How we cook party jollof rice with that smoky finish

Party jollof gets its character from a deep, slow cooked pepper base and a controlled burn at the bottom of the pot. We start with roasted red bell peppers, scotch bonnet, plum tomatoes and onions blended smooth, then fry that base in groundnut oil until the raw edge disappears and the oil floats to the top.

Long grain parboiled rice goes in next. It is stirred once, sealed with foil, then left alone. Resisting the urge to stir is the whole secret: the grains steam evenly while the base of the pot caramelises and sends smoke back up through the rice.

We finish with a splash of stock, a bay leaf and a handful of sliced onions laid on top so they soften into sweetness. Rest the pot off the heat for ten minutes before fluffing, and every grain separates cleanly.

Serving tip: pair with fried plantain and peppered chicken. If you are ordering from us, ask for extra stew on the side, it keeps the rice moist on the drive home.