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Nigerian Jollof Rice Recipe

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I am yet to find someone that doesn’t like Jollof Rice. I mean, what is there not to love? The name alone, ‘JOLLOF’ is one of the things that makes this dish really enticing. I won’t say much about this dish, I’ll only ask that you try making it and then and only then will you be convinced of its awesomeness. My recipe is pretty simple and it works every time. Check it out!

Yummy Nigerian Jollof!!!

Prep Time: 25 mins. Cook time: 40 mins.  Yield: 4-5 servings. Level: Easy.

INGREDIENTS

  • 4 cups rice
  • 2 fresh tomatoes
  • 4 red bell peppers (tatashe)
  • 3 fresh peppers
  • 3 table spoons tomato paste (canned tomato)
  • 1 cooking spoon vegetable oil
  • 2 medium onion bulbs
  • 4 cloves garlic
  • 1 teaspoon curry powder
  • 1/2 teaspoon thyme
  • 4 seasoning cubes
  • 1/2 table spoon ground crayfish
  • 1/2 teaspoon nutmeg
  • 1/2 table spoon ground pepper
  • 1/4 teaspoon white pepper
  • 5 bay leaves (optional)
  • Salt to taste
  • Foil Paper

PROCEDURE

  • Wash rice thoroughly, set aside.

Pre-cooked Rice

  • Blend fresh tomatoes, fresh pepper, garlic and one onion altogether using a blending machine till a smooth purée is formed. Add little water to make the blending process easy.

Blended Tomato/Pepper Purée

  • Afterwards, heat up 2 cooking spoons of vegetable oil into the pot, chop remaining onion bulb, transfer to hot oil and sauté for 45 seconds until translucent.
  • Next add tomato paste and leave to fry for another 5 minutes, stir occasionally.
  • Next, transfer blended purée and leave to fry for about 5-10 minutes, stirring occasionally to prevent burning. You will know it is perfectly fried when the oil sits on top of the purée.

Fried Tomato/Pepper Purée

  • Stir in 2 cups of chicken stock (or water if you don’t have chicken stock) into the pot.
  • Next, add curry powder, thyme, seasoning cubes, ground paper, crayfish and salt to taste. Stir to combine all ingredients. Bring to a light simmer.

  • Stir in rice, make sure the rice is fully coated with the sauce.
  • Add nutmeg and white pepper and stir to combine
  • Next gently slip in bay leaves into the rice.

I know it looks really funny now but i promise you, it will end up perfect!

  • Cut out foil paper and use it to cover the rice before putting the lid of the pot.

The foil will help cook the rice a lot faster without the addition of excess water.

Cover first with foil before placing the lid.

  • Note- Using the foil paper helps trap the steam inside the pot and this will make the rice become soft faster and will prevent it from getting soggy and meshed up. The grains will stand separately. It is not water that makes rice soft, it is steam. So you don’t need to add any more water.
  • Cook for 15mins or until rice is perfectly cooked,
  • Remove lid and foil paper when rice is cooked and stir thoroughly to combine all ingredients.

Yummy Nigerian Jollof!!!

  • Remove from heat and allow to cool down by covering pot halfway with the lid.
  • You can serve Jollof rice with any meat or fish of your choice.


ENJOY!!!

8 Comments

  • Boogie Li
    March 28, 2016 at 14:12
    Reply

    Going through this website makes me feel super hungry!!! Arghhhh

  • Wizzo
    April 9, 2016 at 21:37
    Reply

    4 seasoning cubes for just 1 cup of rice? Hiam! Kindly look into it o… Just saying though.

  • Anonymous
    January 19, 2017 at 21:02
    Reply

    @wiZZO read carefully not 1cup but 4cups OK 4seasoning cubes are ok

  • Nancy fierro
    January 20, 2017 at 08:57
    Reply

    Awedome cant wait to try it

  • Mofeola
    August 2, 2017 at 18:43
    Reply

    Pls what is the measurement for the salt?

  • marlene
    August 8, 2017 at 14:13
    Reply

    excellent recipe will try

  • Stranger
    September 17, 2017 at 14:35
    Reply

    Yo
    Your oyinbo is too much we are Africans at least come down to our level of English.
    You should try as much as possible to call it the usual name like you did to tatashe, red bell pepper.
    What is bay leaves?
    What is fresh peppers? Is it ata rodo?
    What is green red pepper?
    What is nutmeg?
    Simplify abeg…

  • Anonymous
    October 27, 2017 at 17:20
    Reply

    Are you serious? Fresh pepper, bay leaves and nutmeg sounds “oyinbo” to you? Lol.
    My zeelicious continue cause that’s y I love your cooking. And u make cooking so much fun.

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