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Much has changed at Food52 over the years—office locations, columnists, the seriousness with which we discuss TikTok. However, one thing has long stayed the same: Ozoz Sokoh’s Jollof Rice is our most popular recipe of all time.
A rice dish that’s cooked in a deeply seasoned tomato stew—think: curry, thyme, and bay leaves—Jollof is a nourishing, classic West African staple that impresses and delights at any meal. With its mostly hands-off cook time, and use of produce basics (Roma tomatoes, peppers, onions) and pantry staples (curry powder, long-grain rice, tomato paste), it nails the all-important effort-to-enjoyment ratio. Although it would work alongside any piece of meat or fish, Jollof is traditionally served with stews, braises, and plantains.
