Myles Stephenson’s Jollof Rice Recipe – A Bold & Flavourful Classic

If there’s one dish that can get a party started, it’s Jollof Rice

Smoky, spicy, and full of bold flavours, this West African classic is more than just rice – it’s culture, family, and celebration all in one.

In my kitchen, I like to take it up a level with a pepper sauce that’s roasted until slightly charred, adding that depth and richness everyone loves. Pair it with a protein of your choice and you’ve got yourself a plate that absolutely smacks.

Ingredients

For the Pepper Sauce:

• 4–6 large tomatoes (or 1 can peeled plum tomatoes)

• 2 red bell peppers

• 2–3 scotch bonnet peppers (adjust to taste)

• 1 medium onion

• 1 whole garlic bulb

• 1-inch piece of fresh ginger

For the Tomato Base:

• 1 cup neutral oil (vegetable or sunflower works best)

• 1 onion (diced)

• 2 tbsp tomato paste/purée

• 2 bay leaves

• 1 tsp dried thyme

• 1 tbsp curry powder

• 1 tsp garlic powder

• 1 chicken bouillon cube or stock

• Salt & pepper to taste

For the Rice:

• 2 cups long-grain rice (washed)

• Boiling water (enough to cover rice just above the surface)

• Knob of butter (optional, for extra richness)

Method

Step 1: Make the Pepper Sauce

1. Preheat oven to 210°C.

2. Cut the tomatoes, bell peppers, and onion into quarters. Slice the bottom off the garlic bulb.

3. Place everything on a roasting tray and roast until slightly charred.

4. Once roasted, blend together with ginger and scotch bonnets until smooth.

Step 2: Build the Tomato Base

1. Heat neutral oil in a large saucepan over medium heat.

2. Add diced onion and cook until soft.

3. Stir in tomato paste and cook for about 20 seconds.

4. Add curry powder, garlic powder, thyme, and bay leaves. Season with salt and pepper.

5. Mix in the roasted pepper sauce, cover, and reduce for 20 minutes.

Step 3: Cook the Rice

1. Add the washed rice to the pot and stir through the sauce.

2. Pour in boiling water until it just covers the rice.

3. Cover with foil and a lid, then cook for around 45 minutes.

4. Check every 15 minutes, stirring if needed, until the water is absorbed and rice is tender.

5. Add butter (optional) and fluff with a fork.