expository essay on how to prepare jollof rice

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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
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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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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.

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 271,960 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.

Rinse and cut the peppers, tomatoes, and 1 onion in quarters.

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..

Place leftover rice in an airtight container and keep it in the fridge.

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 1 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

expository essay on how to prepare jollof rice

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

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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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

88 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.

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

Essay on How to Prepare Jollof Rice

Jollof rice, a vibrant and aromatic delicacy, has captivated the taste buds of countless individuals across the globe. With its rich flavors, colorful presentation, and cultural significance, this beloved dish has become a staple in many households and social gatherings. Whether you’re a seasoned cook looking to enhance your culinary skills or a beginner eager to embark on a flavorful journey, this essay serves as a comprehensive guide on how to prepare the tantalizing Jollof rice, from its diverse range of ingredients and essential utensils to the step-by-step procedures for achieving the perfect dish.

In addition to sharing the practical aspects of cooking this exquisite meal, we will explore the art of writing an essay dedicated to this topic. By intertwining the flavorful nuances of Jollof rice with the creative process of essay writing, we aim to not only satisfy your gastronomic cravings but also sharpen your skills in written expression. So, grab your pen and paper, and let’s embark on a culinary and literary adventure as we unlock the secrets to mastering the art of Jollof rice.

Introduction

Jollof rice is a popular dish known for its rich flavors and attractive and mouthwatering looks and colors. It is a combination of rice, tomatoes, onions, and a blend of aromatic spices.

If you’re new to cooking or an experienced chef, below is a guide that will walk you through the process of preparing a mouthwatering plate of jollof rice that will leave everyone wanting more of it.

How To Prepare Jellof Rice | https://t.co/A3eh38rtQm pic.twitter.com/rti5IDJJHl — Students Mirror (@Students_Mirror) June 6, 2023

Ingredients

To prepare jollof rice, you will need the following ingredients:

2 cups of long-grain rice
2 medium-sized onions (finely chopped)
4 medium-sized tomatoes (blended or pureed)
2 red bell peppers (blended or pureed)
2 cloves of garlic (minced)
2 tablespoons of tomato paste
1 scotch bonnet pepper (optional, for heat)
2 tablespoons of vegetable oil
1 teaspoon of thyme
1 teaspoon of curry powder
1 teaspoon of paprika
1 teaspoon of dried thyme
2 bay leaves
2 cups of chicken or vegetable stock
Salt and pepper to taste
Assorted vegetables (carrots, peas, bell peppers;- optional)
2 pounds of chicken or beef (cut into bite-sized pieces – optional)
Step 1: Prepare the Rice

Rinse the rice thoroughly under cold water to remove excess starch. Soak the rice in water for about 30 minutes, then drain and set aside.

Step 2: Sauté the Onions and Garlic

Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onions and minced garlic, and sauté until they become soft and translucent.

Step 3: Add the Blended Tomatoes and Peppers

Pour in the blended or pureed tomatoes and red bell peppers, and stir well. Cook for about 10-15 minutes, allowing the mixture to reduce and thicken.

Step 4: Add the Tomato Paste and Spices

Stir in the tomato paste, thyme, curry powder, paprika, dried thyme, and bay leaves. Mix well to ensure all the flavors are evenly distributed.

Step 5: Incorporate the Rice and Stock

Add the soaked and drained rice to the pot and stir until it is well-coated with the tomato and spice mixture. Pour in the chicken or vegetable stock, ensuring that the rice is fully submerged.

Step 6: Add Protein and Vegetables (Optional)

If desired, add chicken or beef pieces to the pot, making sure they are evenly distributed. You can also add assorted vegetables such as carrots, peas, or bell peppers for added color and nutrition.

Step 7: Cook the Jollof Rice
Cover the pot with a tight-fitting lid and reduce the heat to low.
Allow the rice to simmer gently for approximately 25-30 minutes or until the rice is tender and has absorbed all the liquid.
Avoid stirring the rice during this time to prevent it from becoming mushy .
Step 8: Fluff and Serve

Once the rice is cooked, remove the pot from the heat. Using a fork, gently fluff the rice to separate the grains and mix in any added ingredients. Season with salt and pepper according to your taste preferences.

Preparing a delicious plate of jollof rice is a delightful culinary adventure that brings the flavors of West Africa to your kitchen.

How to make nigerian jollof rice at home: the ultimate step-by-step guide

What To Know

If you’re eager to recreate this culinary icon in the comfort of your own home, this comprehensive guide will lead you through every step of the process, from gathering the essential ingredients to savoring the final masterpiece.
Whether you’re a seasoned home cook or a culinary novice, this guide will empower you to craft authentic Nigerian jollof rice that will tantalize your taste buds and transport you to the vibrant streets of Nigeria.
Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the rice is cooked through and the liquid has been absorbed.

Nigerian jollof rice, a culinary masterpiece that has captured hearts and taste buds across the globe, is a vibrant and flavorful dish that embodies the very essence of Nigerian cuisine . With its aromatic blend of spices, tender chicken , and fluffy, crimson-hued rice, jollof rice is a beloved staple at celebrations, gatherings, and everyday meals alike.

If you’re eager to recreate this culinary icon in the comfort of your own home, this comprehensive guide will lead you through every step of the process, from gathering the essential ingredients to savoring the final masterpiece . Whether you’re a seasoned home cook or a culinary novice, this guide will empower you to craft authentic Nigerian jollof rice that will tantalize your taste buds and transport you to the vibrant streets of Nigeria.

Ingredients: Gathering the Culinary Treasures of Nigeria

To embark on this culinary adventure , you’ll need to gather the following ingredients:

4 cups long-grain rice
1 pound boneless, skinless chicken thighs
1 onion, chopped
2 bell peppers (red and green), chopped
1 scotch bonnet pepper, chopped (adjust quantity based on desired heat level)
1/2 cup tomato paste
1/2 cup vegetable oil
2 cups chicken broth
1 teaspoon ground nutmeg
1 teaspoon thyme
1/2 teaspoon curry powder
1/4 teaspoon ground ginger
Salt and black pepper to taste

Equipment: The Culinary Tools of the Trade

In addition to the ingredients, you’ll also need the following equipment:

Large pot or Dutch oven
Measuring cups and spoons
Cutting board
Spatula or wooden spoon

Step-by-Step Instructions: A Culinary Symphony of Flavors

1. preparing the chicken.

Season the chicken thighs with salt and black pepper.
Heat the vegetable oil in a large pot or Dutch oven over medium heat.
Brown the chicken thighs on all sides, about 5 minutes per side.
Remove the chicken from the pot and set aside.

2. Sautéing the Aromatics

Add the chopped onion, bell peppers, and scotch bonnet pepper to the pot.
Sauté until the vegetables are softened, about 5 minutes.

3. Introducing the Tomato Paste

Stir in the tomato paste and cook for 2 minutes, stirring constantly.

4. Adding the Spices and Seasonings

Add the ground nutmeg, thyme, curry powder, and ground ginger to the pot.
Stir to combine and cook for 1 minute, allowing the spices to bloom.

5. Pouring in the Chicken Broth

Pour in the chicken broth and bring to a boil.

6. Returning the Chicken

Add the browned chicken thighs back to the pot.
Reduce heat to low, cover, and simmer for 30 minutes, or until the chicken is cooked through.

7. Adding the Rice

Rinse the rice thoroughly until the water runs clear.
Add the rice to the pot and stir to combine.

8. Fluffing and Serving

Remove the pot from the heat and let stand for 5 minutes, covered.
Use a fork or spatula to fluff the rice.
Serve hot and enjoy!

Tips for Achieving Culinary Perfection

For a richer flavor, use a combination of chicken thighs and drumsticks.
If you don’t have scotch bonnet peppers, you can substitute with habanero or cayenne peppers.
Adjust the heat level to your preference by using more or less scotch bonnet pepper.
Don’t overcook the rice, as it will become mushy.
Serve jollof rice with your favorite Nigerian side dishes, such as fried plantains, coleslaw, or suya.

The Secret to the Perfect Color: A Culinary Alchemy

The vibrant red color of Nigerian jollof rice is achieved through a combination of tomato paste, bell peppers, and a special ingredient called “atatashi” ( red palm oil ). Atatashi adds a rich, earthy flavor and gives the rice its signature hue. If you can’t find atatashi, you can substitute with an equal amount of vegetable oil and add a few drops of red food coloring.

Variations: Embracing Culinary Diversity

Nigerian jollof rice is a versatile dish that can be customized to suit your preferences. Here are a few popular variations:

Seafood Jollof Rice: Add shrimp, fish, or calamari to the pot along with the chicken.
Vegetable Jollof Rice: Omit the chicken and add your favorite vegetables, such as carrots, peas, or green beans.
Coconut Jollof Rice: Add a cup of coconut milk to the pot along with the chicken broth.

Pairing Jollof Rice with Culinary Companions

Jollof rice pairs beautifully with a variety of Nigerian side dishes , including:

Fried Plantains: Sweet and savory fried plantains are a classic accompaniment to jollof rice.
Coleslaw: A refreshing and tangy coleslaw helps balance the richness of the jollof rice.
Suya: Spicy and flavorful suya (grilled meat skewers) add a touch of heat and smokiness to the meal.

A Culinary Conclusion: A Taste of Nigerian Heritage and Joy

Making Nigerian jollof rice at home is not just a culinary adventure but also a journey into the vibrant culture and traditions of Nigeria. This beloved dish brings people together, celebrating the spirit of community and the joy of sharing. With every bite, you’ll savor the rich flavors and aromas that have made Nigerian jollof rice a culinary icon around the world.

Frequently Asked Questions: Culinary Inquiries Answered

1. can i use different types of rice for jollof rice.

Yes, you can use other types of long-grain rice, such as basmati or jasmine rice . However, traditional Nigerian jollof rice is made with long-grain parboiled rice.

2. How can I make my jollof rice spicier?

Add more scotch bonnet pepper or habanero pepper to the recipe. You can also add a pinch of cayenne pepper for an extra kick.

3. What if I don’t have chicken broth?

You can substitute chicken broth with vegetable broth or water. However, chicken broth will give your jollof rice a richer flavor.

4. How do I store leftover jollof rice?

Leftover jollof rice can be stored in an airtight container in the refrigerator for up to 3 days. You can reheat it in the microwave or on the stovetop over low heat.

5. Can I freeze jollof rice?

Yes, you can freeze jollof rice for up to 3 months. Let it cool completely before freezing it in an airtight container . Thaw it overnight in the refrigerator before reheating.

How to Prepare Nigeria Jollof Rice: Recipe and Steps

Food Recipe

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.

How to Prepare Nigeria Jollof Rice: Recipe and Steps

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 Cook Perfect Jollof Rice Every Time | Nigerian Party Jollof Rice

Jollof rice is a classic West African dish that the entire world has developed an appreciation for. The vibrant color and taste has made it a cherished dish served at large parties and intimate family dinners alike. The combination of spices, tomatoes, onions, and peppers creates a mouthwatering experience in every bite. Add this favorite to your very own Digital Recipe Book today!

Everyone has their own way of making Jollof rice. This recipe depicts my preferred method of making Jollof. Jollof rice is an extremely customizable dish and I even change my own recipe depending on the desired taste profile. For instance, this particular recipe calls for three scent peppers; however, when making the Jollof for my children I often only use one scent pepper (and also omit the seeds). Various proteins can also be used for the dish but I prefer the ease of Jollof rice with chicken.

My recipe provides an easy step-by-step guide to making delicious Jollof rice. I focus on developing rich flavors while still emphasizing simplicity. You will savor each spoonful of this rice and smile at your final result. Others will not be able to resist the amazing aroma and will surely be able to taste the love, care, and warmth that went into its preparation.

How to Cook Perfect Jollof Rice Every Time | Nigerian Party Jollof Rice

Ingredients:, instructions:.

Cut the 8 plum tomatoes into small pieces and add them to a blender. It is important that the tomatoes are placed first in the blender as they will generate water.
Cut the bell peppers and add to the blender. Be sure not to add any seeds.
Cut 1 ½ onions and add to the blender.
Add the scent pepper(s) to the blender. You can use 1-3 scent peppers depending on your desired spice level.
Add a very small amount of water (ideally no more than ¼ cup of water).
Add the blended mixture to a pot and cover. Cook until water has evaporated. This will take approximately 50 minutes. Remove the reduced blended mixture and set aside.
Add the clean chicken drumsticks to a large pot.
Dice the remaining ½ onion and add it to the chicken in the pot.
Add the seasonings to the chicken (Mrs. Dash Original, Adobo, Chicken Knorr, ground ginger, and garlic powder).
Add one cup of water and cover. Cook for 20 min then add an additional 1 cup water. Cover and cook chicken until tender. For me, this was approximately 45 minutes total cook time
Remove the chicken from the pot. Be sure to reserve the chicken broth for later
Heat a generous amount of vegetable oil in a separate pan. Once the oil is hot, add the chicken to the pan for a quick fry. Pat chicken dry and set aside
Place 1 ½ cups of vegetable oil in a clean large pot
Once the oil is hot, add the 6 oz can of tomato paste. Stir frequently so it does not burn
Add the reduced blended mixture to the pot. Place a splatter guard over the pot. This splatter guard will reduce splatter but still allow steam to exit. Do not cover with a lid because the goal is to fry the stew
Stir the stew frequently so it does not burn. After about 12-15 minutes, add about 1 cup of the concentrated chicken broth that was set aside
Add the curry powder, dried thyme, Maggi beef cubes, salt, and bay leaves. Stir and allow to cook for an additional 5-10 minutes on medium heat
Taste the stew and add any additional salt according to your preference (I added an additional ½ tsp salt). Then turn the heat source to the lowest setting
Wash the rice repeatedly until the water turns clear. This is important to do because it removes the starch from the rice. This will also speed up cooking time and prevent the rice from having a gummy texture
Add the washed rice to the pot and stir. There should be enough stew to cover the rice completely. If the rice is not completely covered add a small amount of water (no more than ½ cup of water)
Place parchment paper over the pot and cover with a lid. Make sure the lid does NOT have any vent holes. Make sure the stove is on the lowest heat setting
Cook the rice for 20 minutes and then uncover to stir the rice. It is normal for some rice to have burned. Cover again with parchment paper and the lid
Cook for an additional 20 minutes and then uncover to stir the rice. Add an additional ½ tsp salt to taste. Cover again with parchment paper and the lid
Cook for an additional 15 minutes. Uncover and taste the rice. It should be perfect
Add the jollof rice to a plate with the fried chicken. Enjoy!

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Recipes by World Cuisine
West African

Nigerian Jollof Rice

Jollof rice, a seasoned tomatoey rice dish, is eaten at every party, Sunday lunch, and everything in between.

Ozoz Sokoh is a food explorer focused on celebrating and documenting West African culinary heritage.

Serious Eats / Maureen Celestine

The Origins of Jollof Rice

Variations of jollof rice in west african cuisines, notes on cooking jollof rice, why it works.

The tomato mix is cooked twice, first to soften the edge of the raw, tart vegetables, and then again with seasoning to further develop the flavorful stew base that defines jollof.
Using the right kind of rice is important. In this case, parboiled rice is a great choice, as it has the capacity to absorb the flavourful, well-seasoned stew without turning to mush.
Cooking on low heat allows the rice to absorb the sauce properly, cook evenly, and not burn on the bottom; stirring minimally ensures evenly cooked rice while keeping the grains separate.

Cooking jollof rice, a seasoned, tomatoey rice dish, is a rite of passage for many West Africans. For many years, my own jollof game was shaky because I had confused its ubiquity with easiness. I had assumed it was easy to make simply because I had eaten it often, at every party, Sunday lunch, and everything in between, and so didn't appreciate how crucial certain recipe steps were. I'd rush through making the stew base without developing enough flavor, choose the wrong kind of rice, and be undisciplined about my cooking method. Some days I’d end up with a good pot and other days, not. I've learned much since then, and now make consistently delicious pots. My biggest tip: Slow-cooking the rice is one of the main keys to success.

Thinking a good pot of jollof rice required little skill wasn't the only incorrect assumption I made. I also assumed that it was Nigerian in origin, given that I grew up there and it was a mainstay of the table. But in 2009, when my interest in cooking consistently better pots of jollof deepened, I began researching West African foods and how they traveled the world. It was then that I learned about the roots of this dish in the kingdom of Jolof, a historic 15th- to 18th-century state in the Wolof-Senegambian region, on the southern edge of the Sahara far to the west of Nigeria.

So how did jollof find its way across the sub-Saharan coast? According to James McCann in Stirring the Pot: A History of African Cuisine , the Dyula ethnic group, famed merchants who established trade routes throughout the region centuries ago, were responsible for the dispersal of jollof south of the Sahara, taking it with them as they traveled. Today, every country in West Africa has a version of jollof, each reflecting its particular history and influences. Several regions beyond the African continent also have versions that speak to how far it has spread, particularly via the transatlantic slave trade—Lowcountry red rice and New Orleans jambalaya in the American South are both descended from jollof rice.

Jollof can take many different names depending on the region. In its birthplace of Senegal, it retains its Wolof names of thiéboudienne or ceebu jen, and in neighboring Gambia it goes by benachin. The people of Mali call it zaame or nsamé. In the rest of French-speaking West Africa—Guinea Bissau, Guinea, Ivory Coast, Burkina Faso, Niger, Benin, and Togo—it's called riz au gras ("riz gras" for short). In English-speaking Sierra Leone, Liberia, Ghana, and Nigeria, it is called jollof.

There are also endless shadings of difference from one version to the next. While Senegalese and Ghanaians go for varieties of fragrant Jasmine rice, Nigerians prefer parboiled or converted varieties, such as Golden Sella basmati rice, which cooks more quickly and is less prone to mushiness and clumping. In Nigeria, Caribbean-style curry powder, dried thyme, bay leaf, ginger, and garlic are common seasoning ingredients. Contrast that with the popular Senegalese seasoning of rof, a fresh parsley paste mixed with other aromatics and used in combination with fermented seafood. A Guinean friend of mine, meanwhile, adds fresh tamarind to her stew base.

Whole vegetables like carrots, eggplant, cabbage, okra, white sweet potatoes, and potatoes feature in thiéboudienne and other versions from French-speaking West Africa, but not in the Nigerian and Ghanaian versions.

There are a number of details that work together to deliver stellar jollof rice, which I would define as rice that's stewed and seasoned to perfection, with an orange-red color and separate grains that are neither hard nor mush; jollof should not be creamy like risotto. To prevent this outcome, I stir only occasionally to facilitate the absorption of the sauce without developing the creamy starchiness that heavy stirring (a la risotto) creates. I also cook it on low heat for the majority of the time. When the heat is too high, the pot of rice will cook unevenly and be at risk of burning at the base.

Some browning on the bottom layer of rice is desirable, however. Jollof rice is traditionally cooked on the stovetop or over firewood. Abroad, in the diaspora, many West Africans have explored and mastered oven-baked methods, while others have made use of rice cookers and InstantPots to come up with even more approaches. While the outcomes are similar, stovetop and firewood versions are the easiest route to "party" jollof, a version that is defined by its smoky flavor and presence of "bottom pot," the crispy, toasty layer of rice that forms on (as the name makes clear) the bottom of the pot, akin to Spanish socarrat. The direct heat from below is just what's needed to create that caramelized, roasty underlayer.

Jollof rice is not considered a side, but the main dish. It is often paired with beef, chicken, goat, and fish (fried, grilled, or stewed), or eggs (boiled, fried, or scrambled). In Nigeria, it is served with a salad that resembles an amped-up version of coleslaw. It may also be accompanied by moin moin , a steamed dish made with skinned, pureed black-eyed beans wrapped in the moinmoin leaves that give it its name, or dodo —fried, ripe plantains. At least one or more of these accompaniments is considered standard.

September 2022

Recipe Details

Nigerian Jollof Rice Recipe

Ingredients.

For the Stew Base:

1 pound (475g) plum tomatoes (about 3 medium tomatoes), cored and roughly chopped

2 medium (7-ounce; 200g) red bell peppers or 2 red shepherd peppers (see note), stemmed, seeded, and roughly chopped

1 medium (8-ounce; 225g) red onion , roughly chopped

1/4 of a Scotch bonnet or habanero pepper , stemmed and seeded

1 1/2 cups (355ml) Nigerian stock

For the Jollof Rice:

1/4 cup (60ml) peanut, vegetable, or other neutral oil , divided

1 medium (8-ounce; 225g) red onion , thinly sliced, divided

3 dried bay leaves

2 teaspoons Caribbean/Jamaican-style curry powder (see note), plus more if needed

2 teaspoons dried thyme

Kosher or sea salt and freshly ground black or white pepper

2 tablespoons (30g) tomato paste

3 teaspoons (12g) unsalted butter , divided (see note)

2 cups (400g) converted long-grain rice or Golden Sella basmati , rinsed

1 plum tomato (4-ounces; 120g), halved then sliced thinly crosswise into half-moons

For the Stew Base: In a blender jar, combine tomatoes, red pepper, onion, Scotch bonnet or habanero, and stock. Blend until a smooth puree forms, about 2 minutes. This will yield just shy of 5 cups (1.18L).

Transfer the stew base to a 3-quart saucier or saucepan, cover partially with a lid to contain splatter, and bring to a boil over medium-high heat. Reduce the heat to medium-low and cook, stirring and scraping the bottom occasionally, until reduced by half (roughly about 2 1/2 cups; 590ml), about 30 minutes. Remove from heat and set aside.

For the Jollof Rice: In a 4- or 5-quart pot or Dutch oven, heat 2 tablespoons (30ml) oil over medium heat until shimmering. Add half the sliced onion along with the bay leaves, curry powder, dried thyme, a large pinch of salt, and a large pinch of black or white pepper. Cook, stirring, until the mixture is fragrant and the onions soften slightly, about 3 minutes.

Stir in tomato paste and 2 teaspoons (8g) butter. Cook, stirring continuously, until the tomato paste darkens, about 3 minutes. Stir in reserved stew base, cover partially with the lid to prevent splattering, and cook at a gentle simmer over medium-low heat until reduced by half, about 15 minutes.

Stir in stock and bring to a boil over high heat. Season with salt and pepper; if the curry flavor is lacking, you can add more to taste (the curry powder should come through pleasantly but not be overpowering, though this is a question of personal taste).

Stir in rice until evenly coated in sauce. Cover the pot with a double piece of foil or parchment paper, crimped down around the edges to seal, then top with lid (this will trap steam to lock in the flavor and aid cooking). Reduce the heat to the lowest possible and cook for 20 minutes, then uncover pot and gently stir rice to redistribute. Cover again and continue to cook until rice is just cooked through but still retains a firm bite and the liquid is mostly absorbed, about 15 minutes longer. If rice is undercooked and/or still wet, cover and cook 5 minutes longer.

Stir in sliced tomato along with the remaining sliced onion and the remaining 1 teaspoon (4g) butter until butter is fully melted.

Remove from the heat, cover, and let stand 10 minutes. Serve.

Special Equipment

Blender , 3-quart saucier or saucepan , 4- or 5-quart pot or Dutch oven

Red shepherd peppers are sweet, long, thin-skinned Italian peppers, similar to Nigerian tatashe peppers . They have great flavor and bring a deep red color to Jollof rice. If you can't find them, red bell peppers can be used instead.

Lion curry powder is my favorite brand. If you can’t find it, Ducros is an acceptable substitute, as are Jamaican or West Indian curry powders.

3 teaspoons butter is the same as 1 tablespoon, so to evenly divide the butter into 3 teaspoons, first cut off a 1-tablespoon piece using the markings on the wrapper for guidance, then divide into equal thirds.

This recipe works best with converted long-grain rice (also known as parboiled rice), including converted styles of basmati (such as Golden Sella).

Make-Ahead and Storage

The stew base can be prepared in advance and refrigerated for a week in an airtight container, or frozen for up to 3 months.

Jollof rice keeps well—in fact many people love leftover jollof. Thaw leftovers overnight in the fridge, then warm on the stove top over gentle heat, or in the microwave.

Nigerian Fried Rice Recipe
Dodo (Nigerian Plantains) Recipe
Moin Moin Recipe (Nigerian Steamed Bean Cake) Recipe
Creole-Style Red Jambalaya With Chicken, Sausage, and Shrimp Recipe
Dirty Rice Recipe

Nutrition Facts (per serving)
258	Calories
12g	Fat
35g	Carbs
6g	Protein

Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories	258
% Daily Value*
Total Fat 12g	15%
Saturated Fat 3g	14%
Cholesterol 4mg	1%
Sodium 521mg	23%
Total Carbohydrate 35g	13%
Dietary Fiber 4g	14%
Total Sugars 9g
Protein 6g
Vitamin C 86mg	430%
Calcium 56mg	4%
Iron 2mg	13%
Potassium 542mg	12%

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How to Make Jollof Rice in 5 Easy Steps

How to make mouthwatering Nigerian Jollof Rice in 5 easy steps! Full of flavor, and a super easy and simple way to tackle Nigerian cooking.

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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Nutrition Information:

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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 😀

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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Happy Nigerian Independence Day! I love celebrating my Nigerian heritage, and of course one of my favorite ways to do it is through food. I wanted to share 10 of my favorite Nigerian recipes

Ev’s Eats on YouTube

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.

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.

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.

I made this dish while visiting family in southern Chile. Several of the important ingredients, such as ricotta, were unavailable, so I improvised where necessary (I used queso fresco and added some whole milk, delicious). The recipe did take 2 days, so I would only make if enough time. Otherwise, this dish was an absolute hit and so delicious, and I think that’s a big part because the sauce is really rich and flavorful, and you can adapt it to your liking.

Vegetarian Times has a cookbook from a few decades ago that features Jollof Rice. It suggests stove-top cooking and the sauce is simplified and easy. It contains more vegetables because it's for vegetarians. I suggest trying that recipe, which is delicious as well as easy to make.

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.

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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.

Did you love the recipe? Give us some stars and leave a comment below!

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Nutrition Facts (per serving)
240	Calories
17g	Fat
20g	Carbs
4g	Protein

Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories	240
% Daily Value*
Total Fat 17g	22%
Saturated Fat 4g	21%
Cholesterol 8mg	3%
Sodium 443mg	19%
Total Carbohydrate 20g	7%
Dietary Fiber 2g	8%
Total Sugars 4g
Protein 4g
Vitamin C 39mg	196%
Calcium 37mg	3%
Iron 2mg	10%
Potassium 309mg	7%

Home — Essay Samples — Arts & Culture — African American Culture — The Origins and Significance of Jollof Rice

The Origins and Significance of Jollof Rice

Categories: African American Culture Rice

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Published: Mar 20, 2024

Words: 662 | Page: 1 | 4 min read

Origins of jollof rice, significance of jollof rice, cultural and social importance.

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How to Make Jollof Rice

The west african staple is the grandmother of lowcountry red rice and jambalaya..

Jollof rice spread as a result of Wolof and Mande traders and, unfortunately, colonialism.

Jump to recipe

THIS ARTICLE IS ADAPTED FROM THE JUNE 1, 2024, EDITION OF GASTRO OBSCURA’S FAVORITE THINGS NEWSLETTER. YOU CAN SIGN UP HERE .

If you’ve been paying attention to the growth in interest in West African culinary traditions, you’ve probably noticed the increased popularity of Jollof rice. The name derives from one of the kingdoms of my Ancestors, the Wolof peoples living in modern-day Senegal, Gambia, and Mauritania. The Wolof have a great reputation as traders, artisans, musicians, and cooks, forming along with their neighbors the heart of the culture and cuisine of Senegambia. From this corner of West Africa came about a fourth of the enslaved brought to America, whose descendants included the likes of Benjamin Banneker, Frederick Douglass, Omar Ibn Said, and Phillis Wheatley. However this same region has produced in our contemporary era chefs like Pierre Thiam and Fatmata Binta who join artists like Akon and Youssou N’Dour in furthering Senegal’s cultural legacy. Jollof rice, or benachin , may be from Senegambia, but it spread through Wolof and Mande traders and unfortunately due to colonialism. Different countries have different names and styles of preparation to match. The fiercest rivalry may be between Ghana and Nigeria. However, Jollof-style rice became the grandmother of Lowcountry red rice as well as jambalaya and rice from Mexico, Brazil, and various spaces in the Caribbean. All you need is tomato, onion, pepper, and spices. This is just a basic palette, but feel free to add my West African spice mix (salt-less) from Spice Tribe’s Cooking Gene collection for some more authentic flavors.

Jollof Rice

Michael W. Twitty

4 to 6 servings

Ingredients

2 tablespoons vegetable oil
1 large onion, chopped
2 garlic cloves, crushed
2 tablespoons tomato paste
1 teaspoon seasoned salt or Jollof rice seasoning
1½ cups long grain white rice
1 green pepper, seeded and chopped
2½ cups vegetable or chicken stock

Instructions

Heat the oil in a saucepan and fry the onion and garlic 4–5 minutes until the onion is soft. Add the tomato paste and the seasoned salt (or Jollof seasoning), then simmer over medium heat for about 3 minutes, stirring constantly.
Rinse the rice in cold water, drain well, and add to the pan with the green pepper and a pinch of salt. Cook 2–3 minutes, stirring constantly to prevent the rice from sticking to the bottom of the pan. Add the stock, cover, and simmer for about 15 minutes.
When the liquid is nearly absorbed, turn off the heat. Keep the pan covered and steam over low heat until rice is tender.

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How to Cook Jollof Rice

To prepare a delicious jollof rice, you need to buy necessary ingredients such as white rice, chicken, pepper, salt, tomatoes, onions, and seasoning. Firstly, you prepare tomato stew by cooking the tomato blend and adding vegetable oil and onions. Then you pour chicken stock and tomato stew into a pot and boil. Next, add parboiled rice, salt, and pepper, and make sure the water level is the same. Lastly, cover the pot and cook on low to medium heat until the rice is cooked. The jollof rice can be served with fried plantain, salad, or coleslaw.

To make tasty jollof rice, follow these instructions. Firstly, buy the required ingredients from the market: two sticks of long grain white rice, chicken (drumstick and chicken breast), salt, pepper (to taste), tomatoes, onions, and seasoning (three maggi cubes and thyme). Next, prepare the tomato stew by putting the fresh tomato blend in a pot and cooking it on high heat until all the water evaporates.

Begin by combining the vegetable oil and chopped onions in a pot. Cook over low heat, stirring occasionally until the oil separates from the tomato puree. Once finished, allow it to cool. Then, transfer the chicken stock (prepared by washing and cutting the chicken into pieces and cooking it with seasoning and two chopped onions) along with the tomato stew into a large pot. Let it boil.

To prepare jollof rice, combine thoroughly cooked and drained parboiled rice with salt and pepper according to preference. It is important to maintain the water level equal to that of the rice, ensuring complete evaporation during cooking. Lid the pot and cook on a low to medium heat setting in order to prevent scorching. Accompany the prepared jollof rice with fried plantain, salad, or coleslaw.

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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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Let us know how it went in the comments below!

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Jollof rice.

Prep time: 10 minutes

Cook time: 55 to 60 minutes

Makes: 8 to 9 cups

Ingredients

2 cups brown rice (see Notes ) 1 can (15 ounces) diced tomatoes with juice or 3 cups chopped fresh tomato 1 medium onion (any type), chopped 4 cloves garlic , chopped 1 large red bell pepper , chopped 1 small hot pepper , chopped or ½ teaspoon cayenne pepper (see Notes ) 2 Tablespoons vegetable oil 1 teaspoon turmeric 1 teaspoon thyme 2 bay leaves (optional) 2 Tablespoons tomato paste 2 ½ cups low-sodium broth (any type) 2 cups chopped leafy greens such as kale, chard, collards or cabbage ¼ cup chopped parsley or cilantro (optional)

Wash hands with soap and water.
Rinse or scrub fresh vegetables under running water before preparing.
Bring a medium saucepan of water to a boil. Add brown rice and boil gently for 15 minutes. Drain rice and set aside for step 5.
While rice is cooking, put tomatoes in the blender and blend until smooth. Add onion, garlic and peppers and blend until smooth. If you do not have a blender, chop or mash the vegetables into very small pieces.
Heat oil on medium heat in a large soup pot or Dutch oven. Stir in blended vegetables, turmeric, thyme and bay leaves, if desired. Simmer for about 20 minutes, stirring every few minutes, until the sauce thickens and is reduced by about half.
Add tomato paste, broth, greens and rice to the saucepan. Bring mixture to a boil, then reduce heat to low. Cover pan and cook for about 15 minutes.
Remove lid and stir. Remove bay leaves, if used. If liquid remains, cook on low for another 5 to 10 minutes with the lid off.
Turn off heat, cover the pan and let sit for 5 minutes.
Uncover and sprinkle with parsley, if desired. Serve warm with cooked beans or grilled chicken and a tomato-cucumber salad.
Refrigerate leftovers within 2 hours.
Try jalapeno, serrano or another pepper you like. For a mild flavor you can omit the hot pepper.
No brown rice? Use long-grain white rice. Add uncooked in Step 5.
No fresh leafy greens? Use ½ to 1 cup frozen greens instead.
Try adding other spices such as ginger, smoked paprika or nutmeg.
Freeze tablespoons of extra tomato paste on a plate until hard. Transfer to a labeled freezer container to use for other recipes.

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COMMENTS

Essay on How to Prepare Jollof Rice and Chicken
Stir well to combine. Step 3: Add the Rice and Spices. 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.
Essay On How To Prepare Jollof Rice For Students
Essay: How to Prepare Jollof Rice: A Flavorful West African Dish. Step 1: Prepare the Tomato Stew. Step 2: Boil the Meat (Optional) Step 3: Parboil the Rice. Step 4: Combine Ingredients. Step 5: Cook the Jollof Rice. Step 6: Serve and Enjoy.
How to Make Nigerian Style Jollof Rice: Quick & Easy Recipe
Reduce the heat to medium-low and stir the rice after 20 minutes. Bring the rice to a simmer by lowering the stove heat to medium-low. Cover the pot with a well-fitting lid and leave it for 20 minutes. After 20 minutes, give the rice a stir with a wooden spoon to prevent it from sticking and burning. [9]
Jollof Rice Recipe
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.
Essay on How to Prepare Jollof Rice
Step 1: Prepare the Rice. Rinse the rice thoroughly under cold water to remove excess starch. Soak the rice in water for about 30 minutes, then drain and set aside. Step 2: Sauté the Onions and Garlic. Heat the vegetable oil in a large pot or Dutch oven over medium heat.
How to make nigerian jollof rice at home: the ultimate step-by-step
Step-by-Step Instructions: A Culinary Symphony of Flavors 1. Preparing the Chicken. Season the chicken thighs with salt and black pepper. Heat the vegetable oil in a large pot or Dutch oven over medium heat.
The Ultimate Guide to Making Perfect Nigerian Jollof Rice
Add bay leaves, cover the pot, and let the rice cook on medium-low heat for 15-30 minutes. This cooking method allows the flavors to blend harmoniously, giving the rice a rich and exotic taste ...
Nigerian Jollof Rice Recipe
Add the rinsed rice and butter, stir, cover with a double piece of foil/baking or parchment paper and put a lid on the pan—this will seal in the steam and lock in the flavor. Turn down the heat and cook on the lowest possible heat for 30 minutes, stirring half way through. Stir rice—taste and adjust as required.
How to Prepare Nigeria Jollof Rice: Recipe and Steps
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.
How to Cook Perfect Jollof Rice Every Time
Make sure the stove is on the lowest heat setting. Cook the rice for 20 minutes and then uncover to stir the rice. It is normal for some rice to have burned. Cover again with parchment paper and the lid. Cook for an additional 20 minutes and then uncover to stir the rice. Add an additional ½ tsp salt to taste.
Nigerian Jollof Rice Recipe
Remove from heat and set aside. For the Jollof Rice: In a 4- or 5-quart pot or Dutch oven, heat 2 tablespoons (30ml) oil over medium heat until shimmering. Add half the sliced onion along with the bay leaves, curry powder, dried thyme, a large pinch of salt, and a large pinch of black or white pepper.
How to Make Jollof Rice in 5 Easy Steps
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.
Jollof Rice Recipe (with Video)
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.
Jollof Rice Recipe
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.
Nigerian Jollof Rice
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.
Jollof Rice Recipe
Thinly slice 1/2 large red onion. Place 4 cups long-grain white rice in a fine-mesh strainer and rinse thoroughly under cool running water. Set aside to drain. Heat 1/2 cup vegetable oil in a large pot or Dutch oven over medium heat until shimmering. Add the onions and cook until translucent, 4 to 5 minutes.
How To Prepare Jollof Rice
If using meat or shrimp, you can add them to the pot about halfway through the rice cooking process to allow them to cook through. Serve. Once the rice is cooked, fluff it with a fork to separate the grains. Serve the jollof rice hot as a main dish or as a side dish with your favorite protein such as grilled chicken, beef, or fish.
Jollof Rice Recipe: How to Make Jollof Rice
11. Add the rice, frozen vegetables, and chicken stock and stir well to incorporate evenly. 12. Bring the mixture to a boil over medium-high heat, then reduce to low heat. 13. Place a sheet of aluminum foil over the pot, then cover with a lid. 14. Cook until the rice has absorbed the liquid, 30 minutes. 15.
The Origins and Significance of Jollof Rice
The origins of Jollof rice can be traced back to the Senegambian region, which includes present-day Senegal and Gambia. The dish is believed to have been brought to West Africa by the Wolof people, who are an ethnic group that primarily resides in Senegal and the Gambia. The name "Jollof" is derived from the Wolof people, and it is believed ...
How to Make Jollof Rice
1 green pepper, seeded and chopped. 2½ cups vegetable or chicken stock. Instructions. Heat the oil in a saucepan and fry the onion and garlic 4-5 minutes until the onion is soft. Add the tomato ...
How to Cook Jollof Rice Free Essay Example 250 words
Next, prepare the tomato stew by putting the fresh tomato blend in a pot and cooking it on high heat until all the water evaporates. Begin by combining the vegetable oil and chopped onions in a pot. Cook over low heat, stirring occasionally until the oil separates from the tomato puree. Once finished, allow it to cool.
Best Jollof Rice Recipe
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 ...
Jollof Rice
Add tomato paste, broth, greens and rice to the saucepan. Bring mixture to a boil, then reduce heat to low. Cover pan and cook for about 15 minutes. Remove lid and stir. Remove bay leaves, if used. If liquid remains, cook on low for another 5 to 10 minutes with the lid off. Turn off heat, cover the pan and let sit for 5 minutes.
Delicious Ghanaian Jollof Rice: The Age-Old West African Rivalry and
Including bell peppers in Jollof Rice enhances the dish with an extra load of vitamins A, C, and B6, along with folate and fiber. Health Benefits of Jollof Rice Over Time. Traditional delicious Ghanaian Jollof Rice embodies the time-tested nutritive benefits of the dish, which have been passed down through generations.

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

Step 2: Boil the Meat (Optional)

Step 3: Parboil the Rice

Step 4: Combine Ingredients

Step 5: Cook the Jollof Rice

Step 6: Serve and Enjoy

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The Best Nigerian Jollof Rice Recipe

Ingredients

Wash the peppers, onion, and tomatoes.

Blend the chopped ingredients together.

Rinse the rice in water until it runs clear.

Heat the vegetable oil over medium heat.

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

Add in the pepper puree and spices.

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

Cover and cook the rice for 20 min.

Simmer the rice for an additional 10-20 min.

Fluff and serve the jollof rice.

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How to make nigerian jollof rice at home: the ultimate step-by-step guide

Ingredients: Gathering the Culinary Treasures of Nigeria

Equipment: The Culinary Tools of the Trade

Step-by-Step Instructions: A Culinary Symphony of Flavors

2. Sautéing the Aromatics

3. Introducing the Tomato Paste

4. Adding the Spices and Seasonings

5. Pouring in the Chicken Broth

6. Returning the Chicken

7. Adding the Rice

8. Fluffing and Serving

Tips for Achieving Culinary Perfection

The Secret to the Perfect Color: A Culinary Alchemy

Variations: Embracing Culinary Diversity

Pairing Jollof Rice with Culinary Companions

A Culinary Conclusion: A Taste of Nigerian Heritage and Joy

Frequently Asked Questions: Culinary Inquiries Answered

2. How can I make my jollof rice spicier?

3. What if I don’t have chicken broth?

4. How do I store leftover jollof rice?

5. Can I freeze jollof rice?

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How to Prepare Nigeria Jollof Rice: Recipe and Steps

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Author: Tasty African Food