Illustration by Sammy Gecsoyler/ Canva

Jollof rice

Served at parties and family functions, this West African classic is a flavour-packed marvel

Rice is typically an accessory. A food relegated to the position of “side” while main courses get all the attention. Jollof rice is not just any rice. This West African Dish, typically made with tomatoes, onions, spices, vegetables and meat, is packed with flavour and a point of pride for those who master the dish. It is the one item on the menu everyone expects to see, and many look forward to, at any Nigerian party. 

The dish is loved so much across West Africa that there have been ‘Jollof Wars’ online in the form of heated debates about who makes the best jollof between Ghana, Nigeria, Sierra Leone, Liberia and Cameroon. The most popular versions of jollof rice are typically Nigerian and Ghanaian, but with this recipe I’m going to make your life easier share with you the best version to make – Nigerian.

Ingredients

4 tablespoons of olive oil

6 tomatoes

170g tomato paste

2 red onions

2 yellow Onions

2 red bell peppers

1 green bell pepper

1 yellow bell pepper

4 scotch bonnet

2 cups of long-grain parboiled rice

1 whole chicken, cut into pieces

4-6 chicken Maggi cubes or Knorr cubes

2 teaspoons salt

1 teaspoon Cameroon pepper

½ white pepper

2-3 bay leaves

1 teaspoon curry powder

1 teaspoon garlic or onion powder

1 inch fresh ginger

½ thyme leaves

Method

Blend the tomatoes, red bell peppers, scotch bonnets and one red onion until the consistency is smooth and set aside.

Wash the rice thoroughly to get rid of the starch and set aside.

Place a medium-sized pot on medium heat. Add the chicken, one chopped yellow onion, one chopped green bell pepper, one chopped yellow bell pepper, two chicken maggi cubes, salt, Cameroon pepper and the olive oil. Add 2 cups of water and allow all of this to cook as it will create the broth of the rice.

In a medium sized pan, throw in one red chopped onion and allow to fry for about 5 mins or until redness starts to fade

Pour in the blended tomato, red bell pepper, scotch bonnet and red onion mixture and allow to fry for about 10-15 minutes, stirring continuously to avoid burning.

Then add one chicken Maggi cube, white pepper, bay leaves, curry powder, garlic, thyme. Mix and fry for about 30 minutes, continuously stirring to avoid burning.

When the chicken is done cooking, remove it from the medium-sized pot, leaving just the chicken broth and vegetables.

Add tomato paste and salt to the chicken stock. Mix and allow cook for an additional 10 mins.

Add in washed rice and a bit of water (if necessary), and reduce heat to low.

Cover pot with aluminum foil to avoid heat from escaping through lid.

Cook rice on low heat for about 30 mins.

At this point the cooked chicken can be baked for 10mins at 180C or flash fried if you would like to make the chicken crunchy.

Once the rice is cooked, mix thoroughly to combine ingredients

Cover and let cook for an additional 10 mins.

To get the party jollof flavour, turn up the heat and let the rice burn for about 3 mins. (Be careful with this step, so you don’t burn the whole rice)

Eat with your chicken and enjoy!

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