jollof

The richness and vibrancy in a Smoky Party-Style Jollof Rice are one most Nigerians look forward to when attending Nigerian weddings parties.

Nigerian Smoky Party-style Jollof Rice

tomatoes

red bell pepper

onions

red scotch bonnet pepper

garlic

thumbsize fresh ginger

salt

parboiled rice

meat stock

vegetable oil

tomato paste

Maggi cubes ((optional))

bay leaf

thyme

curry powder

ginger powder

paprika powder

g butter ((roughly chopped))

onions and tomatoes

Wash and roughly chop the tomatoes and bell peppers. Peel the onions and cut in quarters, peel the garlic and ginger. Place them in a pot with the tomatoes first at the bottom, also add the scotch bonnet peppers and a teaspoon of coarse salt.

Place the pot over medium heat and cover with a lid. Do not add any liquid, the vegetables will produce their own liquid. Cook until all the liquid produced has dried up. Remove from heat and set aside to cool.

Once cool, transfer the cooked vegetables into a blender and blitz into a paste.

Steaming the fresh vegetables:

Peel and finely chop the onions, then place a pot over medium-high heat and pour in the vegetable oil. Add the chopped onions and fry until lightly brown. Also, add the tomato paste, with one teaspoon each of dried thyme, curry powder, ginger powder and paprika. Then continually stir and sautee for about 2 minutes

Pour in the blended tomato mixture (be careful as this will create a splatter, so I recommend you hold a lid close to the pot to prevent the hot oil or sauce from splashing unto you), stir and allow to fry for 5 minutes.

Rinse the rice and add it to the pot. Also add the bay leaf, the remaining teaspoons of dried thyme and curry powder, Maggi cubes (if you choose), and salt. Then pour in the meat stock, stir all together and bring to a boil. Stir one more time, cover with a lid and simmer for about 10 minutes or until the excess liquid is reduced.

Now remove the lid and stir the rice from the bottom up, then cover with a large piece of aluminium foil or baking paper (this will help trap in the steam). Cover again with the lid, reduce the heat and cook for another 10 minutes or until the rice is soft but still firm.

Cooking the Jollof rice:

For extra flavour and moisture, once the rice is cooked and still piping hot, throw in a few cubes of butter, allow it to melt, then give the rice one more stir. Serve hot.

Just before serving the rice, you can also toss in some raw slices of onions and tomatoes.

Optional steps:

This Nigerian jollof rice recipe is so easy to follow! It includes red bell peppers, tomatoes, onions and more. Serve jollof rice with chicken!

Nigerian Jollof Rice Recipe

long grain white rice

plum tomatoes

red bell peppers

onion

scotch bonnet

knorr cubes

bay leaves

Salt

tomato puree/paste

tsp curry powder (optional)

chicken stock

Water

vegetable/sunflower oil

Preheat oven at 200C and roast red bell peppers for 20-25 minutes (optional step for extra smoky jollof rice)

Add 1 can of plum tomatoes, 2 red bell peppers, 1 large onion and 1 scotch bonnet to blender and blend until smooth.

Add vegetable oil to cover the base of a large saucepan. Once the oil is hot pour in the blended mixture and cook on a medium heat for 10 minutes.

Add salt to taste, 1 tsp of thyme, 3 knorr cubes, 2 tsp of curry powder (optional),  4 tbsp or 1/4 cup of tomato paste (purée) and 1-2 cups of chicken stock. Stir and cook for another 15 minutes (see notes).

Add the rinsed white rice to the saucepan and stir. Then add 3 cups of water to cover the rice and leave to cook on a low/medium heat for 10-15 minutes (you may need to check the rice, add one more cup of water and turn the rice every 7 minutes to prevent burning).

Finally add bay leaves and 1/2 a thinly sliced onion (optional), stir and leave to cook on a low heat until done.

This Nigerian jollof rice recipe is so easy to follow! It includes red bell peppers, tomatoes, onions and more. Serve jollof rice with chicken!

Ingredients
3 cups of washed white rice
1 ½ cans of plum tomatoes
2 roasted red bell peppers
1 large onion
1 scotch bonnet
3 knorr cubes
1-2 bay leaves
Salt to taste
1 tbsp of thyme
1/4 cup of puree
1-2 tsp Curry powder optional
1 cup of chicken stock
Water as necessary
A splash of vegetable/sunflower oil

Instructions
1. Preheat oven at 200C and roast red bell peppers for 20-25 minutes (optional step for extra smoky jollof rice).
2. Add 1 and a half cans of plum tomatoes, 2 red bell peppers, 1 large onion and 1 scotch bonnet to blender and blend until smooth.
3. Add vegetable oil to cover the base of a large saucepan. Once the oil is hot pour in the blended mixture and cook on a medium heat for 10 minutes.
4. Add salt to taste, 1 tbsp of thyme, 3 knorr cubes, 1-2 tsp of curry powder (optional), 4 tbsp or 1/4 cup of tomato paste (purée) and 1-2 cups of chicken stock. Stir and cook for another 15 minutes.
5. Add the rinsed white rice to the saucepan and stir. Then add water to cover the rice and leave to cook on a low/medium heat for 10-15 minutes (you may need to check the rice, add water and stir every 7 minutes to prevent burning).
6. Finally add bay leaves and 1/2 a thinly sliced onion (optional), stir and leave to cook on a low heat until done.

Click here for the full recipe https://simshomekitchen.com/nigerian-jollof-rice-recipe/

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This delicious oats with savoury jollof flavours will kick start your day. It is also a perfect healthy meal for lunch or dinner.

Savoury Oats Jollof

Mild curry powder

Turmeric

Thyme

Ground pepper/Pepper flakes

Chopped tomatoes

Rolled Oats

Salt (to taste)

Spinach (a handful)

Heat the oil in a saucepan.

Cook the onions in the oil until translucent, then pour in the mild curry powder, turmeric, thyme and pepper flakes.

Stir continuously for about 30 secs, then add the chopped tomatoes.

Continue to stir for around three minutes, then add enough water to cook the oats (based on cooking instructions on the rolled oats packaging). Cover the pan and allow the liquid to boil over for 2 mins.

Pour in the oats, add some salt to taste and allow to cook for between 5-10 mins until the oats cook through.

Stir in the spinach and remove from heat.

Jollof Rice, a classic Nigerian rice dish flavored with tomatoes, peppers, and lots of seasonings.

Jollof Rice

medium sized Roma tomatoes, roughly chopped

red bell pepper, roughly chopped

peppers peppers

groundnut oil

tsp All purpose seasoning

Knorr stock cube

Water,

Blend your tomatoes, red pepper, scotch bonnet peppers...

Blend your tomatoes, red pepper, scotch bonnet peppers in a food processor or blender for about 45 seconds, make sure that everything is blended well.

In a medium sized pot, heat your oil...

In a medium sized pot, heat your oil on medium-high heat. Once the oil is heated add the onions you set aside and fry just until they turn golden brown. Once the onions, have turned brown in color add the tomato paste and fry for 2-3 minutes. Then add the blended tomato mixture (reserve about 1/4 cup and set aside) and fry the mixture with the onions and tomato paste for about 30 minutes. Make sure you stir consistently so that the tomato mixture does not burn.

After 30 minutes, turn the heat down to...

After 30 minutes, turn the heat down to medium, and add the chicken stock. Mix and add your seasonings (salt, curry powder, thyme, all purpose seasoning, and the Knorr stock cube). Continue to boil for 10 minutes.

Add the parboiled rice to the pot. Mix...

Add the parboiled rice to the pot. Mix it very well with the tomato stew. At this point if you need to add water so that the rice is level with the tomato mixture/chicken stock go ahead and do so. Add the bay leaves, cover the pot, and cook on medium to low heat for 15-30 minutes.

When the liquid has almost dried up add...

When the liquid has almost dried up add the remaining tomato stew, cover, and let it cook for another 5-10 minutes heat until the liquid has completely dried up. Turn off the heat, mix thoroughly, and your Jollof Rice is ready to be eaten!

https://www.youtube.com/watch?v=HPpgxcbj-mA

Hey everyone! :) After a brief hiatus I am back to share with you my version of Jollof Rice. This is one of my favorite recipes, and I am really excited to be sharing my version with you all!! If you want a direct link to the recipe and full list of ingredients you can go to http://www.evseats.com/how-to-make-jollof-rice-in-5-easy-steps/. 

See you guys soon! xX -Evi 

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Rhodesia by Twin Musicom is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
Artist: http://www.twinmusicom.org/

How To Make Jollof Rice

A popular rice dish from West Africa, Coconut Jollof Rice, is an amazingly delicious rice dish flavored with coconut milk, bay leaf, thyme, and bursting with tangy tomatoes! This Nigerian Coconut Rice Recipe is quick, simple and will be a hit with your family!

Easy Coconut Jollof Rice

tbsp of Coconut oil

Onion (chopped)

tomato puree

tomato mixture

chicken stock seasoning cubes

Bay leafs

coconut milk

long grain white rice (washed)

coconut water

water

Chicken stock optional (see notes)

butter

Add plum tomatoes, red bell pepper, onion and scotch bonnet to the blender and blend until smooth. Set aside for later.

Heat coconut oil in a medium-sized saucepan. Then, add onions and cook for a couple of minutes. Add tomato puree to the saucepan, then stir and cook it for one minute.

Next, pour the blended tomato mixture into the saucepan. Then add chicken seasoning cubes, curry powder, thyme, bay leaf and salt to taste to the saucepan. Stir and cook on medium heat for 10 minutes.

Pour coconut milk into the saucepan and stir.

Add the rice to the saucepan then stir it until it is well combined with the sauce. Leave the rice to cook on low/medium heat for 5 minutes.

Next, pour coconut water and water into the saucepan. Stir well and leave the coconut Jollof to cook for 10-15 minutes. Check and stir the rice every 5-7 minutes to prevent burning.

Finally, add butter and leave to simmer on low for 2 more minutes or until done. Serve with chicken and plantain.

Jollof Rice is a rich and incredibly tasty west African one-pot Meal. This meal is one of the most common West African dishes. However, each of these countries has its variation of this meal.

Nigerian Jollof Rice

Plum tomatoes

scotch bonnet/habanero (use less if you don't like it spicy)

garlic (finely minced)

ginger (grated)

curry Powder

white Pepper

chicken bouillon powder (or 3 cubes)

rice

tomato (sliced)

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, then 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 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.

https://www.youtube.com/watch?v=MrwBvPT7EGA

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Nigerian jollof rice is undoubtedly delicious and rich in flavour. The classic recipe is the forerunner of the popular West-African dish

Classic Nigerian Jollof Rice

bell pepper

red onion

thumb-size fresh ginger

garlic gloves

scotch bonnet pepper

sunflower oil

tsp nutmeg

tsp salt

vegetable stock

Chop the tomatoes, onions, and bell pepper into chunks. Place into a blender/food processor together with the ginger, garlic, and scotch bonnet pepper. Then blitz into a smooth paste.

Place a pot over medium heat, pour in the sunflower oil, and add the blended mixture. Stir and allow to sizzle, then place a lid over it, reduce heat to low, and simmer for 20 minutes.

After simmering for 20 minutes, remove the lid, then add the spices and seasonings (Paprika, thyme, nutmeg, bay leaf, and salt). Stir altogether.

Also pour in the rice and vegetable or meat stock and stir together.

Place a piece of aluminium foil into the pot, covering the entire surface of the rice (this will keep the steam in), then place a lid over the pot. Cook for 20 minutes on low heat (Stirring occasionally to cook the rice evenly and also to prevent it from burning at the bottom).

Remove lid, bin the aluminium foil and give the rice a gentle stir, then return the lid and cook for another 5 minutes.

Now the rice should be ready to serve. Serve hot with your favourite sides and enjoy!

I have cooked this twice now, first time with brown rice as that was what I had at the time.
The second time, I cooked with long grain rice. MUCH better. It was received with much pleasure.
I shall definitely be cooking it again. Thank

First recipe I tried I failed, then I found this one and it came out great even my Nigerian family was happy with the results

Love the recipe! Please add Bay Leaf to the ingredients list. I was following it at the grocery and didn’t buy it because it wasn’t on the list ?

I have been trying HARD to learn to make Jollof and this recipe was so easy to follow!

My neighbors were from Ghana and made jollof rice for me. I am forever a fan. This recipe taste just like what my neighbors made for me years ago. Thank you for a great and authentic recipe.

I’ve had many jollof rice- but this one was AMAZING! Everything was simple to follow, and all of the flavors were on point.

I had not made jollof with plum tomatoes before but followed your recipe and love the outcome. Now I know I can use different ingredients based on what I have on  hand. Thanks!

I've always wanted to try jollof rice, thanks for this recipe and for walking me through the steps. It's so flavorful, definitely plan to add it to our weekly rotation.

I'm so glad I found this recipe!! I've always loved Nigerian Jollof rice, but it always seemed so intimidating! Your video made it easy.  I subbed a habañero pepper because I couldn't find a scotch bonnet -- it was so good!!

https://www.youtube.com/watch?v=k0DLGm9boOw

This recipe for Jollof is rich, tasty, and full of flavour as the classic Nigerian dish should be.

Ingredients:
4 plum tomatoes
1/2 bell pepper
1 red onion
1 thumb-size fresh ginger
2 garlic gloves
1 scotch bonnet pepper
1/4 cup sunflower oil
1 cup long-grain rice
1 tsp paprika powder
1 tsp dry thyme
1/4 tsp nutmeg
1 tbsp salt
1 cup vegetable stock

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Tasty Classic Nigerian #Jollof Rice | #Recipe | #Chef Immaculate Ruému

I love love this recipes, so simple and easy to make. I have tasted many Jolloff dishes from Nigeria and Ghana and this one is so authentic. i can literally curl up to a bowl of this :)

Flavor wise it's 10/10, the only thing is, I like to use sprouted grain rice since it's higher in fiber, and thus healthier.  The rice doesn't absorb water as easily as regular white basmati (which is basically empty calories), would be nice to know the amounts for that.

Very tasty. As with the comment above, is it crucial to use roma tomatoes? I used regular ones and it came out quite wet (though maybe I didn't cook the paste long enough initially?) Also I just put a regular chilli in rather than scotch bonnet because I was concerned it would be too hot. Would you say it is very hot with that type of chilli?

Lovely recipe regardless!

Delicious! Couldn't get my hands on Roma tomatoes so had to use regular. It came out a little mushy. Do you know how many regular tomatoes I should use instead, or perhaps less stock?

Always wanted to try and came upon this. Family in stitches when I double gloved for scotch bonnet (never used before) Wanted hazmat suit and goggles!!!!!! Turned out fabulous and served with salmon. Reheated leftovers the next day with cooked chicken, sour cream and mango chutney - even better. Thank you

Loving it.
 I would specify that smoked paprika is not ideal for this. Fully enjoy the flavors given. Was able to make do with non-plum(Roma) tomatoes but do think roma tomatoes would be best for flavor.

I am 10 and I cooked this and my parents suggested me being a chef, Thank you so much.

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