Hello loves, as promised here’s my recipe for JOLLOF RICE, you may feel free to add or subtract ingredients, but if you follow my steps your JOLLOF RICE will taste like Heaven on Earth. Feel free to watch the video above for reference!

Let’s get cooking!


350G of wash Jasmine Rice

150 ml of Chicken Stock

1 whole carrot

1 whole green/bell peppers chopped up

Jollof Stew

3 large fresh tomatoes

2 cans of tomato paste

3 large peppers

2 large onions

1 garlic

1 habanero chili

1 diced green chili

5 tablespoon of oil

2 teaspoon of paprika

1 branch of fresh thyme

salt and pepper to taste

1 Ginger



Blend the Tomatoes, ginger, Red peppers, chili, Onion, 1 teaspoon of smoked Paprika, Garlic & Ginger together.
Place a heavy bottomed saucepan on a medium heat.
Add the oil and the sliced onion. Fry for 3  minutes (making sure you stir the mix).
Add 1 teaspoon of smoked paprika and fry for a minute.
Add the tomato purée and fry for 3 minutes
Add the diced green chili and fry for a minute
Add the spiced tomatoes mix and cook the sauce till it thickens to a paste. (This should take about 40-45minutes).The reason for the slow cooking, is to intensify the natural flavors of the sauce. Add the thyme leaves and stir.

Wash the rice till the water is clear and soak it for about 15 minutes.

Tip The washing reduces the starch content of the rice. This helps in achieving the perfect, separated and fluffy rice.

The soaking cuts the cooking time in half and helps the rice to absorb the flavors of the sauce.
Add the washed rice to the sauce and stir fry for 5-7 minutes (making sure the rice has absorbed the sauce and it’s well coated).
Add your preferred stock and stir. Once it starts to boil, lower the heat, cover with scrunched up baking paper, grease proof paper or foil  and finally cover with the lid.
The whole point of this is to trap the steam in the saucepan and allow the rice to cook with little water. This will also intensify the flavor of the rice and while the rice is cooking, sprinkle your chopped up carrots and green/bell peppers all over the rice and stir it up.
Cook for 20-22 minutes, till fluffy and el dente ( I prefer my rice to have a little bite). This is optional and you can steam it till it’s completely soft but not soggy.
Turn the heat off and leave the rice to continue cooking in it’s steam for 7-8 minutes.
Serve with your preferred meat, poultry or fish and salad or steamed vegetables.