Nigerian Jollof Rice
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.
- 61 - 90 Minutes
- Medium
- Serves 4
How to Cook Nigerian Jollof Rice
Method
Ingredients
Ingredients
- 2 cups Tilda Golden Sella Basmati rice
- 2 canned plum tomatoes or 8 fresh tomatoes
- 4-pointed pepper or red bell pepper
- 2 onions
- 1 tbsp tomato paste
- 2 scotch bonnets
- ½ cup cooking oil
- 2 chicken/ beef bouillon/stock cubes
- 1 tsp curry powder
- 1 tsp thyme
- 2 bay leaves
- 1 cup chicken or beef stock
- 1 tbsp smoked paprika (optional)
- 1 tsp ground white (optional)
- 1 tbsp butter (optional)
- Garnish – sliced onions and sliced tomatoes (optional)
- Grilled Chicken:
- 1 kg chicken thigh/drumstick
- 1 tsp curry powder
- 1 tsp thyme
- 1 small onion, chopped
- 1 bouillon cube
- 1 tsp black pepper
- 1 tbsp suya spice (optional)
- Salt to taste
- Fried Plantain:
- 2 x plantains
- ½ cup cooking oil
- Coleslaw:
- 2 cups shredded cabbage
- 1 cup shredded carrot
- 2 tbsp mayonnaise
- 1 tbsp salad cream
- 1 tbsp lemon juice
- 1 tsp sugar (optional)
How to make Nigerian Jollof Rice
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Blend plum tomatoes, peppers, one onion, scotch bonnet till smooth, do not add water.
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Pour pepper mix in a pot and cook for 30 minutes or till the mixture is reduced.
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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.
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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.
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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.
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Add cooked pepper mix, bay leaves, curry powder, thyme, stock/bouillon cubes, white pepper, smoked paprika and salt to taste. Fry for 10 minutes.
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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.
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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.
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Reduce the heat and simmer for 20 minutes or till the rice has fully absorbed the pepper mix.
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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.
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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.
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Take out fried plantain and serve with the jollof rice and grilled chicken.
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How to prepare coleslaw: Combine all coleslaw ingredients together and serve.
Cooking Tips
- For the best results, add some boiling water to the washed Golden Sella Basmati rice and cover for 10 minutes, then rinse until the water runs clear. This will enhance the taste of the Basmati rice.
- Use a medium-ripe plantain that is still firm.
- Continue stirring while frying the sauce of the jollof rice to avoid burning it.
Is jollof rice Nigerian?
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!
What to serve with Nigerian jollof rice
Jollof rice is delicious on its own, but it shines when paired with classic side dishes, including:
- Grilled or fried chicken – spicy and well-seasoned to complement the rice
- Salads or coleslaw – adds freshness and crunch to balance the dish
- Fried fish, beef, or goat – rich proteins that hold up well against the robust flavour of the rice
What is the difference between Nigerian and Ghanaian jollof rice
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.
