What is Jollof rice?
For those of you who aren’t familiar with Jollof Rice (Jellof rice) —it is a rich and incredibly rich, aromatic, tasty West African one-pot Meal. It’s similar to Jambalaya but with distinctive African spices. It consists mainly of cooked rice and tomato stew flavored with spices such as thyme, scotch bonnet pepper, onions, and garlic.
The dish is a staple of West African cuisine, particularly that of Ghana, Nigeria, Senegal, and Gambia often eaten and enjoyed during holidays, weddings, birthdays, and other special events.
It is a very versatile dish, and it is usually made from scratch using rice, tomatoes, pimento peppers, tomato paste, scotch bonnet, onions, salt, and other spices.
Geographical range and variants
Jollof rice is a delicious royal dish originating in West Africa. It is one of the most common West African dishes eaten in the regions of Nigeria, Ghana, Togo, Senegal, Gambia, Mali, Sierra Leone, Ivory Coast, Cameroun, and Liberia. Although it is believed to have originated from the Wolof people in northwestern Senegal.
The recipe varies from country to country, region to region of the continent, but it always starts with a tomato base.
Versatile!
This recipe for jollof rice can be customized in many ways to suit your tastes and preferences, you could add any of your favorite vegetables (diced carrots, green beans, sweet peas, or sweet corn). It can be enjoyed with chicken, beef, lamb meat, goat meat, or fish. I love pairing mine with some fried Plantains, coleslaw, and baked chicken!
- but just in case you are still in doubt, I would say maybe 15 to 20 minutes depending on the quantity of water in your blended pepper.
- Finally, in building my flavor, I add the thyme, curry powder, salt, white pepper (good but optional), and seasoning cubes. Adjust the seasoning at this point if there is a need to.
- Once the flavor is on point, then, I stir in the Rice. Make sure you stir the rice properly until you cover each grain of rice with the sauce.
- Now add the chicken stock. Give it a brief stir and cover it up with a tight-fitting lid. If your lid is not fitting enough, simply cover the rice with foil paper before covering it with the lid. This is because Jollof needs a lot of steam in order to turn out well.
- Once the rice comes to a boil, reduce the heat to medium-low immediately and continue to cook until the rice is done, about 20 to 30 minutes.
- Serve with Fried Chicken, Spicy Grilled Chicken, Grilled Tilapia Fish, or Gizzards and plantains.
- but just in case you are still in doubt, I would say maybe 15 to 20 minutes depending on the quantity of water in your blended pepper.
- Finally, in building my flavor, I add the thyme, curry powder, salt, white pepper (good but optional), and seasoning cubes. Adjust the seasoning at this point if there is a need to.
- Once the flavor is on point, then, I stir in the Rice. Make sure you stir the rice properly until you cover each grain of rice with the sauce.
- Now add the chicken stock. Give it a brief stir and cover it up with a tight-fitting lid. If your lid is not fitting enough, simply cover the rice with foil paper before covering it with the lid. This is because Jollof needs a lot of steam in order to turn out well.
spices. It consists mainly of cooked rice and tomato stew flavored with spices such as thyme, scotch bonnet pepper, onions, and garlic.
The dish is a staple of West African cuisine, particularly that of Ghana, Nigeria, Senegal, and Gambia often eaten and enjoyed during holidays, weddings, birthdays, and other special events.
It is a very versatile dish, and it is usually made from scratch using rice, tomatoes, pimento peppers, tomato paste, scotch bonnet, onions, salt, and other spices.
- sauce. At this point, most of the water is gone, and the sauce no longer smells raw. Trust me, you will know, but just in case you are still in doubt, I would say maybe 15 to 20 minutes depending on the quantity of water in your blended pepper.
- Finally, in building my flavor, I add the thyme, curry powder, salt, white pepper (good but optional), and seasoning cubes. Adjust the seasoning at this point if there is a need to.
- Once the flavor is on point, then, I stir in the Rice. Make sure you stir the rice properly until you cover each grain of rice with the sauce.
- Now add the chicken stock. Give it a brief stir and cover it up with a tight-fitting lid. If your lid is not fitting enough, simply cover the rice with foil paper before covering it with the lid. This is because Jollof needs a lot of steam in order to turn out well.
- Once the rice comes to a boil, reduce the heat to medium-low immediately and continue to cook until the rice is done, about 20 to 30 minutes.
- Serve with Fried Chicken, Spicy Grilled Chicken, Grilled Tilapia Fish, or Gizzards and plantains.
complete without this meal. It is a sure party pleaser.
My final thoughts on making a great Jollof Rice
I have another Jollof rice recipe that I made with beef and basmati rice. It’s party style! I took it a step further by roasting the bell peppers before blending and cooking to create the much-desired smoky taste. I’m sure you will love it!
If you are not a fan of this stovetop method, or you simply want to be adventurous, or perhaps you just like to vary the way you cook Jollof rice. Then, you can try it out. Oven-baked Jollof Rice. You can also check for more delicious Nigerian recipes here.
LET’S CONNECT!
You can find me on Facebook and nedu foods … I love keeping in touch with all of you. 🙂
If you make this recipe, I’d love to see pictures of your creations on Instagram and Facebook.nedufood
Comments