Dive into the vibrant flavours of Nigerian Jollof Rice, a beloved West African dish that’s a perfect match for Tilda Basmati Rice. Follow our recipe to master this iconic Nigerian favourite right in your own kitchen.
This recipe uses:
Golden Sella Basmati Rice
(Or, try it with: Pure Basmati Rice 10kg )
Blend plum tomatoes, peppers, one onion, scotch bonnet till smooth, do not add water.
Pour pepper mix in a pot and cook for 30 minutes or till the mixture is reduced.
In a separate pot, add chicken and all the ingredients to cook the chicken except the suya spice, mix till well combined and cook on medium heat for 10 to 12 minutes depending on the cut of the chicken.
Remove chicken, mix suya spice with the chicken, and grill in an oven or air fryer for 20 minutes at 180 degrees. The stock from the chicken can also be used in cooking the jollof rice.
Heat oil in a pot, then chop the second onion and add it. Also add the tomato paste. Fry for 5 minutes stirring continuously on medium heat.
Add cooked pepper mix, bay leaves, curry powder, thyme, stock/bouillon cubes, white pepper, smoked paprika and salt to taste. Fry for 10 minutes.
Add chicken stock, 2 cups of water and bring to a boil. Wash rice and add to the boiling pepper mix, stir till well combined.
Cover the pot with parchment paper, before covering it with the lid of the pot. This is to stop steam from escaping from the pot, which allows the rice to cook evenly.
Reduce the heat and simmer for 20 minutes or till the rice has fully absorbed the pepper mix.
Once the rice is cooked, add in sliced tomatoes, sliced onions and butter. Mix until well combined. Simmer for 5 minutes and it's ready to serve.
How to fry plantain: Heat ½ cup oil in a pan, peel plantain and slice (0.5cm thickness). Once the oil is hot, add plantain and fry on both sides for 10 minutes or till golden brown. Turn halfway through to ensure both sides are fried.
Take out fried plantain and serve with the jollof rice and grilled chicken.
How to prepare coleslaw: Combine all coleslaw ingredients together and serve.
Jollof rice is popular across West Africa with different regional variations. There have been many debates on the best variation of jollof rice and let’s just say, if you want to start a friendly war at a party, just ask whether Nigerian or Ghanaian Jollof is better!
Jollof rice is delicious on its own, but it shines when paired with classic side dishes, including:
Nigerian Jollof rice tends to be richer and has a smokier flavour, with a kick of spice. Cooking the rice in the sauce makes it deliciously moist, and many Nigerians love the rice to be a little burnt at the bottom for a crispy texture.
On the other hand, Ghanaian Jollof uses slender-grained rice and has a milder and sweeter texture. Sugar or honey is sometimes added to enhance the sweetness of the dish.
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