Jollof Rice

Serves 4–6  |  Prep: 5 min  |  Cook: 40 min  |  Total: ~45 min

The West African classic, made easy. Three ingredients, one pot, unforgettable flavor.  Add more spices based on regional taste.

Ingredients

•       1½ cups Jamm Jamm Smoky West African Tomato Sauce

•       2 cups rice (Jasmine or Parboiled recommended)

•       2 cups vegetable broth (chicken broth or water also work)

•       3 tbsp olive oil

•       Optional: Add more spices like thyme, curry, or bouillon

Method

1.     Prepare the rice: Rinse rice thoroughly and allow to drain fully.

2.     Bloom the Jamm Jamm: In a medium pot over medium-high heat, warm 3 tbsp olive oil. Add 1½ cups Jamm Jamm sauce and cook for 4–5 minutes, stirring, until the sauce deepens in color and the oil begins to separate.

3.     Add liquid: Pour in 2 cups broth or water, stir to combine, and bring to a boil.

4.     Add rice: Add the rinsed rice and mix gently to incorporate. Place the lid on, reduce heat all the way to low.

5.     Cook undisturbed: Do not lift the lid. Cook on low for 30 minutes. In the last 5 minutes, increase heat slightly to low-medium to develop a light crispy layer on the bottom.

Key Tips

Tip:  Resist the urge to lift the lid — steam does the work. The slightly crispy bottom layer (called 'party jollof') is considered the best part, so don't skip the final heat bump.