write essay on how to prepare jollof rice

Nigerian jollof rice

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

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

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

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

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

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

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

Ingredients for Jollof Rice

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

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

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

Step by Step Preparation

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

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

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

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

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

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

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

The end result is not the same.

How to Make Nigerian Jollof Rice.

Step 6 Frying the tomatoes would take about 20 minutes.

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

You also notice the tomatoes turning dark.

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

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

Add the rice.

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

Turn and serve with the fried meat.

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

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

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

Jollof Rice Recipe

Ingredients   .

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

Instructions  

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

Video For Nigerian Jollof Rice

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

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

Other Nigerian Rice Recipes

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

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

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

87 Comments

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

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

Jollof Rice (Ghana Style)

By: Author Freda

Posted on Last updated: September 26, 2022

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

The origins of jollof rice

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

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

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

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

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

Which rice is best for jollof?

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

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

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

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

Tomato stew — a jollof essential

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

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

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

Does jollof rice have meat in it?

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

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

Jollof rice can also be made with chicken or fish.

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

What is used to season jollof rice?

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

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

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

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

Can I add vegetables to jollof?

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

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

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

Variations of jollof in West Africa

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

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

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

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

Similar Dishes to jollof rice around the world 

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

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

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

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

Ingredients

For the meat.

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

For the rice

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

Instructions

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

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

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

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

Nutrition Information:

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

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

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Thursday 1st of September 2022

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

Monday 26th of September 2022

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

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

Sunday 28th of August 2022

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

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

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

HannanBestman

Thursday 25th of August 2022

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

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

Thank you for sharing Hannan.

Tuesday 16th of August 2022

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

Sarah Ozimek

Monday 22nd of August 2022

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

Saturday 11th of December 2021

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

Thank you for those tips Nana.

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The Best Nigerian Jollof Rice Recipe

Last Updated: October 2, 2023 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 258,396 times.

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

Ingredients

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

Servings: 4

Wash the peppers, onion, and tomatoes.

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

Blend the chopped ingredients together.

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

Rinse the rice in water until it runs clear.

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

Heat the vegetable oil over medium heat.

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

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

Cook the tomato paste for 5 minutes..

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

Add in the pepper puree and spices.

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

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

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

Cover and cook the rice for 20 min.

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

Simmer the rice for an additional 10-20 min.

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

Fluff and serve the jollof rice.

Store the rice in the fridge for 5 days..

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

Expert Q&A

• Other popular varieties of jollof follow a similar process as Nigerian jollof rice but use different kinds of rice and spices. For instance, Ghanaian jollof rice is typically made with jasmine rice and includes ginger, nutmeg, and garlic. [13] X Research source Thanks Helpful 4 Not Helpful 1
• If your rice tastes undercooked, add a bit more stock or water and steam the rice over low until it’s tender. Thanks Helpful 3 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 2 Not Helpful 4

Things You'll Need

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

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Expert Interview

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

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

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Jollof Rice

Jollof rice is bold, deeply red, and explodes with flavor. My version is cooked in the oven, which means you don’t have to keep an eye on it.

Simply Recipes / Ciara Kehoe

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 stove top, for the even distribution of heat—you don’t need to keep an eye on it as you would on the stove top.

Delicious and Bold Rice Recipes

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

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

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

Ingredients

For the pepper stew base

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

1 medium plum tomato , roughly chopped

1/2 medium red onion , roughly chopped

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

1-inch piece fresh ginger , peeled

3 cloves garlic

For the jollof

1/2 cup  vegetable or peanut oil

1/2 medium red onion , sliced

1/4 cup tomato paste

2 cups basmati or  jasmine rice , rinsed well and drained

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

1 chicken or beef bouillon cube or 1 teaspoon bouillon powder

2 teaspoons dried thyme

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/8 teaspoon ground nutmeg

2 dried bay leaves

1 1/2 teaspoons kosher salt

2 cups low-sodium chicken stock

Optional garnish

2 tablespoons unsalted butter , cut into 4 cubes

1/2 cup frozen green peas

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

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

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

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

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

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

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

Turn the heat off and tightly cover the pot with foil and a lid. Transfer the pot into 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? Leave us stars below!

Jollof Rice

By yewande komolafe.

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

Featured in: Yewande Komolafe’s 10 Essential Nigerian Recipes

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Ingredients

For the obe ata.

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

For the Jollof Rice

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

Nutritional analysis per serving (10 servings)

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

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

Preparation

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

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

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

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

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

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Private Notes

Cooking notes.

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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.

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!

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.

I am Nigerian and this is not exactly the same as my mum’s jollof BUT it is absolute delicious!!

This is my go to recipe when I want to impress my family. I like to add shrimp pr chicken to it.

This looks really good. But I'm a bit perplexed as to how a sauce will reduce with the lid on? Anyone else wonder about this as I don't see any comments to that effect.

this is SO so good. i can’t speak to its authenticity, nor can i compare it to jollof rice recipes from other regions because i’ve only made it once. i followed this recipe exactly, EXCEPT i used pepper and kosher salt on the red onions while i was sautéing them. otherwise, i made no changes and this came out really yummy. it pairs VERY well with the pernil style chicken recipe you can find on this app as well!

Don't make the mistake I did. "Parboiled" here does not mean cooked somewhat in advance. Also, I took 3 cups of dry, long-grain rice, parboiled it, and ended up with 6-7 cups of rice! Good for leftover (fried rice, etc.), and can be frozen and recooked with more water or broth, but not what the recipe intended. My way came out as mush.

Recipe Tags

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

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Ghana Jollof Rice Recipe – A Delicious and Authentic African Dish

• September 2, 2023
• Ghana Jollof Rice Jollof Rice Recipe
• Recipes Galore
• Ghana Jollof Rice Recipe ̵ ...

Introduction

In the realm of mouthwatering African cuisine, Ghana Jollof Rice stands out as a true masterpiece. This delectable dish, known for its rich flavors and vibrant colors, has earned a special place in the hearts of food enthusiasts worldwide. If you’re ready to embark on a culinary adventure and discover the secrets behind this delicious African delight, you’ve come to the right place. In this article, we’ll share an authentic Ghana Jollof Rice recipe that will transport your taste buds to the heart of West Africa.

What is Jollof Rice?

Before we jump into the cooking process, let’s unravel the essence of Jollof Rice. This iconic African dish is a one-pot wonder, celebrated for its combination of rice, tomatoes, and an array of aromatic spices. It’s a staple in many West African countries, and each region boasts its unique twist on the classic recipe. For example, the Nigerian Jollof Rice.

Ingredients for Ghana Jollof Rice

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

• 2 cups of long-grain parboiled rice : This forms the foundation of your Jollof Rice.
• 2 cups of tomato sauce : Prepare a rich and vibrant tomato sauce using fresh tomatoes, onions, and peppers.
• 1/2 cup of vegetable oil : This will add a delightful richness to your dish.
• 1 onion, finely chopped : Adds depth and aroma to your Jollof Rice.
• 1 red bell pepper, finely chopped : Enhances both flavor and color.
• 1 teaspoon of ginger and garlic paste : Infuses a warm and earthy note.
• 1 teaspoon of thyme : For a touch of herbal freshness.
• 1 teaspoon of curry powder : Adds complexity to the flavor profile.
• 1 teaspoon of paprika : Provides a subtle smokiness.
• 1 cup of chicken or vegetable broth : For that extra depth of flavor.
• Salt and pepper to taste : Season to perfection.
• Protein of your choice : Be it succulent chicken, tender lamb, or colorful vegetables, choose what suits your palate.
• Fresh parsley or cilantro for garnish : Adds a burst of freshness to your dish.

Preparing Ghana Jollof Rice – Step-by-Step

Now, let’s dive into the exciting process of preparing Ghana Jollof Rice:

Step 1: Prepare Your Ingredients

• Start by washing your rice thoroughly and set it aside to drain. This removes excess starch and ensures fluffy grains.
• In a blender, combine fresh tomatoes, onions, and peppers to create a smooth tomato sauce. This sauce will be the heart of your Jollof Rice.

Step 2: Sauté the Aromatics

• Heat vegetable oil in a large pot over medium heat.
• Add finely chopped onions and red bell pepper. Sauté until they become soft and translucent.
• Stir in ginger, garlic paste, thyme, curry powder, and paprika. Allow the spices to bloom, releasing their aromatic essence.

Step 3: Add the Tomato Sauce

• Pour in the tomato sauce you prepared earlier. Cook and stir until it thickens and the oil starts to separate from the sauce.
• Season with salt and pepper to taste.

Step 4: Incorporate the Rice

• Add the washed and drained rice to the pot. Stir to coat the rice evenly with the flavorful tomato sauce.
• Pour in the chicken or vegetable broth, which will infuse your rice with a savory taste.
• Reduce the heat to low, cover the pot, and let it simmer. Ensure the rice cooks evenly and absorbs the rich flavors.
• Depending on your choice of protein, add it to the pot at this stage. If using meat, ensure it’s cooked thoroughly.

Step 5: Garnish and Serve

• Once the rice is tender and has absorbed all the flavors, remove it from heat.
• Garnish your Ghana Jollof Rice with fresh parsley or cilantro for a burst of color and freshness.
• Your delicious and authentic African dish is ready to be served!

In the heart of Ghana, Jollof Rice isn’t just a dish; it’s a labor of love and a symbol of unity. Crafting this delicious and authentic African dish allows you to embark on a culinary journey through the vibrant flavors of West Africa. With the right ingredients, a touch of patience, and a dash of creativity, you can recreate the magic of Ghana Jollof Rice in your own kitchen. So, gather your loved ones, celebrate the spirit of togetherness, and savor every mouthful of this exquisite masterpiece. Ghana Jollof Rice will not only tantalize your taste buds but also nourish your soul.

• What makes Ghana Jollof Rice different from other variations? Ghana Jollof Rice is known for its distinct smoky flavor, achieved by cooking the rice over an open flame. It also often features a spicy kick thanks to the use of cayenne pepper.
• Can I use any type of rice for this recipe? While long-grain parboiled rice is traditional for Jollof Rice, you can experiment with other varieties, but be mindful of cooking times and adjustments.
• Is Jollof Rice a complete meal by itself? Jollof Rice can be a standalone meal, but it’s often served with a side of protein, such as grilled chicken, fish, or fried plantains.
• What are some common variations of Jollof Rice? Variations of Jollof Rice can be found throughout West Africa, with each country adding its unique twist. Some include adding seafood, vegetables, or different spices.
• Can I make Jollof Rice vegetarian or vegan? Absolutely! You can substitute vegetable broth for chicken broth and omit any animal-based ingredients to create a delicious vegetarian or vegan version of Jollof Rice.

Now that you have the recipe at your fingertips, don’t hesitate to dive into the world of Ghana Jollof Rice and share this delightful African dish with family and friends. Enjoy your culinary adventure!

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2 replies on “Ghana Jollof Rice Recipe – A Delicious and Authentic African Dish”

[…] each showcasing distinct flavors and ingredients. Variations also exist in West Africa, like the Ghanaian Jollof Rice and Senegalese Jollof […]

[…] Ghanaian Influence: In Ghana, Jollof Rice is known for its smoky flavors. The addition of smoked fish and dried shrimp gives Ghanaian Jollof Rice a distinct taste that sets it apart. Want a recipe for Ghanaian Jollof? Check out our recipe on how to prepare an authentic Ghana Jollof Rice. […]

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Jollof Rice Recipe

Jollof rice is a beloved and flavorful dish that hails from West Africa, and it has gained popularity worldwide due to its rich taste and vibrant colors.

This one-pot wonder combines long-grain rice with an assortment of spices, tomatoes, and vegetables, resulting in a dish that’s not only delicious but also visually appealing.

In this recipe, we’ll explore the step-by-step process of making Jollof rice, so you can bring the taste of West Africa to your kitchen and enjoy a delightful culinary adventure.

Ingredients:

To make a scrumptious batch of Jollof rice, you will need the following ingredients:

• 2 cups of long-grain rice
• 1 medium-sized onion, finely chopped
• 3 medium-sized ripe tomatoes, blended or grated
• 1 red bell pepper, blended or grated
• 1 green bell pepper, blended or grated
• 2-3 Scotch bonnet peppers (habanero peppers), blended or finely chopped (adjust according to your spice preference)
• 4 cloves of garlic, minced
• 1-inch piece of fresh ginger, grated
• 2 tablespoons of tomato paste
• 1/2 cup of vegetable oil
• 1 teaspoon of thyme
• 1 teaspoon of curry powder
• 1 teaspoon of paprika
• 1 teaspoon of smoked paprika (optional, for extra smokiness)
• 1 teaspoon of ground cayenne pepper (optional, for added heat)
• 4 cups of chicken or vegetable broth
• Salt and freshly ground black pepper, to taste
• 1 cup of mixed vegetables (carrots, peas, and green beans)
• Fresh cilantro or parsley, for garnish

Instructions:

• Rinse the Rice : Start by rinsing the rice thoroughly in cold water to remove excess starch. Swirl the rice in a large bowl with water and drain it until the water runs clear. Parboiled rice is recommended for Jollof rice as it yields better results, but regular long-grain rice will work too.
• Prepare the Base: In a large, heavy-bottomed pot, heat the vegetable oil over medium heat. Add the chopped onions and sauté until they become translucent. Next, add the minced garlic and grated ginger, and sauté for another minute until the aromas are released.
• Add the Blended Vegetables: Now, add the blended tomatoes, red bell pepper, green bell pepper, and Scotch bonnet peppers to the pot. Cook this mixture until most of the liquid has evaporated, and the oil starts to rise to the surface, creating a thick, flavorful base for the Jollof rice.
• Incorporate the Spices: Stir in the tomato paste, thyme, curry powder, paprika, smoked paprika (if using), cayenne pepper (if using), salt, and black pepper. Let the spices meld with the vegetable base for about 5 minutes, allowing the flavors to intensify.
• Add the Rice and Broth: Now, add the parboiled rice to the pot, stirring it well to ensure it’s coated with the flavorful base. Pour in the chicken or vegetable broth, and bring the mixture to a gentle boil.
• Simmer and Cook: Lower the heat to a gentle simmer, cover the pot with a tight-fitting lid, and let the rice cook undisturbed for about 20-25 minutes or until the rice is tender and has absorbed all the liquid. Avoid lifting the lid frequently as this can disrupt the cooking process.
• Add Vegetables and Finish: Once the rice is cooked, gently fluff it with a fork and add the mixed vegetables. Stir them into the rice, then cover the pot again and let it steam for an additional 5 minutes. This will allow the vegetables to cook slightly while retaining their vibrant color and crunch.
• Garnish and Serve: Finally, turn off the heat, and garnish the Jollof rice with fresh cilantro or parsley for an added burst of freshness and color.

Jollof rice is vibrant and flavorful dish is sure to delight your taste buds and impress your family and friends with its mouthwatering taste and alluring aroma.

Feel free to customize the recipe to suit your preferences, and don’t be afraid to experiment with different protein options like chicken, shrimp, or tofu.

Whether you’re celebrating a special occasion or simply looking to expand your culinary horizons, Jollof rice is a delightful addition to any meal.

So, gather your ingredients, put on some West African music, and embark on a culinary journey to savor the taste of this beloved West African dish in the comfort of your own home.

Happy cooking!

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

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

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

Ghana Jollof Recipe

Ingredients for a serving of 3-4 persons

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

A. Chicken Preparation

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

B. Creating the Stew/Gravy

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

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

C. Cooking the Jollof Rice

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

See Also:  5 Greatest Ghana Recipes You’ll Love

About Jollof Rice

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

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

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

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How to Cook Jollof Rice the Ghanaian Way

Last Updated: May 29, 2020

wikiHow is a “wiki,” similar to Wikipedia, which means that many of our articles are co-written by multiple authors. To create this article, 9 people, some anonymous, worked to edit and improve it over time. This article has been viewed 97,341 times.

Jollof (jol-ôf) rice is a popular dish that is enjoyed by Ghanaians, Nigerians, and other West Africans. Ghana is one of the several coastal countries of West Africa. Jollof has many variations; the dish can be made with meat, vegetables, or tofu. The uniquely colored rice is often enjoyed at dinnertime, but is also eaten at various parties and weddings. The origins of this dish stem from the Wolof people, an ethnic group found in the Senegambian region (Senegal and Gambia). Although most people know this dish as jollof, another name is benachin , which means “one pot” in the Wolof language. No matter the name, people from all over West Africa and -- now by emigration -- the world revel in this dish, whether it be at parties or in the comfort of their own homes.

Ingredients

Ghanaian jollof rice #1.

• Cooking oil
• Chili pepper
• Green pepper (bell pepper/capsicum pepper)
• Fresh/ canned chopped tomatoes
• Tomato puree
• Any other spice of your choice
• Any other vegetable of your choice

Ghanaian jollof rice #2

Meat Preparation :

• 1 ½ jumbo onion, diced
• 1 habanero pepper, de-stemmed
• 3 lbs smoked turkey
• 7 cups water
• ¾ tablespoon salt

Creating the Stew :

• 2 cans Hunt's tomato sauce
• ½ jumbo onion, diced
• 1 habanero pepper, diced and de-stemmed
• ¼ cup of oil

Meat broth (from meat preparation step) :

• ½ clove garlic

Adding the rice :

• 6 cups jasmine rice
• 2 cups water
• ¼ tablespoon salt

Ghanaian Jollof Rice

Preparing the meat

Creating the stew

• When the oil gets hot, add ½ diced jumbo onion.

• Watch the stew level. If the stew level gets below the halfway mark of the pot, add the water and salt as needed, to keep the levels high enough.

Adding the Rice

• Be sure that enough rice is added. Also, do not add too much rice, or the dish will not cook well.
• The rice level should stay 1- 1 ½ inches below the stew level, to avoid dryness.

Community Q&A

• Cook any vegetables that needs to be cooked ahead of time (carrots, beans etc) and add in step 5 of Method One. Thanks Helpful 5 Not Helpful 0
• Jollof rice can be served with chicken. In this instance, the chicken stock can be added to the stew in step 4 of Method One. Thanks Helpful 7 Not Helpful 2
• Remember, its other name "Benachin" means "one pot", therefore anything goes, so long as you are comfortable with it. Thanks Helpful 8 Not Helpful 5
• Ensure that the rice is neither overcooked nor undercooked. Thanks Helpful 2 Not Helpful 1

Things You'll Need

• 2 large pots
• 1 cooking spoon

You Might Also Like

• http://en.wikipedia.org/wiki/Jollof_rice – Wikipedia on Jollof rice

About this article

If you love jollof rice, you should try it the Ghanaian way. Start by frying onion, green peppers, and chilis in vegetable oil. Then, add canned tomatoes and tomato puree and let the pot simmer. When the stew starts to thicken, add a few stock cubes and your favorite spices. Pour in rice and mix it into the stew. Stir the pot regularly and keep adding water as necessary until the rice is cooked. As the rice is cooking, fry meat, tofu, or extra vegetables in another pan with some more onion and chili. Then, submerge the meat or vegetables in water and leave it to simmer for 1 hour so the flavors all infuse with each other. Finally, mix the stew with your meat or vegetables and serve your delicious Ghanian jollof rice. For more tips, including how to make chicken jollof rice, read on! Did this summary help you? Yes No

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How To Prepare Jollof Rice

Jollof rice is a beloved West African dish known for its rich flavors and vibrant colors. It’s a staple at gatherings, celebrations, and family dinners across the region. If you’ve ever wanted to recreate this delicious dish at home, you’re in luck! In this guide, we’ll walk you through the step-by-step process of making jollof rice from scratch. From preparing the aromatic tomato sauce to cooking the rice to perfection, you’ll learn all the tips and tricks to make a mouthwatering batch of jollof rice that will impress your friends and family. So, let us explore how to prepare jollof rice.

Table of Contents

Ingredients

• 2 cups of long-grain parboiled rice
• 2 cups of tomato puree or crushed tomatoes
• 1 large onion, chopped
• 2-3 cloves of garlic, minced
• 1 bell pepper, chopped (red or green)
• 1-2 Scotch bonnet peppers or hot peppers (adjust to taste), chopped
• 1 cup of vegetable oil or cooking oil
• 2 cups of chicken or vegetable broth
• 1 teaspoon of curry powder
• 1 teaspoon of thyme
• 1 teaspoon of paprika
• 1 teaspoon of dried or fresh thyme
• Salt and pepper to taste
• Optional: 1 cup of mixed vegetables (carrots, peas, green beans)
• Optional: 1 pound of chicken, beef, or shrimp for added protein

Instructions

• Rinse the rice under cold water until the water runs clear. Drain and set aside.
• Chop the onion, bell pepper, Scotch bonnet peppers, and garlic.
• If using meat or shrimp, wash and season them with salt, pepper, and any desired spices. Set aside.
• Heat the vegetable oil in a large skillet or pot over medium heat.
• Add the chopped onions to the hot oil and sauté until translucent.
• Stir in the minced garlic, chopped bell pepper, and Scotch bonnet peppers. Cook for another 2-3 minutes until fragrant.
• Pour in the tomato puree or crushed tomatoes, and stir to combine with the aromatics.
• Add the curry powder, thyme, paprika, and salt and pepper to taste. Mix well and let it simmer for about 5-7 minutes until the sauce thickens slightly.
• Add the washed rice to the tomato sauce mixture and stir until the rice is evenly coated.
• Pour in the chicken or vegetable broth, and stir to combine. If using, add the mixed vegetables at this stage.
• Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and let the rice simmer for about 20-25 minutes or until the rice is cooked and the liquid is absorbed. Stir occasionally to prevent sticking and ensure even cooking.
• 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.
• 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.

Also Read : How To Make Buttermilk At Home

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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 (adsbygoogle = window.adsbygoogle || []).push({}); 2: Boil the Meat (Optional)

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

Step 3: Parboil the Rice

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

Step 4: Combine Ingredients

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

Step 5: Cook the Jollof Rice

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

Step 6: Serve and Enjoy

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

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

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

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

Q: What is the origin of jollof rice?

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

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

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

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

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

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How to Make Jollof Rice in 5 Easy Steps

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

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

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

MY COOKBOOK FLAVORS OF AFRICA

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

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

Tips on cooking the BEST Jollof Rice

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

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

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

Jollof Rice

Ingredients.

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

Instructions

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

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Cilantro Cream Cheese Chicken Quesadillas

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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!

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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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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How to make jollof rice palm oil

Jollof rice is a one-pot dish made with rice, tomatoes, and a variety of spices.

The addition of palm oil is a common practice in many West African countries, and it adds a distinct flavor and color to the dish.

Here's a simple recipe for palm oil jollof rice:

Ingredients :

・2 cups long-grain parboiled rice

・1/4 cup palm oil

・1 onion, finely chopped

・2 tomatoes, blended

・1 red bell pepper, blended

・2 cloves of garlic, minced

・1 teaspoon ground ginger

・1 teaspoon thyme

・2 bay leaves

・2 cups chicken or vegetable broth

・Salt and pepper to taste

・Optional: diced vegetables, cooked meat or fish for added protein

Instructions :

・Rinse the rice under cold water until the water runs clear.

・In a large pot, heat the palm oil over medium heat. Add the chopped onions and sauté until they become translucent.

・Add the minced garlic and sauté for another minute until fragrant.

・Pour in the blended tomatoes and red bell pepper. Cook the mixture for about 5-7 minutes, stirring occasionally, until the liquid has reduced, and the mixture thickens.

・Add the ground ginger, thyme, bay leaves, salt, and pepper. Stir to combine the spices with the tomato mixture.

・Add the rinsed rice to the pot and stir to coat the rice with the tomato mixture.

・Pour in the chicken or vegetable broth and bring the mixture to a boil.

・Once it boils, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed.

・If desired, add diced vegetables, cooked meat, or fish during the last 10 minutes of cooking.

・Once the rice is cooked, fluff it with a fork and remove the bay leaves.

Serve your palm oil jollof rice hot, and enjoy this flavorful West African dish!

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This Southern Delicacy Leaves Much to Chew On

In the South, many Black families have made and eaten chew bread — a dessert similar to a blondie — for generations.

By Christina Morales

In the early 1950s, Lucinda Moore founded a church ministry from her home in Blount’s Creek, N.C. The property anchored the charity work she became known for: nursing sick people back to health in her house, giving needy people the clothes that hung in her closet, leading religious ceremonies in the church she helped build in the backyard and cooking dozens of meals every Sunday with staples like fried chicken, macaroni and cheese, candied yams and a favorite of the congregation, chew bread.

Recipe: Chew Bread

Some of that community service stopped when she died in 2004 at 106 years old. But in 2019, Mrs. Moore’s granddaughter Hazel Moore took up her grandmother’s work and began to cook every Sunday again at St. Cindy’s Holiness Church, chew bread included.

“It goes like wildfire,” said Terrani Moore, Mrs. Moore’s great-granddaughter.

Mrs. Moore did not read or write, Terrani Moore said, so her family kept track of her cooking cues and measurements to write down the recipe for a household cookbook called “Through Thy Blessings.”

Chew bread is a treat similar to a dense blondie that can be found in Black Southern households and at church functions. Though its roots are murky, chew bread may have stemmed from sharecroppers, like Lucinda Moore, who learned to make a dessert with the leftover ingredients the landowners gave her to cook for her seven siblings. Many people added pecans that fell from nearby trees.

The dessert goes by other names, too, like cornbread cake, or chewies in South Carolina. (The treat has no relation to the candy Charleston Chew.) Chewies were made frequently by the Gullah Geechee people for birthday parties, Christmas and other celebrations, said Kardea Brown, the host of “ Delicious Miss Brown ” on the Food Network and the author of the cookbook “ The Way Home: A Celebration of Sea Islands Food and Family With Over 100 Recipes .”

She said the Gullah Geechee , descendants of West Africans in America’s southeastern coast, created the dessert with bare-bones pantry staples because their isolation made it challenging to access some ingredients.

Ms. Brown, of Charleston, S.C., grew up on her great-aunt’s version of chewies.

“She made them with nuts and lots and lots of butter,” Ms. Brown said. “It was so sweet and buttery that it kind of stuck to the roof of your mouth.”

David S. Shields, an English professor at the University of South Carolina and an author of “ Taste of the State: South Carolina’s Signature Foods, Recipes, & Their Stories ,” said chew bread was first mentioned in the Greensboro Daily News in 1962. He believes that people likely were making candy, like a pecan praline, and added flour to make it more nutritious and easier to handle.

Tracey Whitlock remembers her mother, Pattie King, buying tin canisters from the dollar store in Wilson, N.C., to fill with squares of chew bread for visiting family members. Mrs. King discovered the dish in a community cookbook purchased at a church fund-raiser.

“We hadn’t heard of chew bread,” said Ms. Whitlock, who now lives in Jacksonville, Fla. But her mother tried the recipe and made it her own by adding ingredients like raisins or coconut to it. “It became a family tradition.”

In the mid-1980s, Doretha Mitchell served chew bread among other desserts, cakes and pies at the neighborhood supermarket along Interstate 95 she owned with her husband.

Her chew bread was popular with tourists driving between New York and Florida, but it was also an everything bread for her family at home. There, she served the semisweet and dense chew bread to her son Ed Mitchell and grandson Ryan Mitchell as an after-school treat as well as to sop up the gravy from savory dishes like smothered turkey wings. And, naturally, she brought it to church functions at the Suggs Christian Temple Church in Wilson, N.C.

For a fancier Sunday dinner, Ms. Mitchell would mix a homemade caramel sauce into her chew bread batter. She made the caramel with the Sugar Daddy candies that were aging on her store’s shelves. It was her grandson Ryan’s favorite candy. The Mitchells added the recipe to their cookbook, “ Ed Mitchell’s Barbeque .”

That Sunday version, Ryan Mitchell said, “would be like heaven to me.”

Follow New York Times Cooking on Instagram , Facebook , YouTube , TikTok and Pinterest . Get regular updates from New York Times Cooking, with recipe suggestions, cooking tips and shopping advice .

Christina Morales is a reporter covering food for The Times. More about Christina Morales

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