Jollof rice is an extremely normal dish ready in numerous African nations and every style differs depending on the country.

Party Jollof rice is normally the most sought-after kind of rice, due to its extremely lovely taste. A majority feel the remarkable taste comes from using firewood to prepare it, yet that isn’t in every case.

Jollof rice is quite possibly the most well-known West African dish eaten in the districts of Nigeria, Ghana, Togo, Senegal, Gambia, Mali, Sierra Leone, Ivory Coast, Cameroun, and Liberia. In any case, every one of these West African nations has its own style of this dish. It is cheap and simple to make yet delightful.

While cooking Jollof rice, assembling a flavor base is vital. Try not to be in a hurry to dump your ingredients in the pot any other way, you will end up with what we call “concoction”.


  • 3¾ cups (750g) long grain parboiled rice
  • 2-3 cups Tomato Stew
  • Chicken (whole chicken, drumsticks or chicken breast)
  • Pepper and salt (to taste)
  • White pepper
  • Butter/ margarine.
  • 2 medium onions
  • 3 Knorr or preferred seasoning
  • 2 teaspoons thyme
  • 2 teaspoons of curry powder (Nigerian curry powder).

Cooking Instructions:

  • Before cooking the Jollof, parboil the rice. Parboiling the rice helps to start the cooking process and gets rid of the excess starch in the rice, which usually makes the rice grains clump together.
  • Then cook and fry/your meat (beef/chicken/turkey )… and set aside the broth or stock.

Now How to Cook the Jollof Rice:

  •  In the first place, set up a little stew or sauce.
  • Do this by mixing the tomatoes and peppers together; then dry out excess water by boiling in a pot for a few minutes.
  • Then, at that point, Place a pot on heat, add some oil, add chopped onions, fry a little, and afterward add the mixed tomatoes and pepper blend, fry for around 10 minutes and afterward add the tomato puree.
  • Cook until the tomato loses its sharp taste and the oil starts to ascend to the top.
  • Presently put out with regards to a quarter of the stew and put it away for some time which will be used later
  •  Add the meat or chicken stock to the pot and pass on to bubble on high heat for 5-10 minutes. Then, at that point, add the thyme, curry, stock shapes, salt to taste… and some other flavoring you like, and allow to steam for 5 minutes.
  • Then, add the parboiled rice and blend completely; the water in the pot ought to be at a similar level as the rice in the pot, you can add more water on the off chance that the meat or chicken stock isn’t sufficient.
  • Cover the pot and pass on the rice to cook on low to medium hotness. High heat will consume the rice before it is very much cooked.
  • On the off chance you will be using bay leaves, simply drop it on the rice prior to covering the pot.
  •  Whenever the water in the rice is practically dried, add the ground crawfish (this is optional) and the excess stew to the top (don’t stir the rice frequently). cover the pot and stew until there is no more water in the Rice.
  • Now blend completely.

And your Jollof Rice is Ready. Only 5 minutes before the rice is completely done, you can add a spoonful of spread( butter)/margarine for additional flavor, and furthermore, you can put tomato and onion cuts prior till it blends completely.

Then your delicious jollof rice is ready to consume.

Jollof Rice Secret Ingredient List:

The Two Secret Ingredients:
The fixings are expressed in the Jollof rice formula, they are White Pepper and Butter. With these two fixings, you truly can’t turn out badly. White pepper is added alongside the flavors and prepared while Butter is added toward the end, say a couple of moments to doneness. White pepper gives Jollof rice its unmistakable flavor and taste while Butter gives it a rich look and taste.

Here are some tips to take note of:

  • Use an iron cast pot or Aluminum pot

You see, most people with loads of experience in this field would know that the best pot for jollof rice (Smokey party jollof rice style) is an aluminum pot. The fact is the pot matters a whole lot while other condiments or seasoning are secondary.
This is because to give it that Smokey jollof rice taste, the rice at the bottom of the pot needs to burn to an extent. To ensure the rice burns seamlessly, you’d need to use an iron cast pot such as the one above or an aluminum pot but preferably an Iron cast pot.

  •  Use a very good tin tomato for color

To get a very nice attractive color, you’d need to use the perfect blend of tomatoes and a good tin tomato brand also.

  • Use a good rice brand

There are lots of good rice brands you could use in the market. The major thing is finding the right one to use.

  • Don’t Over mix the rice

Avoid over mixing the rice.

Why are some jollof rice sticky?

  • Cook / Texture

The texture of Jollof is just as important as taste. You never want the rice to turn to mush, yet you don’t want undercooked rice. If you are ever in a sticky situation, here are some tips:

  • Too Much Water But Good Texture: If there is too much water in your Jollof, but the texture is just right. Transfer the rice to a bigger pot (if possible), increase the heat to maximum and leave uncovered. The water will dry quickly.
  • Too Much Water and Soggy: If your rice looks like it might get soggy, don’t leave it in the pot. You have to cool it down as fast as possible in order to stop the cooking process.

By Nwankwo Uche

I am a writer and a blogger who love to inspire and support startup business owners

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