Togolese Jollof Rice with Smoked Fish and Chicken

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This fragrant Togolese one-pot rice layers smoky mackerel, seared chicken, and a deeply reduced tomato-pepper sauce scented with curry, thyme, and bay leaves. Served alongside fried plantains or a fresh salad, it is the dish that defines a Togolese family table on Sundays.

Nutrition Facts

Per serving (estimated)

• 580 kcalCalories
• 22 gFat
• 5 gSaturated Fat
• 58 gCarbs
• 5 gFiber
• 7 gSugar
• 35 gProtein
• 720 mgSodium
• 720 mgPotassium
• 95 mgCalcium
• 4 mgIron
• 38 mgVitamin C
• 720 mcgVitamin A

Ingredients

For the protein

• 4 bone-in chicken thighs (about 1.5 lb), skin-on
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp garlic powder
• 8 oz smoked mackerel fillets, skinless and flaked
• 2 tbsp vegetable oil

For the tomato-pepper sauce

• 4 large ripe tomatoes, roughly chopped (about 3 cups)
• 2 tbsp tomato paste
• 1 large yellow onion, chopped
• 2 red bell peppers, cored and chopped
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1-2 scotch bonnet peppers, seeded and halved (optional)
• 1/4 cup vegetable oil

For the rice

• 1 tbsp mild curry powder
• 1 tsp dried thyme
• 2 bay leaves
• 2 cups basmati or long-grain rice, rinsed until water runs clear
• 3 cups warm low-sodium chicken stock
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 medium carrot, peeled and diced
• 2 cups baby spinach or gboma leaves

Directions

1. Season the chicken thighs with the salt, pepper, and garlic powder. Heat 2 tbsp oil in a large Dutch oven over medium-high and sear the chicken skin-side down for 5-6 minutes until deeply golden; flip and cook 3 minutes more. Transfer to a plate, leaving the fat in the pot.
2. To the same pot, add the 1/4 cup oil, then the onion, bell peppers, garlic, and ginger. Sauté for 5 minutes until softened and lightly browned at the edges.
3. Add the tomatoes, tomato paste, scotch bonnet, curry powder, thyme, and bay leaves. Stir well, bring to a simmer, and cook uncovered for 12-15 minutes, stirring occasionally, until the sauce thickens and oil pools at the edges.
4. Stir the rinsed rice into the sauce and toast for 1 minute so every grain is coated. Pour in the warm stock and add the green beans and carrot, then nestle the seared chicken thighs and flaked smoked mackerel on top in a single layer.
5. Bring to a rolling boil, then reduce heat to the lowest setting. Cover tightly with a lid and cook undisturbed for 20 minutes — do not lift the lid during this time.
6. Remove from heat, scatter the spinach over the top, re-cover, and let the rice steam-rest for 5 minutes to wilt the greens.
7. Uncover, fluff the rice with a fork, and discard the bay leaves and scotch bonnet. Taste and adjust salt, then give everything a gentle fold so the smoked fish is evenly distributed.
8. Serve hot with fried ripe plantains, hard-boiled eggs, or a simple cucumber-tomato salad on the side.

Cook’s Notes

• Use very ripe tomatoes for a naturally sweet, less acidic sauce; if they're bland, add 1 tsp sugar to the simmering sauce.
• Bloom 1 tsp smoked paprika with the curry powder for deeper color and a more pronounced smoky backbone.
• Always rinse basmati until the water runs clear to keep grains separate and fluffy after steaming.
• Smoked catfish is a worthy substitute for mackerel if you want an even more intense smoky note throughout the rice.
• Refrigerate leftovers up to 3 days; reheat with a splash of water over low heat to restore moisture and revive the sauce.

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