Preparation

Jollof rice is the crown jewel of West African cuisine, but intimidating recipes often keep home cooks at bay. This accessible version strips away the fuss while keeping every ounce of the smoky, tomato-rich soul that makes jollof unforgettable.

The secret weapon here is canned sardines in tomato sauce—they add protein, omega-3s, and an umami depth that elevates the entire dish without requiring you to source specialty ingredients or spend hours tending the stove.

Preparation

1. Heat the oil in a large pot with a lid over medium heat. Add the diced onion and cook until softened, about 5 minutes.
2. Stir in the tomato paste and cook for 2 minutes, stirring constantly to prevent burning.
3. Add the crushed tomatoes, curry powder, thyme, paprika, and bay leaves. Cook for 5 minutes, stirring occasionally.
4. Pour in the broth and bring to a boil. Taste and adjust seasoning with salt and pepper.
5. Add the rice, stir well, then nestle the whole sardine cans (unopened if you prefer less mess, or opened and drained if you want to flake the fish in) into the rice. If using the hot pepper, add it whole.
6. Reduce heat to low, cover tightly, and cook for 25-30 minutes without lifting the lid.
7. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork, remove bay leaves and pepper, and serve.