Smoked Fish Jollof Rice with Scotch Bonnet

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant rice dish cooked with smoked fish and fiery Scotch bonnet peppers, featuring deep flavors from tomato and palm oil. This african ready in about 45 minutes pairs long-grain rice, smoked fish fillets, palm oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.4 (10 ratings) Prep: 20 min Cook: 25 min Serves 4 African cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat the smoked fish dry with paper towels, then cut into 1-inch pieces. Heat 1 tbsp palm oil in a deep pot over medium heat, add the fish pieces, and cook for 2 minutes per side until slightly crisp — do not overcook.
  2. Step 2: Add the chopped onion to the pot and sauté for 3 minutes until translucent, then stir in tomato paste and minced Scotch bonnet peppers. Cook for 1 minute until the oil separates from the mixture.
  3. Step 3: Add the rice, chicken broth, thyme, bay leaves, salt, and black pepper. Stir once to combine, then bring to a simmer. Cover with a tight-fitting lid and reduce heat to low. Cook for 25 minutes without lifting the lid.
  4. Step 4: Remove the lid and fluff the rice with a fork. Discard the bay leaves, then serve immediately while hot.

Frequently asked questions

How long does Smoked Fish Jollof Rice with Scotch Bonnet take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Smoked Fish Jollof Rice with Scotch Bonnet?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep long-grain rice from drying out.

Can I substitute ingredients in Smoked Fish Jollof Rice with Scotch Bonnet?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Smoked Fish Jollof Rice with Scotch Bonnet for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Smoked Fish Jollof Rice with Scotch Bonnet?

African african like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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