof such an iconic dish.
Why You’ll Love This Recipe
This recipe delivers perfectly cooked long-grain rice simmered in a robust tomato-pepper base, paired with juicy, well-seasoned diced beef. It’s easy to prepare, uses everyday ingredients, and is ideal for family meals, gatherings, meal prep, or festive occasions. The flavors are bold yet balanced, and the preparation is straightforward even for beginners.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Jollof Rice:
2 cups long-grain parboiled rice, rinsed
1 cup tomato puree
2 large red bell peppers
3 medium tomatoes
1 medium onion (half blended, half sliced)
2 cloves garlic
1 teaspoon grated ginger
1 Scotch bonnet pepper (optional for heat)
3 tablespoons tomato paste
1 teaspoon curry powder
1 teaspoon thyme
1 teaspoon paprika
2 bay leaves
1 seasoning cube (or 1 teaspoon bouillon powder)
1 teaspoon salt, or to taste
1/2 teaspoon black pepper
1/4 cup vegetable oil
2–2 1/2 cups chicken or vegetable broth
For the Diced Beef:
500 g beef, diced into small chunks
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon curry powder
1 tablespoon soy sauce (halal-certified)
2 tablespoons vegetable oil
Directions
Season and cook the beef:
Place diced beef in a bowl. Add salt, black pepper, garlic powder, paprika, curry powder, and soy sauce. Mix thoroughly. Heat oil in a pan and sear the beef on medium heat until browned and cooked through. Set aside.
Blend the base:
Blend red bell peppers, tomatoes, half of the onion, garlic, ginger, and Scotch bonnet until smooth.
Prepare the jollof stew:
Heat oil in a pot. Add sliced onions and sauté until soft. Stir in tomato paste and fry for 3 minutes. Add the blended mixture and cook for 10–15 minutes until it reduces and the oil separates.
Season the stew:
Add curry powder, thyme, paprika, bay leaves, seasoning cube, black pepper, and salt. Stir well.
Add rice:
Pour in the rinsed rice and stir until every grain is coated in the stew.
Add broth and cook:
Pour in 2 cups broth, cover tightly, and cook on low heat for 25–30 minutes. Add a little more broth only if needed.
Steam to finish:
Once the rice is soft and fluffy, turn off the heat and let it steam covered for 10 minutes.
Serve:
Fluff the rice, plate it, and add the cooked diced beef on the side or mixed in.
Servings and timing
Servings: 4
Prep time: 20 minutes
Cook time: 45 minutes
Total time: 1 hour 5 minutes
Variations
Swap beef for chicken or shrimp if preferred.
For vegetarian jollof, omit beef and use vegetable broth.
Add mixed vegetables such as peas and carrots near the end of cooking.
For a smokier flavor, let the rice toast slightly at the bottom (the classic “party jollof” effect).
Adjust spice level by using more or fewer hot peppers.
Storage/Reheating
Refrigeration: Store in an airtight container for up to 4 days.
Freezing: Freeze for up to 2 months.
Reheating: Warm on the stovetop with a splash of broth or water, or microwave in intervals until heated through.
FAQs
How do I keep the rice from getting mushy?
Use parboiled long-grain rice and cook on low heat so it steams instead of boiling heavily.
Can I make this recipe without tomato paste?
Yes, but tomato paste adds richness and color. Without it, increase the blended pepper mix slightly.
What type of rice works best for Jollof?
Long-grain parboiled rice is ideal because it absorbs flavor without getting overly soft.
How do I get the smoky “party jollof” taste?
Allow the rice to toast slightly at the bottom of the pot toward the end of cooking.
Can I make this dish mild instead of spicy?
Yes, simply leave out the Scotch bonnet and reduce pepper quantity.
Should I wash the rice before cooking?
Yes, rinsing reduces starch and prevents the rice from sticking together.
Can I cook the beef directly in the Jollof?
You can, but browning it separately improves flavor and texture.
Can I use canned tomatoes?
Yes, canned tomato puree works well and keeps the sauce consistent.
Can I prepare this ahead of time?
Absolutely—Jollof reheats well and is great for meal prep.
What broth is best for Jollof?
Chicken broth adds the most flavor, but vegetable broth works for a lighter taste.
Conclusion
Homemade Nigerian Jollof Rice with diced beef is a timeless, flavorful dish that’s easy enough for weekday meals yet special enough for celebrations. With its rich tomato base, warm spices, and tender beef, this version is a hearty favorite you’ll return to again and again. Enjoy it fresh, reheated, or customized with your own variations.
A fragrant and colorful West African dish made with long-grain rice simmered in a rich tomato-pepper base, served with tender, well-seasoned diced beef. Perfect for lunch, dinner, or festive gatherings.
Ingredients
2 cups long-grain parboiled rice, rinsed
1 cup tomato puree
2 large red bell peppers
3 medium tomatoes
1 medium onion (half blended, half sliced)
2 cloves garlic
1 teaspoon grated ginger
1 Scotch bonnet pepper (optional)
3 tablespoons tomato paste
1 teaspoon curry powder
1 teaspoon thyme
1 teaspoon paprika
2 bay leaves
1 seasoning cube (or 1 teaspoon bouillon powder)
1 teaspoon salt, or to taste
1/2 teaspoon black pepper
1/4 cup vegetable oil
2–2 1/2 cups chicken or vegetable broth
500 g beef, diced into small chunks
1 teaspoon salt (for beef)
1 teaspoon black pepper (for beef)
1 teaspoon garlic powder
1 teaspoon paprika (for beef)
1 teaspoon curry powder (for beef)
1 tablespoon soy sauce (halal-certified)
2 tablespoons vegetable oil (for cooking beef)
Instructions
Place diced beef in a bowl. Add salt, black pepper, garlic powder, paprika, curry powder, and soy sauce. Mix thoroughly.
Heat oil in a pan and sear the beef on medium heat until browned and cooked through. Set aside.
Blend red bell peppers, tomatoes, half of the onion, garlic, ginger, and Scotch bonnet until smooth.
Heat oil in a pot. Add sliced onions and sauté until soft. Stir in tomato paste and fry for 3 minutes.
Add the blended mixture and cook for 10–15 minutes until it reduces and the oil separates.
Add curry powder, thyme, paprika, bay leaves, seasoning cube, black pepper, and salt. Stir well.
Pour in the rinsed rice and stir until every grain is coated in the stew.
Add 2 cups broth, cover tightly, and cook on low heat for 25–30 minutes. Add more broth only if needed.
Once the rice is soft and fluffy, turn off the heat and let it steam covered for 10 minutes.
Fluff the rice, plate it, and serve with the cooked diced beef on the side or mixed in.
Notes
Use parboiled rice to prevent mushiness and achieve separate grains.
Browning the beef before adding enhances flavor.
Letting the rice toast slightly at the bottom gives the smoky ‘party jollof’ effect.
Adjust spice level by modifying Scotch bonnet and black pepper quantities.
Vegetable broth makes this dish vegetarian-friendly (if beef is omitted).
