short essay on how to prepare jollof rice

Nigerian jollof rice

Jollof rice is one of the most simple and easy to make Nigerian food, you’d want to start from here if you are new to Nigerian cooking.

Are you married to a Nigerian person and probably looking for an easy recipe to try out first?

Jollof rice is the most popular food in Africa and, the required ingredients are abundant in most countries of the world.

This is how we serve it in Nigeria. You can add fried meat, fried plantain or even vegetable salad.

In the last 5 years, I have tried my hands on over 14 different rice recipes and even made an ebook about them.

What you find above is a delicious plate of jollof rice plus fried beef.

I made this some weeks back and will be giving you a step by step recipe.

Ingredients for Jollof Rice

4 cups of rice 1kg Chicken/beef 1000ml of Ground Fresh tomatoes. 50ml Ground Fresh peppers 1 Teaspoon Curry powder 1 teaspoon Thyme 1 teaspoon Nutmeg powder 2 seasoning cubes 1 cup of sliced onions 300ml vegetable salt to taste. 2 cloves of garlic 2 fingers of ginger

Just wash, squeeze out water inside the tomatoes, blend as is, and set aside.

You need around, 1000ml  of ground tomatoes for 4 cups of rice.

Step by Step Preparation

Step 1 Season the chicken/beef with a teaspoon of salt, one seasoning cubes, half a teaspoon each of curry and thyme, half a cup of sliced onions then let it sit for some minutes.

Set on heat and let it boil for 10-15 minutes, would take more time to cook the beef.

Step 2 Set aside the meat and the stock in fresh bowls.

Peel off the outer back of the ginger/garlic, pound, or grind.

Step 3 Parboil rice the normal way, boil about 7 cups of water in a pot, add the four cups of rice and allow boiling for 3 minutes. Then pour out and wash thoroughly with clean water, then set aside in a bowl or plastic sieve.

Step 4 Pick out the parboiled tasty meat and deep-fry, set aside. Step 5 Once you are done with frying the chicken, reduce the oil to 250ml (1 cup) just add the remaining one cup of sliced onions, stir for 1-2 minutes, add the ground tomatoes. I like to cook jollof rice with the same oil I used while frying the meat.

Using a fresh oil is just the same as cooking without the beef stock (meat water) which actually holds over 70 percent of the ingredient that is used in making most Nigerian foods.

The end result is not the same.

How to Make Nigerian Jollof Rice.

Step 6 Frying the tomatoes would take about 20 minutes.

Fry until when you lift a portion with your frying spoon, you will notice the oil continues to boil in the spoon.

You also notice the tomatoes turning dark.

Step 7 Once the tomato is well fried, add the meat water (chicken/beef stock) to the fried tomato in the pot, the ground ginger/garlic, half a teaspoon each of curry and thyme, salt to taste, add 4 cups of water.

Add another seasoning cube. Stir and taste, it should taste overly spiced. Don’t worry, once the rice is added the taste would balance.

Add the rice.

Then cover and allow the rice to cook on low heat for 30-45 minutes. Remember that you can add water occasionally.

Turn and serve with the fried meat.

This is just how to make jollof rice, you can serve with the fried meat, salad and maybe a bottle of your favorite drink

Wondering why my meat is red? I dipped them in tomato sauce

Add 4 tbsp. of tomato sauce in a pot, while still on heat add the fried meat, allow it to heat for few minutes while you continue to turn. Serve chicken and jollof rice as you can see above.

Jollof Rice Recipe

Ingredients   .

• 4 cups of rice
• 1 kg meat
• 1000 ml of Ground Fresh tomatoes your blender is calibrated, 1000ml = 1 liter
• 50 ml Ground Fresh peppers
• Spices Curry, Thyme, Delice, Nutmeg, Chicken spice
• 3 Seasoning cubes
• 2 cups of sliced onions
• 300 ml Vegetable oil
• Salt to taste.
• 2 Cloves of garlic and
• 2 Fingers of ginger

Instructions  

• Start by precooking your meat with the listed spices (a teaspoon each of thyme, curry, and salt; two seasoning cubes and sliced onion) Allow the meat to cook till tender.
• Peel of the outer back of the ginger/garlic, pound or grind.
• Parboil 4 cups of rice, wash and set aside in a plastic bowl.
• Once the meat is tender, seperate from the stock and deep fry.
• Fry the ground tomatoes until it is turning day (about 20-25 minutes) stir continously to avoid burning it.
• When the tomato is well fried, add the chicken stock (meat water).
• Add the blended ginger/garlic, a teaspoon each of curry and thyme, two teaspoons of salt
• Add 4 cups of water also, taste, add salt to taste.
• Add one seasoning cube. Stir and taste, you want it overly spiced. The rice will take some of it away.
• Allow to boil before adding the parboiled rice, stir.
• Then just cook with the pot covered till the rice is soft.
• Turn evenly and serve with the fried chicken.
• NOTE: If you don't want your jollof rice to start burning before it is well cooked, you need to remove some of the fried tomatoes before adding the rice. Then add it later.

Video For Nigerian Jollof Rice

The jollof rice video above was made just some days back. The method is straight and easy to follow, You will also get a visual of all the ingredients that I used.

While jollof rice is the most popular food in Nigeria and also considered the national food of Nigeria, fried rice is number two on the list.

Other Nigerian Rice Recipes

I have written a detailed recipe for fried rice and also made a video for it – Fried Rice Recipe

I love Ofada rice and sauce, you can try it this weekend. Ofada Sauce and Rice

Tomato stew is a winner any day, you can serve it with white boiled rice. How to make Tomato Stew

90 Comments

Wow more pls this recipe is nice can i have that of fried rice pls

God bless u for all these recipes

intresting………..thanks so much

Also what peppers do you use to grind? Does using a blender give you the same texture as grinding?

Sure, you could blend or grind, as long you get a smooth paste at the end of the day, you will be ok. I used scotch bonnet peppers. I have edited the jollof rice recipe to include an image. Thanks for your feedback

You are just a blessing to me,keep it up,God will continues to strengthen you with wisdom,much love

Wow!!! This is nice. Pls l want to know what gives party rice its unique aroma?

I love ❤ Jollof rice alot I prefer it than fried rice. It is nicely prepared

Thank you so much ma

You gave confident of cooking my jollof rice Thank u for helping me out and I also thank u for being there for me Thank u

Thanks a lot for this

Nice one. I’m definitely going to try this method. Keep up the good work Ma.

Please use measurements are user friendly to most Americans .

Thank you very much atalest l have lean how to cook jelof rice now. This is wonderful Thank you ma.

Pls can we use purple onions to cook fried rice???i couldnt find white onions

So you just made me a big boy… Followed your instructions n my wife thinks I’ve been cooking for years…kudos

Lol, thanks man.

Hi pls ow many derica is that four cup

Thanks, keep up the good work. God bless you.

Wow! That was great. Keep it up

Wooow you are doing a lovely job not being selfish with what you know but rather helping homes that would have been broken because the ability of not knowing how to cook, you will always have your reward… And your recipes are lovely thanks so much for them.

Thank you so much for this great information. Please, when do you add nutmeg, is it blended?

Yes, it is ground nutmeg. Add it just before you add the rice.

Thanks so much for this. God will continue to bless those hands of yours and it will never go sour. i thought the tin tomato brings out the reddish colour. Pls, is it bad to use tin tomato together with fresh one. and do we fry the paste along side the fresh tomoto. i await ur response. Thanks.

You can use a combination of fresh and canned tomatoes and yes, you can fry both together when making jollof rice.

Nice one. Admin can u please give the quantity of ingredients for one to cook jellof rice for 50 people? From ( rice, meat/chicken, Maggi g/oil, tomato, etc) have leant a whole lot here I must say. Thanks

The ingredients above can cook jollof rice for about 6 persons. You just need to do the math to know how much of it would make rice for 50

I love the way you cook, I always swallow saliva when looking at your stuff, please me some

Pls can I use green bean when preparing jollof rice?

Chidi! You are a friend indeed! You are such a nice woman. I thought i can cook jellof rice before without knowing that i am missing alot till i discover Chidi. Bravo!

Thank thank you so much for this jollof rice I cooked mine this morning and it was excellent. Everyone in the house ate a second round. I was so happy God bless you real good

I love Nigerian jollof rice, thanks for showing me how to make jollof rice.

Wow… never knew cooking could be this interesting ( cause as a 16 year old I hate it ) lol. I will try each and every recipe on this site. Thank you so much may you go from glory to glory.

Wow…it looks great thank you very much. Pls i wnt 2 try it with tin tomatoes, how do i go abuh it?

Hello, but in party jollof u don’t need to parboil the rice, I mean yoruba method

This is informative, never thought something like this could be online. most helpful to me in terms of knowing the names of spices used frequently.

It looks good in my eyes. I will try it thank u so much I love what u are doing. God bless u

I am mrs babatunde. Should I use tomato paste in my jollof rice pls help me

sure you can, but it is better to use the fresh one if you can find them.

Hi am Mrs franca I blend tomatoes + pepper + onion and I fry it after 15min I add tin tomatoes and I still have tasteless jollofrice wat can I do pls tell me or I should cook without tin tomatoes

Hello Chidi. I looked at the recipe now and I want to try it but if I use canned tomatoes instead of fresh ones,how do I go about it? Will it be possible to fry the canned tomato like the fresh one? Thank you

yea!!! dis method is great. i tried it and it worked perfectly well

Jollof rice is my best, I luv it. I luv the great work you are doing. Thumbs’ up.

Pls do i need to fried carrot, green peas when prepared jollof rice

Nope, just add them to the cooking rice – 4-5 minutes before you turn off the heat.

can I get the recipe for jollof rice for a wedding or other big occasion

Ma Mr muyideen yes you can get en big event.

This looks beautiful in the eyes and sweet in the mouth.

Thanks for the guidelines God bless

one word for the recipe.. And stand d chance of winning my love

Am in love with jollof rice thanx so much am defenetly you going to try it for my family thank u

My son is Nigerian and African American. I want to make this for a heritage event where I live. I’m trying to make different foods for him. He will be one on the day of the event. I will have to add some spices to my grocery list. I’m happy that I found your site. 🙂

thanks alot, what if i want to add carrot to my jollof rice, please how do igo about it

just add it three minutes before you turn off the heat, Thanks for commenting.

Awesome…….keep up d gud work.

Its gud! I’m nt a woman… I’m a man but I still lv it! Gud Work Chidi! Keep it up!

chy, can one use can tomato in place of fresh ones and get the same good and tasty jollof rice?

Sure, you can. Most restaurants use canned tomatoes, it largely depend on other ingredients and how you fried the tomato.

You are saving women and aspiring cooks’ lives!! Thank you 🙂 :*

Interesting…………………………….. tanks so much

Well cooked jellof rice is always wonderful, I love this

Infact I cooked the fried rice it was very delicious unbelivable ,my husband enjoyed it nd I enjoyed It tooo ,sweet sensation can not withstand me again , u are great thnks joooooooo

hello, i need ur assistance. Please tell me how can i prepare jollof rice for 20 people? what are the quantites involved in the ingredients? Thank you

woooow….m xo impressed,i hope it turns owt well for mhe cuz im to present et n an examination practical…ma….f i am to produce dis to an hypertensive patient,wat re d thingz i ought to add,or reduce…plz enlighten mhe

Chidi,your recipes are very nice. You r really good at what you do. However,I do normally boil my fresh tomatoes after grinding or slicing till it dries,that way I wont hv to deep fry. I really avoid too much fries dats why.

That is cool, I mean the part where you boil your tomato after grinding. There are just so many ways of doing everything, keep making tasty foods.

i tried out the procedure for the jollof, and i must tell u, i had a great meal. it is the best i have cooked forfour years since i entered university of ibadan. thumbs up to chy anegbu

Pls i would like to learn more about ofada stew. i want to prepare it this weekend. Thanks

loving your cooking am not a nigerian though i just love your jollof rice.

Cee, You don’t ever need to boil the tomatoes, just grind and fry, you can also slice and fry. Whatever you do, even if you boiled it, you will still need to fry the tomato before commencing with the rest of the cooking. It would be nice if you look up the embeded video

If you boil the tomato till it becomes dry, do you still fry it with the onions for a while or do you just add your stock to it and continue from there?. I tried it and the rice came out funny. Please give a detailed step by step method

you must select your tomatoes right.look for the hard red colored type.it dries well without soury taste.

I like a nice prepared jollof rice n fried rice. but I don’t know how to prepare one, I’m glad I will learn 4rm ur site. U are doing a good work here keep it up God will Blss u abundantly

hi, I really don’t understand that part of seiving ur fresh tomatoes and pepper, i thought the normal thing to be done is to boil the grinded tomatoes until it becomes dry thereby also reducing the sour taste? besides, from ur illustrations, I dint see where u boiled it. Are u saying we can still achieve the same result with just filtering and frying? enlighten me pls. thanks

Christie, yes, you can just filter and fry, it is faster and better that way. However, you can also boil instead of filtering.

I am an African- American woman married to a Nigerian man and I love jollof rice when he prepared it for me I fell in love I like the spices and put goat meat in the rice it is so delicious. I am a big fan of Nigerian cuisine . P.S. Iy is othing better than pounded yam!!

U LIKE FOOD

it look sweet i will try it

Thanks so much….I love ur work!

Pamela WHY???

THIS LOOK DELICIOUS.

You are doing well Peace the rice seems a lot delicious! *thumbs up*

Yes! I have tried this rice recipe and it turned out perfectly well but there seemed to be a little difference with the one I ate at a friends birthday party, there was a slight difference in taste and color, maybe I probably didn’t get it right. I will have to try again and keep trying till I get that particular taste

Party jollof rice is on another level. Usually cooked with lots of chicken stock and seasonings.

Jollof rice is my favorite Nigerian food, I like when it is spiced up with green pees and then fried plantain. I like a whole lot of other Nigerian foods but this happens to be my best, thanks for helping out

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The Best Nigerian Jollof Rice Recipe

Last Updated: July 16, 2024 Fact Checked

This article was co-authored by Hema Agwu and by wikiHow staff writer, Devin McSween . Hema Agwu, known as “The Suya Guy,” is a Nigerian Chef and the Co-Founder of Brooklyn Suya. A self-taught chef, he specializes in creating the perfect suya, a traditional Nigerian spice blend. Chef Agwu expanded his palette with flavors from Morocco, Eritrea, and the U.S. Over his career, he’s been featured in several publications and on The Cooking Channel’s The Spice of Life. This article has been fact-checked, ensuring the accuracy of any cited facts and confirming the authority of its sources. This article has been viewed 275,347 times.

Jollof rice is a spicy and savory West African dish that’s made differently from country to country. Nigerian jollof rice is prized for its delicious, smoky flavor and simplicity—to make it, you only need one pot! Follow along with us as we reveal how to whip up the best Nigerian jollof rice.

Ingredients

• 2 red bell peppers
• 3 plum tomatoes
• 2 white or red onions
• 1 scotch bonnet pepper
• ½ cup (118 ml) of vegetable oil
• 2 tablespoons (30 ml) of tomato paste
• 1 teaspoon (2.4 g) of curry powder
• ½ teaspoon (0.5 g) of thyme
• 1 teaspoon (2.4 g) of white pepper
• 2 bay leaves
• 2 cubes of chicken bouillon
• 1 cup (237 ml) of chicken stock
• 2 cups (400 g) of long-grain, parboiled rice (like Golden Sella basmati )
• Salt to taste

Servings: 4

Wash the peppers, onion, and tomatoes.

• Using a white or red onion is up to your preference. White onions tend to taste milder, while red onions add a stronger flavor.
• Substitute fresh tomatoes with canned tomatoes if you prefer.

Blend the chopped ingredients together.

• For a smokier taste, roast the red peppers before you blend them. Halve the red peppers and place them on a foil-lined baking sheet. Then, roast them in the oven at 400° F (200° C) for 20 to 25 minutes.
• If you prefer more heat, add another scotch bonnet pepper to the blender.

Rinse the rice in water until it runs clear.

• One of the differences between Nigerian jollof rice and other varieties is that it is traditionally made with long-grain rice, like Golden Sella basmati rice or white rice, that is parboiled. This is rice that is partially pre-cooked; it’s sometimes referred to as easy cook rice.
• Feel free to use raw Golden Sella basmati or long-grain white rice instead of parboiled rice.

Heat the vegetable oil over medium heat.

• Use a pot that you don’t mind burning a bit on the bottom. Slightly burning the rice and ingredients is what gives Nigerian jollof rice its tasty, smoky flavor.
• As an alternative, use sunflower oil or palm oil in place of vegetable oil.

Chop 1 onion and saute it in the oil for 4 minutes.

Cook the tomato paste for 5 minutes..

• It’s okay if some of the tomato paste sticks to the bottom of your pot. This just adds to the authentic, smoky flavor of Nigerian jollof rice.

Add in the pepper puree and spices.

• Use beef or vegetable bouillon cubes instead of chicken if you prefer.

Add the rice, chicken stock, water, and salt.

• Feel free to use beef or vegetable stock in place of chicken stock if you prefer.

Cover and cook the rice for 20 min.

• If you don’t have a well-fitting lid, cover the pot with tin foil. Trapping the steam and cooking the rice over low ensures it has a soft, tender texture.
• Some of the rice burning is okay, as you want to infuse Nigerian jollof with a smoky flavor.

Simmer the rice for an additional 10-20 min.

• For extra flavor, add 2 tablespoons (28 g) of butter (or margarine) and slices of ½ an onion and 1 tomato into the pot when the rice starts to get tender.
• If you’re using raw rice that isn’t parboiled, it might take an extra 20 minutes until the rice is soft and done.

Fluff and serve the jollof rice.

Store the rice in the fridge for 5 days..

• Or, freeze your leftover jollof and heat it up on a day you don’t want to cook. Just place it in a freezer bag or airtight container and keep it in the freezer for up to 3 months. Then, reheat it in the microwave for about 4 minutes.

Expert Q&A

• Other popular varieties of jollof follow a similar process as Nigerian jollof rice but use different kinds of rice and spices. For instance, Ghanaian jollof rice is typically made with jasmine rice and includes ginger, nutmeg, and garlic. [13] X Research source Thanks Helpful 2 Not Helpful 0
• If your rice tastes undercooked, add a bit more stock or water and steam the rice over low until it’s tender. Thanks Helpful 4 Not Helpful 1
• Make Nigerian jollof as spicy or flavorful as you want it. Feel free to add more scotch bonnet peppers, curry powder, bay leaves, or any of the other spices to get the rice to your liking. Thanks Helpful 3 Not Helpful 4

Things You'll Need

• Cutting board
• Mixing bowl
• A large pot or saucepan with a lid
• A blender or food processor
• Measuring cups and spoons
• A large wooden spoon

You Might Also Like

Expert Interview

Thanks for reading our article! If you'd like to learn more about making jollof rice, check out our in-depth interview with Hema Agwu .

• ↑ https://eatwellabi.com/jollof-rice-2-ways-nigerian-ghanaian/
• ↑ https://www.ivonneajayi.com/post/nigerian-jollof-rice
• ↑ https://www.thekitchn.com/jollof-rice-recipe-23214234

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Jollof Rice

By: Author Lola Osinkolu

Posted on Published: Dec 27, 2022  - Last updated: May 10, 2024

Home / Dinner / Jollof Rice

Jollof Rice:  I can’t think of a more popular West African dish than Jollof rice. It’s popular for good reason — it is delicious!

Jollof Rice Recipe

There are hundreds of different dishes in the world, but there is only a handful that has enough flavor for me to eat alone. A bowl of Jollof rice is one of those dishes. You know, the kind where you can taste the spoon or fork after you’re done with the food? I mean, you’d want to lick it clean. Jollof is deliciously addictive.

Jollof rice is a staple in West African cuisine. It’s made from rice, tomatoes, onions, peppers, and other seasonings. The dish is cooked in one pot. It’s simple and easy to make at home—and the end result is absolutely delicious!

What is Jollof rice?

For those of you who aren’t familiar with Jollof Rice  ( Jellof rice ) —it is a rich and incredibly rich, aromatic, tasty West African one-pot Meal. It’s similar to Jambalaya but with distinctive African spices. It consists mainly of cooked rice and tomato stew flavored with spices such as thyme, scotch bonnet pepper, onions, and garlic.

The dish is a staple of West African cuisine, particularly that of Ghana, Nigeria, Senegal, and Gambia often eaten and enjoyed during holidays, weddings, birthdays, and other special events.

It is a very versatile dish, and it is usually made from scratch using rice, tomatoes, pimento peppers, tomato paste, scotch bonnet, onions, salt, and other spices.

Geographical range and variants

Jollof rice is a delicious royal dish originating in West Africa. It is one of the most common West African dishes eaten in the regions of Nigeria, Ghana, Togo, Senegal, Gambia, Mali, Sierra Leone, Ivory Coast, Cameroun, and Liberia. Although it is believed to have originated from the Wolof people in northwestern  Senegal .

The recipe varies from country to country, region to region of the continent, but it always starts with a tomato base.

This recipe for jollof rice can be customized in many ways to suit your tastes and preferences, you could add any of your favorite vegetables (diced carrots, green beans, sweet peas, or sweet corn). It can be enjoyed with chicken , beef , lamb meat, goat meat , or fish . I love pairing mine with some fried Plantains , coleslaw , and baked chicken !

Ingredients

The ingredients required for making jollof rice are pretty basic. You probably already have them in your kitchen.

• The main ingredient in jollof rice is, of course, rice. I used long-grain parboiled rice for this recipe, but you can also use basmati. I have a recipe for that here – (basmati Jollof with beef) .
• Next up are the canned tomato, fresh tomatoes, bell peppers, scotch bonnet, onions, garlic, and ginger—each of which adds a unique flavor and texture to your dish!
• You’ll also need oil for frying your sauce—any kind of vegetable oil will do.
• Stock—Chicken, beef, or vegetable stock are great choices here for adding depth of flavor.
• And lastly, there’s the seasoning and herbs—curry powder, salt, black/white pepper, bouillon powder, thyme, and bay leaves.

How To Cook Jollof Rice

When cooking Jellof rice, building a flavor base is very important. Don’t be in haste to dump your ingredients in the pot otherwise, you will end up with what we call a ”concoction.” Each step counts, so try to do each of the steps in detail.

• The inevitable foundation for building up the flavor in this meal is to start by  sauteeing the Onions . This should take about 3 to 5 minutes. The next thing is to stir in the tomato paste. This adds a deep and rich tomato flavor; I simply fry this for another 5 minutes or thereabout.
• Add the ginger and garlic  and cook along with the tomato paste for another two minutes; Actually, by the time this is ready, you will notice it in the smell. If you keep it cooking any longer, you might risk burning them.
• Add the blended peppers . Usually, there is no particular time frame for frying this pepper. I often stop when the sauce becomes really thick, and the oil literally floats on top of the sauce. At this point, most of the water is gone, and the sauce no longer smells raw. Trust me, you will know, but just in case you are still in doubt, I would say maybe 15 to 20 minutes depending on the quantity of water in your blended pepper.
• Finally, in building my flavor, I  add the thyme, curry powder, salt, white pepper (good but optional), and seasoning cubes.  Adjust the seasoning at this point if there is a need to.
• Once the flavor is on point, then, I stir in the Rice . Make sure you stir the rice properly until you cover each grain of rice with the sauce.
• Now add the chicken stock . Give it a brief stir and cover it up with a tight-fitting lid. If your lid is not fitting enough, simply cover the rice with foil paper before covering it with the lid. This is because Jollof needs a lot of steam in order to turn out well.
• Once the rice comes to a boil,  reduce the heat to medium-low  immediately and continue to  cook until the rice is done , about 20 to 30 minutes.
• Serve  with  Fried Chicken , Spicy Grilled Chicken,  Grilled Tilapia Fish , or  Gizzards and plantains.

Nigerian Jollof Rice or Ghanaian Jollof Rice?

Who’s Jollof rice is better?

I don’t even want to go into the issue of the trending Jollof wars, especially between Nigeria and Ghana. All I know is that a good cook will make a good-tasting Jollof Rice. In my own opinion, I think it has to do with the cooking abilities of an individual and not a country. Let me know your opinion. 🙂

What type of rice is best for Jollof Rice?

Though quite a lot of rice types can be used to make Jollof rice. I have used the long grain parboiled rice for this recipe – This rice is soaked, steamed, and dried. Then the hull is removed to make parboiled rice. The steaming enables the rice to absorb nutrients and changes the starch so that it cooks into a firmer, less sticky dish of rice than regular white rice. I also have a beef jollof rice recipe that I prepared using basmati rice . You may want to check it out.

If living in the united states, I will recommend using the parboiled rice from the African store or Uncle Ben’s parboiled rice (converted brand). It doesn’t stick or clump up like most other rice brands. It cooks up grain for grain. Some stores like Walmart also carry a similar brand for a fraction of the price.

Wiki  has a very good article on Jollof Rice that might interest you. I enjoyed reading it, you might as well. 🙂

How to serve Jollof Rice

We usually serve  Jollof  with  Chicken ,  Turkey , Beef, Goat Meat,   Fish , or  moi moi  and sometimes with a side of fresh creamy Coleslaw or  Nigerian salad.  In west Africa, a party such as a wedding ceremony or a naming ceremony is not complete without this meal. It is a sure party pleaser.

My final thoughts on making a great Jollof Rice

I have another  Jollof rice recipe   that I made with   beef and basmati rice . It’s party style! I took it a step further by roasting the bell peppers before blending and cooking to create the much-desired smoky taste. I’m sure you will love it!

If you are not a fan of this stovetop method, or you simply want to be adventurous, or perhaps you just like to vary the way you cook Jollof rice. Then, you can try it out.  Oven-baked Jollof Rice.   You can also check for more  delicious Nigerian recipes   here.

Other Rice recipes you might want to try :

• Coconut Fried Rice – Rice cooked in broth and coconut milk. Simply delish!
• Easy shrimp pineapple fried rice  – Ready in about 30 minutes
• Basmati Beef Jollof rice  – Made with roasted bell peppers
• Nigerian fried rice   – Readers’ favorite
• Dirty Rice with Sausage and Ground Beef – tasty and delicious
• One-pot chicken and Rice  – Another one you need to try
• Chicken fried rice  – So easy and delicious!
• Hearty mushroom rice  – Not your average mushroom Rice
• East African Pilau   – You will love this!
• Baked Seafood Jambalaya  – a twist on the tradition Jambalaya
• Homemade Chicken And Rice Soup  – a  comforting meal for all seasons

Nigerian Jollof Rice

For the sauce.

• 3 red bell pepper
• 3 Plum tomatoes
• 1 medium onion
• 2 scotch bonnet/habanero use less if you don't like it spicy
• 1/4 cup water

For the Jollof

• 1/2 cup oil
• 1 medium onion sliced
• 4 tablespoons tomato paste
• 4 cloves garlic finely minced
• 1 tablespoon ginger grated
• 2 bay leaves
• 1 tablespoon thyme
• 1 tablespoon curry Powder
• 1 teaspoons salt or add to taste
• white Pepper or black pepper to taste
• 1 tablespoon chicken bouillon powder or 3 cubes
• 4 cups long grain rice rinsed and drained
• 3-4 cups chicken stock
• 1 large tomato sliced
• 2 tablespoons butter at room temperature – optional

Instructions

• First, make the tomato-based sauce by blending together the red bell peppers (pimento), tomatoes, onion, and scotch bonnet.
• Heat the cooking oil in a large pan over medium heat, then add the diced onions and let them cook for about 3 minutes or until they are soft.
• Next, add the tomato paste and fry for about 5 minutes. Then stir in garlic, ginger, and bay leaves—leave to cook for 2 more minutes.
• Add the blended sauce and allow the pepper to cook until the water is reduced and the sauce become thick —about 10 to 15 minutes.
• Season with thyme, curry powder, bouillon cubes, salt, and pepper to taste. Cook for another 2 to 5 minutes.
• Add the rinsed rice to the sauce and stir until it is well coated with the sauce. Then add the chicken stock, stir briefly, cover with a tight-fitting lid, and bring to a quick boil over high heat.
• Once it begins to boil—after about 3 to 5 minutes, reduce the heat immediately to low and steam until the rice is done—about 30 minutes.
• Add the butter, sliced tomato, and onions, stir together briefly and turn off the heat. Cover it immediately so that the heat remaining in the rice can steam up the vegetables a little.
• Serve with sweet fried plantains, roasted chicken, or salad.
• Remove the bay leaves once the rice is done. However, if you can’t find it, don’t be tempted to dig through it since over-stirring will cause the rice to break. Just leave it and remove it whenever you find it.

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You can find me on  Facebook and  Instagram  … I love keeping in touch with all of you. 🙂

If you make this recipe, I’d love to see pictures of your creations on Instagram and Facebook. #cheflolaskitchen

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Thursday 29th of August 2024

hi...I made your recipe and am questioning the amount of rice ratio to water. I started with 3 cups of stock and then added another cup of stock and kept adding water because the rice would not get done. In total I added 9 cups of liquid and the rice would not cook to tender. Is the 4 cups of rice a misprint? Should it be 2 cups? The flavors are amazing, I just prefer rice that doesn't crunch.

Chef Lola's Kitchen

Sunday 22nd of September 2024

The texture of rice are not the same. It depends on the rice you are using and how tender you want it.

Ryan Straker

Monday 12th of August 2024

What usually goes well with Jollof rice as a main?

You can pair with Fried Plantains – Sweet and Savory Delicacy or How to make Moin Moin/Moi Moi and any protein of choice.

Wednesday 19th of June 2024

It's really good and tasty, Love ur cooking

Saturday 27th of July 2024

Thank you, Chioma.

Monday 25th of March 2024

Are the bouillon cubes really necessary? Since there is already chicken stock? I'm not a big fan of bouillon cubes/powder.

Saturday 25th of May 2024

That's fine. You can use other seasoning substitute.

Sunday 10th of March 2024

I love you. You are saving my life with your recipes 🥺 they are simple and straightforward which makes it beginner friendly for people like me 😘 God bless you.

Saturday 23rd of March 2024

Amen. You are welcome, Agnes

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• Custom Meal Plan

How to Cook Jollof Rice Like a Pro in 5 Easy Steps (+ 8 Yummy Variations to Try)

1  Comments

by  Pharm Adenike

Last Updated 02/08/2023

Interested in how to cook Jollof rice? Well, you're in for a show because in this post, I will show you how to prepare Jollof rice the easy tasty way. 

Plus you will also discover how to make 8 different flavourful variations of Nigerian Jollof rice recipe. Yes Eight! ( From classic Jollof rice, to the party Jollof rice all the way down to my favourite healthier lower-calorie Jollof rice).

Alright, let's get started right away, we have a lot of cooking to do...

How to Cook  Jollof  rice (Nigerian Classic)

Here's how to make the Classic Nigerian jollof rice (Also known as spicy jollof rice or West African jollof rice, Nigeria style).

How to make Smoky/Party Jollof Rice

The idea behind this jollof recipe is to achieve that "smokey" flavour and taste that comes with party jollof rice cooked with firewood. 

Although, it can be difficult to achieve at home. However, I’m hopeful that with this few tricks, you would be able get that “Party jollof rice” taste without having to cook with firewood.

How to make Ofada Jollof Rice

Here's how to make the Ofada Jollof Rice:

How to make Local jollof rice 

While it is called “Iresi eyin” in Yoruba land; it is also called “Iwuk Edesi” from the Ibibio and Efik speaking parts of Nigeria, “Banga rice” from the Urhobo parts of Nigeria and “Palm oil rice”. Here's how to make it...

How to make Oven baked Jollof rice

Here's how to make the Oven Baked Jollof Rice recipe:

How to make Coconut Jollof rice

Here's how to make the Coconut Jollof rice recipe;

How to make Seafood Jollof rice

Here's how to make seafood jollof rice recipe 

How to make Basmati Jollof rice

This recipe shows you how to cook Basmati Jollof Rice either with an oven or in a regular pot with heat.

Frequently Asked Questions about Cooking Jollof rice:

Here are the frequently asked questions about cooking jollof rice and their answers:

Do I still need to use tomato paste?

Using either a tomato paste or tomato purée is important to get that rich colour that Jollof rice has. However, it's not not necessary. 

Do I have to boil my tomato purée before frying

You can skip the process of boiling and go straight to frying till the tomato purée loses all that acidity/ sour taste and then you also notice the oil bubbling through.

Is it compulsory to use a beef/chicken stock to cook my Jollof rice?

Using Beef/Chicken Stock is not compulsory. For vegans, using water in place of Beef/Chicken Stock is fine.

Should my rice burn a little to get that smokey flavour?

Burning your jollof rice a little is one of the methods of having adding the smokey flavour into your Jollof rice.  In fact, that method is as old as day and remains effective.

Nigerian Jollof Rice Recipe (Tasty & 5 Easy Steps)

Plus you will also discover how to make 8 different flavourful variations of Nigerian Jollof rice recipe.Yes Eight! ( From classic Jollof rice, to the party Jollof rice all the way down to my favourite healthier lower-calorie Jollof rice).

Type: Main course

Cuisine: Nigerian

Keywords: Jollof rice, party jollof rice, smoky jollof rice, spicy jollof rice

Recipe Yield: 8 servings

Preparation Time: PT15M

Cooking Time: PT45M

Total Time: PT1H

Recipe Ingredients:

• Tomato paste
• Bell peppers
• Scotch Bonnet Pepper
• Seasoning cube
• White Pepper

Let me know in the comments below which of these Nigerian jollof rice recipe you'll be trying first.

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Jollof Rice

By yewande komolafe.

A successful batch of jollof rice requires a few key ingredients (tomatoes, peppers, onions, a few herbs, spices and some stock) and a perfect sauce-to-rice ratio, so the cooked grains remain separate. I have found that the best, no-fuss way to do this is in the oven. Jollof is typically made with long-grain rice, though in Nigeria, parboiled rice is the norm. Most jollof is prepared over an open flame or on a stovetop. Missing from this oven version is the slightly smoky flavor you get from the little bits of rice that have browned on the bottom of your pan, but that’s nothing a pinch of smoked paprika can’t fix. Serve with  braised goat  or other stewed meats, and a side of  fried plantains .

Featured in: Yewande Komolafe’s 10 Essential Nigerian Recipes

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Ingredients

For the obe ata.

• 1 (14-ounce) can whole peeled tomatoes with their juices
• 1 medium red bell pepper, stemmed, seeded and roughly chopped
• ½ medium red onion, peeled and roughly chopped
• 4 garlic cloves, peeled
• 1 (1-inch) piece fresh ginger, peeled and finely chopped
• 1 red habanero chile, stemmed
• 2 tablespoons canola or other neutral oil

For the Jollof Rice

• ½ cup canola or other neutral oil
• 2 medium red onions, peeled, halved and thinly sliced
• 4 garlic cloves, thinly sliced
• 1 tablespoon tomato paste
• 1 teaspoon ground turmeric
• ¼ teaspoon smoked paprika (optional)
• 3 cups parboiled long-grain rice (such as Carolina Gold or Uncle Ben’s Original), basmati or jasmine rice (about 1¼ pounds)
• 5 fresh thyme sprigs
• 1 fresh bay leaf
• Kosher salt and freshly ground black pepper
• 2 cups beef, chicken or vegetable stock

Nutritional analysis per serving (10 servings)

357 calories; 14 grams fat; 1 gram saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 4 grams polyunsaturated fat; 52 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 5 grams protein; 480 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Preparation

Prepare the obe ata: Working in batches if needed, combine all the obe ata ingredients except the canola oil in a blender and purée on high until smooth. The liquid from the can of tomatoes should suffice, but you can add up to ¼ cup of water if necessary to get the purée going. (You should have about 3 cups of purée.)

Heat the 2 tablespoons canola oil in a medium saucepan over medium-high. Add the purée and bring to a simmer. Reduce heat to medium, cover and simmer until the sauce is slightly reduced by about a third of its original volume, 18 to 20 minutes. (It should make about 2 cups. Obe ata can be cooled and refrigerated for up to 2 weeks, or frozen for up to 1 month.)

Prepare the rice: Heat the oven to 350 degrees. Heat the ½ cup canola oil in a large Dutch oven over medium until shimmering, about 1 minute. Add the onions and cook, stirring frequently, until softened, 6 to 8 minutes. Remove half the onions to a plate and set aside. Add the garlic and sauté until fragrant and translucent, about 2 minutes. Add the tomato paste, turmeric and smoked paprika, if using, and toast, stirring occasionally, until turmeric is fragrant and tomato paste has deepened to a dark red color, about 2 minutes.

Stir in the obe ata sauce and bring to a simmer over medium heat. The habanero oils love to disperse in the air, so you may want to turn on your stovetop fan or open a window while simmering the obe ata. Stir in the rice, thyme and bay leaf, and season with salt and pepper. Stir in the stock and cover with a lid. Transfer the pot to the oven and cook until rice is just tender, 35 minutes.

Remove the pot from the oven and let sit, covered (no peeking) for 15 minutes. Uncover, fluff the rice with a fork and stir in the reserved sautéed onions. Adjust seasoning, if necessary, and discard the thyme sprigs and bay leaf. Serve warm.

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Private Notes

Cooking notes.

For those interested in cooking the recipe but who (like me) don't use "converted" (parboiled) rice, I suggest you could substitute 2 cups long-grain rice and 2-1/2 cups of stock.

I’ve made this three times now. My thoughts: 1) solid recipe with superior flavor and great balance. My wife is in love with this. 2) to me, a Nigerian, this doesn’t exactly taste like jollof. In facts it’s probably the least “jollof” tasting jollof I’ve ever had but it’s still delicious 3) recommend cooking on stove as opposed to oven. You will achieve the slight burn to the bottom which provides excellent flavor. I cooked it between 4-5 on electrical stove for 30 min, then left covered 10

Good recipe, but I doubt Ms. Komolafe's claim that smoked paprika substitutes for the caramelized rice that's obtained by stovetop cooking. Iranian cuisine uses caramelization for chelo rice: the delicious browned bottom crust, the "tahdig", is savory-sweet rather than smoky. I'd use a wide non-stick pan instead of the oven in step 4, and after the stock is absorbed, set the heat to low (2/10 on electric heat) and cook lid-on for 30 mins unattended.

I made it with three cups of basmati rice - didn’t change the recipe and came out great!

I've probably made this about a hundred times since this recipe was published. It has become a staple of my cooking, and one of my favorite recipes to make. I love how spicy , I love how tomato-y it is . It's just so delicious, all of it. The sweetness of the onions really work well here, I usually make more than what the recipes call for because everyone end up fishing for more onions. It's honestly a delicious dish. And I love this recipe.

The wording on the rice ingredient isn't precise: parboiled long-grain rice, basmati or jasmine rice. If I use basmati, do I parboil it? If not, reversing the sequence would be clearer: basmati, jasmine or parboiled type long-grain rice.

Raw chicken will give the rice that 'raw chicken' smell. Rice absorbs the flavors around it, so unless you want that, nah. Whenever I add chicken to a rice dish, I make sure to braise it in its own liquids first (pan, no water, medium heat) until browned. Bone-in preferably. Then I add it right after the tomatoes/peppers/spices, and reduce the heat until the chicken is coated. Then I add the liquid (broth or water), and then the rice, and cook as directed here.

I would swap the turmeric with nutmeg, then add some curry powder and thyme. Also cook on the stove! Yet to meet anyone who doesn’t like jollof rice. Whenever I have a party and serve it, some of the non-Nigerians want takeaway, the rest are to shy to ask because when I offer, it’s a resounding yes. For the Nigerians, the takeaway is a given. My point is, if you make this dish for a party, the custom is to make enough that your guests can have takeaways.

Wow. This rice is a total flavor bomb. It's like Mexican rice but full of smoky flavors and warm spices and heat and onion and garlic and ginger! Wow. Wow wow wow

My twelve year old son made this for dinner tonight to celebrate the sale of my first novel on Friday. It was about the best thing I’ve eaten in forever. Perfectly salty and tomatoey and such depth of flavor from the herbs and garlic and chicken broth. Amazing. Tomorrow I want the leftovers with some sliced avocado and a fried egg on top! We served ours with some simple lemony herbed grilled chicken thighs and an all frisée salad. I feel very feted.

Yewande Komolafe has a wonderful video on NYT IG page which demonstrates the cooking process. Regarding the use of smoked paprika, she explains that it is used to mimic the smoked effect obtained when cooking over an open fire. It is not for caramelization.

mince 2 garlic cloves and fry in step 3 in addition to sliced garlic. strip 4 sprigs of thyme of leaves and fry with tomato paste etc in step 3. 1 heaped tsp turmeric 3/4 tsp paprika 2 dry bay leaves 4 cups broth...i cooked on stove top

I've made Jollof rice for years on the stove. I can't imagine using the oven in the heat of summer.

This dish was incredible! I made it to go with the Peruvian Roasted Chicken recipe because my family loves saucy, flavorful rice with roasted chicken - swapped the habanero pepper with 1/4 teaspoon of aji amarillo paste in the obe ata to keep the flavors consistent, and it was amazing! Thanks for a great recipe.

I have cooked jollof both the traditional way and in the oven. This is, by far, my favorite way to prepare jollof. I used jasmine rice. I found the one habanero chile to be insufficient. It didn't bring the heat that traditional jollof does. All in all, this is a very good recipe.

Fantastic pairing with shrimp scampi

This is different than the Jolloff prepared by my friend from Ghana. She explained that everybody makes it differently. I used one jalapeno and that was enough spice. I love this recipe!

I did this on the stove with parboiled rice, and it was amazing! So fresh and comforting and satisfying. GREAT.

Any recommendations for someone with a low heat tolerance? I'd love to learn more about Jamaican and African cuisine, but while I work to increase my spice tolerance, I find the use of habaneros and Scotch bonnets pretty restrictive. Looking online, it seems like it's hard to replicate the fruitiness of a habanero without the heat, but I'd love to hear from someone who's tried recipes like this.

This is one of my favorite recipes. It's just plain delicious--as a side, as a main, and leftover!

Love this recipe! Have made it a few times in the oven and decided to try it on the stove top. If you do - make sure you pay attention. Mine seemed to really absorb the liquid pretty quickly. It's good, has the slightly crunchy texture with the rice on the bottom of the dutch oven, but I'm also soaking the pot right now.

Love this recipe. Trying it on the stove top today. I also refer to the Obe Ata recipe a lot even if I'm not making jollof rice. I make it and freeze it similar to making homemade tomato sauce and doing the same.

Lovely recipe. Best jollof rice I’ve tasted. Thanks, Yewande

Love this recipe! I've made it several times now, it's always been fantastic. Interested to try more Nigerian recipes (pescatarian/veggie friendly maybe?) The video was super helpful, made the whole process much more accessible, thank you for that NYT and Yewande!

Hands down the my favorite NYT recipe. I make exactly as written using rinsed basmati rice. Always gets rave reviews.

So delicious! Texture and flavor were perfect. This will become a regular dish in our house and I will follow the suggestion to make batches of the obe ata to have in advance to easily make it more often. Instead of parboiled rice - three cups of basmati (rinsed) and one quart of stock worked perfectly. (Two cups seemed far too little.) The oven did create some crust - for extra I put it on the stovetop on low for a few minutes after baking and until ready to eat. Loved the result!

Delicious and easy to follow. My husband doesn't like 'hot' spices, so I roasted a poblano pepper with the onion and soaked some pasilla peppers and added these to the Obe Ata to build a little smokey flavor and to replace the habano pepper. The family liked it a lot. Next time, I'll add chicken and vegetables directly to the rice.

Fantastic! The sauce did not reduce quite to two cups and I'm glad I only used the two cups (saving the rest for another time). Exactly like the photo! (And used 3 C basmati.) Perfect!

I wonder if starting it in the oven works and then finishing it off on the stove could achieve the caramelisation people on here have identified as a key flavour. I do all my one pot rice dishes in a Dutch oven in the oven to avoid the burnt bottom effect. I may have to try it.

in step 3 “prepare the rice,” there is no mention of rice. i guess it gets added in, but that’s quite an omission!

It's the start of the rice preparation. Steps 1 and 2 are the Obe Ata that is used to coat, make the full rice dish.

Recipe Tags

• Grains And Rice
• Basmati Rice
• Canned Tomato
• Jasmine Rice
• Red Bell Pepper
• Thanksgiving

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Jollof Rice

Bold, deeply red, West African rice with spices and tomatoes.

Simply Recipes / Ciara Kehoe

• What Is Jollof Rice?
• Regional Variations
• Tips and Tricks

I still remember the first time I had jollof rice. I was meeting my ex-boyfriend's family for the first time during Thanksgiving. I was expecting to see the usual stuffing and gravy. Instead, I saw a big pot of red rice on the table. It came as a surprise (what is that?!), but I didn't want to say anything, especially since I was trying to impress the family. His sister introduced it as jollof rice, and I didn't dare repeat the name for fear of saying it wrong. I just smiled and shook my head yes. 

The rice was a vibrant orange-red, and the aroma was incredibly inviting. I was met with a burst of flavors when I took my first spoonful. It was bold and fragrant, with a slight sweetness. It had crunchy onions and large pieces of lamb speckled throughout. The jollof was new to me, but it felt familiar, like something I'd grown up eating. It reminded me of home.

What Is Jollof Rice? 

Jollof rice is a beloved West African dish with many regional variations. It's made with a unique blend of spices, long-grain rice, and a tomato and red pepper base. It is often served as a hearty entrée by adding beef, chicken, goat, or fish, or as is as a side. Jollof rice can be made for any occasion from birthdays and holiday celebrations to a casual weeknight dinner.

Reflecting on my first experience eating jollof rice, I now see that the familiarity I felt was the thread between ancestral and descendant recipes. Jollof rice didn't just evolve throughout Africa but also in the Americas. I grew up enjoying foods like jambalaya and red rice, which mirror jollof in their preparation and community—offsprings rooted in the transatlantic migration and the ingenuity of my ancestors. 

I am comforted by these connective tissues. And I now make jollof rice often—this recipe represents my journey to a one-pot jollof rice that will leave flavor memories that live rent-free in your head.

Regional Variations of Jollof Rice

I've been glued to the social banter questioning who has the best jollof rice, a harmonious blend of rice, tomatoes, and spices beloved in West Africa and beyond. Jollof rice is believed to have originated from the Wolof people in Senegal and Gambia. It has since evolved into variations found across the African continent, but at its core, it’s stewed rice in a concentrated broth of tomatoes, onions, curry powder, and peppers.

Nigerian jollof is prepared with long-grain parboiled rice. It has less tomatoes and is heavy on hot peppers. It’s simmered over a prolonged time to build a smoky, roasted flavor and aroma—it’s traditionally cooked over an open fire to add a uniquely irresistible smoky flavor. 

The Ghanaian version calls for aromatic basmati or jasmine rice to perfume the dish and enhance the tomato flavor. Long-grain white rice is preferred, as the rice kernels stay separate when cooked, providing the perfect canvas for the bold tomato flavor to shine through. And while the spices in the rice are more subdued, it’s often topped with a chili sauce called shito that adds a satisfying kick of heat.

Tips and Tricks for Making Jollof Rice

The art of making jollof rice is like a complex dance of timing—you have to build flavor while preserving texture (no one wants mushy rice). I've learned that achieving both is key to creating the perfect pot of jollof. Here are my tips to help you along: 

• Thoroughly rinse the rice. Rinse the rice under cool running water until it runs clear to remove all starchy residue. 
• The deeper the red, the better. I intentionally pick out the deepest red bell peppers and tomatoes at the grocery store to create the reddest pepper stew base for the rice.
• Allow the pepper stew base to reduce uncovered. This allows the moisture to escape and concentrate the flavors. It will splatter quite a bit, so use a splatter guard or a lid set ajar.
• Add the chicken stock last. Cook the onions and pepper stew base, and then add the rice before you add the chicken stock. Depending on how much liquid the stew base has, you can decide to use more or less chicken stock so that you don’t end up with rice that’s too wet. Add enough stock so that it is level with the rice,
• Cover the pot with foil and a lid. Tightly covering the pot of jollof with foil to trap moisture that’ll steam the rice. I prefer to cook the rice in the oven, not on the stovetop, for the even distribution of heat—you don’t need to keep an eye on it as you would on the stovetop.

Delicious and Bold Rice Recipes

• Dirty Rice with Shrimp
• Tomato Rice
• Kimchi Fried Rice
• Jamaican Rice and Peas

I do not remove the seeds from the scotch bonnet because jollof rice is supposed to be spicy; however, you are welcome to remove them if you’d like to make it less spicy.

Betapac or Blue Mountain Country curry powder are two brands that I would recommend. 

Ingredients

For the pepper stew base

2 red bell peppers , stems and seeds removed, and roughly chopped

1 medium plum tomato , roughly chopped

1/2 medium red onion , roughly chopped

1 scotch bonnet or habanero pepper , stem trimmed (see recipe note) 

1-inch piece fresh ginger , peeled

3 cloves garlic

For the jollof

1/2 cup  vegetable or peanut oil

1/2 medium red onion , sliced

1/4 cup tomato paste

2 cups basmati or  jasmine rice , rinsed well and drained

1 1/2 teaspoons Jamaican-style curry powder (see recipe note) 

1 chicken or beef bouillon cube or 1 teaspoon bouillon powder

2 teaspoons dried thyme

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/8 teaspoon ground nutmeg

2 dried bay leaves

1 1/2 teaspoons kosher salt

2 cups low-sodium chicken stock

Optional garnish

2 tablespoons unsalted butter , cut into 4 cubes

1/2 cup frozen green peas

Add the bell peppers, tomato, onion, scotch bonnet or habanero pepper, ginger, and garlic into a blender, and blend until smooth. Set aside.

Heat the oil in a large Dutch oven (mine holds 3 quarts) or a heavy-bottomed pot over medium heat. Add the onions and fry for 2 to 3 minutes, until fragrant and the edges get a little brown. 

Scoop out about a third of the fried onions on a small plate or bowl, and set it aside. You will use it to top the jollof rice at the end.

Add the tomato paste and cook it for 4 to 5 minutes, stirring frequently. The oil should turn red and the paste should look grainy. Reduce the heat if the paste starts sticking to the bottom of the pot and burning.

Carefully stir in pepper stew base, and cook it uncovered for 20 to 25 minutes until reduced by about half. Stir the mixture occasionally with a wooden spoon and scrape up any bits that stick to the bottom of the pot. 

The mixture will splatter quite a bit! Keep it covered with a splatter guard or place a lid on top slightly ajar so that moisture can escape. Adjust the heat as needed if you notice it burning or if it’s not simmering.

Stir in the rice, curry powder, bouillon cube, dried thyme, garlic powder, onion powder, nutmeg, bay leaves, and salt. Cook for about 3 minutes, stirring frequently. Then add the chicken stock, and bring it to a simmer.

Turn the heat off and tightly cover the pot with foil and a lid. Transfer the pot to the preheated oven and bake, undisturbed, for about 40 minutes.

If using the butter and peas (I highly recommend it!), remove the pot from the oven and dollop the pats of butter on top. Sprinkle the peas and the reserved fried onions on top too. Cover the pot again with the foil and lid, and bake for 5 minutes.

Gently stir the rice to incorporate the butter, peas, and onions. Discard the bay leaves and transfer the rice to a platter, if you’d like. Serve warm.

Store leftovers tightly covered in the refrigerator for up to 4 days. Reheat in the microwave in 1-minute intervals until heated through.

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• November 5, 2022
• Tasty African Food

Nigeria Jollof rice made of perboiled rice grain is a delicious and popular rice dish which can come in (long grain, short grain or basmati) and is enjoyed by many people in Nigeria and across West Africa. This meal is a staple in most Nigerian households and is often served at social events, celebrations, and special occasions. Preparing Nigerian Jollof rice may seem daunting, but with the right ingredients and steps, you can make a delicious pot of Jollof rice that your family and friends will love.

• 4 cups of long-grain rice
• 1 can of tomato paste
• 3 medium-sized tomatoes
• 2 red bell peppers
• 2 scotch bonnet peppers (Ata Rodo)
• 2 teaspoons of thyme
• 2 teaspoons of curry powder
• 2 teaspoons of white pepper
• 2 teaspoons of salt
• 1/2 cup of vegetable oil
• 2 cups of chicken or beef stock
• 3 cloves of garlic
• 1 tablespoon of ginger paste

Cooking Steps:

• Rinse the rice in a colander and set aside to drain.
• Blend the tomatoes, red bell peppers, and scotch bonnet peppers into a smooth paste in a blender or food processor.
• Heat up a large pot on medium heat, and add the vegetable oil.
• Add the chopped onions to the pot, and sauté until they become translucent.
• Add the garlic and ginger paste to the pot, and sauté for a few seconds.
• Add the tomato paste and stir, allowing it to cook for a few minutes.
• Add the blended pepper mix to the pot, and stir to combine with the tomato paste. Allow it to cook for 10-15 minutes until the sauce is slightly thickened.
• Add the thyme, curry powder, white pepper, and bay leaf to the pot and stir.
• Pour the chicken or beef stock into the pot and stir to combine.
• Add the rice to the pot and stir to ensure that the rice is well coated with the sauce.
• Cover the pot with a tight-fitting lid and turn the heat to low.
• Allow the rice to cook for 25-30 minutes until it is fully cooked and the liquid has been absorbed.
• Remove the pot from heat, fluff the rice with a fork, and allow it to sit for 5 minutes.
• Serve the Nigerian Jollof rice with your choice of protein, salad, or coleslaw.

Conclusion:

Nigerian Jollof rice is a delicious and easy-to-prepare meal that is enjoyed by many people in Nigeria and across West Africa. By following these simple steps and using the right ingredients, you can make a tasty pot of Jollof rice that your family and friends will love. Whether you are celebrating a special occasion or simply looking to try out a new recipe, Nigerian Jollof rice is a great option for any mealtime.

Ingredients

1/2 cup oil

1 medium onion sliced

4 tablespoons tomato paste

4 cloves garlic

1 tablespoon ginger

2 bay leaves

1 tablespoon thyme

1 tablespoon curry Powder

1 teaspoon salt

white Pepper or black pepper

1 tablespoon chicken bouillon powder or 3 cubes

4 cups long-grain rice

3-4 cups chicken stock

1 large tomato sliced

2 tablespoons butter

3 red bell pepper

3 Plum tomatoes

1 medium red onion

2 scotch bonnet/habanero

1/4 cup water

• First, make the tomato-based sauce by blending the red bell peppers (pimento), tomatoes, onion, and scotch bonnet.
• Heat the cooking oil in a large pan over medium heat, then add the diced onions and let them cook for about 3 minutes or until they are soft.
• Next, add the tomato paste and fry for about 5 minutes. Then stir in garlic, ginger, and bay leaves—leave to cook for 2 more minutes.
• Add the blended sauce and allow the pepper to cook until the water is reduced and the sauce becomes thick —about 10 to 15 minutes.
• Season with thyme, curry powder, bouillon cubes, salt, and pepper to taste. Cook for another 2 to 5 minutes.
• Add the rinsed rice to the sauce and stir until it is well coated with the sauce. Then add the chicken stock, stir briefly, cover with a tight-fitting lid, and bring to a quick boil over high heat.
• Once it begins to boil—after about 3 to 5 minutes, reduce the heat immediately to low and steam until the rice is done—about 30 minutes.
• Add the butter, sliced tomato, and onions, stir together briefly and turn off the heat. Cover it immediately so that the heat remaining in the rice can steam up the vegetables for a bit.
• Serve with sweet fried plantains, roasted chicken, or salad.

Author: Tasty African Food

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How to Make Jollof Rice in 5 Easy Steps

Jollof Rice, a classic Nigerian rice dish flavored with tomatoes, peppers, and lots of seasonings.

Rice is in order! For those of you who don’t know; I am a rice fiend ! I could eat rice 100 times a day and still not be satisfied. One of my all time favorite rice dishes is a classic Nigerian dish that I grew up eating called Jollof rice. Today I am going to be sharing with you how to make it in just 5 easy steps !

Jollof rice is a West African dish that’s a staple in most households. It definitely was a staple in my house growing up, and at parties, where you can rest assure that there will be pans and pans of it.  This is the first reason I love attending Nigerian parties. Second would have to be for the music and dancing. It’s just too much fun!

MY COOKBOOK FLAVORS OF AFRICA

There are many different ways to cook Jollof Rice. It is a dish made with rice, tomatoes, tomato paste, onions, red bell pepper, scotch bonnet peppers , salt, and spices. If it doesn’t have the above mentioned ingredients, then it’s not true Jollof. I make it the way my mum taught me, and I usually call it Nigerian Jollof because of the type of the rice that is used. Nigerians use the long grain rice that has been parboiled. Other versions i.e. Ghanaian Jollof will use basmati or jasmine rice. 

There has been quite the debate on social media on whose Jollof is better (Nigeria vs Ghana), and I will have to say that honestly it just comes down to preference. I prefer Nigerian Jollof because I personally think that the basmati/jasmine rice is too sweet and soft of a grain to be used in the dish, but it does give the jollof a nice flavor!

Tips on cooking the BEST Jollof Rice

• It is key to use parboiled rice so that you don’t end up with mushy rice in the end.
• When cooking the tomato stew, you can tell when it is done because the oil will rise to the top. It will be a deep red color and the bitter taste of the tomatoes has been cooked out.
• Reserve 1/4th of the tomato mixture and add it at the end to help prevent the rice from burning. Also, it gives the rice that beautiful red color we all know and love.
• Cover the top of the pot with plastic wrap before putting the lid on to help keep all the steam in the pot.

MORE ABOUT FLAVORS OF AFRICA : I’m so excited to be announcing the release of my very FIRST cookbook Flavors of Africa ! It’s always been a dream of mine to write my very own cookbook. I have such a special relationship with food because it allows me to express myself in ways that I cant always do with words. I love to cook for people. I love to share recipes. I guess you could call that my love language.  #FlavorsofAfrica  is a collection of recipes that I’ve gathered through family and friends and shows my love for African food and my culture! I don’t always see African food represented in the food space, and I wanted to highlight it and take you guys on a culinary journey though the continent. The recipes in here are bold, full of color, life, & spices and each ones tells a story. I poured my heart in this book, and I can’t wait for you guys to dive in and enjoy all the recipes. ♥️

The recipe is simple enough. I made it even more simple by cutting it down to just 5 easy steps . As long as you have the main ingredients and you season appropriately, then your jollof should come out perfectly. I usually serve it with some baked chicken, salad, and fried plantains . Enjoy!!

Jollof Rice

Ingredients.

• 5 medium sized Roma tomatoes, roughly chopped
• 1 red bell pepper, roughly chopped
• 1 medium sized onion, roughly chopped, set aside
• 2 scotch bonnet peppers (habanero peppers as they are sometimes called)
• 1/4 cup of groundnut oil
• 3 tbsp tomato paste
• 2 cups of parboiled rice
• 2 1/2 cups of chicken stock
• 1 tsp salt to taste
• 1/2 tsp curry powder
• 1/2 tsp thyme
• 1 tsp All purpose seasoning
• 1 Knorr stock cube
• 3 bay leaves
• Water, as needed

Instructions

• Blend your tomatoes, red pepper, scotch bonnet peppers in a food processor or blender for about 45 seconds, make sure that everything is blended well.
• In a medium sized pot, heat your oil on medium-high heat. Once the oil is heated add the onions you set aside and fry just until they turn golden brown. Once the onions, have turned brown in color add the tomato paste and fry for 2-3 minutes. Then add the blended tomato mixture (reserve about 1/4 cup and set aside) and fry the mixture with the onions and tomato paste for about 30 minutes. Make sure you stir consistently so that the tomato mixture does not burn.
• After 30 minutes, turn the heat down to medium, and add the chicken stock. Mix and add your seasonings (salt, curry powder, thyme, all purpose seasoning, and the Knorr stock cube). Continue to boil for 10 minutes.
• Add the parboiled rice to the pot. Mix it very well with the tomato stew. At this point if you need to add water so that the rice is level with the tomato mixture/chicken stock go ahead and do so. Add the bay leaves, cover the pot, and cook on medium to low heat for 15-30 minutes.
• When the liquid has almost dried up add the remaining tomato stew, cover, and let it cook for another 5-10 minutes heat until the liquid has completely dried up. Turn off the heat, mix thoroughly, and your Jollof Rice is ready to be eaten!
• When cooking the tomato stew, you can tell when it is done because the oil will rise to the top. Also another way to tell that is done is when the bitter taste of the tomatoes has been cooked out. The reason why you reserve 1/4th of the tomato mixture and add it at the end is because we do not want the rice to burn. Also, it gives the rice that beautiful red color we all know and love.

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Strawberry cream cheese tarts, ginger peach sangria, 10 nigerian recipes to celebrate nigerian independence day, mediterranean hummus canapé, one pot coconut harissa spiced chicken, west african lamb stew, leave a reply cancel reply, 58 comments.

sunshinemomma1017

This looks so great. Can’t wait to try it!

Thank you! Let me know how you like it once you try it!

Ambre Mahama

I don’t know if you still see comments. But how do I use the angel hair spaghetti in this recipe instead of the rice?

Lindsay (@itssimplylinds)

Looks so yummy!! And fried plantains sounds delicious, too. Thanks for sharing this.

Thanks for reading Lindsay! I have to eat fried plantains with this dish. It just doesn’t feel right if I don’t, lol

Denise D Opuni

What is borso seasoning used for?

Thanks for the tips. In the absence of all purpose seasoning and knorr cubes what else can I use. Peter from Zimbabwe.

No problem! I would just use any chicken flavored seasoning.

Hi Evi I have thousands of wonderful Nigerians follow me for years I qm.usa they gave me same recipe yours helped me. I teach them itlalian dishes they teach me Nigerian dishes. I added chicken. Was magnificent

WASSAAAAAAAA

Joscelyn | Wifemamafoodie

I am a riceaholic, lol! I love any kind of rice but have never tried this Nigerian style before. It sounds similar to a Spanish rice, but with some additional flavors. Sounds so delicious and I can’t wait to give it a go..thanks for sharing!

Lol, Me and you both! I do hear a lot that is similar to a Spanish rice, and I find that to be true too. I love Spanish rice!! Let me know how you like it if you try it!

Brandi johnson

Which Knorr flavored cube did you use? tomato, beef, chicken?

Hi Brandi! I used the chicken flavor cube, but you can use the beef or tomato too! It doesn’t make that much of a difference.

I’ve never had jollof rice but wanted to make it for my Nigerian boyfriend. I served it with curry spiced grilled chicken, fried plantains and sauteed broccoli. He was very pleased! Now to try Gahnian jollof rice to see who does it better! Thanks for shairing!

I LOVE that, and loved that you served it with curry spiced grilled chicken. That sounds delicious! Thanks for making my recipe

Hey! Thank you so much for making this recipe simple to make. I am an American woman married to a Yoruba man who LOVES Jollaf (of course)!!! I am surprising him with this and fried plantain when he gets home!! Yaaaaay!! Thanks again sis!! ❤️

Thank you so much Lauren! <3 How did it turn out?! I can't wait to hear 😀

Hello, I have been using this recipe for a very long time know. If I was to double the ingredients, can you let me know how the cooking times change?

Thank you for sharing this recipe. I made it for a Nigerian friend’s birthday dinner. She was thrilled!!! The video was very helpful, too. : )

Aw, thank you so much Barbara! I’m so glad you liked it and that it turned out nice. Thanks for coming back to tell me about the turn out. 🙂

Llhya Colbert

Hi I miss my Nigerian friends that used to cook for me, so I’m on my own now so I’ll try your recipe, thanks so much

Hi Llhya! Love that you’re missing Nigerian food! How did the recipe turn out?

Hello am a near total novice in cooking. Need a miracle! Pls when you refer to a cup, what really are you referring to? Could you describe the size of the cup?

Hello dear! When I say a cup I mean the standardized measurement for 1 cup in the United States. If you follow the metric system than I mean 250 milliliters! Hope this answers your question 🙂 using measurement cups should help!

Can you tell me how many servings are in this recipe and what a serving size is?

Hi Jenn! This recipe serves 4-6 comfortably. I’m not sure what the standard serving size in your house is, but when I serve this it’s usually 2-3 scoops of rice. I also eat this with chicken and plantains so I would say to 2-3 scoops is enough. 🙂 Let me know if this helps!

Unbelievably yummy!! Quite simple cooking process with very addictive taste!! Thank you

I’m so glad you enjoyed it! 🙂 <3, Evi

Hi Evi. Thanks for your recipe. Looks really nice. I live in Paraguay (South America). Used to live in West Africa. Want to try cooking this Jollof rice but unfortunately we don’t get Groundnut Oil here. Can I use peanut butter instead and what quantity? The rest of ingredients are available

Hi Vinod! If you don’t have groundnut oil vegetable works just fine! I wouldn’t use peanut butter in this recipe because it has a strong flavor, and it doesn’t really belong in jollof rice!

Thank you for this recipe especially the “tips on cooking the BEST Jollof Rice”, they golden!

So glad you enjoyed the recipe! Thanks for making it.

Google is featuring it today so I thought I’d check the recipe out. It sounds amazing. Yum! love spicy food anyway so I’ll give it a try. Sounds fairly easy. Just have to go buy some parboiled rice as you suggest.

Thanks for checking the recipe out! I hope you enjoy it 🙂

This is the BEST rice recipe I have ever made! Thank you!!!

thank you for trying the recipe!

Just made this..amazing best jollof rice recipe I have tried. So tasty, can’t wait to cook it again.

Mark Johnson

My nephew is from Lagos. Gonna make this for him on Xmas. Can’t wait to try it!!

To say this recipe is one of the best i can buy into is an understatement. it absolutely the best.

Hi Evs, when you say parboiled rice, how long should I boil my rice for before following your instructions please?

Hi Nina! Here are my instructions on parboiling rice: -Wash the rice in cold water (optional) and place in a pot. -Add some water, about twice the level of the rice. -Set on the stove and leave to cook until the water starts boiling. Once its boiling leave it to cook for more 5 minutes. -Remove from the stove and pour the contents of the pot in a sieve. -Place the sieve (with the rice) in a bowl of cold water. -Rince the rice and leave in the sieve to drain off all the water. -Once its drained you can use the rice to make your jollof.

Hope this helps. <3

Nicky Hansen

I tried jollof rice for the first time this weekend and LOVED it so wanted to try making it! I found your recipe and enjoyed your write up, so I’m definitely going to try your recipe.

Thank you!! I hope you enjoy the recipe 😉

I’m confused, the recipe says to add the chicken stock and cook for 10 minutes before adding the rice but the video shows adding the rice to the reduced tomato mixture before adding the chicken stock. Does it matter which way it is done?

I had this dish. It is a dish I want as a staple in my home. Can you clarify how the parboiled rice is prepared?

Make peruvian food 🙂

ooooh yes! I love peruvian food 🙂 What should I make? – Evi

Looks delicious, Do the Habaneros mellow out a bit during cooking ?

Thank you! They do mellow out a little, but do still carry quite some heat.

Teni Ogunsan

Hi! When you use chicken stock are you using stock made from boiling meat or regular chicken stick you can buy at the store? Do you have a recipe for how you make your chicken stock?

Hi Teni! Yes, I do have a chicken stock recipe. I will definitely share!

The recipe says to blend the scotch bonnet, tomato, and bell pepper but it looks like you added some onion in your video to the blend. How much onion did you add?

Sometimes I add half an onion to the blend for extra flavor!

I searched for an authentic recipe for Jollof rice and found yours! I am at work and it’s 2a.m., but when I get off I am going straight to the store for ingredients to make this recipe. I may have to omit the scotch bonnets though… or maybe use just one lol! Thanks for sharing!

LOL! I love it! I hope you enjoyed the recipe <3

Chef Luciano

Jollof Rice as it is known today, was most possibly introduced to Senegal by the French in 1800s. During this time French were also in control of Pondecherry in South India. Pondecherry is in Tamil Nadu. French Traders have been trading spices from India since 1700s. In Tamil Nadu this dish is called Thakkali Sadam (means Tomato Puree and Rice). This dish has been made in Tamil Nadu for hundreds of years if not thousands of years. Very similar recipe, however there in Tamil Nadu mixture of more complex spices are used – which brings wonderful aroma and taste. Cashews are generally used in India. This dish very popular in India all over today. Mostly without any meats because very large portions of Indians are Vegetarians. In both cases this dish is delicious and today perhaps it is enjoyed by over one Billion people around the world.

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Jollof Rice

When I served the Delish test kitchen this recipe, the room went quiet. It’s filling, fascinating, and truly a standout thanks to a balance of heat, sweet (from the tomatoes and peppers) and spice profile. Plus, it’s not too spicy—this is the rice you can serve at all your parties without fear of burning someone’s taste buds. It’s a must-try option for Thanksgiving , Kwanzaa , or Christmas , but is so delicious, it shouldn’t be reserved for only holidays. Weeknight dinner comfort, here you come.

How To Make Jollof Rice

Ingredients.

• Tomatoes: 3 medium-sized tomatoes are my preference here, but the beautiful thing about this recipe is how adaptable it is. If you have tomatoes that have been sitting for a bit too long, throw them in here—they will still cook down great. • Scotch Bonnet Pepper: You can use a Scotch bonnet or a habanero pepper here depending on your preference and heat tolerance. If you really can’t take the heat, remove the seeds to make this a bit more mild. • Onion: I love the texture of onions in my jollof rice, so I prefer to slice them on the chunkier side. If you’d prefer a smaller bite, slice or dice them thinner. • Red Bell Pepper: Same goes for the red bell pepper—I like the texture of a chunkier chop, but you can dice it smaller if you prefer. • Chicken Stock: You can use chicken stock or water here depending on if you want to make this rice vegetarian or not. Just keep in mind that you might want some extra on hand if you need to thin it out. • Seasonings: Jollof rice has a complex flavor, largely thanks to the spice profile. I use a combination of bay leaves, curry powder, paprika, dried thyme, ground ginger, garlic powder, onion powder, and salt and pepper. When it comes to the paprika, you’ve got a few options: I like to use Hungarian paprika, but if you don’t have that, you can use smoked paprika instead. • Tomato Paste: The tomato paste adds that concentrated sweetness and slight acidity that ties everything together. • Rice: Use your favorite long-grain rice here. Before adding it into your sauce, make sure you properly strain and wash it. No shortcuts here—rinse and strain it until the water runs clear. • Butter: The inclusion of a little bit of unsalted butter ensures that our sauce will be velvety and smooth.

Step-By-Step Instructions

While traditionally this dish is cooked completely on the stovetop, I know that can scare folks. Finishing this in the oven makes it practically foolproof. So, before we get started, preheat your oven and grease a baking dish with cooking spray.

Next, get out your blender, and add your tomatoes, Scotch bonnet pepper, ½ of your sliced onions and the bell peppers. Blend until you have nice smooth consistency, then set your tomato-pepper puree aside.

Add the other half of your onion (the roughly chopped pieces) to a large pan on the stovetop with oil, and sweat them out to bring out their natural sweetness and soften them up. Season with salt, and cook for 2 to 3 minutes. Then add your spices—we’re going to bloom them to give a more pungent flavor that you’ll be able to taste throughout the rice. Add the tomato paste, and stir everything together for around 2 minutes more.

Add the tomato-pepper mixture to the pot, stirring over medium heat. Cook until the mixture has reduced by about half, and is nice and thick. Your kitchen should smell divine right about now.

Add 1 cup of stock (or water) to the pot, and bring the sauce to a boil before adding your rice. Stir in the rice and butter, then season with salt to taste.

Now, being very careful (the pot will be very hot), transfer the mixture to your prepared baking dish. Cover it tightly with foil, then place in the oven.

You’re going to bake until the rice is tender. This should take around 40-50 minutes, but I recommend checking around the 30 minute mark. If it looks dry or if the rice is still hard, add more water or stock. Once your rice is perfectly tender, remove from the oven, and fluff with a fork before serving.

Jollof Rice Variations

This is a vegetarian recipe that I love to serve alongside meat or fish, but you can easily add your chosen protein to make it your own. Lamb or chicken would be great choices. Want to up the spice? Leave the seeds in your chosen pepper.

Cooking spray

medium tomatoes

Scotch bonnet or habanero pepper (remove seeds for less heat)

medium onion, 1/2 roughly chopped; other sliced and set aside

red bell peppers, cored, roughly chopped

chicken stock or water, or more or less if necessary

vegetable oil

Kosher salt

curry powder

sweet or smoky paprika

dried thyme

ground ginger

garlic powder

onion powder

freshly ground black pepper

tomato paste

long-grain rice, rinsed and strained until water runs clear

unsalted butter

• Step  1 Adjust oven rack to center position and preheat oven to 350°. Grease a 9"-x-13" baking dish with cooking spray.
• Step  2 In a blender, combine tomatoes, Scotch bonnet pepper, chopped onions, and bell peppers. Blend until smooth. 
• Step  3 In a large pan, heat oil over medium heat, and add the sliced onions. Season with salt, and cook for about 2 to 3 minutes. Add the bay leaves, curry powder, paprika, dried thyme, ginger, garlic powder, onion powder, and black pepper. Cook over medium heat for about 1 minute to let the spices bloom. Add the tomato paste, and stir for another 2 minutes.
• Step  4 Add tomato-pepper-Scotch bonnet mixture, stir, and cook over medium heat for 10 to 12 minutes, or until the mixture is reduced by half.
• Step  5 Add 1 cup of the stock to the mixture and bring to a boil for about 1 - 2 minutes.
• Step  6 Stir in the rice and butter. Season with salt to taste.
• Step  7 Transfer the mixture to the greased baking dish. (Be careful - it will be hot!)
• Step  8 Cover the baking dish tightly with foil, and bake until the rice is tender, about 40 to 50 minutes. Check the rice after about 30 minutes, and add water or stock if it looks dry or the rice is still hard. Fluff with a fork before serving.

What To Serve With Jollof Rice

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Maduros (Fried Sweet Plantains)

Brown Stew Chicken

Let us know how it went in the comments below!

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Jollof Rice Recipe: How to Make Jollof Rice

Written by MasterClass

Last updated: Jul 4, 2023 • 3 min read

Throughout West Africa, jollof rice is comfort food and celebration fare, with deeply held personal preferences and stylistic rivalries between countries.

Home » Africa » Recipes from Western Africa » Jollof Rice (Ghana Style)

Jollof Rice (Ghana Style)

By: Author Freda

Posted on Last updated: September 26, 2022

This recipe for Ghanaian jollof rice brings you a brightly colored red/orange rice dish, with wonderful spice and rich and saucy beef (or other meat). Jollof rice is a much-loved festive dish that people often serve at weddings, parties, and other large gatherings. The rice cooks in a rich and spicy tomato-based sauce, giving it a bright color .

The origins of jollof rice

As much as we have prominent “jollof wars” between Nigerians and Ghanaians, all centered around who makes the best jollof rice, it actually originates somewhere else.

Jollof comes from the Senegambia region of West Africa, particularly Senegal. There t hey call this rice dish thieboudienne or ceebu jen . To make it they use a mixture of rice, onions, tomatoes, and fish.

How this dish then managed to lend itself to the rest of West Africa as jollof, jellof or jallof still remains a mystery.

Some think that this could be connected to the Senegalese Wolof tribe. Others have also made the connection between jollof rice and jambalaya . H owever, the direct connection has been heavily contested even though the dishes look similar in appearance.

I have had my own theories as to how it happened that the modern-day jollof, a rice dish filled with ingredients that are not indigenous to West Africa, came to be, which you can read about in my Party Jollof recipe .

Which rice is best for jollof?

The first component of jollof is the actual rice. As we are focusing on Ghanaian jollof rice here, it pays to note that the choice of rice will vary greatly across the different West African regions.

Ghanaians are partial to long grain rice such as Thai jasmine or Basmati rice.

Nigerians prefer the plump and separated grain effect of par boiled rice such as Uncle Ben’s style rice, easy cook rice, or what we now know as Golden Sella Basmati rice. This is rice that has been parboiled in the husk before milling. The result is a stiffer grain that does not stick together when cooked.

Ghanaians pride themselves as being purists by staying away from this kind of processed rice, however the benefits of the parboiling process makes the rice easier to digest.

Tomato stew — a jollof essential

The second major component in jollof is the tomato stew base.

Cooks usually m ake the stew by frying onions and adding tomato paste or puree to enrich the sauce. Then they add tomatoes, garlic, peppers, and ginger. Once all ingredients are in the pot, they reduce the sauce to a thick and rich oily mixture.

We love observing an oil film at the top of a stew or sauce. This signals that it is ready to receive the rice and additional water for steaming.

Does jollof rice have meat in it?

Jollof can come with or without meat. But the third component of today’s Ghanaian jollof rice recipe, particular to many Ghanaians, is meat mixed into the rice.

Goat, beef, or lamb (ram meat) are common additions. (I love jollof rice with goat meat or beef.)

Jollof rice can also be made with chicken or fish.

Other modern variations have seen people mix corned beef into their rice to make an entirely delicious meal with a modern industrialized twist.

What is used to season jollof rice?

A variety of spices can be used to make this one-pot dish. I find that the choice of meat will determine the direction of spices used.

Memories of my mother’s jollof rice are filled with the rich aroma of cloves, which she would always add to her goat or beef jollof rice.

Seasonings such as bouillon cubes, chicken spice, or salt may be added, followed by dried aromatic herbs such as bay leaves, thyme, or mixed herbs.

You can now even find “jollof mix” spice blends in some stores depending on your location.

Can I add vegetables to jollof?

The final step in Ghanaian jollof rice is stirring in some mixed vegetables such as carrots, green beans, and peas.

This step may have come out of food and nutrition or catering lessons, as the result is a beautifully bright garnish, however, it is a very common step in Ghana.

Other vegetables that can be used are cabbage, aubergines (eggplant), and tubers such as cassava or potatoes. However, these are more common in thieboudienne and other Sahel regions of West Africa.

Variations of jollof in West Africa

As previously mentioned, in Senegal, the dish called thieboudienne is the national dish of the country and is considered the origin of jollof rice.

Not far away in neighboring Gambia, benachin is the thieboudienne equivalent.

When I was growing up, I remember my aunt’s benachin. She would make it with dried salted fish, which had a fermented flavour. Her’s was absolutely delicious.

Nigeria’s most popular jollof rice is known as “party jollof” in Lagos state. Party jollof is one of the most searched African food items on Google. It is often cooked in large quantities, over a wood fire and is described as having a smoky flavour, which comes from the charring at the bottom of the huge three-legged vats that caterers use.

Similar Dishes to jollof rice around the world 

When cooked without meat, jollof is very much a savoury rice dish, comparable to the Portuguese arroz de tomate .

I previously mentioned jambalaya as a dish that is similar to jollof rice. It is a dish with West African and French roots.

Not far from jambalaya in America’s south, Gullah red rice is almost identical to jollof, with the addition of smoked sausage.

This recipe for Ghanaian jollof rice brings you a brightly colored red/orange rice dish, with a wonderful spice and rich, spicy, and saucy meat.

Ingredients

For the meat.

• 750 to 800g (1 1/3 lbs) lamb (or beef)
• ½ an onion
• 1 scotch bonnet pepper (habanero is a good substitute)*
• 1 bouillon cube**
• 3 whole cloves (roughly 1/4 tsp ground)

For the rice

• 4 Tablespoon oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 inch fresh ginger, grated
• 1 scotch bonnet pepper (habanero pepper)*, chopped
• 1 Tablespoon tomato puree (tomato paste)
• 6 large, fresh tomatoes or 1 and ½ cans of tomato, chopped
• 1 seasoning cube/bouillon cube** (or salt to taste)
• 1 teaspoon thyme
• 2 cups long grain rice (Thai jasmine)
• 2 cups hot water or stock/broth**
• ½ cup mixed carrots and peas (thawed if frozen or fresh)
• A round of parchment paper that fits inside your cooking pot (see step 11)

Instructions

• Cut the lamb (or beef) into sizeable chunks.
• Create a paste by blending the ½ portion of onion and lamb seasoning in a food processor or with a mortar and pestle. Then, rub the paste on your meat pieces.
• If the meat is tough, simmer the meat and sauce paste until the meat is tender, then remove the pieces of meat and grill or fry them so the lamb pieces crisp up.
• If the meat is tender, it can go straight to the grill for cooking through. Set the cooked meat aside.
• Rinse your rice and start some water boiling (for soaking the rice in step 7). (The rice is washed to remove excess starchiness, which can make the final dish gloopy or sticky.)
• To make the stew base, heat the oil in a heavy bottomed saucepan.
• Fry the onions until golden brown. Add the garlic and ginger a few seconds before adding your tomato puree (tomato paste). Fry for just under a minute.
• Add the thyme and bouillon cube, followed by the tomatoes and scotch bonnet pepper.
• Cook the sauce for about 15 to 20 minutes. Stir continuously to make sure it is not burning at the bottom.
• Next, add all the meat and stir to coat it well in the sauce. Continue cooking the stew.
• While the tomato sauce is cooking, soak the rinsed rice in some boiled water until the stew base is ready.
• Once the stew is thick, with an oily film forming on the surface, remove half the meat stew from the pot and set it aside for serving. (This is a preference particular to Ghanaians, who will often eat jollof rice with additional stew on the side.)
• Strain the soaked rice and add it to the pot. Season to taste carefully.
• Top up the pot with enough water or broth. For those with an experienced eye for rice, this would normally be about 500ml (2 cups). (You may need to add more later if the rice is still hard.) Stir to mix, then bring to a boil, then reduce to medium heat.
• Once simmering nicely and the moisture has nearly all gone, add the peas and carrots. Then cover with parchment paper right above the rice (to lock in moisture and add natural cooking pressure). Close with an airtight lid. Reduce the heat to low and simmer gently for 20 minutes.
• Taste the rice. Once the grains are cooked it is ready.
• The bottom of the pot will have a layer of caramelized jollof with concentrated flavour. For those who want a smoky flavour, raise the heat back to high for a few minutes, and allow the bottom of the pot to toast. Take off the heat and your rice is smoky and ready to eat! Washing the pot will be interesting afterwards, but nothing a good soaking can’t fix.***

* Scotch bonnet peppers are quite spicy, which will give significant heat to this dish, as is traditional. If you prefer more medium or mild food, adjust the amount of scotch bonnet pepper according to your preferences. While not traditional, a 1/2 teaspoon of paprika could be substituted for each pepper for a (not spicy) version that is more accessible to spice-sensitive palates.

**If bouillon cubes are not available, they can be omitted. If doing so, be sure to use broth instead of water for best flavor and add salt to taste.

***To help clean the pot, boil some water in the empty pot. Then let the hot water stand in the pot for 20 minutes. Scraping the bottom occasionally. This typically works quite well for getting those bits un-stuck.

Nutrition Information:

Serving size:, if you liked this recipe, here are some similar dishes you may enjoy.

Freda has been a food writer for 10 years, with a significant focus on the under-explored area of African cuisines. She is now established as an African Cuisine Expert and resides in Lagos, Nigeria with her husband and 4 children. In 2018 she co-authored “The Science of Spice”, exploring the spices of the African continent. You can find Freda on her site MyBurntOrange.com.

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Thursday 1st of September 2022

Hello. I'm fully Ghanaian and I know how I loved jollof, growing up. I agree the major problem is too much water. However, the type of rice used counts a lot. For example, Ofada rice and other types of hard-to-cook local varieties are not suitable for jollof. Also, the only types of rice I soak for jollof are basmati and parboiled rice. All other rice types are washed and drained. Please, in honor of our Ghanaian mamas who pride themselves in "jollofing" skills, can we ask for a repost of this recipe's photo in a more palatable way. Thank you.

Monday 26th of September 2022

Hi Josephine. We have updated our pictures. Can you let us know if you feel that the new ones are a better representation of jollof?

Hi Josephine. Thank you for sharing. We will be doing some testing of Freda's recipe to see what adjustments need to be made and to update to new pictures based on your and other readers' suggestions. Best, Sarah

Sunday 28th of August 2022

I saw the title and end product and decided to let you know this recipe isn't Ghanaian Jollof but I see some good people already pointed it out. Step 1,7,8 and 9 were off and the reason for the end product. We don't wash the rice with hot water or soak it. Rinse with tap water till the water is clear

Also IMO the only sauce allowed on Jollof rice is shito for extra spicy kick. If you're served/eat jollof rice with stew, you can't be trusted lol

Thank you Kweku. We will be reviewing this recipe based on your and our other readers' comments.

HannanBestman

Thursday 25th of August 2022

Freda, Ghana's joffof rice is not typically cooked with the meats in it nor mixed vegetables.

That recipe is uniquely Liberian style which the Liberians got by the way from the Portuguese Paula when Vasco De Gama and crew travelled thru Liberia. Thanks

Thank you for sharing Hannan.

Tuesday 16th of August 2022

Errmmm...I'm Ghanaian and apart from the ingredients being spot on, the final result isn't. It's too moist to be Ghanaian.

Sarah Ozimek

Monday 22nd of August 2022

Hi Mike. Thank you for sharing. Would you suggest less water or broth used in the rice?

Saturday 11th of December 2021

Good recipe but this definitely looks too moist. Jollof rice naturally does not need too much water since it will just retain it and then half cooks and half doesnt yet it starts burning. It is better to use 1:0.5 for rice to water ratio since the stew will also help soften the rice. If you need more water then u add it bit by bit. Also use broad wooden spatulas to prevent the rice from breaking.

Thank you for those tips Nana.

Ghanaian Jollof Rice Recipe: How To Make Ghanaian Jollof Rice

Greetings from foodiefront for another gastronomic journey today, we’re exploring the core of west african cooking, focusing on ghanaian jollof rice, one of the most popular meals in the area. you’ll learn not just a recipe but also a cultural experience that embodies the spirit of ghanaian culinary expertise as we set out on this tasty journey., also: hungry for more  ballerina farm sourdough – how to make ballerina farm sourdough , ingredients,   , 2 cups long-grain parboiled rice 1 cup tomato puree 1 large onion, finely chopped 2 red bell peppers, diced 3 tablespoons vegetable oil 2 teaspoons ground ginger 2 teaspoons ground garlic 1 teaspoon thyme 1 teaspoon curry powder 2 bay leaves 2 cups chicken salt and pepper to taste optional: diced vegetables, cooked chicken, or shrimp for added flair, instructions, prepare the rice:.

• Till the water runs clear, thoroughly rinse the rice in cold water.
• After soaking the rice for approximately half an hour, strain it.

Saute the Aromatics:

• Heat the vegetable oil in your pot over medium heat.
• When the onions are transparent, add the chopped onions, ginger, and garlic and sauté.

Create the Base:

• Add the curry powder, thyme, diced red bell peppers, and tomato puree and stir. Cook until the oil separates and the mixture thickens.

Add the Rice and Broth:

• When adding the drained rice to the pot, toss it so that the tomato mixture coats it.
• Add the vegetable or chicken broth, bay leaves, and salt and pepper to taste.

Simmer to Perfection:

• Once the rice is soft and has absorbed the spices, reduce the heat to low, cover the pot, and simmer the Jollof Rice for 20 to 25 minutes.

Fluff and Steam:

• After using a fork to gently fluff the rice, cover the saucepan with foil or a kitchen towel and continue steaming it for ten more minutes. This gives the rice a better texture and gives it more taste.

Serve and Enjoy:

• After removing the bay leaves, serve your hot Ghanaian Jollof rice with optional toppings like cooked chicken, shrimp, or diced vegetables.

Ghanaian Jollof Rice

• Large pot or Dutch oven:
• Wooden spoon:
• Knife and cutting board
• Measuring cups and spoons
• Cooking Spoon or Ladle
• Aluminum foil or a kitchen towel for steaming

Ingredients   

• 2 cups long-grain parboiled rice
• 1 cup tomato puree
• 1 large onion, finely chopped
• 2 red bell peppers, diced
• 3 tablespoons vegetable oil
• 2 teaspoons ground ginger
• 2 teaspoons ground garlic
• 1 teaspoon thyme
• 1 teaspoon curry powder
• 2 bay leaves
• 2 cups chicken
• Salt and pepper to taste
• Optional: Diced vegetables, cooked chicken, or shrimp for added flair

Instructions  

Why Ghanaian Jollof Rice?

Also: hungry for more  chamoy pickle recipe – how to make chamoy pickle at home , frequently asked questions:, q1: what makes ghanaian jollof rice different from other jollof rice variations a1: rich tomato-based sauce with a hint of spice is a common feature of ghanaian jollof rice, which is renowned for its distinctive flavor combination. it differs from other west african variants of jollof rice in taste due to the preparation technique and spice selection., q2: can i use any type of rice to make ghanaian jollof rice a2: although there are various differences, using long-grain parboiled rice is usually advised for optimal results. the rice retains its texture and absorbs the flavorful ingredients of the meal better when it is parboiled., q3: is jollof rice spicy a3: depending on individual preferences, ghanaian jollof rice can range in spiciness from mild to moderate. by varying the amount of pepper or other spicy items you add during cooking, you may easily change the intensity., q4: can i make ghanaian jollof rice vegetarian or vegan a4: definitely if you use vegetable broth instead of adding meat or other animal items, you may make a great vegetarian or vegan version. vegetable and spice flavors will continue to come through., q5: what can i serve with ghanaian jollof rice a5: while ghanaian jollof rice is frequently consumed on its own, it also tastes well with salads, grilled chicken, fried fish, and coleslaw. for an added kick, some people choose to serve it with a side of hot pepper sauce., q6: can i freeze ghanaian jollof rice for later a6: jollof rice from ghana does freeze nicely. when transferring it to an airtight container, let it cool fully. add a small amount of water after reheating to keep it fluffy and moist., q7: how long does it take to cook ghanaian jollof rice a7: it takes about 50 minutes to cook everything through. this entails simmering the rice, steaming it, and sautéing aromatics. one hour and fifty-five minutes is the overall time, including the approximate 65 minutes of prep., q8: can i customize ghanaian jollof rice with additional ingredients a8: definitely you can add cooked chicken, shrimp, diced vegetables, or any other items you like to customize your jollof rice. cooking is fun, and part of the fun is playing with tastes, q9: is jollof rice a traditional dish in ghana a9: jollof rice is a beloved and customary meal in ghana. not only is it a mainstay during regular meals, but it also has cultural importance and is frequently the focal point of events and get-togethers., nutrition fact  –, note: the estimates below are for a basic version of ghanaian jollof rice without additional toppings or proteins., per serving (assuming 6 servings):, calories: approximately 300-350 kcal, protein: around 5-7g, carbohydrates: approximately 60-70g, dietary fiber: about 3-5g, sugars: around 4-6g, fat: approximately 5-7g, saturated fat: about 1-2g, cholesterol: varies depending on added proteins (e.g., chicken, shrimp), rhubarb coffee cake recipe: how to make rhubarb coffee cake, pickled corn recipe: how to make pickled corn at home, honey wheat bread: how to make honey wheat bread, how to make the perfect seafood boil bag at home(recipe), chocolate cake pops recipe: how to make chocolate cake pops, deliciously satisfying black bean noodles recipe – a flavorful twist to your table, how to make chicken pesto pasta salad, how to make olive garden peach sangria at home (recipe), related posts, how to make jharkhand dhuska (indian recipe), kubbeh hamusta recipe: how to make kubbeh hamusta (iraqi recipe), leave a comment cancel reply.

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Essay Service Examples Life Chicken

Essay on How to Prepare Jollof Rice and Chicken

Introduction

Ingredients:.

• 2 cups of long-grain rice
• 1 kg of chicken pieces (thighs, drumsticks, or a whole chicken)
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 red bell pepper, finely chopped
• 1 green bell pepper, finely chopped
• 2 tomatoes, blended or finely chopped
• 2 tablespoons of tomato paste
• 1 teaspoon of thyme
• 1 teaspoon of curry powder
• 1 teaspoon of paprika
• 1 teaspoon of dried thyme
• 1 teaspoon of dried rosemary
• 1 scotch bonnet pepper (optional, for heat)
• 2 cups of chicken broth
• 2 tablespoons of vegetable oil
• Salt and pepper to taste
• Proper editing and formatting
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• Rinse the chicken pieces under cold water and pat them dry with paper towels.
• Season the chicken with salt, pepper, and half of the minced garlic.
• In a large skillet or pot, heat the vegetable oil over medium-high heat.
• Add the chicken pieces to the pot and cook until they are browned on all sides. Remove the chicken from the pot and set it aside.
• In the same pot, add the chopped onion, minced garlic, and bell peppers.
• Sauté the vegetables until they are soft and fragrant, usually for about 5 minutes.
• Add the blended or finely chopped tomatoes, tomato paste, and the scotch bonnet pepper (if using). Stir well to combine.
• Add the rice to the pot and stir it with the vegetables to coat it evenly.
• Sprinkle in the thyme, curry powder, paprika, dried thyme, and dried rosemary. Season with salt and pepper to taste.
• Pour in the chicken broth and bring the mixture to a boil.
• Once it reaches a boil, reduce the heat to low, cover the pot, and let it simmer for about 20 minutes or until the rice is cooked and has absorbed the liquid.
• Gently place the browned chicken pieces on top of the rice.
• Cover the pot again and continue to cook on low heat for another 15-20 minutes or until the chicken is fully cooked and tender.
• Occasionally check the pot to ensure the rice does not stick to the bottom. If needed, add a little more broth or water to prevent burning.
• Remove the pot from the heat and let it rest for a few minutes.
• Fluff the rice with a fork, mixing in the chicken and vegetables.
• Serve the jollof rice and chicken hot, garnished with fresh herbs if desired.

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Effortless Jollof Rice with Chicken: A Step-by-Step Essay for Culinary Success

What To Know

• In this essay, we will embark on a culinary journey, guiding you through the steps of how to prepare jollof rice with chicken, ensuring you create a dish that will impress your family and friends.
• Once the rice is cooked to perfection, remove it from the heat and fluff it with a fork.
• Preparing jollof rice with chicken is a culinary adventure that rewards you with a flavorful and satisfying dish.

Jollof rice with chicken, an iconic dish from West Africa , is a culinary masterpiece that tantalizes taste buds with its vibrant colors, aromatic spices , and tender chicken. Preparing this beloved dish requires a blend of skill, patience, and love. In this essay, we will embark on a culinary journey, guiding you through the steps of how to prepare jollof rice with chicken, ensuring you create a dish that will impress your family and friends.

Gather the Essential Ingredients

Season the chicken, sauté the vegetables, introduce the chicken, add the rice.

Before embarking on this culinary adventure , ensure you have the following ingredients:

• 4 cups long-grain rice
• 1 whole chicken (cut into pieces)
• 1 large onion, chopped
• 2 bell peppers (1 green, 1 red), chopped
• 2 tomatoes, chopped
• 1 habanero pepper (optional), diced
• 1 teaspoon ground ginger
• 1 teaspoon ground nutmeg
• 1 teaspoon curry powder
• 1 teaspoon thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup vegetable oil
• 4 cups chicken stock

Lay the chicken pieces in a bowl and season them generously with salt, black pepper , ginger, nutmeg, and curry powder . Mix well to ensure the spices evenly coat the chicken.

In a large pot over medium heat, add the vegetable oil. Once hot, add the chopped onion and sauté until translucent. Add the bell peppers and tomatoes and continue sautéing until softened.

Add the seasoned chicken pieces to the pot and cook until browned on all sides. This step infuses the chicken with flavor and creates a rich base for the jollof rice.

Once the chicken is browned, add the long-grain rice to the pot. Stir well to combine with the vegetables and chicken. Cook for 2-3 minutes, stirring occasionally.

Pour in the Chicken Stock

Gradually pour in the chicken stock , ensuring it covers the rice by about 1 inch. Season with salt and thyme. Bring to a boil, then reduce heat to low.

Simmer and Stir

Cover the pot and simmer for 15-20 minutes, or until the rice is tender and the liquid has been absorbed. Stir occasionally to prevent the rice from sticking to the bottom of the pot.

Check for Doneness

After 15-20 minutes, check the rice for doneness. If the rice is still firm, add a little more chicken stock and continue simmering . If the rice is too soft, remove it from the heat and let it rest for 5 minutes.

Fluff and Serve

Once the rice is cooked to perfection, remove it from the heat and fluff it with a fork. Serve the jollof rice with chicken immediately , garnished with fresh parsley or cilantro.

Tips for a Perfect Jollof Rice

• Use high-quality ingredients for the best flavor.
• Do not overcrowd the pot with rice.
• Adjust the spice levels to your preference.
• Cook the rice over low heat to prevent burning.
• Let the rice rest before serving to allow the flavors to meld.

Variations on the Classic

• Seafood Jollof Rice: Replace the chicken with shrimp, fish, or a combination of seafood.
• Vegetable Jollof Rice: Omit the chicken and add more vegetables such as carrots, peas, and green beans.
• Party Jollof Rice: Double or triple the recipe to feed a crowd.

In a nutshell: A Culinary Triumph

Preparing jollof rice with chicken is a culinary adventure that rewards you with a flavorful and satisfying dish . By following these steps and incorporating the tips provided, you will create a masterpiece that will delight your taste buds and impress your guests. So gather your ingredients, fire up the stove, and embark on a culinary journey that will leave you craving more.

Basics You Wanted To Know

Q: What is the secret to making a flavorful jollof rice? A: Use high-quality ingredients, sauté the vegetables well, and season the chicken generously.

Q: How do I prevent the rice from burning? A: Cook the rice over low heat and stir occasionally.

Q: Can I substitute chicken stock with water? A: Yes, but the flavor will be less intense.

Q: How can I make my jollof rice spicy? A: Add more habanero pepper to the recipe.

Q: Can I add other vegetables to my jollof rice? A: Yes, you can add carrots , peas, or green beans.

Hannah Grace

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Essay On How To Prepare Jollof Rice For Students

Jollof rice is a beloved West African dish known for its delicious combination of rice, tomatoes, peppers, and a delightful array of seasonings. Whether it’s a family gathering or a special occasion, jollof rice is a staple dish that brings people together. In this step-by-step guide, I’ll show you how to prepare this mouthwatering delicacy right in your kitchen.

Table of Contents

Essay: How to Prepare Jollof Rice: A Flavorful West African Dish

Step 1: prepare the tomato stew.

To start, let’s prepare the rich and flavorful tomato stew, the heart of jollof rice. Begin by blending fresh tomatoes and peppers to form a smooth puree. In a pot, heat some vegetable oil and sauté finely chopped onions until they turn golden brown. Then, add the tomato and pepper puree to the pot and let it simmer on low heat. This will infuse the oil with the delightful flavors of the tomatoes and peppers, creating a savory base for the jollof rice. You can prepare the tomato stew ahead of time to save on cooking time later.

Step 2: Boil the Meat (Optional)

For those who prefer a meaty jollof rice, now is the time to add some protein. Cut and wash your choice of meat, such as chicken or beef, and place it in a pot with some water. Add seasoning, like salt, garlic, and thyme, and let it boil until the meat is tender and fully cooked. This step not only enriches the flavor of the jollof rice but also provides a delightful texture to the dish.

Step 3: Parboil the Rice

Parboiling the rice is an essential step to ensure that your jollof rice comes out perfectly fluffy and not sticky. Place the rice in a pot and rinse it thoroughly with water to remove excess starch. Then, pour boiling water over the rice and let it sit for about 5 minutes. Drain the water, and your rice is now ready for the next step.

Step 4: Combine Ingredients

In a large cooking pot, pour the flavorful chicken or beef stock and the tomato stew. Allow it to come to a boil, and then add the drained parboiled rice to the pot. Season the mixture with salt and pepper to taste. The level of water should be equal to the level of the rice, ensuring that the rice absorbs all the delightful flavors of the stew.

Step 5: Cook the Jollof Rice

Now, it’s time to cook the jollof rice! Put a lid on the pot and let it cook on low heat. Remember not to stir the rice while it’s cooking, so it doesn’t get sticky. The rice will soak up all the yummy flavors and smells as it cooks. It usually takes about 20 to 30 minutes for the rice to become soft and fluffy.

Step 6: Serve and Enjoy

Finally, the moment we’ve been waiting for—your jollof rice is ready! Use a fork to fluff the rice gently and serve it hot. The vibrant colors and mouthwatering aroma will entice everyone around the table. Jollof rice is delicious on its own, but you can also pair it with delightful side dishes such as ripe plantains, a fresh garden salad, or a refreshing fruit juice. Gather your loved ones, and enjoy this delectable West African treat together.

Yes, that’s absolutely right! Jollof rice is a versatile dish, and you can try adding different ingredients and flavors to make it just the way you like it. So, don’t be afraid to get creative in the kitchen and enjoy the delicious taste of homemade jollof rice. It’s a dish that brings joy to many people, and you can make it uniquely yours! Have fun cooking and savor every tasty bite of your jollof rice!

Q: What are the ingredients needed to make jollof rice?

A: The key ingredients include rice, tomatoes, peppers, onions, vegetable oil, and various seasonings like salt, garlic, and thyme. You can also add meat or vegetables for added flavor and nutrition.

Q: What is the origin of jollof rice?

A: Jollof rice is believed to have originated in the Senegambia region of West Africa and has since become a popular dish in many West African countries, each with its own unique twist on the recipe.

Q: What are some common side dishes to serve with jollof rice?

A: Jollof rice pairs well with a variety of side dishes, including ripe plantains, fried chicken, grilled fish, salad, coleslaw, or a refreshing fruit juice. The choice of side dishes depends on personal preference and regional variations.

In conclusion, preparing jollof rice is a delightful culinary journey that brings together the vibrant flavors of West Africa. This iconic dish is cherished by many and holds a special place in the hearts of families and communities. Whether it’s a festive celebration or a simple gathering, jollof rice brings joy and unity to the table. So, roll up your sleeves, follow this step-by-step guide, and embark on a flavorful adventure in your own kitchen. Enjoy the delicious taste of homemade jollof rice with your loved ones, creating cherished memories one plate at a time.

Hello! Welcome to my Blog StudyParagraphs.co. My name is Angelina. I am a college professor. I love reading writing for kids students. This blog is full with valuable knowledge for all class students. Thank you for reading my articles.

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Unveiling the secret: how to cook jollof rice using butter for an unforgettable feast

What To Know

• Drain the soaked rice and add it to the pot with the vegetables and spices.
• If the liquid has been absorbed and the rice is still firm, add a little more broth and continue simmering.
• With the right ingredients and a little patience, you can create an unforgettable dish that embodies the vibrant flavors of West Africa.

Jollof rice, a beloved dish in West Africa, is renowned for its vibrant color , aromatic spices, and unforgettable taste. While traditionally prepared with palm oil, this recipe offers a twist by using butter, creating a rich and flavorful alternative. This comprehensive guide will walk you through the steps of cooking jollof rice with butter, ensuring a perfect result every time.

Ingredients:

• 3 cups long-grain rice
• 1 cup unsalted butter
• 1 large onion, chopped
• 2 bell peppers (green and red), chopped
• 3 tomatoes, chopped
• 3 scotch bonnet peppers (optional), minced
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 4 cups chicken or beef broth
• Salt and pepper to taste

Instructions:

1. prepare the rice.

Rinse the rice thoroughly in a fine-mesh sieve until the water runs clear. Soak the rice in cold water for at least 30 minutes. This step helps to reduce the cooking time and prevents the rice from becoming mushy.

2. Sauté the Vegetables

In a large pot or Dutch oven, melt the butter over medium heat . Add the onion and sauté until softened and translucent. Stir in the bell peppers and tomatoes and cook until they begin to soften.

3. Add the Spices

Add the ginger, cumin, coriander, thyme, and oregano to the vegetables. Stir well to combine and cook for a few minutes, allowing the spices to release their aroma.

4. Add the Rice

Drain the soaked rice and add it to the pot with the vegetables and spices. Stir to evenly coat the rice with the butter and spices.

5. Add the Liquid

Pour in the chicken or beef broth . Season with salt and pepper to taste. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

6. Check the Rice

After 15 minutes, check the rice. If the liquid has been absorbed and the rice is still firm, add a little more broth and continue simmering.

7. Fluff the Rice

Once the rice is tender and has absorbed all the liquid, remove the pot from the heat. Fluff the rice with a fork to separate the grains.

• Use high-quality butter for a richer flavor.
• If you don’t have scotch bonnet peppers, you can substitute with other hot peppers, such as habaneros or cayenne peppers.
• Adjust the amount of spices to your taste preferences.
• For a vegetarian version, use vegetable broth instead of chicken or beef broth.
• Serve jollof rice with your favorite sides, such as fried plantains, grilled chicken, or a fresh salad.

Variations:

• Add chopped carrots or peas to the vegetables for a colorful twist.
• Top with crispy fried onions for an extra layer of texture.
• For a smoky flavor, add a teaspoon of smoked paprika to the spices.

Key Points:

Cooking jollof rice with butter is a culinary journey that will satisfy your taste buds and impress your guests. With the right ingredients and a little patience, you can create an unforgettable dish that embodies the vibrant flavors of West Africa.

Frequently Asked Questions:

1. What is the secret to making perfect jollof rice?

• Patience and attention to detail are key. Follow the steps carefully and adjust the seasoning to your taste.

2. Can I use margarine instead of butter?

• While margarine can be used, butter provides a richer and more flavorful result.

3. Why does my jollof rice sometimes burn?

• Keep the heat low and stir the rice frequently to prevent burning.

4. How can I make my jollof rice spicier?

• Add more scotch bonnet peppers or use hotter peppers, such as habaneros.

5. Can I make jollof rice ahead of time?

• Yes, jollof rice can be made up to 3 days ahead and reheated when ready to serve.

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Ghana Jollof: A Complete Step By Step Guide For Preparing Jollof Rice The Ghanaian Way

Ghana is an African country that boasts numerous delicious dishes worth giving a try by all, including non-Ghanaians, and their jollof rice is no exception. Despite the fact that Jollof Rice is a common dish in West Africa, the Ghana Jollof recipe possesses its own ingredients and preparation procedures that make it appear and taste differently from those of other countries.

In this article, we bring you the Ghana Jollof Recipe in simple and easy steps. Read on…

Ghana Jollof Recipe

Ingredients for a serving of 3-4 persons

• 500 grams of rice (about 2½ – 3 cups)
• 6 large fresh tomatoes and 3 tablespoons of tomato puree
• 2 medium-sized onions
• 5-8 fl.oz of vegetable/groundnut/olive oil
• 500 grams of chicken (you can use any other desired type of meat or fish)
• 2 fat cloves of garlic and 1 small ginger root (amount optional)
• Spices e.g thyme, curry, nutmeg, bay leaves (optional)
• 4 chilies/red pepper (reduce or add more as desired)
• 2 stock cubes
• 1 or 2 tablespoons of ground crayfish (optional)
• Veggies e.g Green pepper, green beans, peas, carrots (optional)

A. Chicken Preparation

• Wash chicken and put in a pot
• Add salt, about one teaspoon depending on the quantity
• Blend half an onion, 1 clove of garlic, a small piece of ginger and pepper; add the mixture to the meat (you may choose to slice the onions instead of blending it)
• Add 2 stock cubes and other spices/seasonings of your choice
• Add water so that the chicken is halfway submerged
• Steam on a moderate heat for about 10 minutes
• Pick out the chicken from the stock and deep fry to get a golden brown colour

B. Creating the Stew/Gravy

• Blend the tomatoes together with the other half of onion, the remaining ginger, garlic and pepper
• Slice the other onion
• Add part of the oil used in frying the chicken in a dry pot and fry the sliced onions for 2 minutes
• Add the tomato puree to the fried onions and cook, stirring it continuously for about 6-8 minutes for the moisture to dry up and also to remove the sour taste.
• Add the blended tomato mixture and cook for about another 6-8 minutes, stirring intermittently until the moisture is reduced – what you have now is what is called the stew or gravy.

Note: You can use only fresh (plum) tomatoes to create your gravy. Most of the times, the puree is used to give the jollof rice that attractive red color.

C. Cooking the Jollof Rice

• Wash your rice in clean hot water and drain with a sieve (you may need to parboil depending on the type of rice).
• Remove some of the stew/gravy (this is done for 2 major purposes – to avoid burning or if you want to serve the rice with some gravy beside it.
• Pour the chicken stock into the gravy; add a little more water if you feel the stock is not enough to cook the rice; add a little more spices if you wish; add the crayfish if you wish and cook till it boils. Stir and taste for salt and pepper
• Pour in the rice and stir until it is properly mixed with the stew with nothing sticking to the bottom. Cover the pot, first with a kitchen foil and then the lid.
• Allow to cook on a reduced heat for about 10 minutes or until the water is dried up (in case you do not want to serve the gravy with the rice, pour it in a few seconds before all the water is dried up and stir).
• Add the chopped veggies (if you have any) into the rice, stir and bring down. Your delicious Ghanaian Jollof is ready!
• You can serve with fried plantain and a crisp green leaf salad on the side. Enjoy!!!

See Also:  5 Greatest Ghana Recipes You’ll Love

About Jollof Rice

Jollof Rice is a common West African dish that derived its name from the Djolof/Wolof people of Senegal, hence its proven Senegalese origin.

The dish has, however, gained widespread prominence in the African continent, with other countries such as Gambia, Nigeria, Sierra Leone, Liberia, Togo, Cameroon, Mali and Ghana having it as a popular meal.

Jollof which is often described as a “reddish one-pot dish” is prepared with rice and tomato sauce plus other optional ingredients that slightly vary by country, with Ghana Jollof recipe having its own unique components that make the dish peculiar.

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How to make delectable Jollof rice

Cooking the perfect jollof rice requires a blend of patience, and technique..

• The foundation of jollof rice is a rich tomato base, this base provides the signature red colour and depth of flavour that defines jollof rice.
• When cooking you’ll need long-grain parboiled rice, which absorbs the sauce well and remains fluffy, use chicken or vegetable stock for an added layer of richness.

Jollof rice is a beloved West African dish, celebrated for its vibrant flavours and one-pot convenience. This dish has transcended borders to become a global favourite.

Cooking the perfect jollof rice requires a blend of patience and technique. Here’s a guide to mastering this iconic dish.

The foundation of jollof rice is a rich tomato base; this base provides the signature red colour and depth of flavour that define jollof rice.

When cooking, you’ll need long-grain parboiled rice, which absorbs the sauce well and remains fluffy. Use chicken or vegetable stock for an added layer of richness.

Ingredients

• Long grain rice
• Red chilli pepper/scotch bonnet
• 1 red bell pepper
• 3 cloves of garlic
• 1 clove of garlic
• Mixed herbs (thyme rosemary, oregano)
• Tomato paste
• Chicken stock
• Vegetable oil
• 2 chicken cubes
• Aluminium foil

The foundation of jollof rice is a rich tomato base, begin by cutting the ripe tomatoes, garlic bell peppers, and onions, and then fry them until slightly mashed

Fry onions with 2 spoons of cooking oil and add your mixed herbs and bay leaf.

Add one spoon of tomato paste and fry for about 1 minute Add to this mixture curry powder

Add the blended mixture into your pot and add one more spoonful of tomato paste, one chicken cube, smoked paprika and black pepper until it thickens

Adjust the spices to your liking, adding any necessary ingredient

Stir in your spices and allow them to cook briefly to release their aroma.

Use parboiled rice as it will cook faster and will allow Reduce the heat to low, cover the pot with aluminium foil and let it simmer gently. This slow cooking process allows the rice to absorb the flavours fully.

Once the rice is tender and the liquid absorbed, stir gently to fluff the grains, with a wooden spoon.

 Jollof rice is traditionally served with grilled or fried chicken, fish, or meat and often accompanied by a side of fried plantains or a fresh salad.

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5 traditional Ghanaian jollof rice recipes you can perfectly cook using Gino Jollof Mix

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Jollof rice is a beloved dish across Ghana, with each region adding its twist to create unique variations. Let’s explore five traditional styles of Jollof, each reflecting the distinct culinary heritage of different parts of the country. Plus, don’t miss out on the chance to try them with the new Gino Jollof Mix – the perfect companion for the perfect Ghana Jollof!

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1. Greater Accra – Tolo Beef Jollof with Tuna Chunks

In Accra, Jollof takes on a hearty and savoury twist with the inclusion of Tolo beef, salted and cured meat, and a touch of tuna chunks. This version of Jollof offers a delightful combination of salty and meaty flavours, making it a perfect option for large gatherings and family meals. The rich tomato base and smoky undertones add depth to the dish, making every bite memorable.

2. Ashanti Region – Classic Funeral Jollof with Goat Meat

In the Ashanti Region, Jollof is traditionally served at funerals, known for its smoky aroma and rich flavour. This Jollof is typically cooked over firewood, which gives it its signature smoky taste, and it’s paired with tender goat meat for added depth. The dish is deeply seasoned and often seen as a tribute meal at major events and family gatherings. It’s an experience that’s both hearty and filled with cultural significance.

3. Northern Region – Dawadawa Jollof

The Northern Region offers a unique take on Jollof with the addition of Dawadawa, a fermented locust bean known for its strong aroma and umami flavour. This Jollof style has a bold and earthy taste that is deeply satisfying, and it’s a favourite among those who enjoy strong, traditional flavours. Dawadawa is not just an ingredient; it’s a defining element of Northern cuisine, adding an unmistakable richness to the Jollof.

4. Volta Region – Super Spicy Jollof with Herrings

For those who love spice, the Volta Region brings the heat with super spicy Jollof, often complemented by the savoury taste of herrings. The use of fresh or smoked herrings introduces a fishy depth to the dish, while the abundance of local peppers ensures a fiery experience with every bite. This Jollof is not for the faint-hearted, but it’s a favourite for spice lovers across the country.

5. Western Region – Mi Yonkoo Jollof

In the Western Region, Jollof is often cooked with either palm oil or coconut oil, depending on the cook’s preference. Palm oil brings a rich, nutty flavour and a vibrant red colour to the dish, while coconut oil offers a slightly sweet and tropical twist. Both oils give the Jollof a unique taste, making it stand out from the traditional tomato-based versions. This is the perfect Jollof for those looking to try something different.

What’s Your Favourite Jollof Style?

No matter which region’s Jollof you’re recreating, start your journey with the new Gino Jollof Mix. Made from the finest ingredients, including tomatoes, onions, ginger, curry, and a blend of aromatic spices, Gino Jollof Mix guarantees rich, delicious results every time. Plus, it’s fortified with vitamins A, D3, zinc, and fibre, ensuring your Jollof is as nutritious as it is tasty.

Whether it’s an old family recipe or a style you’ve only heard about, there’s no limit to the creativity you can bring to this iconic dish. Have a recipe in mind? We’d love to hear about the Jollof style you enjoy the most.

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