To season jollof rice, build a rich tomato and pepper base, then season it with smoked paprika, thyme, curry powder, a bay leaf and a little scotch bonnet, plus stock and salt to taste. The signature smoky depth comes from frying the tomato paste until it darkens before the rice goes in.
Jollof is the centrepiece of West African cooking, and the seasoning is what separates a flat pot from the smoky, savoury rice people line up for. Here is exactly what goes in, and how much.
What spices go in jollof rice?
A proper jollof base uses blended tomatoes, red bell pepper, onion, garlic and ginger, seasoned with smoked paprika, dried thyme, curry powder, bay leaf, white pepper and scotch bonnet for heat. Stock and salt bring it together.
Why does jollof rice taste smoky?
Two reasons. First, you fry the tomato and pepper paste in hot oil until it darkens and the raw edge cooks off. Second, party jollof develops a gentle char at the bottom of the pot, cooked low and slow, which perfumes the whole dish.
How much seasoning per cup of rice?
As a guide, use about two tablespoons of a dedicated jollof blend per cup of rice, then taste and adjust salt and heat. Too little and the rice is flat; too much salt and it overwhelms.
The easy way
Measuring eight separate spices is the slow part. Costack Smoky Tomato Rice Seasoning combines smoked paprika, garlic, onion, thyme and chilli in one step, made in small batches. Soften your onion and pepper, stir in the blend with tinned tomato, add rice and stock, cover, and cook for about 25 minutes.
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