Jollof rice: A dish that will quickly become your go-to meal


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To make jollof rice, blend tomatoes, pepper and other ingredients. Jollof rice is served on a plate with chicken dipped in tomato and pepper mix, with a sprinkling of shredded parsley leaves.

They say variety is the spice of life, not spice for the jollof rice though. For rice lovers, finding a different and right use for your rice can sometimes be a challenge. Don’t worry, jollof rice could be your go-to meal.

Jollof Rice is a popular African main dish, full of tasty flavors, titillating to your taste buds and can help you enjoy your rice in a totally different mix from the usual.

This African dish is versatile and easy to make, making it an ideal dish for those on a tight budget. It is also high in carbs, protein and fiber, making it a healthy option if you are looking for a substantial meal. Come with me as I take you through the journey to a delicious plate of awesome goodness.

3 Cups of Rice (I would recommend basmati or parboiled rice)
Bell peppers (4 medium-sized)
Tomatoes (6 medium-sized)
Red onion (3 medium-sized)
3 tablespoons Tomato puree
1 tablespoon Vegetable oil
2 tablespoon Curry powder
1 tablespoon Dried Thyme
1 tablespoon whole White pepper
5 or 6 Bay leaves
Parsley Leaves (a few)
Scotch bonnet (6 medium-sized, depending on how spicy you wanna go!)
4 Stock cubes (or any seasoning of your choice)
1 tablespoonful Butter
2 measuring cups of Chicken broth


First, blend the bell and white peppers, tomatoes, scotch bonnet, and red onions.

Place a pot on heat, add three cooking spoons of oil into the pot, then add one sliced onion. Saute the onions till they are fragrant and translucent. This should take about 2 minutes.

Next, add in the tomato puree/tomato paste. Fry for 5-10 minutes till reduced in quantity and doesn’t taste tart.

Add in the blended peppers, curry powder, dried thyme, stock cubes, bay leaves, and salt. Fry till it is dark red and no longer raw. It will be reduced in quantity, thick and the oil floats to the top of the sauce. This takes about 10-15 minutes.

Then add in the chicken broth, and boiling water. Stir, and add in the washed rice. Place parchment paper or foil over your rice and put a lid on the pot. Allow to cook on low heat till it’s almost tender. (About 25 minutes).

Add the remaining sliced red onion, sliced tomato, and butter, and adjust seasoning to taste.

Cover the pot and continue to steam the rice till it’s tender.

Stir the rice and take it off the heat, yes take it off! Except if you want to serve a burnt offering, ha ha ha…

Allow it to cool, and consume. It should feel fluffy at this point, so you might not want it to get too cold.

The finished dish is served with a protein of choice (fried chicken dipped in tomato sauce, fried fish, etc.) and other accompaniments that may include a sprinkling of shredded parsley leaves, fried plantains, coleslaw, or steamed vegetables. Serve and enjoy!

Edited by LeSha’ Davis and Simran Shrestha