Jollof Rice with Chicken a Nigerian Recipe (2024)

FAQs

What is the secret ingredient in jollof rice? ›

Tomato paste is the secret to the signature reddy Jollof Rice colour. So, for every 3 cups of Jollof rice, you'll need 3 Red Bell Peppers, 2 Small Tomatoes and 70g of tomato paste.

The dish is then served with the protein of choice (which in theory may be any meat but often beef, turkey, chicken or croaker-fish; much less commonly lamb, pork, etc.) and very often with fried plantains, moi-moi, steamed vegetables, coleslaw, salad, etc.

Jollof rice from Nigeria is renowned for having a tasty blend of tomatoes, peppers, and different spices. Jollof rice from Ghana, on the other hand, has a distinctive flavor that frequently combines a harmony of flavors with a definite smokiness from the cooking process.

You are not using enough tomato/pepper blend

You blend 2 pieces of tomatoes, 1 chili pepper, 1 red bell pepper and half an onion and hope to make enough rice for a small wedding. Ko le werk. The key to an awesome Jollof rice experience is that each grain of rice is saturated in the delicious Jollof sauce.

In Nigeria, fufu (akpu) is made solely from fermented cassava giving it its unique thickness compared to that found in other west African countries. It is eaten with a variety of soups with vegetables and lots of beef and fish.

Ghanaian Jollof rice is often fluffier and less moist than Nigerian Jollof rice, which tends to have a softer texture. Both versions of Jollof rice are delicious and have unique flavors and characteristics. The debate over who makes the best jollof rice is a matter of personal taste and preference.

Jollof rice is believed to have originated from the Wolof people in Senegal and Gambia. 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.

The short answer is long-grain rice, but the specific type used varies from country to country, and even person to person. In Nigeria, you'll often see people using parboiled rice, but I much prefer to use basmati or jasmine because I think they cook so beautifully.

Jollof Rice Makes a Nutritious Meal

Jollof rice is also rich in vitamins and minerals, including vitamin A, vitamin C, iron, and magnesium. Vitamin A is important for eye health, while vitamin C helps to boost the immune system, especially important when traveling.

Although variation exists even within Nigeria, Nigerian Jollof usually includes parboiled long-grain rice, tomatoes and tomato paste, peppers (including red pepper for subtle sweetness and habanero for that essential heat), vegetable oil, onions, curry powder, dried thyme, and stock.

What does butter do in jollof rice? ›

White pepper and Bay leaves are added alongside spices and seasonings when frying the tomato puree, while butter is added at the end; a few minutes before the rice is ready. While the white pepper and bay leaf give your Jollof rice a prominent flavour and taste, butter gives it a rich look and taste.

It takes time to get the right consistency of the fried stew for Jollof rice. After frying your stew, it should look a little dark and dry before adding your rice to the mix. Errm I cannot stress it any more than I do already. Your rice should not come out dripping with water or stew.

Unique Flavors of Jollof Rice

The rich and complex flavor profile of jollof rice is a testament to the range of spices and ingredients used. It is this diverse mix of spices, combined with a mastery of heat control, that gives the dish its signature taste.

Tomatoes give jollof rice its unique reddish colour. Fresh tomatoes are best used to prepare large quantities of jollof rice as they are cheaper than processed purees. Along with tomatoes, scotch bonnet also contributes to the colour of the rice.

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.

A tip is to make sure the pepper is more than raw tomatoes used. Using more raw tomatoes will water down the colour of your Jollof rice. Tomato purée is the secret to the signature red Jollof colour. Substitute the rest of the needed tomatoes for tomato purée.