Jollof Rice Nigerien Style

Name: Jollof Rice Nigerien Style
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6 servings
Cuisine: Nigerien
Ingredients: 3 cups long-grain rice; 500g lamb, cubed; 4 large tomatoes, blended; 2 red bell peppers, blended; 2 onions, chopped; 3 tbsp vegetable oil; 2 cloves garlic, minced; 1 tsp fresh ginger, grated; 2 Maggi cubes; 1 tsp curry powder; 1 tsp thyme; Salt to taste; 3 cups water or stock

Riz au gras (reez oh GRAH)

Nigerien Tomato Rice

⏱ Prep Time 1 hour

📈 Difficulty Medium

👥 Servings

🔥 Calories 506 kcal

A fragrant, tomato-based one-pot rice dish seasoned with local spices, vegetables, and tender lamb, representing Niger's take on the beloved West African classic.

Nutrition & Info

Protein 24.0g

Carbs 62.0g

Fat 18.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Equipment Needed

large heavy pot wooden spoon lid

Presentation Guide

Vessel: large communal platter

Garnishes: fried plantain, sliced onion

Accompaniments: fried chicken, salad

Ingredients

3 cups long-grain rice
500g lamb, cubed
4 large tomatoes, blended
2 red bell peppers, blended
2 onions, chopped
3 tbsp vegetable oil
2 cloves garlic, minced
1 tsp fresh ginger, grated
2 Maggi cubes
1 tsp curry powder
1 tsp thyme
Salt to taste
3 cups water or stock

Instructions

1
Season lamb with salt, garlic, and ginger. Brown in oil in a heavy pot for 8 minutes.
2
Add chopped onions and fry until golden. Pour in blended tomatoes and peppers.
3
Cook sauce on medium heat for 20 minutes until oil separates and sauce thickens.
4
Add Maggi cubes, curry powder, and thyme. Stir well.
5
Wash rice and add to the pot with water. Stir once, cover tightly, and cook on low heat for 25 minutes.
6
Do not lift the lid during cooking. Fluff with a fork when done and serve.

💡

Did You Know?

In Niger, jollof rice is called "riz au gras" (fatty rice) and is the centerpiece of every naming ceremony and wedding feast.

Chef's Notes

Equipment Tips

large heavy pot
wooden spoon
lid

Garnishing

fried plantain, sliced onion

Accompaniments

fried chicken, salad

The Story Behind Jollof Rice Nigerien Style

Riz au gras arrived in Niger through trans-Saharan trade routes that brought rice cultivation from the Niger River basin. Each Nigerien ethnic group adapted the dish: Hausa cooks add groundnut paste, Zarma cooks prefer extra tomato, and Tuareg versions feature dried meat. The dish is inseparable from communal celebration in Niger.

🕐 Traditionally enjoyed lunch, celebrations, friday gatherings 📜 Origins: West African trade era

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