7 Recipes to Master This Summer #5: Jollof Rice

5:08 pm

Jollof rice is a popular West African dish and Nigeria owns the title for the tastiest (Click Here for the source) This rice was a go-to dish for me in college because it always lasted me a long time... since I do not know how to make small portions of it.

It's really hard to put measurements on Nigerian recipes because many are feel as you go. I've tried my best to incorporate measurements, but it's best that your rice to stew/liquid ratio is 1:2.

After watching the documentary "What the Health", I was really shook as to how the foods we eat may not in fact be as healthy as we think, especially when it come to animal products.  This recipe does use chicken stock, but it can easily be substituted for a vegetable stock or even water for a healthier alternative.


Tomatoes (I usually use 1 can of Hunts Diced Tomatoes and 3 fresh tomatoes)
1 large red onion
Tomato Paste (6 oz)
Chicken Stock
Vegetable Oil (Palm Oil is traditionally used)
2 Knorr Cubes (Chicken or Beef Flavor)
Scotch Bonnet Pepper (I used dried ones because I couldn't find fresh ones)
Bay Leaves
Curry Powder
4 Cups Par-boiled Rice

The Process

  1. Blend tomatoes, onions, and the scotch bonnet peppers in a blender then heat to boil off excess water.
  2. Add enough oil to fry the stew (I'm not sure on the measurement but I'd guess its at least 4 tablespoons of oil.
  3. Also, add all the seasonings (be sure to taste as you go) and let cook for about 15-20 minutes or until the tomato is cooked. 
  4. Add chicken stock and 3 cups of rice (add water if needed to make a 3:2 ratio of stew base to rice. Stir rice in and then cover and cook on low/medium heat for about 30 minutes checking and stirring regularly ("time may vary based on quantity" - thank you Damisi!).
  5. You'll know it is finished when there is no longer water and rice is cooked!



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