Nigerian Jollof Rice
Nigerian jollof rice is a dish of rice cooked with peppers, onions, and tomatoes, which gives the rice a red-orange color. With several layers of spices, vegetables, and flavors, Nigerian jollof rice is delicious, especially when served hot and garnished with fried beef or chicken.
- Prep
- 16 min
- Cook
- 36 min
- Total
- 52 min
- Servings
- As written in source
- Difficulty
- Advanced
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Blend together the tomatoes, peppers, and the 2 large onions and set aside.
Procedure
Boil, then deep-fry the meat. Set aside.
Procedure
Put a 2-liter pot on the fire and allow any residual water in it to dry. Add the groundnut oil and let it heat up.
Procedure
Add the diced onion and tomato purée. Stir constantly for 3–5 minutes then add the blended pepper mixture.
Procedure
Add about 200 ml of the reserved meat stock, stock cubes, bay leaves, curry powder, thyme, cinnamon, ginger, garlic, and crayfish. Stir for about 10 minutes.
Procedure
Add about 1.2 liters of water and allow to boil.
Procedure
While waiting for the mixture to boil, wash the rice about 3–4 times or until the water is clear, then drain in a sieve.
Procedure
When the pot boils, add the rice and season with salt. Use a wooden spatula to mix everything until you are sure that the rice is not just resting on one spot. Depending on the rice, you may need to add a little more water but remember to stir constantly with the wooden spatula in order to minimize the rice sticking to the bottom of the pot.
Procedure
When you have attained your desired texture for the rice, reduce the heat to allow any residual water to be absorbed.
Procedure
Serve and garnish with the fried beef/chicken.
Photo: Ask4ugo · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 10 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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