Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke
Jollof rice served with chicken
Authentic Jollof rice with chicken or beef

Jollof rice with chicken or beef

Author: Flavelo
Recipes Main Courses
Jollof rice is the undisputed favourite of West Africa, sparking friendly 'wars' between Nigeria, Ghana, and Senegal: whose recipe is the real one? The essence, however, is the same everywhere: rice cooked until tender in a rich, spicy tomato and pepper ragu, absorbing all its colour and flavour. This is not a side dish, but the main attraction, the soul of African celebrations.
🕒 Prep Time 30 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr 10 mins
🍽️ Servings 4 servings
🔥 Calories 520 kcal
🌍 Cuisine African

Ingredients

Equipment Needed

  • Blender (for the vegetable base)
  • Large pot with a lid
  • Wooden spoon

Allergen Information

⚠️ Celery (in stock)

Instructions

1 ✓

Prepare the 'Obe Ata' base: blend the tomatoes, red peppers, red onion, and habanero until smooth.

Tip: This vitamin bomb gives the Jollof rice its soul and colour.
2 ✓

Heat the oil and brown the meat cubes until golden brown. Remove and set aside.

Tip: The caramelised bits at the bottom of the pan will enrich the sauce.
3 ✓

In the same oil, sauté the sliced brown onion, then add the tomato purée. Fry for 2-3 minutes until it turns dark red and separates from the oil.

Tip: Frying the tomato purée removes the metallic, sour tinned taste and makes it sweeter (Caramelisation).
4 ✓

Pour in the blended pepper base, season (curry powder, thyme, bay leaves, salt). Cook over medium heat for 10-15 minutes until it thickens and oil surfaces on top.

Tip: It is important that most of the water evaporates from the sauce, otherwise the rice will be mushy, not fluffy.
5 ✓

Wash the rice thoroughly until the water runs clear. Add to the sauce along with the rice, meat, and stock. Stir, cover (with foil under the lid if possible), and turn the heat down to the lowest setting.

Tip: Washing the rice removes surface starch so the grains don't stick together.
6 ✓

Steam for 20-25 minutes. Do not lift the lid! When done, fluff with a fork.

Tip: The steam does the work. If you let it out, the process stops.

Recipe FAQ

Why did the bottom burn?
The thick tomato sauce catches easily. Use a heavy-bottomed pot and keep the heat as low as possible! A little burnt layer at the bottom (party rice) actually adds an authentic smoky flavour.
The rice is too hard.
Steam cooks it. Cover the pot with aluminium foil under the lid so no steam escapes!

Ingredients

  • 300 g Long grain rice (e.g. Parboiled or Basmati)
  • 300 g Chicken breast or Beef (diced)
  • 4 pcs Tomatoes (ripe)
  • 2 pcs Red bell peppers (Kapia or California)
  • 1 pc Red onion
  • 2 tbsp Tomato purée
  • 1 head Brown onion (sliced)
  • 500 ml Chicken stock
  • 1 tsp Curry powder
  • 1 tsp Dried thyme
  • 2 pcs Bay leaves
  • 1 pc Habanero chilli (optional, if you like it hot)
  • 3 tbsp Oil