Our Recipes

Jollof with Family Rice

The secret to perfect jollof rice lies within the quality of rice used. A premium long grain parboiled rice makes all the difference in achieving authentic Nigerian Jollof.

Here is our simple recipe, for deliciously smokey party jollof.

Time: 90-120 minutes

Serves 8-10

Ingredients:

• ● 8 cups of family rice
• ● 2-4 onions
• ● 1 can tin tomato (400g)
• ● 2 bell peppers or 4-6 tatashe
• ● 4-6 cayenne peppers (shombo)
• ● 1-3 scotch bonnets (atarodo)
• ● 2-4 tomatoes
• ● 1 piece of ginger and garlic clove
• ● 4 cups of chicken stock
• ● Spices and seasoning (salt, bay leaf, thyme, stock cubes, curry powder)

Method:

• ● Step 1: Fry blended or finely diced onions on medium heat for 10 minutes or until golden, then add a can of tomato paste and continue frying until colour deepens to a dark red.
• ● Step 2: Blend the peppers, tomatoes, ginger and garlic. Adjust quantity according to spice preference. Add blended mixture into the pot. Cook for 20 minutes or until raw taste reduces.
• ● Step 3: Add chicken stock, and let simmer for another 15 minutes. Season to taste and add a few bay leaves.
• ● Step 4: Rinse raw rice until water runs clear. Add rice to sauce and mix thoroughly. There should be enough liquid to cover the top of the rice. Add more water if needed.
• ● Step 5: Cover and cook on low heat for approximately 30 minutes, let the steam do the cooking.
• ● Step 6: Stir gently and optionally add thinly sliced onions and cook for an additional 5 minutes.