The Ultimate Koko Place Jollof Rice Recipe

Jollof rice is more than a dish - it's a statement. Whether it's Nigerian jollof, Ghanaian jollof, or Senegalese thieboudienne, the principles are the same: a richly seasoned tomato base, quality long-grain rice, and patience.

**What you'll need** - 2 cups long grain parboiled rice (we recommend Tropical Sun Long Grain) - 1 tin (400g) tomato paste - 400g fresh plum tomatoes, blended - 2 large red peppers, blended - 3 scotch bonnets (adjust to heat preference) - 1 large onion, diced - 3 tablespoons vegetable oil - 2 cups chicken stock - 2 teaspoons curry powder - 1 teaspoon thyme - 2 bay leaves - Salt and seasoning cubes to taste

**Step 1: Build the tomato base** Blend your tomatoes, red peppers, and scotch bonnets until smooth. Heat oil in a heavy-bottomed pot, add diced onions and fry until golden. Add the tomato paste first and fry for 5 minutes, then pour in your blended tomato mixture. Fry on medium-high heat for 20–25 minutes, stirring regularly, until the oil rises to the top. This is crucial - raw tomato will make your rice sour.

**Step 2: Season the stew** Once the tomato base is fried down, add your chicken stock, curry powder, thyme, bay leaves, and seasoning. Taste and adjust. The base should be well-seasoned and slightly salty - the rice will absorb a lot of the salt as it cooks.

**Step 3: Cook the rice** Wash your parboiled rice until the water runs clear, then add it directly into the seasoned tomato stew. The liquid should just cover the rice - if not, add a splash more stock or water. Cover tightly with foil, then the lid, and cook on low heat for 25–30 minutes without lifting the lid.

**Step 4: The smoky bottom** For authentic party jollof with that distinctive smoky flavour, crank the heat to high for the last 2 minutes with the lid still on. Listen for a gentle sizzle. This chars the bottom layer slightly - the smoke infuses the whole pot. Remove from heat and let it steam for 5 more minutes before opening.

Serve with fried plantain, grilled chicken, or coleslaw. Store leftovers in an airtight container for up to 3 days.