Sierra Leonean Spiced Jollof Rice with Chicken and Smoked Fish

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Sierra Leonean jollof rice is one of the boldest, spiciest renditions in West Africa, distinguished by its deeply caramelized tomato base and generous use of scotch bonnet peppers. Built on a foundation of fragrant parboiled rice, browned chicken, and smoky fish, this one-pot dish delivers deep, smoky heat in every bite. It is the undisputed centerpiece of Sierra Leonean celebrations, weddings, and Sunday family meals.

Nutrition Facts

Per serving (estimated)

• 720 kcalCalories
• 32 gFat
• 8 gSaturated Fat
• 78 gCarbs
• 5 gFiber
• 8 gSugar
• 40 gProtein
• 880 mgSodium
• 740 mgPotassium
• 95 mgCalcium
• 4 mgIron
• 28 mgVitamin C
• 95 mcgVitamin A

Ingredients

For the chicken and fish

• 1.5 lbs bone-in chicken thighs, trimmed of excess fat
• 1/2 lb smoked mackerel or herring fillets, flaked into large pieces
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

For the spiced tomato base

• 1/2 cup vegetable oil
• 2 large yellow onions, finely diced (plus 1 sliced for garnish)
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 4 tbsp double-concentrated tomato paste
• 4 ripe plum tomatoes, blended smooth
• 2-3 scotch bonnet peppers, seeded and chopped
• 1 tbsp mild curry powder

For the rice and cooking liquid

• 3 cups long-grain parboiled (converted) rice, rinsed until water runs clear
• 5 cups low-sodium chicken stock
• 2 tsp dried thyme
• 2 bay leaves
• 1 Maggi or Knorr seasoning cube, crumbled
• 1 tsp fine sea salt, plus more to taste

For finishing

• 1/2 cup fresh flat-leaf parsley, chopped
• 1 scotch bonnet, thinly sliced (optional)

Directions

1. Season the chicken thighs with the salt and pepper. Heat 2 tablespoons of the oil in a heavy Dutch oven over medium-high and brown the chicken on both sides, about 4 minutes per side. Transfer to a plate and set aside.
2. In the same pot, add the remaining oil and sauté the diced onions for 6-7 minutes until softened and lightly golden. Stir in the garlic, ginger, and scotch bonnet and cook for 2 minutes until fragrant.
3. Add the tomato paste and curry powder and cook, stirring constantly, for 3-4 minutes until the paste darkens to a brick color and the oil begins to separate at the edges. Pour in the blended tomatoes, bring to a brisk simmer, and cook for 12-15 minutes until the sauce thickens and reduces by about one-third.
4. Stir in the thyme, bay leaves, crumbled seasoning cube, and salt. Return the browned chicken to the pot and nestle in the smoked mackerel. Pour in the chicken stock and bring to a rolling boil; the liquid should taste well seasoned since the rice will absorb it.
5. Add the rinsed rice and stir once to distribute evenly, then immediately reduce the heat to the lowest possible setting. Cover tightly with a lid (or a layer of foil then a lid) and cook undisturbed for 28-30 minutes, until the rice is tender and has absorbed all the liquid.
6. For the signature Sierra Leonean bottom crust, briefly raise the heat for the last 4-5 minutes without lifting the lid. Remove from heat and let the pot rest, still covered, for 10 minutes to allow the steam to redistribute.
7. Uncover and gently fluff the rice with a fork, lifting from the bottom to incorporate the smoky crust. Top with the sliced raw onion, chopped parsley, and fresh scotchonnet slices. Serve hot alongside fried plantains, coleslaw, or a simple tomato-onion salad.

Cook’s Notes

• Use parboiled (converted) rice, not basmati or jasmine; it is essential for achieving the signature fluffy-yet-tender grains that hold their shape during long, slow cooking.
• The prized caramelized bottom crust, called 'sofo' in Sierra Leone, forms naturally if you resist stirring once the rice is added — let the pot do the work over the lowest flame.
• Always remove the seeds and membranes from the scotch bonnet peppers if you prefer moderate heat, but keeping some seeds in is what gives the dish its authentic Sierra Leonean fire.
• Fresh, ripe tomatoes blended until smooth produce a brighter, more rounded sauce than canned; cook them down thoroughly to avoid a watery pot.
• Letting the rice rest off-heat for a full 10 minutes is non-negotiable — it prevents a gummy bottom layer and gives the grains their separate, glossy finish.

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