Jollof rice in my kitchen!










jollof rice

Waoh, August 22nd is known all over the world as WORLD JOLLOF RICE DAY!

Its a time to enjoy all kinds of made – in – Nigeria – jollof rice! Look at some these salivating pictures above  and prepare any of them in your kitchen!

Jollof rice, also called Benachin is a very popular dish in many  West African countries, Nigeria is not left out. This name,  according to wikipedia.org is derived from the name of the Wolof people.

Although the origin of Jollof rice remains a subject of great argument in many West African countries, many countries have their own way of preparing the meal.

It is however pertinent to note that the most common basic ingredients of jollof rice include rice itself, tomatoes and tomato puree or paste, onions, salt, plenty of vegetable oil, seasonings and spices to taste and of course spicy fresh red pepper.

Any meat or fish is equally okay! This could be chicken, turkey, pork, beef or any one you think is ideal and okay for you!

Party jollof rice is a very big deal in Nigeria too.

           Jollof Rice


Recipe for 3 servings

  • 2 cups of rice [washed and parboiled]
  • 10 fresh tomatoes [blended coarsely]
  • 3 fresh peppers [blended]
  • 1 large onion [sliced]
  • 2 cooking spoons vegetable oil
  • 1/2 kilogramme meat [turkey]
  • 3 table spoons ground crayfish
  • 3 large cups of meat stock
  • 1 tin of pureed tomatoes
  • salt and seasonings to taste
  • spices to taste [curry, thyme, white pepper etc]
  • 1 round nutmeg [grated]
  • small bunch of bayleaf [washed]


  • Wash and cook the meat, seasoning with salt and adding some sliced onions.
  • Make sure you cook until the stock is produced and meat is tender.
  • Cooking the  Jollof rice begins with using the vegetable oil or any oil of your choice to fry the sliced onions, the pureed tomatoes and red pepper alongside any other seasonings, adding the salt to and taste.
  • Add the meat stock and the parboiled rice.
  • Allow to cook until the rice is quite tender, keep checking and adding the stock or water in bits .
  • While all this is going on, add the ground crayfish and check out the aroma … hmnnn!
  • Add other ingredients and be careful how you stir- its better if you use a wooden spoon !
  • This will prevent the bottom of the pot from getting burnt.
  • The rice usually takes on a characteristic orange or reddish  colour from the mixture.
  • Once it is ready, it can be served with cooked meat, fish and vegetables
  • Stir and simmer uncovered for few minutes and serve hot with coleslaw salad or any other garnishing!


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