The legendary Nigerian Party Jollof Rice—smoky, spicy, and absolutely unforgettable.

Here's how to recreate that iconic flavor that steals the show at weddings and owambes:

🍅 Ingredients (for about 5 servings)

- 4 cups long grain parboiled rice (or Golden Sella Basmati for extra fluff)

- 5 tbsp tomato paste

- 4 fresh tomatoes

- 1 large red bell pepper (Tatashe)

- 2 Scotch bonnets (Ata Rodo)

- 1 small onion (chopped)

- 600 ml chicken stock (or water + bouillon cubes)

- 100 ml vegetable oil

- 1 tbsp ground crayfish (optional but adds depth)

- ½ tsp each: curry powder, thyme

- 2 small bay leaves

- Salt and seasoning cubes to taste

- 2 tsp butter (for richness)

- White pepper (optional, for that authentic party taste)

🍳 Instructions

1. **Blend the Base**

Blend tomatoes, bell pepper, Scotch bonnets, and one onion until smooth. Boil the mixture to reduce excess water.

2. **Make the Stew**

In a large pot, heat oil and sauté chopped onions. Add tomato paste and fry for 2–3 minutes. Add the blended mix and fry until the oil floats to the top and the sauce loses its sourness.

3. **Season the Sauce**

Add chicken stock, curry, thyme, bay leaves, salt, and seasoning cubes. Let it simmer for 5–10 minutes.

4. **Add the Rice**

Stir in the parboiled rice. The liquid should just cover the rice. Reduce heat to low, cover with foil and a lid to trap steam, and cook until rice is tender.

5. **Smoky Finish (Party Style!)**

Once the rice is cooked, increase the heat for 3–5 minutes to slightly toast the bottom. This gives it that signature smoky flavor. Don’t stir—just let it crackle.

6. **Final Touch**

Stir in butter and a sprinkle of white pepper. Let it rest covered for 5 minutes before serving.

🍗 Serve With:

- Fried plantains (dodo)

- Moi Moi

- Grilled chicken or beef

- Coleslaw or salad