One-Pot Jollof Rice that’s Steeped in Flavor and Tradition


Jollof Rice is a classic West African dish. It’s fragrant and has amazing depth of flavor from ingredients like ginger, garlic, curry, smoked paprika, and spicy chilies. Rich in both taste and history, it’s revered as a sacred dish within some African communities. And fortunately, it’s also quite easy to make!

One-Pot Jollof Rice Recipe - naturally plant-based, gluten-free, dairy-free, and top food allergy-friendly.

One-Pot Jollof Rice that’s as Versatile as it is Easy

Because it’s layered with so many spices, Jollof Rice pairs well with most proteins, including beef, chicken, and seafood. For a vegan option, add chickpeas, edamame, or tofu.

Fried plantains, steamed vegetables, green salad, or coleslaw are often served as fresh sides with Jollof Rice. But you can also make it a simple bowl meal by tossing in peas, carrots, and your protein of choice.

Pure Pantry Option

The only non-pantry items in this recipe are onion, garlic, ginger, and the parsley garnish. You can omit any or all of these, or make dried substitutions. For the onion, use 1 teaspoon onion powder. You can substitute jarred garlic or 1/4 teaspoon garlic powder for the garlic. You only need a pinch of ground ginger to replace the fresh ginger, and I would just omit the parsley or add dried parsley flakes, as desired.

For quick protein, add 1 can of drained and rinsed chickpeas or cooked red lentils.

One-Pot Jollof Rice Recipe - naturally plant-based, gluten-free, dairy-free, and top food allergy-friendly. This jollof rice recipe with photo was created by Jocelyn Delk Adams of Grandbaby Cakes, and shared with us by AncestryDNA.

Special Diet Notes: Jollof Rice

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, optionally vegan, plant-based, optionally vegetarian, and top food allergy-friendly.

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One-Pot Jollof Rice
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Cook time
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This West African dish comes together in one-pot for a delicious centerpiece to your meal. See the post above for serving suggestions.
Recipe type: Side
Cuisine: African
Serves: 4 servings
  • 2 tablespoons olive oil
  • 1 cup diced onions
  • 2 tablespoons minced garlic
  • 1 teaspoon minced ginger
  • ½ to 1 habanero pepper, thinly sliced
  • 1 cup uncooked basmati rice
  • 1½ cups vegetable stock (for vegan) or chicken stock
  • 1 (15 ounce) can crushed tomatoes
  • 1 teaspoon seasoned salt
  • ½ teaspoon smoked paprika
  • ½ teaspoon curry powder
  • ½ teaspoon dried thyme
  • 1 bay leaf
  • Chopped parsley, for garnish
  1. Heat the oil in a large pot over medium heat Add the onions and saute until tender, about 5 minutes.
  2. Add the minced garlic, ginger, and habanero pepper and saute for about 30 seconds. Add the rice and saute for 2 to 3 minutes, or until toasted.
  3. Add the chicken stock, crushed tomatoes, seasoned salt, smoked paprika, curry powder, thyme, and bay leaf and stir to combine. Bring the mixture to a boil, then reduce the heat to low and cover. Cook for 25 to 30 minutes, or until all the liquid is absorbed and the rice is tender.
  4. Remove the pot from the heat, and let the rice rest for 10 minutes with the lid on.
  5. Remove the bay leaf and stir to combine. Top with the parsley, to serve.

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About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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