HOW TO MAKE NIGERIAN JOLLOF RICE,SMOKY & Delicious

long-grain rice

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice increases fiber content while white rice is more economical.

chicken or vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth offers more flavor without added preservatives.

scotch bonnet peppers

🥗Healthier: jalapeños

💰Cheaper: bell peppers

Jalapeños add heat while bell peppers are milder and more affordable.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil adds flavor and health benefits, while canola is budget-friendly.

In a pot, pour chicken and beef pieces and season with dry thyme, fresh ginger, curry powder, fresh garlic, grated onion, and salt.

Mix everything together and cover to simmer on low heat without adding water for 15 minutes.

After 15 minutes, add enough water to cover the meat to create stock for the jollof rice.

Boil the tetachi, chili pepper, and fresh tomatoes after removing their seeds.

Add dry thyme and other spices to the boiling mixture and cover to boil on low heat for 15 minutes until the water dries up.

Check the beef and chicken after 25-30 minutes of cooking, then remove them and sieve the stock to remove bone particles.

Heat vegetable oil in a pan, add a chunk of onion and garlic, and allow to flavor the oil.

Fry the cooked proteins until dark golden brown and then remove them from the oil.

Blend the tomato mixture with a little oil instead of water until smooth.

Wash 5 cups of basmati rice, soak in hot water for 3 minutes, then wash until the water runs clear.

In a pan, add some of the oil used to fry the meat, then add garlic and ginger paste and sauté until fragrant.

Add chopped onion and bay leaves, sauté for 5 minutes until translucent.

Stir in 200 g of tomato paste and fry for 10-15 minutes until reduced.

Add the blended tomato mix and fry for 2-3 minutes.

Season the stew with curry powder and no chicken seasoning cubes, then stir to combine.

Add the washed rice and enough meat stock to be level with the rice, cover, and cook on low heat for 30 minutes.

Stir the rice after 30 minutes, then cover with foil to steam cook for an additional 20 minutes until done.

Add chopped onion and bell pepper, mix well, and serve.

Cooking Techniques

Equipment Needed

Spice Level: