World Jollof Rice Day!

jollof rice

…jollof rice and turkey meat… proudly Nigerian!

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 pictures and prepare any of them in your kitchen!


…jollof rice garnished with green peas, frsh sliced tomatoes and mushroom!


…jollof garnished with slices of green pepper, frsh sliced tomatoes, onions and sliced lettuce!

Jollof rice also called Benachin is a very popular dish in many West African countries, Nigeria is not left out. This name,  according to 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, seasoning and spices to taste and hot 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!

According to the BBC,  scientists say they have found a way to make rice less caloric, and this is by boiling with cold water and then refriginating for half a day before eating.

                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 or fish
  • 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]


Cooking the  Jollof rice begins with using the vegetable oil or any oil of your choice to fry your finely-sliced onions, the pureed tomatoes and red pepper alongside any other seasoning, adding the salt to and taste. Add the 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 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.


…a large cooking pot of hot  jollof rice!


Once it is ready, it can be served with cooked meat, fish and vegetables !Any way you want to garnish your rice is very okay ! Please go ahead! The food is ready


waoh see hmmmmn rice!




…jollof rice garnished with fried plantain, onions, bokoto – oh assorted meat and tomato in green peas!


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