HOW TO MAKE DELICIOUS JOLLOF BASE: A STEP-BY-STEP GUIDE

Jollof rice is one of those dishes that brings everyone together—it's comforting, flavorful, and a true crowd-pleaser. But what really makes Jollof rice so delicious is the base. The perfect Jollof base takes time, patience, and the right ingredients. While it might seem like a lot of steps, I promise the end result is totally worth it. Here’s how I make my Jollof base from scratch.

The Ingredients

Before we jump into the cooking process, let’s talk about the ingredients I use for the base. The quantities below are for a large batch since I like to cook in bulk to save time in the long run:

• 8 Habanero peppers

• 7 large onions (for roasting)

• 2 large onions (cubed, for frying)

• 4 Garlic Bulb

• 10 bell peppers

• 15 tomatoes

• 3 large tins of Derica tomato paste (I typically use whatever brand is available)

• Curry

• Thyme

• White Pepper

• Salt & Seasoning

These ingredients make about 6 big bowls of Jollof base, with each bowl able to cook up to 12 cups of rice.

The Process

Step 1: Roasting the Vegetables

Start by roasting the bell peppers, tomatoes, habanero peppers, onions, and garlic. I pop them in the oven at 400°F for about 45 minutes or until they are charred on the edges. The charring process helps bring out a smoky depth of flavor that really enhances the Jollof base.

Step 2: Blending the Roasted Vegetables

Once the vegetables are roasted and cooled, it’s time to blend them. I blend everything into a smooth paste and set it aside.

Step 3: Frying the Onions

Now for the frying! In a wide, shallow pot, heat up some vegetable oil. Once the oil is hot, add the cubed onions and fry them for about 5 minutes. Stir occasionally to ensure they don’t burn. At this stage, I also add some dried thyme, curry powder, and white pepper. Frying the spices with the onions allows them to release all their aromatic flavors into the oil, which forms the foundation of your Jollof base.

Step 4: Frying the Tomato Paste

Next, add tomato paste to the pot. Let it fry for about 10-15 minutes, stirring often to prevent it from burning. You’ll know it’s ready for the next step when the tomato paste no longer has a clumpy texture and the raw, sweet taste has cooked off.

Step 5: Adding the Blended Vegetables

Once the tomato paste is perfectly fried, add the blended roasted vegetable mixture into the pot add salt and seasoning to taste. Stir everything together and let it fry for another 10-15 minutes. This step allows the flavors to meld and intensify, creating a rich, flavorful Jollof base.

The Key to a Perfect Jollof Base

The secret to making the best Jollof base is time and patience. The frying stages are crucial—don’t rush them! Allow the spices and vegetables to properly fry so they can release their full flavor potential. Once the base is done, you’ll have a deep, flavorful mixture that will elevate your Jollof rice to a whole new level.

Why I Cook in Bulk

I love making a large batch of Jollof base because it saves me time in the long run. It’s a bit of work upfront, but once the base is prepared, it’s easy to whip up a big pot of Jollof rice whenever the family is craving it. Plus, each batch I make can be stored and used for multiple meals, so I always have a flavorful base on hand when I need it.

I hope this guide inspires you to make your own Jollof base from scratch! While it does take a bit of time, the results are well worth the effort. Let me know how it goes, and feel free to share your own Jollof base tips in the comments below!

Happy cooking!