Native Jollof Rice (Palm Oil Jollof)

Short Description

Native Jollof Rice, also known as Palm Oil Jollof Rice, is a traditional Nigerian dish made with local spices, palm oil, smoked fish, and a rich tomato-pepper base. Unlike the classic party Jollof rice, this version has a deep, smoky, and earthy flavor that makes it a favorite in many Nigerian homes.

Why You’ll Love This Recipe

• Rich, deep flavor from palm oil and local spices
• Uses smoked fish and protein for extra taste
• Easy one-pot meal with bold African flavors
• Perfect for family dinners and special occasions
• Customizable with different proteins and vegetables

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Rice:

• Long-grain parboiled rice
• Palm oil
• Onion, chopped
• Fresh tomatoes, blended
• Red bell pepper (tatashe), blended
• Scotch bonnet peppers (ata rodo), blended
• Tomato paste
• Crayfish, ground
• Smoked fish (catfish or mackerel), deboned
• Stockfish (optional)
• Dry or fresh prawns (optional)
• Meat or chicken stock

Seasoning & Spices:

• Salt
• Bouillon cubes (Maggi or Knorr)
• Thyme
• Curry powder
• Cameroon pepper (for a smoky kick)
• Bay leaves
• Ugu leaves (fluted pumpkin) or scent leaves for garnish

Directions

Step 1: Parboil the Rice

1. Rinse the rice thoroughly and parboil for 10 minutes.
2. Drain and set aside.

Step 2: Make the Sauce

1. Heat palm oil in a large pot over medium heat until it begins to shimmer (do not bleach).
2. Sauté chopped onions for 2–3 minutes until fragrant.
3. Add blended tomatoes, red bell peppers, and Scotch bonnet peppers.
4. Stir in tomato paste and cook for 10–15 minutes until the sauce thickens.

Step 3: Add Protein and Spices

1. Stir in ground crayfish, smoked fish, and stockfish.
2. Add salt, bouillon cubes, thyme, curry powder, Cameroon pepper, and bay leaves.
3. Pour in meat or chicken stock, then let simmer for 5 minutes.

Step 4: Cook the Rice

1. Add the parboiled rice and stir well to coat in the sauce.
2. Reduce heat, cover, and let it cook for 15–20 minutes, stirring occasionally.
3. If needed, add more stock or water until the rice is fully cooked.

Step 5: Finish and Serve

1. Stir in ugu or scent leaves for a fresh, herbal touch.
2. Remove from heat and let the rice rest for 5 minutes before serving.

Servings and Timing

• Servings: 4–6
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes

Variations

• Vegetarian Option: Omit fish and use mushrooms for a meaty texture.
• Extra Smoky Flavor: Use roasted tomatoes and smoked paprika.
• Spicier Version: Add extra Scotch bonnet peppers.
• Seafood Jollof: Add fresh shrimp, periwinkles, or crab.
• Low-Carb Option: Substitute rice with cauliflower rice.

Storage/Reheating

• Refrigeration: Store in an airtight container for up to 4 days.
• Freezing: Freeze for up to 2 months. Thaw overnight before reheating.
• Reheating: Warm in a pot over low heat, adding a splash of water if needed.

FAQs

What is the difference between Native Jollof and Party Jollof?

Native Jollof is cooked with palm oil and smoked fish, while Party Jollof is made with vegetable oil and often has a more pronounced smoky taste from firewood cooking.

Can I use vegetable oil instead of palm oil?

You can, but palm oil gives the dish its authentic earthy flavor.

What kind of rice works best?

Long-grain parboiled rice is best, as it holds up well during cooking.

Can I make this dish ahead of time?

Yes! It tastes even better the next day as the flavors meld.

What proteins pair well with Native Jollof?

Smoked turkey, grilled chicken, or fried fish are great options.

How do I prevent the rice from burning?

Cook on low heat and stir occasionally, adding stock as needed.

Can I add vegetables?

Yes! Bell peppers, carrots, or green beans work well.

What can I serve with this dish?

It pairs well with fried plantains, coleslaw, or a simple cucumber salad.

Is this dish gluten-free?

Yes! All ingredients are naturally gluten-free.

Can I cook this in a rice cooker?

Yes! Prepare the sauce first, then transfer everything to a rice cooker and cook on the white rice setting.

Conclusion

Native Jollof Rice (Palm Oil Jollof) is a rich, flavorful, and authentic Nigerian dish that brings the taste of home-cooked tradition to your table. With smoky fish, aromatic spices, and a deep, satisfying taste, this one-pot meal is perfect for any occasion. Serve with your favorite proteins and enjoy a true West African classic!

Print