Jollof Rice with Shrimp, Fried Plantains, and Avocado

Jollof Rice with Shrimp is a beloved West African treasure that combines smoky tomato-infused rice with succulent seafood, sweet fried plantains, and creamy avocado. Learning to make this iconic West African cuisine at home is valuable because it connects you to centuries of culinary tradition while giving you complete control over the spice level and ingredient quality. The rice absorbs every bit of that deeply spiced tomato sauce, the shrimp adds protein and a touch of brininess, the plantains bring natural sweetness, and the avocado cools everything down with its silky texture.

Ingredients

• 2 cups long-grain parboiled rice
• 3 tablespoons vegetable oil or palm oil
• 1 large onion, diced
• 4 large tomatoes, roughly chopped
• 2 red bell peppers, roughly chopped
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 2 cups chicken or seafood stock
• 1 teaspoon thyme
• 1 teaspoon curry powder
• 1 teaspoon smoked paprika
• 1 to 2 scotch bonnet peppers, whole or chopped (adjust to taste)
• 1 bay leaf
• Salt to taste
• 1 pound large shrimp, peeled and deveined
• 2 tablespoons vegetable oil
• 1 small onion, sliced
• 2 tomatoes, diced
• 1 teaspoon ginger, grated
• 1 teaspoon garlic, minced
• ½ teaspoon curry powder
• Salt and black pepper to taste
• 3 ripe plantains, sliced diagonally
• Oil for frying plantains
• 2 ripe avocados, sliced
• Fresh parsley for garnish

Instructions

1. Blend the tomatoes, bell peppers, and half of the onion until smooth. Heat oil in a large pot over medium heat, then add the remaining diced onion. Cook until translucent, about 3 minutes.
2. Add tomato paste and fry for 2 minutes, stirring constantly to prevent burning. Pour in your blended tomato mixture and reduce heat to medium. Let this simmer for about 20 minutes, stirring occasionally, until the sauce thickens and the raw tomato taste disappears.
3. Stir in thyme, curry powder, smoked paprika, scotch bonnet pepper, bay leaf, and salt. Add your stock and bring to a boil. Rinse the rice thoroughly under cold water until it runs clear. Add the rice to the pot, stir once, then reduce heat to low. Cover tightly with foil before placing the lid on top. Let it cook undisturbed for 30 minutes.
4. While the rice cooks, heat oil in a skillet over medium-high heat. Add onions and cook for 2 minutes, then add ginger and garlic. Add diced tomatoes and curry powder, cooking for 5 minutes until tomatoes break down. Season shrimp with salt and pepper, then add to the skillet. Cook for 3 to 4 minutes until pink and opaque.
5. Heat about half an inch of oil in a separate pan over medium heat. Test with one slice, it should sizzle immediately. Fry plantain slices for 2 to 3 minutes per side until golden brown with caramelized edges. Remove to a paper towel-lined plate and sprinkle with a tiny pinch of salt while still hot.
6. After 30 minutes, peek under the lid. The rice should be tender with all liquid absorbed. If it's still hard, add a splash of water and cook for 5 more minutes. For that coveted crispy bottom layer, increase heat to medium-high for the last 3 minutes.
7. Fluff the rice gently with a fork. Spoon generous portions onto plates, top with the shrimp stew, arrange fried plantains alongside, and add fresh avocado slices. Garnish with chopped parsley for a pop of color and freshness.

Notes

Prep time: 20 minutes. Cooking time: 50 minutes. Total time: 70 minutes. For a Vegetarian Version: Replace shrimp with chickpeas or tofu, and use vegetable stock. Rice Selection Matters: Long-grain parboiled rice works best because it stays separate and fluffy. Basmati works too, but reduce cooking time by 5 minutes. Avoid short-grain rice which becomes too sticky. Adjust Heat Levels: Remove the seeds from scotch bonnet peppers for less heat, or substitute with jalapeños for a milder version. If you want more kick, add cayenne pepper to the tomato base. Meal Prep Friendly: Make a double batch of the rice and freeze half before adding shrimp. The rice freezes beautifully for up to 3 months. Cook shrimp fresh when ready to serve. Equipment Tips: A heavy-bottomed pot distributes heat evenly and prevents burning. If you don't have one, stir the rice more frequently during the first 10 minutes of cooking. Make It Special: Add a splash of coconut milk to the rice for extra richness, or stir in a tablespoon of butter at the end for a glossy finish. Plantain Alternatives: Can't find ripe plantains? Use sweet potatoes cut into rounds and roasted until caramelized. They provide similar sweetness. Common Mistakes to Avoid: Not Cooking the Tomato Base Long Enough (simmer for full 20 minutes), Stirring the Rice Too Much (stir once when adding, then leave alone), Overcooking the Shrimp (pull off heat while they still look barely underdone), Using Unripe Plantains (need ripe plantains with black spots), Skipping the Rice Rinse (rinse until water runs clear), Wrong Oil Temperature for Plantains (test with one slice first). Storage: Store the jollof rice with shrimp separately from plantains and avocado. Rice and shrimp keep well in an airtight container in the fridge for up to 4 days. Reheat in the microwave with a damp paper towel or in a covered skillet with a splash of water. Fried plantains can be stored for 2 days and reheated in a hot oven at 375°F for about 5 minutes. Do not microwave plantains. Keep whole avocados at room temperature and slice fresh when serving leftovers. If storing cut avocado, brush with lemon juice, cover tightly with plastic wrap, and use within 24 hours. Rice freezes beautifully for up to 3 months. Thaw overnight in the fridge, then reheat thoroughly. Consider freezing just the rice and cooking shrimp fresh to avoid rubbery texture.