“This foolproof, hassle-free way to cook a perfect JOLLOF RICE will give you that light, fluffy texture and the bright colour you love”.

Jollof rice is one of the most common dishes in West Africa, consumed throughout the region including Nigeria, Ghana, Senegal, Gambia, Sierra Leone, Liberia, Togo, Cameroon and Mali. There are several regional variations in name and ingredients, with non-local versions regarded as "inauthentic". The name Jollof rice was derived from the name of the Wolof people of Senegal according to Food and agriculture historian James C. McCann.

Nigerian Jollof rice is a Nigerian Style Fried Stewed Rice recipe. It is one most popular dishes in Nigeria, usually served in parties and dished at special occasions (such as Christmas, Christmas Eve, New Year, Easter etc) . ''In Nigeria, a party is incomplete without JOLLOF RICE''

Jollof rice can also be prepared using any type of 'white' rice. I will be using the most sought after ASLI Basmatic Rice.


Asli Golden Basmati Rice (5 cups)

1 Big Red pepper 1 Scotch bonnet 2 small sized onions 1 Tomato plum Tomato puree (4 tablespoon) Thyme (1 tbsp) Curry (1 tbsp) 2 cooking spoons of oil (Sunflower oil) Bay leaves Assorted beef & chicken stock 2 Stock cubes (Knorr cubes) Salt to taste Water

​Serves 8-10 Cooks in 60 mins

​How to make | Preparation | Method

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