Senegalese Jollof Rice

A fragrant one-pot West African rice dish where long-grain rice simmers in a deeply spiced tomato-pepper base, finished with smoky caramelization at the bottom. This is the signature celebration rice of Senegal, prized for its savory depth and the prized crispy bottom crust called xoon.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 14 gFat
• 2 gSaturated Fat
• 78 gCarbs
• 6 gFiber
• 9 gSugar
• 11 gProtein
• 720 mgSodium
• 640 mgPotassium
• 95 mgCalcium
• 4.5 mgIron
• 42 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the tomato-pepper base

• 3 cups canned crushed tomatoes
• 1 large red bell pepper, roughly chopped
• 1 large onion, chopped
• 4 garlic cloves
• 1 (1-inch) piece fresh ginger, peeled
• 1 Scotch bonnet pepper, optional
• 2 tablespoons tomato paste
• 1/4 cup neutral oil

For the rice and aromatics

• 3 cups long-grain basmati rice, rinsed
• 1 tablespoon curry powder
• 1 teaspoon dried thyme
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1 bay leaf
• 3 cups chicken stock or water
• 1 1/2 teaspoons fine sea salt, plus more to taste

For finishing

• 1 small onion, thinly sliced
• 2 tablespoons vegetable oil
• 1 cup cooked white beans or chickpeas, optional
• 1/4 cup chopped fresh parsley
• Lime wedges, for serving

Directions

1. Blend the chopped red bell pepper, onion, garlic, ginger, Scotch bonnet (if using), and 1 cup of the crushed tomatoes into a smooth, vibrant puree.
2. Heat the 1/4 cup oil in a heavy Dutch oven or wide pot over medium-high heat. Add the puree and the remaining 2 cups crushed tomatoes along with the tomato paste; cook, stirring often, until the mixture thickens and darkens to a brick-red color, about 12-15 minutes.
3. Stir in the curry powder, thyme, cloves, nutmeg, and bay leaf; toast the spices for 1 minute until fragrant, then pour in the stock and season with the salt. Bring to a boil.
4. Add the rinsed rice and stir once to distribute. Reduce the heat to the lowest setting, cover tightly with a lid, and cook undisturbed for 25 minutes until the liquid is absorbed and the rice is just tender.
5. While the rice rests, heat 2 tablespoons oil in a small skillet and fry the sliced onion over medium heat until deeply golden and crisp, about 8 minutes; drain on paper towels.
6. Uncover the pot, scatter the fried onions and beans (if using) over the top, re-cover, and let steam off the heat for 10 minutes to develop the prized crispy bottom layer.
7. Fluff the rice gently with a fork, garnish with parsley, and serve hot with lime wedges and a simple cucumber-onion salad.

Cook’s Notes

• Resist lifting the lid while the rice steams – the trapped steam is what cooks the grains evenly and prevents sogginess.
• For an authentic smoky xoon (bottom crust), finish the dish by placing the covered pot over a folded kitchen towel on a warm burner for the final 5 minutes.
• Rinsing the rice thoroughly removes surface starch and keeps the grains separate and fluffy rather than gummy.
• Adjust the Scotch bonnet to taste; for milder heat, seed it or substitute a sweet pepper for the same aromatic base without the fire.

More Senegal Recipes You’ll Love

Craving more flavors from Senegal? Try these traditional recipes:

• Grilled Snapper with Senegalese Onion-Lime Sauce over Herbed Cassava Couscous
• Senegalese Fish and Rice
• Senegalese Beef Rice with Vegetables and Tamarind

You might also like

Desserts

Senegalese Millet Yogurt Pudding

African

Senegalese Okra Soup with Smoked Fish

African

Dakar-Style Moroccan Ring Beignets with Spiced Sugar

African

Senegalese Cassava Leaf Rice