Nigerian Jollof Rice With Beef

By
Ozoz Sokoh
headshot for recipe developer ozoz sokoh
Ozoz Sokoh
Ozoz Sokoh has more than a decade of experience writing about food and culture for Food52, Parts Unknown, and more. She runs the blog Kitchen Butterfly, using it to document Nigerian recipes.
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Updated on 02/3/22
Nigerian Jolla Rice with Beef Recipe

The Spruce / Ozoz Sokoh
Prep: 15 mins
Cook: 75 mins
Total: 90 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
301 Calories
14g Fat
25g Carbs
19g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 301
% Daily Value*
Total Fat 14g 19%
Saturated Fat 3g 14%
Cholesterol 50mg 17%
Sodium 471mg 20%
Total Carbohydrate 25g 9%
Dietary Fiber 3g 9%
Total Sugars 6g
Protein 19g
Vitamin C 45mg 224%
Calcium 47mg 4%
Iron 3mg 15%
Potassium 501mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Jollof rice is the most popular rice across the Coast of West Africa. Spiced, red-orange it is street food, everyday lunch, Sunday rice, celebration food, and everything in between.

The rice grains are stewed and layered with flavor, but emerge at the end of cooking somewhat separate—the goal is more pilau than risotto. Converted or parboiled long grain rice works best because the parboiling process strengthens the grains so they cook in the sauce without breaking down and turning to mush.

Building the stew base is the most important step and involves cooking the tomatoes twice—first, you cook down the mix and reduce it, which blunts the raw edge of the tomatoes, onions, and peppers. Second, you create the stew—a fried, spiced base seasoned with curry powder, dried thyme, bay leaves, salt, and more.

Ingredients

  • 3 medium fresh plum tomatoes, or Roma tomatoes, coarsely chopped

  • 1 medium red bell pepper, sliced

  • 3 small red onions, 1 thinly sliced, 2 coarsely chopped, divided

  • 1/4 Scotch bonnet pepper, optional

  • 2 1/2 to 3 cups vegetable stock, chicken or beef stock, or water, divided

  • 10 ounces (300 grams) stewing beef

  • 2 teaspoons curry powder, preferably a Caribbean blend, divided

  • 2 teaspoons dried thyme, divided

  • Salt, to taste

  • Freshly ground white pepper, to taste

  • Freshly ground black pepper, to taste

  • 1/4 cup neutral oil, divided

  • 3 small to medium dried bay leaves

  • 2 tablespoons tomato paste

  • 2 teaspoons unsalted butter, divided

  • 2 cups converted long-grain rice, rinsed

  • 1/2 medium red onion, sliced, for garnish

  • 1 plum tomato, sliced, for garnish

Steps to Make It

  1. Gather the ingredients.

    Nigerian Jolla Rice with Beef ingredients

    The Spruce / Ozoz Sokoh

  2. In a blender, combine the tomatoes, red bell pepper, chopped onions, and Scotch bonnet (if using) with 1 1/2 cups of stock or water.

  3. Blend until smooth, about 1 or 2 minutes. You should have roughly 4 to 5 cups of blended mix.

  4. Transfer this mix to a large pot. Bring to a boil, then reduce the heat to a simmer for 15 to 20 minutes, stirring occasionally, or until the mixture is reduced by half. Remove from the heat and set aside.

  5. Prepare the beef by seasoning with 1 teaspoon curry powder, 1 teaspoon dried thyme, and a generous pinch of salt and pepper.

  6. Set a separate large pot over medium heat, then add half of the oil. Once warm, add the beef and pan-fry for about 5 minutes, turning so all the sides brown evenly. Remove the pieces of beef, and set aside.

    pan-fry beef till brown

    The Spruce / Ozoz Sokoh

  7. In the same pot you cooked the beef in, add the remaining oil. Once hot, add the sliced onions, 1 teaspoon curry powder, 1 teaspoon dried thyme, and a pinch each of salt and pepper. Cook, stirring, over medium heat for 3 to 4 minutes.

  8. Add the tomato paste and 1 teaspoon butter, stirring for another 2 to 3 minutes. 

  9. Add the reduced tomato-pepper mixture to the pot, then cover with a lid and cook over medium heat for 8 to 10 minutes or until reduced by half.

  10. Add the remaining 1 1/2 cups of stock or water to the cooked tomato sauce. Bring to boil for 1 to 2 minutes. Taste for seasoning and adjust to your liking—salt and curry powder should be the most forward taste elements. 

  11. Add the rinsed rice and stir well so each grain is coated.

  12. Add the beef and stir to combine. Cover with a double piece of foil or parchment paper. Place the lid on the pot—this will seal in the steam and lock in the flavor—then, reduce the heat to low and allow it to cook for 35 minutes.

    Double piece of foil with lid on the pan

    The Spruce / Ozoz Sokoh

  13. Open the pot, stir the rice, and taste for seasoning. The rice should be cooked through and flavorful. If it isn’t, allow to cook for another 5 minutes or until it is ready.

  14. You can stir in sliced onions, tomatoes, and the remaining teaspoon of butter for additional flavor elements, if desired. Remove from heat and serve hot.

Serving Suggestions

Plate your jollof rice with sweet, ripe fried plantains and Nigerian salad—a mix of coleslaw— for a popular accompaniment.

Recipe Variation

You can leave out the beef for a vegetarian version, subbing in even more veggies, if desired. Alternatively, you can use chicken or fish in place of the beef.

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