Liberian Jollof Rice

Prep time: 20 minutes

Cook time: 55 minutes

Total time: 1 hour 15 minutes

Servings: 6 servings

Country of Origin

Liberia

Description

Liberian Jollof Rice has its own identity within the broad family of West African jollof traditions: built on a boldly spiced tomato and pepper base with chicken, it develops a distinctive smoky depth from the cooking method — the rice is allowed to form a slight crust on the bottom, and the pot is sealed tightly so the steam does all the final cooking. The Liberian palate tends toward more heat than its neighbors', and the seasoning reflects this: scotch bonnet peppers are not shy here, and the use of country pepper (a dried, smoky local chili) when available adds a layer of complexity that sets this version apart.

Presentation & How It's Eaten

Liberian Jollof is served on large platters at family gatherings, celebrations, and church events. The chicken pieces are arranged on top of the rice mound and sliced fried plantain is often placed alongside. It is a festive dish, always cooked in quantity.

Ingredients

• 400g long-grain parboiled rice, rinsed

• 4 chicken drumsticks and thighs

• 4 ripe tomatoes, blended

• 2 red bell peppers, blended

• 2 scotch bonnet peppers, blended

• 1 large onion, half blended, half diced

• 3 tbsp tomato paste

• 4 cloves garlic, minced

• 1 tsp dried thyme

• 1 tsp ground ginger

• 3 tbsp vegetable oil

• Salt and black pepper to taste

• 500ml chicken broth

Step-by-Step Directions

1. Marinate the Chicken: Season the chicken with salt, pepper, thyme, garlic, and ginger. Set aside for 15 minutes.

2. Brown the Chicken: Heat the oil in a large pot over medium-high heat. Brown the chicken for 4 minutes per side. Remove and set aside.

3. Cook the Tomato Base: In the same pot, add the blended onion and cook for 5 minutes. Add the blended tomatoes, peppers, and tomato paste. Cook over medium heat, stirring frequently, for 15–18 minutes until deeply reduced, dark, and the oil has separated.

4. Season the Broth: Add the diced onion and chicken broth to the pot. Taste and adjust seasoning with salt and pepper. Bring to a simmer.

5. Add Rice: Add the rinsed rice to the pot, stirring to distribute it evenly. Place the chicken pieces on top. The liquid should just cover the rice.

6. Steam: Seal the pot tightly (use foil under the lid if needed). Cook on the lowest heat for 25 minutes without lifting the lid.

7. Finish: Remove from heat and rest, covered, for 5 minutes. Serve from the pot, placing chicken on top of the plated rice.

Optional

Country Pepper: Add 1 tsp of dried smoked country pepper (African dried chili, available at West African stores) to the tomato base for the distinctive smoky, funky heat that defines Liberian cooking.

Cooking Tips

Parboiled (converted) rice is the traditional choice in Liberia for jollof — it holds its shape better than regular long-grain rice and absorbs flavor without becoming mushy. The deep reduction of the tomato base is the most important step: a short-cooked sauce will make the rice taste raw and under-developed. Take the full 15–18 minutes and let the sauce turn dark and jammy before adding the rice.

Nutrition Facts

(Estimated per serving, based on 6 servings)

Calories: ~490 kcal

Total Fat: 15g

Saturated Fat: 3.5g

Cholesterol: 90mg

Sodium: 580mg

Total Carbohydrates: 60g

Dietary Fiber: 2g

Sugars: 5g

Protein: 28g