By Jollof Rice: I can’t think of a more popular West African dish than Jollof rice. It’s popular for good reason; it is delicious!
Jollof Rice Recipe
There are hundreds of different dishes in the world, but there is only a handful that have enough flavor for me to eat alone. A bowl of Jollof rice is one of those dishes. You know, the kind where you can taste the spoon or fork after you are done with the food? I mean, you’d want to lick it clean. Jollof is deliciously addictive.
Jollof rice is a staple in West African cuisine. It’s made from rice, tomatoes, onions, peppers, and other seasonings. The dish is cooked in one pot. It’s simple and easy to make at home, and the end result is absolutely delicious!
What is Jollof rice?
For those of you who aren’t familiar with Jollof Rice (Jellof rice). It is a rich, aromatic, and incredibly tasty West African one-pot Meal. It’s similar to Jambalaya but with distinctive African spices. It consists mainly of rice and tomato stew seasoned with spices.
Jollof rice is enjoyed across West Africa, particularly in Nigeria, Ghana, Senegal, and beyond. Each country proudly claims its version is the best (you already know where I stand 😉). It is often served and enjoyed during holidays, weddings, birthdays, and other special events.
Beyond the friendly rivalry, what makes Nigerian jollof special is its bold seasoning and the signature smoky flavor developed during cooking.
The Origin of Jollof Rice
Jollof rice has roots in the Senegambian region of West Africa. Over time, it spread across many countries, and each region developed its own style, but it always starts with a tomato base.
Nigerian jollof rice is known for its bold flavor and smoky finish. That is the version I grew up eating and cooking.
After many batches, some perfect, some humbling. I developed my rhythm:
- Cook the pepper sauce well.
- Taste before adding rice.
- Control the heat.
- Never rush the steaming stage.
Versatile!
This jollof rice recipe can be customized in many ways to suit your tastes and preferences. You can add any of your favorite vegetables (diced carrots, green beans, sweet peas, or sweet corn). It can be enjoyed with chicken, beef, lamb, goat meat, or fish. I love pairing mine with some fried Plantains, coleslaw, and baked chicken!
Best Rice for Jollof Rice
Though quite a lot of rice types can be used to make Jollof rice. I always recommend long-grain parboiled rice. It holds its shape and does not turn mushy.
Parboiled rice has been soaked, steamed, and dried. Then the hull is removed. The steaming enables the rice to absorb nutrients and changes the starch so that it cooks into a firmer, and less sticky than regular white rice.
If living in the united states, I will recommend using the parboiled rice from the African store, Uncle Ben’s parboiled rice (converted brand), or any other similar brand. It doesn’t stick or clump up like most other rice brands. It cooks up grain for grain. Some stores like Walmart also carry a similar brand for a fraction of the price.
Basmati works perfectly well too. However, the cook time is different. I have a recipe for basmati jollof here in case you prefer that.
Wiki has a very good article on Jollof Rice that might interest you. I enjoyed reading it, you might as well. 🙂
The Secret to Rich Tomato Flavor
The base of jollof rice is a blended mixture of tomatoes, peppers, and onions.
The real secret is cooking the tomato paste and pepper mix long enough. I never rush this step. Cooking it well removes sourness and builds deep flavor.
The Correct Water Ratio for Jollof Rice (The Key to Non-Mushy Rice)
If there’s one thing that determines whether your jollof turns out fluffy or mushy, it’s the liquid ratio.
For plain rice, some people measure water by placing a finger over the rice. Do not use that method for jollof. Always measure intentionally.
Unlike plain white rice, jollof rice is cooked in a tomato-based stew, which already contains moisture. The stew already counts as liquid. That means you cannot use the same water ratio you would use for regular rice.
For long-grain parboiled rice, I use:
- 1 cup rice: 1 to 1¼ cups total liquid
- 2 cups rice: 2 to 2½ cups total liquid
- 3 cups rice: 3 to 3¾ cups total liquid
- 4 cups rice: 4 to 5 cups total liquid
This measurement includes your tomato sauce/stew base + chicken stock or water.
If you are making Basmati Jollof, be even more cautious with water. It needs less liquid and cooks faster.
Remember that jollof rice is steamed, not boiled. The steaming process softens the rice with less liquid than boiling. The goal is steamed rice coated in sauce, not rice swimming in sauce.
Adding too much liquid will result in:
- Mushy rice
- Clumpy texture
- Washed-out flavor
IMPORTANT: Cover tightly and cook on low!!
Signs Your Water Ratio Is Correct
- Rice grains swell but remain separate
- The sauce fully coats the rice
- No excess liquid at the bottom
- Slight toasting at the base (not charcoal burnt)
Signs You Added Too Much Water
- Rice looks swollen and sticky
- Jollof feels heavy or wet
- Bottom never dries enough to toast
At that point, the only fix is to (it may not always work):
- Remove lid
- Cook uncovered briefly
- Hope some moisture evaporates
But prevention is always better.
Popular Jollof Rice Variations
Jollof rice has many variations. Once you master the base, you can explore:
- Oven-Baked Jollof Rice: More controlled heat, less risk of burning.
- Basmati Jollof Rice: Made with basmati rice
- Seafood Jollof Rice: Delicious with shrimp or fish. Try serving with ideas from my Seafood Recipes.
- Jollof couscous: Couscous is replaced with rice
- Jollof Pasta: Pasta is replaced with rice
- Native jollof: made with indigenous ingredients
Ingredients
The ingredients required for making jollof rice are pretty basic. You probably already have them in your kitchen.
- The main ingredient in jollof rice is, of course, rice. I used long-grain parboiled rice for this recipe, but you can also use basmati. I have a recipe for basmati jollof here. I have a recipe for basmati Jollof with beef.
- Next up are canned tomato, fresh tomatoes, bell peppers, scotch bonnet, onions, garlic, and ginger. Each one adds a unique flavor and texture to your dish.
- You will also need oil for frying your sauce. Mild olive oil, sunflower oil or any other neutral to mild cooking oil of your choice.
- Stock: Chicken, beef, or vegetable stock are great choices here for adding depth of flavor.
- And lastly, the seasoning and herbs: curry powder, salt, black/white pepper, bouillon powder, thyme, and bay leaves.
VIDEO
How To Cook Jollof Rice
When cooking Jellof rice, building a flavor base is very important. Don’t be in haste to dump your ingredients in the pot otherwise, you will end up with what we call a ”concoction rice.” Each step counts, so try to do each of the steps in detail.
- The foundation for building the flavor in this meal is to start by sautéing the Onions. This should take about 3 to 5 minutes. The next thing is to stir in the tomato paste. This adds a deep and rich tomato flavor; I simply fry this for another 5 minutes or thereabout.
- Add the ginger and garlic and cook along with the tomato paste for another two minutes. By the time the sauce is ready, you will notice it in the smell. If you keep it cooking any longer, you might risk burning them.
- Add the blended peppers. Usually, there is no particular time frame for frying this pepper. I often stop when the sauce becomes really thick, and the oil literally floats on top of the sauce. At this point, most of the water is gone, and the sauce no longer smells raw. Trust me, you will know. But if you are still in doubt, I would say 15 to 20 minutes. It depends on how much water is 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, 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. 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.
Nigerian Jollof Rice or Ghanaian Jollof Rice?
Who’s Jollof rice is better?
I don’t even want to go into the issue of the trending Jollof wars, especially between Nigeria and Ghana. All I know is that a good cook will make a good-tasting Jollof Rice. In my own opinion, I think it has to do with the cooking abilities of an individual and not a country. Let me know your opinion. 🙂
How to serve Jollof Rice
We usually serve Jollof with Chicken, Turkey, Beef, Goat Meat, Fish, or moi moi. Sometimes we add a side of fresh creamy Coleslaw or Nigerian salad. A party such as a wedding ceremony or a naming ceremony is not complete without this meal. It is a sure party pleaser!
Common Jollof Problems
Why is my jollof mushy?
Most likely:
- too much liquid,
- wrong rice,
- too much stirring.
Fix:
- reduce your stew base more,
- use long-grain parboiled,
- steam on low with a tight lid.
My jollof tastes like ‘concoction.’
That usually means the base wasn’t built properly.
Fix:
- fry tomato paste,
- cook down the blended pepper mix,
- season in layers and taste before adding rice.
My jollof is bland.
Fix:
- season the stew base until it tastes bold before rice,
- use stock (or bouillon) thoughtfully,
- don’t skip aromatics.
Frequently Asked Questions (FAQ)
Both countries have iconic versions. However, Jollof originates from Senegambia.
For classic Nigerian jollof, I recommend long-grain parboiled. For a fragrant twist, basmati works beautifully, especially for party-style.
Yes, Oven-Baked Jollof Rice is really beginner-friendly!
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 out Oven-baked Jollof Rice. You can also check for more delicious Nigerian recipes here.
Other Rice recipes you might want to try:
- Coconut Fried Rice– Rice cooked in broth and coconut milk. Simply delish!
- Easy shrimp pineapple fried rice – Ready in about 30 minutes
- Basmati Beef Jollof rice – Made with roasted bell peppers
- Nigerian fried rice – Readers’ favorite
- Dirty Rice with Sausage and Ground Beef – tasty and delicious
- One-pot chicken and Rice – Another one you need to try
- Chicken fried rice – So easy and delicious!
- Hearty mushroom rice – Not your average mushroom Rice
- East African Pilau – You will love this!
- Baked Seafood Jambalaya – a twist on the tradition Jambalaya
- Homemade Chicken And Rice Soup – a comforting meal for all seasons
Saving leftover jollof for later? See How To Reheat Rice.
Nigerian Jollof Rice
Ingredients
For the sauce
- 3 red bell pepper
- 3 Plum tomatoes
- 1 medium onion
- 2 scotch bonnet/habanero use less if you don't like it spicy
- ¼ cup water
For the Jollof
- ½ cup oil
- 1 medium onion sliced
- 4 tablespoons tomato paste
- 4 cloves garlic finely minced
- 1 tablespoon ginger grated
- 2 bay leaves
- 1 tablespoon thyme
- 1 tablespoon curry Powder
- 1 teaspoons salt or add to taste
- white Pepper or black pepper to taste
- 1 tablespoon chicken bouillon powder or 3 cubes
- 4 cups long grain rice rinsed and drained
- 3-4 cups chicken stock Please read notes on the water ratio
- 1 large tomato sliced
- 1 medium onion sliced
- 2 tablespoons butter at room temperature – optional
Instructions
- First, make the tomato-based sauce by blending together the red bell peppers (pimento), tomatoes, onion, and scotch bonnet.
- Heat the cooking oil in a large pan over medium heat. Add the diced onions and let them cook for about 3 minutes or until they are soft.
- Next, add the tomato paste and fry for about 5 minutes. Then stir in garlic, ginger, and bay leaves. Leave to cook for 2 more minutes.
- Add the blended sauce and allow the pepper to cook until the water is reduced and the sauce become thick. About 10 to 15 minutes.
- Season with thyme, curry powder, bouillon cubes, salt, and pepper to taste. Cook for another 2 to 5 minutes.
- Add the rinsed and rice to the sauce and stir until it is well coated with the sauce. Then add the chicken stock, stir briefly, cover with a tight-fitting lid, and bring to a quick boil over high heat.
- Once it begins to boil, after about 3 to 5 minutes, reduce the heat immediately to low and steam until the rice is done. About 30 minutes.
- Add the butter, sliced tomato, and onions, stir together briefly and turn off the heat. Cover it immediately so that the heat remaining in the rice can steam up the vegetables a little.
- Serve with sweet fried plantains, roasted chicken, or salad.
Notes
- Remove the bay leaves once the rice is done. However, if you can’t find it, don’t be tempted to stir it too much, as over-stirring will cause the rice to break. Just leave it and remove it whenever you find it.
- 1 cup rice: 1 to 1¼ cups total liquid
- 2 cups rice: 2 to 2½ cups total liquid
- 3 cups rice: 3 to 3¾ cups total liquid
- 4 cups rice: 4 to 5 cups total liquid
Nutrition
LET’S CONNECT!
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Lola For the past 8 years, I have been a Personal Chef for a Nigerian Igbo Priest just north of Los Angeles California. He always complained to me that I need to learn how to make Nigerian jollop rice. My specialties are Mediterranean some Asian and American dishes. Never heard of jollop before working for him. He always would bring back some from restaurants I’d taste it and try to mimic the recipe but he always said mine was not really jollop….until I tried your recipe. It took me 3 tries to really understand how you were cooking everything and not to have sticky rice but thanks to you and your recipe I finally did it and he and his other Nigerian Priests now think I am a genius. You opened up my confidence and now I am going for it all attempting everything that I can. The only road block now is that Nigerian spices and herbs are tough to find and where I live there is not a Nigerian anything unless I go to LA and even then there product variety is limited. Thank you for opening the door for me to this cuisine!
Mike, thank you for this beautiful feedback! I love that you didn’t give up after those first few tries. Most people give up after one pot of mushy rice. The fact that you kept going back at it is exactly why it worked. I’m so happy my recipe gave you the confidence to keep going. And for the Nigerian ingredients, you can also find some of them on Amazon.
This sounds delicious. I am definitely going to make this. Do you have the recipe for the relish that’s often served alongside this dish?
Thank you, Cecilia, 😊. I hope you enjoy it.
Can you specify which relish you mean? I’d be happy to help
Amazing! We used to live in Northern Nigeria and this brings us back!
For those with trouble with the liquid to rice ratio, make sure you reduce the pepper sauce well before adding the rice. I followed the recipe exactly but used only the 3 cups of stock (not 4) and once it was boiling I covered the pot with aluminum foil then the lid for 30 minutes on low heat.
Amazing with some fried plantains! Thanks Lola!
This is so wonderful to hear, Dogon. We’re honored that the recipe brought back memories of Northern Nigeria. Thank you for sharing your helpful tips❤️
Could you clarify the onion? You list one onion but use in sauce..then sauté and then at end..do you divide it or are there 4? Thank you! Can’t wait to try this altho not great with heat! Lol
Hi Lynn, I used 3 onions: I blended one with the peppers and tomatoes, then sliced the remaining two. I sautéed one part before adding the blended sauce, and stirred the other into the jollof rice at the end.
Just came across this, promise I will try it I know it will taste yummy
You will love it Helen! I will be glad to know how well it turns out!!
Yum! Tried it! Ancestors are proud.
Haha I love this! Thank you Michelle. 😄
The recipe is very good. I used this for my school practical and aced my exam. The taste is lovely and now I’m the best jollof rice chef in the house 😝
That’s amazing to hear Debby 😄
I’m so happy it helped you ace your practical, and “best jollof rice chef in the house” is a title you should definitely keep wearing proudly☺️
My brother and I made this today for Christmas dinner.
We were very pleased with this recipe. Thank you for sharing it from the both of us.
Will definitely make again!
Glad it turned out well for you! Thanks for the feedback!!
I tried this for the first time, and it turned out so well I might have had too much. I’ve used your recipe multiple times for all sorts of Nigerian dishes, including moimoi, rice and beans, stew, and others. They always turn out well. I now turn to your recipe first when trying a new Nigerian dish.
As I mentioned in a response to a different comment, it seems the 4 cups in the recipe was too much. I used two cups (using the standard 1 cup / 235 ml cup) and 3.5 cups of chicken broth, and it turned out to be the exact amount needed. 4 cups would have definitely been undercooked and required way more water/broth. I followed the rest of the recipe to the letter, minus the butter at the end. I thought the 1/2 cup of oil was already more than enough fat.
Thank you again.
Wow! I’m so happy to hear this and that the recipe continues to work well for you across different dishes Seun 🥰
Thank you for sharing your adjustments, that’s super helpful for others too. I’m glad it turned out perfectly with your tweaks, and I appreciate your careful notes on the measurements. Thank you again for your feedback and for trusting my recipes ❤️
BEST JOLLOF RECIPE EVER! This will be a staple in my house. Thank you so much, Lola!
Aww, you are so welcome Adriana❤️ I’m so glad you loved it.
This recipe is explained quite well. I used brown rice and made the adjustment for cooking time. I also used jalepeno. This is delicious!!! Worth the prep time.
So glad you enjoyed it, Jillian. Love that you use, brown rice and jalapeño.
Hello! I have a question – a lot of other recipes has the sauce being cooked in a sauce pan for a while after blending, whereas you have the sauce blended and then used right away. Does cooking the sauce change the taste or the spiciness level? I haven’t tried your recipe yet (but I have gathered all the ingredients) so I wonder if I should cook it (I prefer less spicy). Thanks!
I have a question. What kind of taste does the butter give it? I have been thinking of adding it to mine as well. Is this what they add in restaurants? Haha i can never get mine to taste like theirs i wonder if that is what im missing. Thanks for recipe!
Even though butter is optional, it adds a rich, creamy and smooth texture to your jollof rice.
I cooked the jollof rice a couple times, and it’s delicious.
Each time, comes out a little different but I love it.
I’m wondering if you have a variation using a pressure cooker. Specifically the ratios for liquid v. rice.
Thank you so much for sharing this recipe.
I don’t have a variation of pressure cooker yet. I don’t recommend a pressure cooker so that the rice doesn’t turn out mushy.
Greetings from Arizona, USA. I have never tried cooking Nigerian food before. I tried this recipe and it was great. I used long-grained rice and 3 habaneros instead of parboiled rice and scotch bonnet chilies.
I did NOT stir the rice at all while cooking which resulted in a burnt layer at the bottom that gave a smoky flavor that I like.
That’s great, Vincent. Jollof rice is part of our identity.🤣
I followed everything on here and did what it states and the rice has turned out mush
Sorry about this, Marie. Next time check the water level to rice measurement. This should help.
I learned that one secret to not having mushy rice is to not stir it while it cooks. This may hel!
Not stiring helps a lot. Also, don’t add too much water. You will enjoy every bit of your jollof.
Wonderful
Does the store bought Uncle Bens rice need to be prewashed?
I made this last night and it was incredible. It’s going to be a regular staple in my kitchen. Thank you so much!
This is good to hear. Well done on the delicious meal, Rebekah.
Hello Everyone ,
And a BIGGER hello to our BEST chef cook.
My Oh My , I must confess it’s my second time around following Chef Lola recipes and one can never go wrong.
Arrived from Paris last night with our son of 15 years & exhausted . In other words this son of ours never stop asking mama when are u going too prepared your country jollof rice. Bear in mind am not really an African food eater, the process put me off😜but I just had too. My Oh My I had too give myself round of applause and a tap on the shoulder for a job well done 👍 👏 .
Once more a big thank you Chef Lola cos u made of me a proud woman just following your steps of cooking for the second time around .
Wishing you and love once a blissful evening
Bt
Thank you, Betty, for your lovely comment! I’m so glad the jollof rice turned out well for you and most importantly, you enjoyed it. Happy I could help you feel proud in the kitchen!!. Best wishes to you – I hope you and your family have a great and relaxing vacation!!!
@Lola Osinkolu,
OurOwnChefLola,
Oluwa mi🙆🏻♀️🙆🏻♀️🙆🏻♀️am in bigger pot of soup ooooo 🤣🤣🤣🤣this son of ours just left my room now telling or asking me ……. I really don’t know how to start this story . Mama don’t be offended ooooo the jollof rice in the freezer is finished 😳😳😳am like what did u just say ! Mmmmmm it’s finished he replied me . My oh My I had a full pot in other word u will think we where going to have a party and now Jr just said I have too prepared another maybe by this weekend that he will give a helping hand…. Oluwa mi🙆🏻♀️🙆🏻♀️🙆🏻♀️OurOwnChefLola dis na big big wahala I put myself ooooo .
A big salute 🫡🫡🫡🫡to OurOwnChefLola , don’t be offended ooooo but u just put me in hot soup .🙈🙈🙈🤣🤣🤣🤣
Thanks once more for having the time too reply to each and every mama’s online and yes it was a splendid time away with him.
All Our Love 🥰 & Pls Don’t Stop Guiding Mama’s Like Myself .
Ps: 9ja, Dutch Speaking So They Might Be Some Errors On The English 🙈🙈🤣🤣
This is very funny to read.🤣 Your son knows good tasty food. You need to make double portion this time. Thanks for taking time to give feedback.❤️
I’m dying to make some right now, but I can’t believe you left out the Maggi! Granted I have never actually made it myself so I have no business to say anything, it just always makes me smile when I see west African recipes with Maggi because it took me forever to finally figure out that it was the brand of boulion cubes. Can’t wait to eat this
lol…In Nigeria, “Maggi” isn’t just a brand of bouillon cubes – it’s practically synonymous with them! I have this vivid memory from my childhood where every time my mom would ask me to pick up Maggi from the store, I’d always reply back with, “What brand of Maggi (bouillon)”? It’s funny, but that’s just how we roll! 😂…I’m glad you’re excited to try the recipe. Let me know how it turns out!”
Are the 4 cups of rice actual volume cup measurements? Or 4 of the plastic cups that come with a typical rice maker? The plastic cup I have is about 80% of the 1-cup measuring cup that I have.
hi…I made your recipe and am questioning the amount of rice ratio to water. I started with 3 cups of stock and then added another cup of stock and kept adding water because the rice would not get done. In total I added 9 cups of liquid and the rice would not cook to tender. Is the 4 cups of rice a misprint? Should it be 2 cups? The flavors are amazing, I just prefer rice that doesn’t crunch.
thanks
The texture of rice are not the same. It depends on the rice you are using and how tender you want it.
@Gail, the rice to stock ratio isn’t adding up for me either. Judging by the 3-4 cups of stocks, I assume it should be 2 cups of rice using the 1:2 rice water ratio and accounting for the liquid already in the sauce. 4 cups reads like a mispiront unless they’re not standard cups, plus the metric recipe says 370g. 4 cups of rice should be at least double that amount, between 700 -850g. I’m making this for the first time and will start with 2 cups.
Hello Seun, I know this is coming late, I apologize and I will like to clear things. I have also added a detailed note to the post to answer this question, seeing that some people are confused. Here is the maths:
1 cup rice: 1 to 1¼ cups total liquid
2 cups rice: 2 to 2½ cups total liquid
3 cups rice: 3 to 3¾ cups total liquid
4 cups rice: 4 to 5 cups total liquid
This measurement includes your tomato sauce/stew base + chicken stock or water.
If the tomato-based sauce is not included, the liquid measurement will be lower (as shown in the listed recipe).
I wrote 3 to 4 cups of stock because the tomato-based sauce is roughly 1 to 1½ cups. The total liquid used (tomato sauce/stew base + chicken stock) is about 5 to 5½ cups. Remember, we are steaming the jollof not boiling, so adding too much liquid will make the rice mushy. I hope this helps.
Hi!
What usually goes well with Jollof rice as a main?
You can pair with Fried Plantains – Sweet and Savory Delicacy or How to make Moin Moin/Moi Moi and any protein of choice.
I am excited to try this. How many cups of blended sauce does the recipe make? I have large beefsteak tomatoes from the garden and I want to make sure I have the same sauce volume.
Thanks
It’s really good and tasty,
Love ur cooking
Thank you, Chioma.
Are the bouillon cubes really necessary? Since there is already chicken stock? I’m not a big fan of bouillon cubes/powder.
That’s fine. You can use other seasoning substitute.
I love you.
You are saving my life with your recipes 🥺 they are simple and straightforward which makes it beginner friendly for people like me 😘 God bless you.
Amen. You are welcome, Agnes
Oh my God it was everything, I follow the recipe to the T….
❤️❤️
Dear chef Lola, Recipes look Yummy. Tried to subscribe – link does not work. my email is cglasshag@yahoo.com
Hi Barbara, Thank you so much for the love! I’m thrilled you’re eyeing up my culinary creations. I’m sorry for the inconvenience with the subscription link. I’ll look into fixing the link. In the meantime, your email has been noted and we’ll manually add it to our subscriber list right away.
What kind of bouillon cubes do you use? I am afraid of making it too salty by using too large Knorr bouillon cubes.
Knorr bouillon is great. It depends on the quantity. Ensure your taste the sauce before you pour in the rice.
I am curious what is the curry powder you use? In Indian cooking there are so many different ‘curry powders’ (what we call masalas) and each one will change the flavour profile to some extent. So curious about where I can get the right curry powder / a brand ane? I am based in the US if that helps. Thank you so much! My teenage son is excited to cook this. Also for chicken jollof rice, do you cook chicken separately? What might be the recipe for that? Or is it possible to cook it in / with the rice? Thanks!
Made this today, was lovely!
👍👍
You are such a wonderful cook am really learning a lot from u ma.
Hi Jamila, thank you so much for your kind words! I’m glad to hear that you’re finding value in the cooking information I provide.
it was nice
Nice! Interesting article!
👍👍👍👍
@Chef Lola’s Kitchen, It was sooooo good
Thank you
Only after you have eaten this, you can die happy. It is delicious.
I’ve served it as a main course with oven baked cauliflower as a side. The next day I paired it with some left over pork shoulder, which made it even better.
I had to add more water though to get the rice soft. Gathering from the comments I’m not the only one with this problem. May be a hint to this effect in the recipe would be useful.
Jollof Rice is a versatile meal everyone should try. The water depends on the type of Rice you just and the heat. Ensure that the cooking heat isn’t too high you prevent it from being dry out before being done.
Hello,
The chicken in this image (https://cheflolaskitchen.com/wp-content/uploads/2018/10/Jollof-Rice-15-427×640.jpg). Do you have a recipe for it? If so would you be able to provide a link?
Thank you.
Yes, Ron, I used spatchcock chicken. I have the recipe here: https://cheflolaskitchen.com/easy-spatchcock-chicken-recipe/
@Lola Osinkolu, Thank you I was going to ask the same. Going to try this on the weekend.
@Lola Osinkolu,
Could I do this with thighs. My son-in-love is Nigerian (but raised in London) I know he misses the food. I made the rice and he and my whole family loved it. I want to make a entire meal what do you suggest.
He’s mentioned something with black-eyed peas?
Hi Tonya. Yes, you can definitely use thighs for this recipe.
As for the dish with black-eyed peas, your son-in-law might be referring to a traditional Nigerian dish called “Ewa riro”. It’s a delicious stew made with black-eyed peas, palm oil, pepper, and onion. It’s often served with a side of fried plantains or bread. I have a recipe for it here:
For a complete meal, you could consider making Jollof rice with fried plantains and a side of Nigerian style coleslaw for some freshness.
Trying this recipe once more… Only using 2 cups of rice this time. I am determined to make this because I know it is going to be yummy!
Please let me know how well it turns out for you.
I am all done with this recipe and I am having to throw it out because the rice is crispy. I did 6 cups of stock in the rice and let it cook for 30 minutes… This was smelling so great! Can’t believe the rice is this hard and crispy! I am so hungry too… Starting all the way over and I will only use 2 cups of rice.
Sorry about that Dano. Did you reduce the heat after allowing the rice to boil for a few minutes? Cooking on high heat will cause the rice to burn before it softens. Please let me know how else I can be of help.
I am making this right now! I had the recipe on the left side of my screen and your video on the right… One thing that kept messing me up is that your video on this recipe does not match the recipe. I did follow the actual recipe and took hints from the video. I did not make the beef and that part was not in the written up the recipe. I just wanted to share that part but my home also smells delicious and I can’t wait to share this new rice with my family today! I will share more feedback once we eat it! Thank you for this recipe! I have been searching trying to find the best Jollof rice recipe to make and yours was the one I decided to go with.
My apologies Dano. The video is for another method of cooking jollof rice using another type of rice (basmati). I have removed it to avoid any further confusion.
I love your updates
Thnk you, Caleb.
The food looks nice and I think it also tastes nice
Thank you, Favour.
When you cook jollof rice, what pot do you recommend using? Based on the photos, it looks like you used a cast iron dutch oven. Thanks for sharing your recipes.
Hi Charles, I know this is coming a year late and I sincerely apologize for it. I don’t know how I did not see this. I will recommend the cast iron dutch oven pot because it provides better heat retention and distribution, preventing the rice grains from sticking and therefore improving the overall texture of the dish. That being said, you can still enjoy a decent pot of jollof using any heavy pot. I hope that helps?
MY NAME IS MIMI
WOW!Am just 13 years old thats what people say about me but what they dont know is that this 13 tears old just got a 100% A+ this recipe is one of the best. its my first time making with no mistakes, although I used substitute ingredients it still came out AMAZING!!!!!! THANKS A LOT CHEF LOLA!!!😋❤️
Wow, I am happy with your A+ outcome. You should try more recipes like this, you’ll love them.
Hello- Is this recipe spicy? My son is 6 years old and doesn’t like spice at all. How can I modify this recipe so that it is not spicy? Also what brand rice did you use, and what oil did you use? Should I use Diva oil or palm oil?
Silvia, this version of Jollof is not spicy. You can modify it by reducing the scotch bonnet used in the pepper mix. I used the long grain parboiled rice for this recipe, but you can use short grain or basmati rice. Use vegetable oil or olive oil. Don’t use palm oil. I hope this helps.
I used this recipe today and my jollof rice was amazing! For the first time I’m so excited 😂🫶🏾
I am happy to hear this. Thank you for the great feedback.
Hey! Is it possible to use paella rice to make this or does it strictly have to be long grained? Thanks!
Hi A. truth is, I have never tried using paella rice for making Jollof but I believe it will work however with a little tweak to the water quantity. Please let me know how well it turns out if you get to try it.
Thanks my jollof rice turned out perfect
You’re welcome, Arinola Raji. Did you take photos?
My rice turned out perfect. Thank you for this amazing recipe and guide.
You are welcome, Reine. I’m so happy to hear that! ❤️
I love it
Thank you so much Chef Lola for your recipe
It came out so delicious 😋
This was very good and very easy to make
What kind of curry powder was used?
I used the Lion brand. This might be hard to find depending on your location but Jamaican curry powder like the Badia brand is also great and quite similar in taste to this brand.
I love this ideal
Everything was great the only issue I had what the rice was undercooked, did I do something wrong? Or is there something I can due to prevent that from happening again?
No, I don’t think you did anything wrong. Some rice brands cook faster than others. I will recommend leaving the lid tightly sealed and continue to cook the rice on low heat till the rice is perfectly done. However, if the grains are really undercooked you can add a splash of water or broth and cook till done. I hope that helps?
@Lola Osinkolu,
I just made the recipe. And indeed added a splash of extra water after tasting the rice when all liquid was absorbed. Waited another 5 minutes and the result was amazing!
Thanks and greetings from Eindhoven.
I’m so glad you enjoyed it, Erwin 😊. That little splash of water can make all the difference when the rice needs a bit more time. Thanks for trying the recipe and for sharing your experience. Sending warm greetings to Eindhoven❤️
I already know how to cook perfect jollof but I just want to say your recipe is perfect. Simple and easy to understand.I cook mine the exact way with the same spices.only thing is, I don’t use stock all the time. Some people think without stock your rice can’t be tasty. That’s like saying vegetarian or vegan meals ain’t tasty and it’s a big misconception.
This is truly nice image of an African jollof rice mmmmm Yummy
It looks to me as if you nailed it. I love experimenting with different cultures via food. I have a question. Most of the African recipes I find call for seasoning packets or bouillon cubes. Bouillon is full of stuff that isn’t good for you and artificial to the max. What can I do to get the flavor but not all the additives and salt in prepared seasoning packets or cubes? I’m old and can’t use salt. Thanks. I’m hopeful for an answer and hope I haven’t offended you. Anne
Hi Anne, you haven’t offended me in any way. You are right, bouillon cubes are used widely in Nigerian meals. You can skip it if use homemade stock which is more flavorful than the store-bought versions (my opinion). And in place of salt, you can try salt alternatives sold in stores or Amazon. I hope that helps?
@Lola Osinkolu, Thanks for your suggestion. I definitely use my own stock although it’s tough to get flavor into salt without salt. I’m going to double the curry and thyme and maybe add something else. I was thinking of mustard seeds. If it works, I’ll let you know. You have a great blog and your flavor sense seems to be part of your nature. I’ll keep reading. Anne
@Lola Osinkolu, I used better than bullion and it came just as good
I’m so glad that worked out. Thanks for the feedback 🙂
I really enjoyed doing this recipe the instructions were clear enough and I added a South African touch to it and oh not forgetting dried catfish the flavour was out of this world
hubby is Yoruba lol n he asked for a second plate
According to him I nailed it
Thank you ma
Second plate?! You truly nailed it!!! ❤️❤️❤️
@Martha Adenle,
Delicious😊
Too delicious
Hi I want to ask that is it necessary to use any type of stock?
It’s advisable but if you don’t have it, you can increase the quantity of seasoning cubes.
@Lola Osinkolu,
It’s tastes great
I followed the steps you gave Lola and cooked mine loved the taste 😋
Delicious! I used jasmine rice because I didn’t have long grain on hand, and chicken broth from making chicken rice earlier. Wonderful recipe, will become a usual. I served with shrimp and plantains
I love the idea
I love eating Jolliffe rice but attimees I forgot most ingredients
It really works I tried it😊😊
Yesssss!!!!!
Wow the cooking was too dalicious thanks a lot I test it and it goes well. Put I have a question were are we going to put the butter if we want to put.
Stir the butter with the jollof rice immediately you are done cooking it. The butter will melt into the rice.
Omg,I really loved this recipe, I tried it and it was lovely 💖💖💖
Thank you, Rainbow! 🙂
It’s hard to find scotch bonnets where I live. Are habanero peppers an okay substitute?
yes Dionne, you can use habanero peppers. I use either one depending on what I find in my local grocery.
God bless you
What is seasoning powder and what can be used as a substitute?
Hi Kathryn, it’s bouillon powder. You necessarily don’t need to use the powder form. You can use the cubes.
What if i steam the blended fresh pepper and tomatoes together before I use
It will have its own unique delicious taste but not the deep smoky taste.
Wooooow so so yummy,,,will try it out one of these days
Thanks for sharing
I’m sure you will love it!
We loved this recipe 😀
Real love you recipes💗💗
What of I don’t have foul paper to cover the rice can I improvise
Thank you very much it’s easy to understand God bless you more ,am so happy
I really love these recipes, they’re understandable.
Glad you do Emmanuel 🙂
I LIKE IT VERY MUCH
What are d content of blended pepper
Hi Esther, the recipe has been updated to reflect that.
If i wanted to add some butter, when should I add it?
Immediately after cooking while the Jollof is still piping hot.
If I don’t have oven, how can I roast?pls
keep it up i like your recipe
I am cooking for my wife. I had to come online to read up on how to cook it🤗. Thanks for helping out. I hope it turns out delicious.
Nice i will try it today
I will be glad to know how well you love it! 🙂
I Love It Also
I’m glad you do! 🙂
I love it so much
Glad you do 🙂
Can i use Nutmeg pls
Yes, you can.
Wow.. This is so nice 😘😘
Hope to give it a try someday.
I also love to include ginger and garlic in my jollof rice. The garlic gives a nice aroma and the ginger makes it an absolute delight in the throat
helpful
it looks great i would like to try it sometime.(100% like)
I really love your recipe it is easy/detailed to understand .
@Peace audu, thank you for your recipe. Please can you tell me how chicken stock look like? I don’t know it.
Wow, Thanks
This is nice .i will try it.
Wow,i really love this
i would make sure i try it today
I will be glad to know how well you love it. 🙂
So Yummy please I love ur recipe. Thanks
Thank you Zina
I will definitely try it. Coz it looks so delicious to me
I’m sure you will like it!
I was wondering if fresh ginger is hard to find, but had ground ginger. How much would you suggest using?
I’ll suggest using about 1/2 tsp ground ginger.
Thank you so much for sharing your recipe. I made this today, and while I had to omit the scotch bonnets, they don’t sell those where I live, it still turned out delicious! My six year old even loved it. I grew up in Louisiana, and around creole/Cajun food. I had been reading an antique book that mentioned Jollof rice was how jambalaya came about, that then became a quest because I love trying new foods. I’m looking forward to trying your other recipes.
I tried this today and it was delicious. However, i added crayfish to mine and ate it with grilled chicken. It was just tasty.
So we have to parboil our rice first
Wow! Yummy Yummy. Great tips.
🙂
Thanks as always. I will definitely give this a try.
Sure Sade, I will like to know how it turns out.
Thank you very much ma for this detailed recipe n procedure. I have 2 questions ma.
First is,by a cup of rice do you mean I milk tin of rice or measuring cups
Secondly,you said parboiled rice but I didn’t see anywhere you gave the instruction to par boil the rice
HI Sadare, you are welcome.
First question: I always use the standard American measuring cup for all my recipes except otherwise stated. 1 standard measuring cup is not the same as the Milk Tin. It is approximately 185g.
Second question: I’m sorry for the mix-up. The type of Rice I used is the Parboiled long grain rice. I did not parboil it. If you live abroad, you will find it labeled as parboiled long grain rice. I have added a short note to clarify that.
Wow! Yummy Yummy. Great tips.
🙂
🙂
Wow! Yummy Yummy. Great tips.
@Funmy Kemmy, wow 😮 it looks very nice and taste 😝