Jollof Rice, or sometimes called as jellof rice, is a classic rice dish cooked in a flavorful tomato-based broth. With its several regional variations in name and ingredients, there is NO absolute right or wrong way of cooking this popular African rice recipe.
Jollof rice is probably the most popular rice dish in Nigeria. It’s rich, easy to prepare and doesn’t cost much—unless, of course, you’re cooking for a large party!
Ingredients
- rice (uncooked long-grain rice)
- tomato sauce
- chicken broth (or water)
- onions
- cooking oil
- vegetables (like peas and carrots)
- hot pepper
- salt
- scotch bonnet pepper or hot pepper
- bay leaf(Optional)
- 2 tablespoons curry powder
For the chicken stock:
- 1/2 kilo chicken
- 1 onion
- 1 cube soy seasoning
- 2 tablespoons curry powder
- 2 tablespoons dried thyme
Preparations
- Begin by preparing the chicken stock: Wash the chicken pieces and put them in a pot.
- Add two tablespoons of salt, some pepper, curry powder, dried thyme, and chopped onions. Cover the pot and allow the meat to steam for about 2 minutes. Open the pot and pour in 1 cup of water. Allow it to boil for 2 extra minutes, then turn off the heat and pour out the chicken and stock into a bowl.
- Pour some oil into the pot over medium heat. Fry the chicken in the oil to get some sear on the chicken skin and also to flavor the oil.
- Take out the chicken pieces and throw in the chopped onions and single bay leaf. Fry for about 10 seconds. Add the tomato paste and leave for another 10 seconds. Add the mixed vegetables, curry powder, dried thyme. Stir-fry.
- Pour in the chicken broth. Add 1 cup of water and stir. Taste for salt. Add 2 tablespoons of seasoning, some salt (if needed), soy seasoning cubes, and ground crayfish.
- Bring the mixture to a boil. Throw in the already parboiled rice and cover with a foil. Allow to cook for about 10 minutes.
- Jollof rice is ready. Enjoy!
