The UK home cook's complete jollof rice recipe
Jollof rice is a one-pot tomato rice dish loved across West Africa and increasingly popular in British kitchens. Smoky, deeply seasoned, rich with peppers and spice, jollof is what you serve when you want one dish to command the whole table. Sunday lunches. BBQ side dishes. Birthday party meals. Saturday family cooking. Done right, jollof rice beats every restaurant version and feeds 10 people for under £25 in ingredients.
This guide is the complete walkthrough. Ingredients, exact ratios, the cooking method that delivers that signature smoky base, the spice blend that does the work for you, plus the variations for chicken jollof, beef jollof, and vegetarian jollof.
Why jollof rice works in British kitchens
Jollof feeds a crowd cheaply, can be cooked one or two days ahead and tastes better the next day, scales easily for big family gatherings, uses ingredients you can buy at any UK supermarket, and pairs with everything from grilled chicken to roast lamb to fried fish. It's the answer to "what do I cook for 10 people on a Sunday?"
The real magic of restaurant-quality jollof is the layering of herbs and spices: bold curry warmth, aromatic thyme, deep savoury seasoning, smoky tomato base, scotch bonnet kick. Costack Smoky Tomato Rice Seasoning packages exactly this profile in one blend so you don't have to measure 8 separate spices.
Ingredients (serves 10)
For the pepper base
- 3 medium red bell peppers
- 5 medium Roma tomatoes (or 1 tin chopped tomatoes for shortcut)
- 2 scotch bonnet peppers (or 1 if you prefer less heat)
- 1 medium red onion
For the rice and seasoning
- 8 cups (1.6kg) long-grain or basmati rice
- 1 large onion, finely chopped
- 1/2 cup vegetable oil
- 18 oz (510g) tomato paste (NOT tomato sauce - paste is non-negotiable)
- 3 tbsp Costack Smoky Tomato Rice Seasoning
- 2 tbsp Costack Complete Seasoning
- 1 tbsp Costack Mild Curry Powder
- 1 tbsp Costack Dried Thyme
- 2 bay leaves
- 2 tbsp salt
- 2.5 cups rich chicken broth (or vegetable broth)
- 1 cup water
For the protein (chicken jollof version)
- 1.5kg chicken (whole, jointed, or thighs)
- 1 tbsp Costack Meat Seasoning for boiling
- 1 tbsp Costack Curry Powder for boiling
Method - the proper way
Step 1: Cook the chicken (45 minutes)
Boil chicken with 1 chopped onion, 1 tbsp Costack Meat Seasoning, and 1 tbsp Costack Curry Powder in just enough water to cover. Simmer 30 minutes. Reserve the stock - this is liquid gold for the rice.
Drain chicken. Pat dry. Fry in 2 tbsp oil until golden brown, 4 minutes each side. Set aside.
Step 2: Blend the pepper mix (5 minutes)
Roughly chop the bell peppers, tomatoes, scotch bonnet, and red onion. Blend until smooth in a food processor or blender.
Step 3: Reduce the pepper mix (15-20 minutes)
Pour the blended pepper mix into a large pan. Simmer uncovered over medium-high heat for 15-20 minutes until reduced by half. This concentrates the flavour and removes raw tomato taste.
Step 4: Wash the rice (5 minutes)
Place rice in a sieve. Rinse under cold water until the water runs completely clear. This removes excess starch that would make the rice gummy.
Step 5: Build the base (20 minutes)
Heat 1/2 cup oil in a wide, heavy-bottomed pot. Fry chopped onions until translucent (5 minutes). Add tomato paste and fry, stirring constantly, for 15 minutes. This is the most important step. The paste will deepen in colour from bright red to brick red and turn grainy. This step is what gives jollof its signature flavour.
Step 6: Add seasoning and pepper mix (10 minutes)
Add the reduced pepper mix to the fried tomato paste. Add 3 tbsp Costack Smoky Tomato Rice Seasoning, 2 tbsp Costack Complete Seasoning, 1 tbsp Costack Mild Curry Powder, 1 tbsp Costack Dried Thyme, 2 bay leaves, and 2 tbsp salt. Stir thoroughly. Fry for 10 minutes to bloom the spices.
Step 7: Cook the rice (25 minutes)
Add 2.5 cups reserved chicken stock + 1 cup water. Stir. Add the washed rice. Stir gently to coat every grain. Reduce heat to medium-low. Cover with foil and then the lid (this seals in steam). Cook for 20 minutes WITHOUT LIFTING THE LID.
For authentic party flavour: at the 15-minute mark, increase heat to high for 2 minutes to char the rice at the base. This is the smoky bottom layer that defines proper party jollof.
Step 8: Rest and fluff (10 minutes)
Remove from heat. Rest covered for 10 minutes. Fluff with a fork. Stir in the fried chicken pieces. Add a knob of butter if desired. Serve.
Pro tips for restaurant-quality jollof
1. The tomato paste fry is the whole game
The 15-minute tomato paste fry in step 5 is what separates good jollof from great jollof. Most home cooks rush this step and end up with raw-tasting tomato. Fry until the paste turns brick red and turns grainy. Smell it - the raw acid notes disappear and sweet caramelised notes appear. That's when it's ready.
2. Season in layers, not all at once
Layer Costack Meat Seasoning during the chicken boil, then again with Costack Smoky Tomato Rice Seasoning during the sauce build, then a final pinch of thyme at the end. This creates complexity that adding everything at once can't match.
3. Let the spices bloom
When you add Costack Curry Powder and Costack Dried Thyme to the sauce, give them 10 minutes in the hot oil to release their oils. Cold spices stirred in at the end taste raw.
4. Don't lift the lid while cooking
Once the rice is on, sealed with foil and lid, leave it alone for 20 minutes. Every time you lift the lid you lose steam and the rice cooks unevenly.
5. The party bottom layer is intentional
Real party jollof has a slightly charred bottom. This is not burning - it's caramelisation that adds smoky depth. Don't be afraid of it.
Variations
Vegetarian jollof
Skip the chicken. Use vegetable stock instead of chicken stock. Add 2 chopped courgettes and 200g mushrooms to the rice with the stock. Finish with crumbled feta or grilled halloumi.
Beef jollof
Replace chicken with 1.5kg diced stewing beef. Boil 1 hour with Costack Meat Seasoning. Add to rice in step 8.
Smoky party jollof
Add 1 tsp Costack Hot Smoky Chilli Powder to the pepper mix. Cook on high heat at the end for 3-4 minutes to char the bottom. Smells like firewood. Tastes like a celebration.
One-pot weeknight jollof (25 minutes total)
Skip the chicken boil. Use 600g chicken thighs straight in the pan. Use 1 tin chopped tomatoes instead of reducing fresh tomatoes. Reduce rice to 3 cups. Cook 18 minutes covered. Done in 25 minutes start to finish.
What to serve with jollof rice
- Fried plantain - the classic side. Ripe plantain sliced and fried in oil until golden.
- Grilled chicken or fish - season with Costack Chicken & Turkey Seasoning or Costack Fish & Seafood Seasoning.
- Suya skewers - beef or chicken skewers rubbed with Costack Smoky Peanut BBQ Rub, grilled over high heat.
- Coleslaw - the cool, creamy contrast to the heat of jollof.
- Fresh salad with lemon dressing - to cut through the richness.
FAQs about jollof rice
What type of rice should I use?
Long-grain rice is traditional and most forgiving. Basmati works well and gives a fluffier result. Avoid arborio or risotto rice - they're too sticky for jollof.
Can I make jollof without scotch bonnet?
Yes. Use 1 red chilli instead. Or skip entirely and add Costack Hot Smoky Chilli Powder to taste.
How do I stop jollof rice from being mushy?
Wash the rice until water runs clear (removes starch). Use the right ratio of liquid to rice (1.4 cups liquid per cup of rice for long-grain). Don't lift the lid during cooking.
Can I make jollof rice ahead of time?
Yes. Cook up to 2 days ahead. Reheat covered in a low oven (160C) with 2 tbsp water for 15 minutes. Jollof actually tastes better the next day.
What's the difference between jollof and paella?
Both are one-pot rice dishes built on a flavoured base. Paella uses saffron, smoked paprika, and short-grain rice. Jollof uses tomato paste, scotch bonnet, thyme, and long-grain rice. Different traditions, similar technique.
Build your spice rack for proper jollof
The 5 Costack blends that cover most jollof cooking:
- Smoky Tomato Rice Seasoning - the dedicated jollof blend
- Complete Seasoning - the savoury all-rounder
- Mild Curry Powder - for warmth
- Dried Thyme - aromatic backbone
- Meat Seasoning - for the chicken or beef
Grab all 5 separately, or save with the Kitchen Staples Monthly bundle at £22.98 covering four of these. Free UK delivery on orders over £35. We ship to London, Manchester, Birmingham, Leeds, and every UK postcode.
