Jollof Rice with Chicken a Nigerian Recipe (2024)

FAQs

What is the secret ingredient in jollof rice in Nigeria? ›

Jollof Rice Secret Ingredients

1000ml of Ground Fresh red tomatoes. fresh red pepper to taste. salt to taste.

Moin Moin/Moi Moi. This savory steamed bean pudding is a popular accompaniment to jollof rice in nearly every Nigerian home. It's made with peeled black-eyed peas, a pop of onions and peppers, and enriched with tasty add-ins like fish, crayfish, boiled eggs, or liver.

The addition of aromatic spices such as thyme, smoked paprika, garlic granules, and onion granules lends a depth of complexity, while a touch of tomato puree adds a luscious richness to the dish. One of the key secrets to achieving perfect Jollof Rice lies in the cooking process.

Cooking methods vary between Nigerian and Ghanaian jollof, but the main difference is the type of rice used. In making jollof, Nigerians use long-grain rice, which is sturdier and provides good flavor absorption, while Ghanaians use the more-aromatic basmati rice, which itself adds an extra flavor to the dish.

Cover the pot with a sheet of foil paper. This will allow the rice to cook to steam cook without needing to add any water. Lower the heat and cook for about 20 minutes or until cooked, checking regularly.

Check after 30 minutes; if rice is sauce-logged, remove the lid to cook off the excess sauce. If rice seems dry, stir in 1 to 2 cups water. Allow the rice at the bottom of the pot to char a bit to infuse it with a smoky flavor. Agree with adding a little water and covering off-heat...

TIP – Doing this and starting off your jollof rice this way really makes a difference and adds such a delicious in-depth flavour. Frying it also removes the bitter taste of uncooked purée and gives a smoky, sweet and distinctly rich flavour instead.

While the white pepper and bay leaf give your Jollof rice a prominent flavour and taste, butter gives it a rich look and taste. Jollof rice needs steam and not liquid to cook perfectly. You'll need to trap in as much heat as you possibly can to achieve the perfect consistency.

What country makes the best jollof rice? ›

Nigeria, Ghana, Senegal, Cameroon, and The Gambia all claim to have the best jollof rice recipes. So do Sierra Leone, Cameroon, Togo, Côte d'Ivoire, Liberia, and Mali. In 2023, the United Nations Educational, Scientific, and Cultural Organization (UNESCO) recognised Senegal as the origin of this culinary delight.

Apart from being delicious, Jollof rice also makes a very nutritious meal, since it's a great source of carbohydrates and proteins. Jollof rice is also rich in vitamins and minerals, including vitamin A, vitamin C, iron, and magnesium.

It has since evolved into variations found across the African continent, but at its core it's stewed rice in a concentrated broth of tomatoes, onions, curry powder, and peppers. Nigerian jollof is prepared with long-grain parboiled rice.

Jollof rice is a meal that's universally loved in West Africa, with variations served in almost every home and street corner. The basic recipe involves cooking parboiled rice in a tomato and pepper blend infused with spices, but the unique taste comes from the individual cook's choice of other ingredients and spices.

Lerato's tips: “The smoked paprika is a cheat to add the smoky flavour that is typically achieved through cooking on firewood or coals. I love adding vegetables to jollof – raid your fridge for leftovers.” “Jollof rice is at its best cooked low and slow for perfectly plumped grains.

Ingredients: Tomato (33%), Red Pepper, Tomato Puree, Onion, Shallot, Sunflower Oil, Scotch bonnet chilli, Salt, coriander, turmeric, onion, cumin, ginger, garlic, galangal, lemongrass, white pepper, cayenne, Smoked Paprika, Ginger, Thyme, Nutmeg, Bay Leaf.