essay on my favourite food jollof rice

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Jollof rice: What sets apart Winneba, Ghana’s version

Jollof rice, which is believed to have originated from the Senegambia during the Wolof Empire (c. 1200 — 1600), is a dish that has become a staple across West Africa. It is typically made in a single pot with long-grain rice, tomatoes, peppers, onions, spices and herbs, and sometimes seafood or meat, though its ingredients and preparation vary by region.

The evolution of jollof rice reflects the region’s complex history, where trade, migration and cultural exchange played significant roles. Ghana’s take on the dish highlights the country’s ability to blend external influences with local traditions, creating a version of jollof rice that is distinctly Ghanaian.

It is not merely food — it is a narrative of survival, adaptation and unity.

As the dish traveled, it gathered flavors and techniques, transforming with each community’s touch. Ghana’s version, particularly notable for its texture and taste, became a source of national pride. The variations between recipes from different West African countries have sparked lighthearted debates , but they underscore a shared culinary heritage.

Ghanaian society holds jollof rice in high regard, attributing to it roles that transcend the culinary. It is a fixture in celebrations and a symbol of hospitality, embodying the Ghanaian ethos of sharing and community. The preparation of jollof rice is a communal activity, bringing together families and neighbors, strengthening social bonds. This tradition of shared meals reflects a broader cultural value of unity and collective well-being, foundational to Ghanaian identity.

Jollof also serves as a culinary ambassador that introduces Ghanaian culture to the world. As the dish gains popularity internationally, it carries with it stories of Ghana’s heritage, cuisine and community life.

In Winneba, Ghana, the dish is not just a meal but a celebration of local identity and communal resilience. The ritual of making jollof rice, from sourcing ingredients at the market to the communal feast that follows, showcases the town’s unique contribution to Ghana’s culinary landscape.

The sea is deeply woven into the fabric of our culinary practices. While jollof rice remains the centerpiece of our meals, it is traditionally accompanied by fresh, locally caught seafood, chicken and/or beef, served on the side to honor the pristine flavors of both the land and the sea. The seafood, prepared with simplicity to highlight its freshness, complements the rich and spicy flavors of the jollof, creating a harmonious balance that is quintessentially Winneban.

Matriarchs: The heartbeat of Winneba’s jollof

“Jollof rice is more than food; it’s a story of our people, our struggles, and our joys,” my mother shares, her voice rich with pride and nostalgia. She speaks of the dish as a living history, a canvas for the expression of Ghanaian culture and resilience.

Sitting down with my grandmother, the dialogue takes a unique turn, transcending language barriers. Though she speaks no English, her hands, moving with the grace and precision of a seasoned artist, narrate tales of tradition and love. My mother translates: “She says, ‘Every ingredient has its purpose, every step its significance. It’s about preserving our heritage, one pot of jollof at a time.’”

Their conversation unfolds like a melody, blending memories with recipes.

“Cooking jollof,” my grandmother gestures, “is like weaving a tapestry, each thread a flavor, each knot a memory.”

Sea and land: The Winneba recipe

The distinctiveness of Winneba’s jollof rice lies in its ingredients and the art of its preparation. Opting for local rice varieties over parboiled rice, the Winneba version achieves a unique texture and flavor profile that sets it apart. The sauce, rich with tomatoes, onions and chili peppers, is simmered to perfection, its spices carefully balanced to complement the freshness of the local produce.

Cooking jollof rice in Winneba is a time-honored process, one that requires patience and skill. The technique of allowing the rice to steam within the sauce, absorbing every nuance of flavor, is crucial to achieving the dish’s signature taste. This method, passed down through generations, reflects the community’s respect for tradition and their culinary heritage.

Pairing the dish with fresh, locally caught seafood adds another layer of flavor and complexity to Winneba’s jollof.

“The sea is part of who we are,” my mother remarks. “Incorporating it into our jollof is a tribute to our ancestors, who navigated these waters long before us.”

The use of local rice over parboiled varieties makes for a dish deeply rooted in the soil of Ghana.

“The texture, the aroma — it’s incomparable,” my mother explains. “It’s about honoring the land that feeds us.”

The sauce, a vibrant melody of tomatoes, onions, and chili peppers, simmers slowly.

“This part,” my mother says, “is where patience plays its role. It’s about letting the flavors meld, transform, becoming something entirely new yet familiar.”

Get The Recipe

Ghanaian jollof rice with corned beef.

Adjoa Kittoe is a food writer and chef whose expertise lies at the intersection of sustainability, food access and the celebration of African diasporic meals. Through her engaging narratives, Adjoa seeks to illuminate the stories behind global cuisines, emphasizing the role of sustainable practices and equitable food systems in preserving culinary traditions across the diaspora.

• A Brief History Of Jollof...

A Brief History of Jollof Rice, a West African Favourite

Jollof rice packs a powerful punch in the taste stakes, but its origins are a point of contention with many African nations claiming it as their own. So much so that online wars are ongoing to protect it. In West Africa, sacred Jollof rice is a fragrant dish that is revered across the sub-region for its unique sweet taste and subtle spiciness. It is also the source of heated discussion online among Nigerians , Ghanaians and Senegalese as to who owns the bragging rights to the dish. However, in order to understand the magic of Jollof or who can rightfully lay claim to it, first its history must be understood.

Jollof is believed to have originated in the Senegambia region of West Africa among the Wolof people, where it is known as benachin . The mouth-watering meal has travelled throughout the sub-region because of the frequent cultural exchange that goes on there. As such, it has evolved into several regional varieties, laced with the heritage of the place where it is prepared. Nevertheless, it maintains its magic and is relished all over Africa.

The urge to appreciate and define Jollof is so strong that when Jamie Oliver published an inaccurate recipe for Jollof in June 2014, West Africans united to criticise the adulterated dish – Ghanaians and Nigerians worldwide made it clear that his version had strayed too far from its beginnings. The misrepresentation of Jollof rice is frowned upon as it is treated with great pride, especially with the international recognition that the meal has garnered by the Jollof Wars . But the perennial conflict between Nigerians and Ghanaians as to where the dish originated and whose version is best should not even exist, as history credits the Senegalese for its invention. However, the wars continue, resulting in many viral music videos , songs, articles and cook-offs. Although getting involved in the middle of the conflict is best avoided, the friction also helps bring awareness to the dish. Instead, you are better off just tucking in and enjoying the awesome meal.

For those who aren’t familiar with Jollof rice and are wondering how a rice dish can pack so much punch, the secret is in how it soaks up so much flavour. You would not imagine that boiling plain rice in the same pot as peppers, tomatoes, spices and meats would create such soft, yet crisp tomato-stained grains, with so much sweetness locked inside them. Another advantage that Jollof rice has over other Ghanaian dishes is that it can be enjoyed with a healthy range of other condiments such as salads, avocado and deep-fried plantains. So if you’re feeling adventurous and trust your culinary skills, why not try out this authentic Ghanaian Jollof rice recipe .

In Accra, Jollof rice is very popular and can be found in most restaurants and at some of these street food stalls. It tends to be spicy as it is served with Shito (a pepper-based sauce), but don’t let that dissuade you from enjoying the dish, especially if you want to choose where your allegiance lies in the Jollof Wars. When it comes to plating up time, remember that no matter where your Jollof is from, you can still appreciate it for its superb taste and polarising magic.

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Home » Africa » Recipes from Western Africa » Jollof Rice (Ghana Style)

Jollof Rice (Ghana Style)

By: Author Freda

Posted on Last updated: September 26, 2022

This recipe for Ghanaian jollof rice brings you a brightly colored red/orange rice dish, with wonderful spice and rich and saucy beef (or other meat). Jollof rice is a much-loved festive dish that people often serve at weddings, parties, and other large gatherings. The rice cooks in a rich and spicy tomato-based sauce, giving it a bright color .

The origins of jollof rice

As much as we have prominent “jollof wars” between Nigerians and Ghanaians, all centered around who makes the best jollof rice, it actually originates somewhere else.

Jollof comes from the Senegambia region of West Africa, particularly Senegal. There t hey call this rice dish thieboudienne or ceebu jen . To make it they use a mixture of rice, onions, tomatoes, and fish.

How this dish then managed to lend itself to the rest of West Africa as jollof, jellof or jallof still remains a mystery.

Some think that this could be connected to the Senegalese Wolof tribe. Others have also made the connection between jollof rice and jambalaya . H owever, the direct connection has been heavily contested even though the dishes look similar in appearance.

I have had my own theories as to how it happened that the modern-day jollof, a rice dish filled with ingredients that are not indigenous to West Africa, came to be, which you can read about in my Party Jollof recipe .

Which rice is best for jollof?

The first component of jollof is the actual rice. As we are focusing on Ghanaian jollof rice here, it pays to note that the choice of rice will vary greatly across the different West African regions.

Ghanaians are partial to long grain rice such as Thai jasmine or Basmati rice.

Nigerians prefer the plump and separated grain effect of par boiled rice such as Uncle Ben’s style rice, easy cook rice, or what we now know as Golden Sella Basmati rice. This is rice that has been parboiled in the husk before milling. The result is a stiffer grain that does not stick together when cooked.

Ghanaians pride themselves as being purists by staying away from this kind of processed rice, however the benefits of the parboiling process makes the rice easier to digest.

Tomato stew — a jollof essential

The second major component in jollof is the tomato stew base.

Cooks usually m ake the stew by frying onions and adding tomato paste or puree to enrich the sauce. Then they add tomatoes, garlic, peppers, and ginger. Once all ingredients are in the pot, they reduce the sauce to a thick and rich oily mixture.

We love observing an oil film at the top of a stew or sauce. This signals that it is ready to receive the rice and additional water for steaming.

Does jollof rice have meat in it?

Jollof can come with or without meat. But the third component of today’s Ghanaian jollof rice recipe, particular to many Ghanaians, is meat mixed into the rice.

Goat, beef, or lamb (ram meat) are common additions. (I love jollof rice with goat meat or beef.)

Jollof rice can also be made with chicken or fish.

Other modern variations have seen people mix corned beef into their rice to make an entirely delicious meal with a modern industrialized twist.

What is used to season jollof rice?

A variety of spices can be used to make this one-pot dish. I find that the choice of meat will determine the direction of spices used.

Memories of my mother’s jollof rice are filled with the rich aroma of cloves, which she would always add to her goat or beef jollof rice.

Seasonings such as bouillon cubes, chicken spice, or salt may be added, followed by dried aromatic herbs such as bay leaves, thyme, or mixed herbs.

You can now even find “jollof mix” spice blends in some stores depending on your location.

Can I add vegetables to jollof?

The final step in Ghanaian jollof rice is stirring in some mixed vegetables such as carrots, green beans, and peas.

This step may have come out of food and nutrition or catering lessons, as the result is a beautifully bright garnish, however, it is a very common step in Ghana.

Other vegetables that can be used are cabbage, aubergines (eggplant), and tubers such as cassava or potatoes. However, these are more common in thieboudienne and other Sahel regions of West Africa.

Variations of jollof in West Africa

As previously mentioned, in Senegal, the dish called thieboudienne is the national dish of the country and is considered the origin of jollof rice.

Not far away in neighboring Gambia, benachin is the thieboudienne equivalent.

When I was growing up, I remember my aunt’s benachin. She would make it with dried salted fish, which had a fermented flavour. Her’s was absolutely delicious.

Nigeria’s most popular jollof rice is known as “party jollof” in Lagos state. Party jollof is one of the most searched African food items on Google. It is often cooked in large quantities, over a wood fire and is described as having a smoky flavour, which comes from the charring at the bottom of the huge three-legged vats that caterers use.

Similar Dishes to jollof rice around the world 

When cooked without meat, jollof is very much a savoury rice dish, comparable to the Portuguese arroz de tomate .

I previously mentioned jambalaya as a dish that is similar to jollof rice. It is a dish with West African and French roots.

Not far from jambalaya in America’s south, Gullah red rice is almost identical to jollof, with the addition of smoked sausage.

This recipe for Ghanaian jollof rice brings you a brightly colored red/orange rice dish, with a wonderful spice and rich, spicy, and saucy meat.

Ingredients

For the meat.

• 750 to 800g (1 1/3 lbs) lamb (or beef)
• ½ an onion
• 1 scotch bonnet pepper (habanero is a good substitute)*
• 1 bouillon cube**
• 3 whole cloves (roughly 1/4 tsp ground)

For the rice

• 4 Tablespoon oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 inch fresh ginger, grated
• 1 scotch bonnet pepper (habanero pepper)*, chopped
• 1 Tablespoon tomato puree (tomato paste)
• 6 large, fresh tomatoes or 1 and ½ cans of tomato, chopped
• 1 seasoning cube/bouillon cube** (or salt to taste)
• 1 teaspoon thyme
• 2 cups long grain rice (Thai jasmine)
• 2 cups hot water or stock/broth**
• ½ cup mixed carrots and peas (thawed if frozen or fresh)
• A round of parchment paper that fits inside your cooking pot (see step 11)

Instructions

• Cut the lamb (or beef) into sizeable chunks.
• Create a paste by blending the ½ portion of onion and lamb seasoning in a food processor or with a mortar and pestle. Then, rub the paste on your meat pieces.
• If the meat is tough, simmer the meat and sauce paste until the meat is tender, then remove the pieces of meat and grill or fry them so the lamb pieces crisp up.
• If the meat is tender, it can go straight to the grill for cooking through. Set the cooked meat aside.
• Rinse your rice and start some water boiling (for soaking the rice in step 7). (The rice is washed to remove excess starchiness, which can make the final dish gloopy or sticky.)
• To make the stew base, heat the oil in a heavy bottomed saucepan.
• Fry the onions until golden brown. Add the garlic and ginger a few seconds before adding your tomato puree (tomato paste). Fry for just under a minute.
• Add the thyme and bouillon cube, followed by the tomatoes and scotch bonnet pepper.
• Cook the sauce for about 15 to 20 minutes. Stir continuously to make sure it is not burning at the bottom.
• Next, add all the meat and stir to coat it well in the sauce. Continue cooking the stew.
• While the tomato sauce is cooking, soak the rinsed rice in some boiled water until the stew base is ready.
• Once the stew is thick, with an oily film forming on the surface, remove half the meat stew from the pot and set it aside for serving. (This is a preference particular to Ghanaians, who will often eat jollof rice with additional stew on the side.)
• Strain the soaked rice and add it to the pot. Season to taste carefully.
• Top up the pot with enough water or broth. For those with an experienced eye for rice, this would normally be about 500ml (2 cups). (You may need to add more later if the rice is still hard.) Stir to mix, then bring to a boil, then reduce to medium heat.
• Once simmering nicely and the moisture has nearly all gone, add the peas and carrots. Then cover with parchment paper right above the rice (to lock in moisture and add natural cooking pressure). Close with an airtight lid. Reduce the heat to low and simmer gently for 20 minutes.
• Taste the rice. Once the grains are cooked it is ready.
• The bottom of the pot will have a layer of caramelized jollof with concentrated flavour. For those who want a smoky flavour, raise the heat back to high for a few minutes, and allow the bottom of the pot to toast. Take off the heat and your rice is smoky and ready to eat! Washing the pot will be interesting afterwards, but nothing a good soaking can’t fix.***

* Scotch bonnet peppers are quite spicy, which will give significant heat to this dish, as is traditional. If you prefer more medium or mild food, adjust the amount of scotch bonnet pepper according to your preferences. While not traditional, a 1/2 teaspoon of paprika could be substituted for each pepper for a (not spicy) version that is more accessible to spice-sensitive palates.

**If bouillon cubes are not available, they can be omitted. If doing so, be sure to use broth instead of water for best flavor and add salt to taste.

***To help clean the pot, boil some water in the empty pot. Then let the hot water stand in the pot for 20 minutes. Scraping the bottom occasionally. This typically works quite well for getting those bits un-stuck.

Nutrition Information:

Serving size:, if you liked this recipe, here are some similar dishes you may enjoy.

Freda has been a food writer for 10 years, with a significant focus on the under-explored area of African cuisines. She is now established as an African Cuisine Expert and resides in Lagos, Nigeria with her husband and 4 children. In 2018 she co-authored “The Science of Spice”, exploring the spices of the African continent. You can find Freda on her site MyBurntOrange.com.

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Thursday 1st of September 2022

Hello. I'm fully Ghanaian and I know how I loved jollof, growing up. I agree the major problem is too much water. However, the type of rice used counts a lot. For example, Ofada rice and other types of hard-to-cook local varieties are not suitable for jollof. Also, the only types of rice I soak for jollof are basmati and parboiled rice. All other rice types are washed and drained. Please, in honor of our Ghanaian mamas who pride themselves in "jollofing" skills, can we ask for a repost of this recipe's photo in a more palatable way. Thank you.

Monday 26th of September 2022

Hi Josephine. We have updated our pictures. Can you let us know if you feel that the new ones are a better representation of jollof?

Hi Josephine. Thank you for sharing. We will be doing some testing of Freda's recipe to see what adjustments need to be made and to update to new pictures based on your and other readers' suggestions. Best, Sarah

Sunday 28th of August 2022

I saw the title and end product and decided to let you know this recipe isn't Ghanaian Jollof but I see some good people already pointed it out. Step 1,7,8 and 9 were off and the reason for the end product. We don't wash the rice with hot water or soak it. Rinse with tap water till the water is clear

Also IMO the only sauce allowed on Jollof rice is shito for extra spicy kick. If you're served/eat jollof rice with stew, you can't be trusted lol

Thank you Kweku. We will be reviewing this recipe based on your and our other readers' comments.

HannanBestman

Thursday 25th of August 2022

Freda, Ghana's joffof rice is not typically cooked with the meats in it nor mixed vegetables.

That recipe is uniquely Liberian style which the Liberians got by the way from the Portuguese Paula when Vasco De Gama and crew travelled thru Liberia. Thanks

Thank you for sharing Hannan.

Tuesday 16th of August 2022

Errmmm...I'm Ghanaian and apart from the ingredients being spot on, the final result isn't. It's too moist to be Ghanaian.

Sarah Ozimek

Monday 22nd of August 2022

Hi Mike. Thank you for sharing. Would you suggest less water or broth used in the rice?

Saturday 11th of December 2021

Good recipe but this definitely looks too moist. Jollof rice naturally does not need too much water since it will just retain it and then half cooks and half doesnt yet it starts burning. It is better to use 1:0.5 for rice to water ratio since the stew will also help soften the rice. If you need more water then u add it bit by bit. Also use broad wooden spatulas to prevent the rice from breaking.

Thank you for those tips Nana.

Jollof Rice

By yewande komolafe.

A successful batch of jollof rice requires a few key ingredients (tomatoes, peppers, onions, a few herbs, spices and some stock) and a perfect sauce-to-rice ratio, so the cooked grains remain separate. I have found that the best, no-fuss way to do this is in the oven. Jollof is typically made with long-grain rice, though in Nigeria, parboiled rice is the norm. Most jollof is prepared over an open flame or on a stovetop. Missing from this oven version is the slightly smoky flavor you get from the little bits of rice that have browned on the bottom of your pan, but that’s nothing a pinch of smoked paprika can’t fix. Serve with  braised goat  or other stewed meats, and a side of  fried plantains .

Featured in: Yewande Komolafe’s 10 Essential Nigerian Recipes

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Ingredients

For the obe ata.

• 1 (14-ounce) can whole peeled tomatoes with their juices
• 1 medium red bell pepper, stemmed, seeded and roughly chopped
• ½ medium red onion, peeled and roughly chopped
• 4 garlic cloves, peeled
• 1 (1-inch) piece fresh ginger, peeled and finely chopped
• 1 red habanero chile, stemmed
• 2 tablespoons canola or other neutral oil

For the Jollof Rice

• ½ cup canola or other neutral oil
• 2 medium red onions, peeled, halved and thinly sliced
• 4 garlic cloves, thinly sliced
• 1 tablespoon tomato paste
• 1 teaspoon ground turmeric
• ¼ teaspoon smoked paprika (optional)
• 3 cups parboiled long-grain rice (such as Carolina Gold or Uncle Ben’s Original), basmati or jasmine rice (about 1¼ pounds)
• 5 fresh thyme sprigs
• 1 fresh bay leaf
• Kosher salt and freshly ground black pepper
• 2 cups beef, chicken or vegetable stock

Nutritional analysis per serving (10 servings)

357 calories; 14 grams fat; 1 gram saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 4 grams polyunsaturated fat; 52 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 5 grams protein; 480 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Preparation

Prepare the obe ata: Working in batches if needed, combine all the obe ata ingredients except the canola oil in a blender and purée on high until smooth. The liquid from the can of tomatoes should suffice, but you can add up to ¼ cup of water if necessary to get the purée going. (You should have about 3 cups of purée.)

Heat the 2 tablespoons canola oil in a medium saucepan over medium-high. Add the purée and bring to a simmer. Reduce heat to medium, cover and simmer until the sauce is slightly reduced by about a third of its original volume, 18 to 20 minutes. (It should make about 2 cups. Obe ata can be cooled and refrigerated for up to 2 weeks, or frozen for up to 1 month.)

Prepare the rice: Heat the oven to 350 degrees. Heat the ½ cup canola oil in a large Dutch oven over medium until shimmering, about 1 minute. Add the onions and cook, stirring frequently, until softened, 6 to 8 minutes. Remove half the onions to a plate and set aside. Add the garlic and sauté until fragrant and translucent, about 2 minutes. Add the tomato paste, turmeric and smoked paprika, if using, and toast, stirring occasionally, until turmeric is fragrant and tomato paste has deepened to a dark red color, about 2 minutes.

Stir in the obe ata sauce and bring to a simmer over medium heat. The habanero oils love to disperse in the air, so you may want to turn on your stovetop fan or open a window while simmering the obe ata. Stir in the rice, thyme and bay leaf, and season with salt and pepper. Stir in the stock and cover with a lid. Transfer the pot to the oven and cook until rice is just tender, 35 minutes.

Remove the pot from the oven and let sit, covered (no peeking) for 15 minutes. Uncover, fluff the rice with a fork and stir in the reserved sautéed onions. Adjust seasoning, if necessary, and discard the thyme sprigs and bay leaf. Serve warm.

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Private Notes

Cooking notes.

For those interested in cooking the recipe but who (like me) don't use "converted" (parboiled) rice, I suggest you could substitute 2 cups long-grain rice and 2-1/2 cups of stock.

I’ve made this three times now. My thoughts: 1) solid recipe with superior flavor and great balance. My wife is in love with this. 2) to me, a Nigerian, this doesn’t exactly taste like jollof. In facts it’s probably the least “jollof” tasting jollof I’ve ever had but it’s still delicious 3) recommend cooking on stove as opposed to oven. You will achieve the slight burn to the bottom which provides excellent flavor. I cooked it between 4-5 on electrical stove for 30 min, then left covered 10

Good recipe, but I doubt Ms. Komolafe's claim that smoked paprika substitutes for the caramelized rice that's obtained by stovetop cooking. Iranian cuisine uses caramelization for chelo rice: the delicious browned bottom crust, the "tahdig", is savory-sweet rather than smoky. I'd use a wide non-stick pan instead of the oven in step 4, and after the stock is absorbed, set the heat to low (2/10 on electric heat) and cook lid-on for 30 mins unattended.

I made it with three cups of basmati rice - didn’t change the recipe and came out great!

I've probably made this about a hundred times since this recipe was published. It has become a staple of my cooking, and one of my favorite recipes to make. I love how spicy , I love how tomato-y it is . It's just so delicious, all of it. The sweetness of the onions really work well here, I usually make more than what the recipes call for because everyone end up fishing for more onions. It's honestly a delicious dish. And I love this recipe.

The wording on the rice ingredient isn't precise: parboiled long-grain rice, basmati or jasmine rice. If I use basmati, do I parboil it? If not, reversing the sequence would be clearer: basmati, jasmine or parboiled type long-grain rice.

Raw chicken will give the rice that 'raw chicken' smell. Rice absorbs the flavors around it, so unless you want that, nah. Whenever I add chicken to a rice dish, I make sure to braise it in its own liquids first (pan, no water, medium heat) until browned. Bone-in preferably. Then I add it right after the tomatoes/peppers/spices, and reduce the heat until the chicken is coated. Then I add the liquid (broth or water), and then the rice, and cook as directed here.

I would swap the turmeric with nutmeg, then add some curry powder and thyme. Also cook on the stove! Yet to meet anyone who doesn’t like jollof rice. Whenever I have a party and serve it, some of the non-Nigerians want takeaway, the rest are to shy to ask because when I offer, it’s a resounding yes. For the Nigerians, the takeaway is a given. My point is, if you make this dish for a party, the custom is to make enough that your guests can have takeaways.

Wow. This rice is a total flavor bomb. It's like Mexican rice but full of smoky flavors and warm spices and heat and onion and garlic and ginger! Wow. Wow wow wow

My twelve year old son made this for dinner tonight to celebrate the sale of my first novel on Friday. It was about the best thing I’ve eaten in forever. Perfectly salty and tomatoey and such depth of flavor from the herbs and garlic and chicken broth. Amazing. Tomorrow I want the leftovers with some sliced avocado and a fried egg on top! We served ours with some simple lemony herbed grilled chicken thighs and an all frisée salad. I feel very feted.

Yewande Komolafe has a wonderful video on NYT IG page which demonstrates the cooking process. Regarding the use of smoked paprika, she explains that it is used to mimic the smoked effect obtained when cooking over an open fire. It is not for caramelization.

mince 2 garlic cloves and fry in step 3 in addition to sliced garlic. strip 4 sprigs of thyme of leaves and fry with tomato paste etc in step 3. 1 heaped tsp turmeric 3/4 tsp paprika 2 dry bay leaves 4 cups broth...i cooked on stove top

I've made Jollof rice for years on the stove. I can't imagine using the oven in the heat of summer.

This dish was incredible! I made it to go with the Peruvian Roasted Chicken recipe because my family loves saucy, flavorful rice with roasted chicken - swapped the habanero pepper with 1/4 teaspoon of aji amarillo paste in the obe ata to keep the flavors consistent, and it was amazing! Thanks for a great recipe.

I have cooked jollof both the traditional way and in the oven. This is, by far, my favorite way to prepare jollof. I used jasmine rice. I found the one habanero chile to be insufficient. It didn't bring the heat that traditional jollof does. All in all, this is a very good recipe.

Lovely recipe. Best jollof rice I’ve tasted. Thanks, Yewande

Love this recipe! I've made it several times now, it's always been fantastic. Interested to try more Nigerian recipes (pescatarian/veggie friendly maybe?) The video was super helpful, made the whole process much more accessible, thank you for that NYT and Yewande!

Hands down the my favorite NYT recipe. I make exactly as written using rinsed basmati rice. Always gets rave reviews.

So delicious! Texture and flavor were perfect. This will become a regular dish in our house and I will follow the suggestion to make batches of the obe ata to have in advance to easily make it more often. Instead of parboiled rice - three cups of basmati (rinsed) and one quart of stock worked perfectly. (Two cups seemed far too little.) The oven did create some crust - for extra I put it on the stovetop on low for a few minutes after baking and until ready to eat. Loved the result!

Delicious and easy to follow. My husband doesn't like 'hot' spices, so I roasted a poblano pepper with the onion and soaked some pasilla peppers and added these to the Obe Ata to build a little smokey flavor and to replace the habano pepper. The family liked it a lot. Next time, I'll add chicken and vegetables directly to the rice.

Fantastic! The sauce did not reduce quite to two cups and I'm glad I only used the two cups (saving the rest for another time). Exactly like the photo! (And used 3 C basmati.) Perfect!

I wonder if starting it in the oven works and then finishing it off on the stove could achieve the caramelisation people on here have identified as a key flavour. I do all my one pot rice dishes in a Dutch oven in the oven to avoid the burnt bottom effect. I may have to try it.

in step 3 “prepare the rice,” there is no mention of rice. i guess it gets added in, but that’s quite an omission!

I made this dish while visiting family in southern Chile. Several of the important ingredients, such as ricotta, were unavailable, so I improvised where necessary (I used queso fresco and added some whole milk, delicious). The recipe did take 2 days, so I would only make if enough time. Otherwise, this dish was an absolute hit and so delicious, and I think that’s a big part because the sauce is really rich and flavorful, and you can adapt it to your liking.

Vegetarian Times has a cookbook from a few decades ago that features Jollof Rice. It suggests stove-top cooking and the sauce is simplified and easy. It contains more vegetables because it's for vegetarians. I suggest trying that recipe, which is delicious as well as easy to make.

I am Nigerian and this is not exactly the same as my mum’s jollof BUT it is absolute delicious!!

This is my go to recipe when I want to impress my family. I like to add shrimp pr chicken to it.

This looks really good. But I'm a bit perplexed as to how a sauce will reduce with the lid on? Anyone else wonder about this as I don't see any comments to that effect.

this is SO so good. i can’t speak to its authenticity, nor can i compare it to jollof rice recipes from other regions because i’ve only made it once. i followed this recipe exactly, EXCEPT i used pepper and kosher salt on the red onions while i was sautéing them. otherwise, i made no changes and this came out really yummy. it pairs VERY well with the pernil style chicken recipe you can find on this app as well!

Don't make the mistake I did. "Parboiled" here does not mean cooked somewhat in advance. Also, I took 3 cups of dry, long-grain rice, parboiled it, and ended up with 6-7 cups of rice! Good for leftover (fried rice, etc.), and can be frozen and recooked with more water or broth, but not what the recipe intended. My way came out as mush.

Recipe Tags

• Grains And Rice

Basmati Rice

• Canned Tomato
• Jasmine Rice
• Red Bell Pepper
• Thanksgiving

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Student Essays

Essay on My Favorite Food | Short & Long Essay on My Favorite Food

There are many food items that we like as; noodles, food pasta, fish, biryani, pizza, jollof rice, rice chicken, Bangladeshi, indian dishes etc.

The favorite, yummy, delicious food is in fact our life. We have written following short & Long essays, & paragraphs on topic my favorite food, 10 lines, more sentences essay on my favorite food, my favorite food essay in 100,150,200 words, for children & Students

Essay on My Favorite Food | My Favorite Food Essay 100,150,200 words For Children & Students

Food is important for every living being. It is impossible to survive without food for long. Some people like to eat spicy or sour foods while others like sweet food.

We can perform all activities of our daily life efficiently because of the different nutrients that our body takes through food. Being a foodie, I love to eat good food. Sometimes, I help my mom in cooking too. I want to become a good cook like her in future.

My Favorite Food Short Essay For Students

Every person has a favorite food and he never gets tired of eating it. I also have a favorite food and it is pizza. I admire and love its taste a lot. Pizza is an Italian food but now it is popular worldwide and it is liked by people of every age group. It is so versatile that it can be served on any occasion.

>>>>>> Read Also:    Essay on My Favorite Flower For Students

There is nothing more delicious than a warm box of pizza. Those healthy tomatoes, cheese, mushrooms, pepperoni and herbs make it even tastier. I can eat it at any time of my day as a snack or main meal. My favorite toppings on pizza are cheese and mushrooms. I specifically ask the waiter for a thin crust pizza and to add cheese on pizza because I like extra cheese on pizza so much.

I prefer cheese pizza because cheese is healthy for our body. I like its soft texture and puffiness. Most of the times, I also order chicken fajita pizza because it is very tasty.

Pizzas taste the best when they are crispy from sides and soft in the middle. It is my comfort food and no matter how sad I am, it always brings smile on my face. Just thinking about my favorite pizza gives me an irresistible hunger that cannot be filled unless I get my favorite food.

There are my kinds of pizzas including veggie pizza, cheese pizza, meat pizza, pineapple pizza and pepperoni pizza. It is the most loved food of all time and everyone loves to eat pizza.

It is very easy to make pizza at home too. A layer of dough is covered with sauce and different kinds of ingredients. It is then placed in oven and after some time, pizza is ready. I even ask my mother to make pizza for me. She makes the best pizza in this world. Sometimes, she even bribes me with her delicious pizzas to get any work done from me.

>> Related Post:  ” Essay on An Apple ”

We also organize pizza party at home on weekends. I also challenge my siblings that who can eat maximum number of pizza slices. In the end, I always win.

No matter, how much full my stomach is, I never say no when my favorite pizza is in front of me.As soon as I take first bite of pizza, all the flavors start to explode in my mouth and to be honest, there is no better feeling than this.

Sometimes, I also get scolded for having pizza all the time and my mom advice me not to eat pizza on daily basis because it can affect digestion.

When I think about the most delicious foods in this world, I always prefer pizza. When I am out with my friends to eat at restaurant, pizza is always my first choice. My mouth begins watering the moment I see pizza in front of me. I always have my eyes and ears open for new pizza places I have yet to try. My love for pizza has no end and it will always be my favorite food.

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The food  is in fact makes us to live in this world. The favorite food reflects our personal taste. Every food that is delicious to taste, is in fact the best food. It again, lies in the hands of cook.

Ideas on Writing About My Favorite Food:

Writing about my favorite food can be a fun and enjoyable experience. It allows me to share my love for food with others and also learn more about the dishes that I enjoy. Whether it’s through personal experiences or research, there are many ways to approach writing about your favorite food.

One way to write about my favorite food is by sharing personal anecdotes and memories associated with the dish. For example, I could write about the time my grandmother taught me how to make her famous lasagna recipe or the first time I tried sushi and fell in love with it. These stories add a personal touch to my writing and can also help readers connect with the food on a deeper level.

Another approach is to research the origins and history of my favorite food. This not only adds an interesting element to my writing but also allows me to learn more about the cultural influences and traditions behind the dish. For instance, I could explore the diverse regional variations of pizza in Italy or the rich history of biryani in South Asia.

Furthermore, I can also write about my favorite food by highlighting its nutritional value and health benefits. This can be especially useful for those looking to incorporate new and healthy foods into their diet. For instance, I could discuss the high protein content of lentils in Indian cuisine or the anti-inflammatory properties of turmeric in Middle Eastern dishes.

In addition, writing about my favorite food can also involve sharing recipes and cooking tips with others. This not only allows me to showcase my culinary skills but also encourages others to try out new and delicious dishes. I could include step-by-step instructions, ingredient substitutions, and even my own variations on traditional recipes.

Overall, writing about my favorite food is a great way to express my passion for cooking and eating. It allows me to share personal stories, cultural knowledge, nutritional information, and cooking tips with others. So whether it’s through personal experiences or research, I will continue to enjoy writing about my favorite food and inspiring others to do the same. So why not give it a try yourself? Share your love for food with the world and see where it takes you!

Happy writing and happy eating!

Short Essay on My Favorite Food For Class 4

You know how they say “home is where the heart is”? Well, my favorite food feels like a home for my taste buds. That’s right – pizza! Pizza has been my go-to since I was a kid and it still holds strong as my top pick today.

Pizza comes in all shapes and sizes – round, square, with thin crust or thick crust, and with all sorts of toppings. But for me, nothing beats the classic pepperoni pizza. The combination of tangy tomato sauce, melted cheese, and savory pepperoni never fails to make my mouth water.

What I love most about pizza is its versatility. You can have it as a snack or a full meal; you can eat it hot out of the oven or cold the next day. It’s perfect for any occasion – movie night with friends, family gatherings, or even as a quick bite on-the-go.

But it’s not just about the taste – pizza also holds a special place in my heart because of the memories associated with it. I remember how excited I used to get when my parents would order pizza for dinner, and how my siblings and I would fight over who got the biggest slice. Even now, when we gather for family dinners, pizza is always a crowd-pleaser.

As I’ve grown older, my love for pizza has only intensified. I’ve even started experimenting with different toppings – from mushrooms to olives to pineapple (yes, pineapple on pizza is amazing). But no matter how many variations I try, the classic pepperoni pizza will always hold a special place in my heart.

In conclusion, pizza is not just a food for me – it’s an experience. It brings people together and never fails to satisfy. And for that reason, it will always be my favorite food. So next time you’re debating what to have for dinner, I highly recommend you go for a slice of pizza – it’s always a good idea. So next time you’re debating what to have for dinner, I highly recommend you go for a slice of pizza – it’s always a good idea.

Essay on Favorite Food Biryani ( 150-200-250 Words ):

Alright, let’s talk about one of my favorite foods – biryani. If you haven’t tried it yet, you’re definitely missing out! Biryani is a popular dish in many countries and regions such as India, Pakistan, Bangladesh, and the Middle East. It consists of aromatic rice cooked with meat or vegetables and a variety of spices. There are many different variations of biryani, each with its own unique taste and flavor.

One of the reasons why I love biryani so much is because it reminds me of home. Growing up, my mom would often make biryani for special occasions or family gatherings. The delicious aroma of spices filling our kitchen would instantly make my mouth water.

But biryani is not just a dish for special occasions, it’s also a staple in many households. It’s a complete meal that is both filling and satisfying. The combination of tender meat or vegetables, flavorful rice, and aromatic spices makes for the perfect balance of textures and flavors.

What I love about biryani is that it can be customized according to personal preferences. Some people prefer chicken biryani, while others like beef or mutton biryani. There are also vegetarian options such as vegetable biryani or paneer biryani. And let’s not forget about the different types of biryani like Hyderabadi, Lucknowi, and Kolkata style.

But no matter what type of biryani you prefer, one thing is for sure – it’s a labor of love. Biryani is not something that can be whipped up quickly, it takes time and effort to prepare. The meat or vegetables need to be marinated in spices, the rice needs to be perfectly cooked, and then everything is layered together and slow-cooked for hours.

I also love how biryani brings people together. It’s a dish that is often shared with family and friends, and it’s always a hit at potlucks or dinner parties. Whenever I have biryani, it reminds me of the joy and love that comes with sharing a meal with loved ones.

In conclusion, biryani is not just a food for me, it represents my culture, my memories, and my love for food. It’s a dish that never fails to impress me with its rich flavors and textures, and I will always have a special place for it in my heart (and stomach!). So if you haven’t tried biryani yet, I highly recommend giving it a try – who knows, it might become your favorite too!

Short Essay on My Favorite Food Rice and Beans:

Rice and beans have always been a staple in my family’s diet. Growing up, I remember coming home from school to the delicious aroma of rice and beans cooking on the stove. It was a simple meal, yet it never failed to satisfy my hunger and please my taste buds.

Rice and beans are not only popular in my household but also in many other cultures around the world. In fact, it is considered a complete protein when combined together and is often referred to as the “perfect food”. However, what makes rice and beans so special to me goes beyond its nutritional value.

For starters, rice and beans are extremely versatile. They can be served in various ways – from a hearty bowl of stew to a simple side dish. I love experimenting with different flavors and spices to create new and unique variations of this classic dish. It never gets boring!

Moreover, rice and beans are budget-friendly and can easily feed a large family. As someone who comes from a big family, I appreciate the fact that this dish is not only delicious but also cost-effective.

But what truly makes rice and beans my favorite food is the sentimental value it holds. It reminds me of my childhood, family gatherings, and special occasions. It is a dish that brings people together, and I have fond memories of sitting around the table with my loved ones sharing stories over a steaming plate of rice and beans.

In addition to its delicious taste and versatility, rice and beans also have numerous health benefits. They are high in fiber, protein, and essential vitamins and minerals. They are also gluten-free, making them a perfect choice for those with dietary restrictions.

Overall, rice and beans hold a special place in my heart and will always be my favorite food. It not only satisfies my taste buds but also brings back cherished memories and nourishes my body. Whether it’s a simple weeknight dinner or a special occasion, rice and beans will always have a spot on my plate. So, the next time you are looking for a delicious and nutritious meal, give rice and beans a try – you won’t be disappointed!

9 thoughts on “Essay on My Favorite Food | Short & Long Essay on My Favorite Food”

I really enjoyed reading this. Actually I am from Lagos which is in Nigeria

I really enjoyed it but can write on the topic my favorite food not pizza but jolly rice

wow 😲 I love 💕 this It’s really a great essay 😃

Great Essay

Ilove this essay and can write onmy favourite food not pizza

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Nigerian jollof rice

Jollof rice is one of the most simple and easy to make Nigerian food, you’d want to start from here if you are new to Nigerian cooking.

Are you married to a Nigerian person and probably looking for an easy recipe to try out first?

Jollof rice is the most popular food in Africa and, the required ingredients are abundant in most countries of the world.

This is how we serve it in Nigeria. You can add fried meat, fried plantain or even vegetable salad.

In the last 5 years, I have tried my hands on over 14 different rice recipes and even made an ebook about them.

What you find above is a delicious plate of jollof rice plus fried beef.

I made this some weeks back and will be giving you a step by step recipe.

Ingredients for Jollof Rice

4 cups of rice 1kg Chicken/beef 1000ml of Ground Fresh tomatoes. 50ml Ground Fresh peppers 1 Teaspoon Curry powder 1 teaspoon Thyme 1 teaspoon Nutmeg powder 2 seasoning cubes 1 cup of sliced onions 300ml vegetable salt to taste. 2 cloves of garlic 2 fingers of ginger

Just wash, squeeze out water inside the tomatoes, blend as is, and set aside.

You need around, 1000ml  of ground tomatoes for 4 cups of rice.

Step by Step Preparation

Step 1 Season the chicken/beef with a teaspoon of salt, one seasoning cubes, half a teaspoon each of curry and thyme, half a cup of sliced onions then let it sit for some minutes.

Set on heat and let it boil for 10-15 minutes, would take more time to cook the beef.

Step 2 Set aside the meat and the stock in fresh bowls.

Peel off the outer back of the ginger/garlic, pound, or grind.

Step 3 Parboil rice the normal way, boil about 7 cups of water in a pot, add the four cups of rice and allow boiling for 3 minutes. Then pour out and wash thoroughly with clean water, then set aside in a bowl or plastic sieve.

Step 4 Pick out the parboiled tasty meat and deep-fry, set aside. Step 5 Once you are done with frying the chicken, reduce the oil to 250ml (1 cup) just add the remaining one cup of sliced onions, stir for 1-2 minutes, add the ground tomatoes. I like to cook jollof rice with the same oil I used while frying the meat.

Using a fresh oil is just the same as cooking without the beef stock (meat water) which actually holds over 70 percent of the ingredient that is used in making most Nigerian foods.

The end result is not the same.

How to Make Nigerian Jollof Rice.

Step 6 Frying the tomatoes would take about 20 minutes.

Fry until when you lift a portion with your frying spoon, you will notice the oil continues to boil in the spoon.

You also notice the tomatoes turning dark.

Step 7 Once the tomato is well fried, add the meat water (chicken/beef stock) to the fried tomato in the pot, the ground ginger/garlic, half a teaspoon each of curry and thyme, salt to taste, add 4 cups of water.

Add another seasoning cube. Stir and taste, it should taste overly spiced. Don’t worry, once the rice is added the taste would balance.

Add the rice.

Then cover and allow the rice to cook on low heat for 30-45 minutes. Remember that you can add water occasionally.

Turn and serve with the fried meat.

This is just how to make jollof rice, you can serve with the fried meat, salad and maybe a bottle of your favorite drink

Wondering why my meat is red? I dipped them in tomato sauce

Add 4 tbsp. of tomato sauce in a pot, while still on heat add the fried meat, allow it to heat for few minutes while you continue to turn. Serve chicken and jollof rice as you can see above.

Jollof Rice Recipe

Ingredients   .

• 4 cups of rice
• 1 kg meat
• 1000 ml of Ground Fresh tomatoes your blender is calibrated, 1000ml = 1 liter
• 50 ml Ground Fresh peppers
• Spices Curry, Thyme, Delice, Nutmeg, Chicken spice
• 3 Seasoning cubes
• 2 cups of sliced onions
• 300 ml Vegetable oil
• Salt to taste.
• 2 Cloves of garlic and
• 2 Fingers of ginger

Instructions  

• Start by precooking your meat with the listed spices (a teaspoon each of thyme, curry, and salt; two seasoning cubes and sliced onion) Allow the meat to cook till tender.
• Peel of the outer back of the ginger/garlic, pound or grind.
• Parboil 4 cups of rice, wash and set aside in a plastic bowl.
• Once the meat is tender, seperate from the stock and deep fry.
• Fry the ground tomatoes until it is turning day (about 20-25 minutes) stir continously to avoid burning it.
• When the tomato is well fried, add the chicken stock (meat water).
• Add the blended ginger/garlic, a teaspoon each of curry and thyme, two teaspoons of salt
• Add 4 cups of water also, taste, add salt to taste.
• Add one seasoning cube. Stir and taste, you want it overly spiced. The rice will take some of it away.
• Allow to boil before adding the parboiled rice, stir.
• Then just cook with the pot covered till the rice is soft.
• Turn evenly and serve with the fried chicken.
• NOTE: If you don't want your jollof rice to start burning before it is well cooked, you need to remove some of the fried tomatoes before adding the rice. Then add it later.

Video For Nigerian Jollof Rice

The jollof rice video above was made just some days back. The method is straight and easy to follow, You will also get a visual of all the ingredients that I used.

While jollof rice is the most popular food in Nigeria and also considered the national food of Nigeria, fried rice is number two on the list.

Other Nigerian Rice Recipes

I have written a detailed recipe for fried rice and also made a video for it – Fried Rice Recipe

I love Ofada rice and sauce, you can try it this weekend. Ofada Sauce and Rice

Tomato stew is a winner any day, you can serve it with white boiled rice. How to make Tomato Stew

87 Comments

God bless u for all these recipes

intresting………..thanks so much

Also what peppers do you use to grind? Does using a blender give you the same texture as grinding?

Sure, you could blend or grind, as long you get a smooth paste at the end of the day, you will be ok. I used scotch bonnet peppers. I have edited the jollof rice recipe to include an image. Thanks for your feedback

You are just a blessing to me,keep it up,God will continues to strengthen you with wisdom,much love

Wow!!! This is nice. Pls l want to know what gives party rice its unique aroma?

I love ❤ Jollof rice alot I prefer it than fried rice. It is nicely prepared

Thank you so much ma

You gave confident of cooking my jollof rice Thank u for helping me out and I also thank u for being there for me Thank u

Thanks a lot for this

Nice one. I’m definitely going to try this method. Keep up the good work Ma.

Please use measurements are user friendly to most Americans .

Thank you very much atalest l have lean how to cook jelof rice now. This is wonderful Thank you ma.

Pls can we use purple onions to cook fried rice???i couldnt find white onions

So you just made me a big boy… Followed your instructions n my wife thinks I’ve been cooking for years…kudos

Lol, thanks man.

Hi pls ow many derica is that four cup

Thanks, keep up the good work. God bless you.

Wow! That was great. Keep it up

Wooow you are doing a lovely job not being selfish with what you know but rather helping homes that would have been broken because the ability of not knowing how to cook, you will always have your reward… And your recipes are lovely thanks so much for them.

Thanks so much for this. God will continue to bless those hands of yours and it will never go sour. i thought the tin tomato brings out the reddish colour. Pls, is it bad to use tin tomato together with fresh one. and do we fry the paste along side the fresh tomoto. i await ur response. Thanks.

You can use a combination of fresh and canned tomatoes and yes, you can fry both together when making jollof rice.

Nice one. Admin can u please give the quantity of ingredients for one to cook jellof rice for 50 people? From ( rice, meat/chicken, Maggi g/oil, tomato, etc) have leant a whole lot here I must say. Thanks

The ingredients above can cook jollof rice for about 6 persons. You just need to do the math to know how much of it would make rice for 50

I love the way you cook, I always swallow saliva when looking at your stuff, please me some

Pls can I use green bean when preparing jollof rice?

Chidi! You are a friend indeed! You are such a nice woman. I thought i can cook jellof rice before without knowing that i am missing alot till i discover Chidi. Bravo!

Thank thank you so much for this jollof rice I cooked mine this morning and it was excellent. Everyone in the house ate a second round. I was so happy God bless you real good

I love Nigerian jollof rice, thanks for showing me how to make jollof rice.

Wow… never knew cooking could be this interesting ( cause as a 16 year old I hate it ) lol. I will try each and every recipe on this site. Thank you so much may you go from glory to glory.

Wow…it looks great thank you very much. Pls i wnt 2 try it with tin tomatoes, how do i go abuh it?

Hello, but in party jollof u don’t need to parboil the rice, I mean yoruba method

This is informative, never thought something like this could be online. most helpful to me in terms of knowing the names of spices used frequently.

It looks good in my eyes. I will try it thank u so much I love what u are doing. God bless u

I am mrs babatunde. Should I use tomato paste in my jollof rice pls help me

sure you can, but it is better to use the fresh one if you can find them.

Hi am Mrs franca I blend tomatoes + pepper + onion and I fry it after 15min I add tin tomatoes and I still have tasteless jollofrice wat can I do pls tell me or I should cook without tin tomatoes

Hello Chidi. I looked at the recipe now and I want to try it but if I use canned tomatoes instead of fresh ones,how do I go about it? Will it be possible to fry the canned tomato like the fresh one? Thank you

yea!!! dis method is great. i tried it and it worked perfectly well

Jollof rice is my best, I luv it. I luv the great work you are doing. Thumbs’ up.

Pls do i need to fried carrot, green peas when prepared jollof rice

Nope, just add them to the cooking rice – 4-5 minutes before you turn off the heat.

can I get the recipe for jollof rice for a wedding or other big occasion

Ma Mr muyideen yes you can get en big event.

This looks beautiful in the eyes and sweet in the mouth.

Thanks for the guidelines God bless

one word for the recipe.. And stand d chance of winning my love

Am in love with jollof rice thanx so much am defenetly you going to try it for my family thank u

My son is Nigerian and African American. I want to make this for a heritage event where I live. I’m trying to make different foods for him. He will be one on the day of the event. I will have to add some spices to my grocery list. I’m happy that I found your site. 🙂

thanks alot, what if i want to add carrot to my jollof rice, please how do igo about it

just add it three minutes before you turn off the heat, Thanks for commenting.

Awesome…….keep up d gud work.

Its gud! I’m nt a woman… I’m a man but I still lv it! Gud Work Chidi! Keep it up!

chy, can one use can tomato in place of fresh ones and get the same good and tasty jollof rice?

Sure, you can. Most restaurants use canned tomatoes, it largely depend on other ingredients and how you fried the tomato.

You are saving women and aspiring cooks’ lives!! Thank you 🙂 :*

Interesting…………………………….. tanks so much

Well cooked jellof rice is always wonderful, I love this

Infact I cooked the fried rice it was very delicious unbelivable ,my husband enjoyed it nd I enjoyed It tooo ,sweet sensation can not withstand me again , u are great thnks joooooooo

hello, i need ur assistance. Please tell me how can i prepare jollof rice for 20 people? what are the quantites involved in the ingredients? Thank you

woooow….m xo impressed,i hope it turns owt well for mhe cuz im to present et n an examination practical…ma….f i am to produce dis to an hypertensive patient,wat re d thingz i ought to add,or reduce…plz enlighten mhe

Chidi,your recipes are very nice. You r really good at what you do. However,I do normally boil my fresh tomatoes after grinding or slicing till it dries,that way I wont hv to deep fry. I really avoid too much fries dats why.

That is cool, I mean the part where you boil your tomato after grinding. There are just so many ways of doing everything, keep making tasty foods.

i tried out the procedure for the jollof, and i must tell u, i had a great meal. it is the best i have cooked forfour years since i entered university of ibadan. thumbs up to chy anegbu

Pls i would like to learn more about ofada stew. i want to prepare it this weekend. Thanks

loving your cooking am not a nigerian though i just love your jollof rice.

Cee, You don’t ever need to boil the tomatoes, just grind and fry, you can also slice and fry. Whatever you do, even if you boiled it, you will still need to fry the tomato before commencing with the rest of the cooking. It would be nice if you look up the embeded video

If you boil the tomato till it becomes dry, do you still fry it with the onions for a while or do you just add your stock to it and continue from there?. I tried it and the rice came out funny. Please give a detailed step by step method

you must select your tomatoes right.look for the hard red colored type.it dries well without soury taste.

I like a nice prepared jollof rice n fried rice. but I don’t know how to prepare one, I’m glad I will learn 4rm ur site. U are doing a good work here keep it up God will Blss u abundantly

hi, I really don’t understand that part of seiving ur fresh tomatoes and pepper, i thought the normal thing to be done is to boil the grinded tomatoes until it becomes dry thereby also reducing the sour taste? besides, from ur illustrations, I dint see where u boiled it. Are u saying we can still achieve the same result with just filtering and frying? enlighten me pls. thanks

Christie, yes, you can just filter and fry, it is faster and better that way. However, you can also boil instead of filtering.

I am an African- American woman married to a Nigerian man and I love jollof rice when he prepared it for me I fell in love I like the spices and put goat meat in the rice it is so delicious. I am a big fan of Nigerian cuisine . P.S. Iy is othing better than pounded yam!!

U LIKE FOOD

it look sweet i will try it

Thanks so much….I love ur work!

Pamela WHY???

THIS LOOK DELICIOUS.

You are doing well Peace the rice seems a lot delicious! *thumbs up*

Yes! I have tried this rice recipe and it turned out perfectly well but there seemed to be a little difference with the one I ate at a friends birthday party, there was a slight difference in taste and color, maybe I probably didn’t get it right. I will have to try again and keep trying till I get that particular taste

Party jollof rice is on another level. Usually cooked with lots of chicken stock and seasonings.

Jollof rice is my favorite Nigerian food, I like when it is spiced up with green pees and then fried plantain. I like a whole lot of other Nigerian foods but this happens to be my best, thanks for helping out

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Nigerian Jollof Rice

• Level: Easy
• Total: 1 hr 10 min
• Active: 30 min
• Yield: 4 servings

Ingredients

Deselect All

2 small red bell peppers, coarsely chopped

1 small onion, coarsely chopped

1 plum tomato, coarsely chopped

3 cloves garlic

1 habanero or Scotch bonnet pepper, stem removed, optional

3 tablespoons vegetable oil

2 tablespoons tomato paste

2 teaspoons curry powder

2 teaspoons granulated garlic

2 teaspoons smoked paprika

2 teaspoons fresh thyme leaves

1 teaspoon adobo all-purpose seasoning with pepper

3 dried bay leaves

Kosher salt

1 teaspoon chicken bouillon powder, optional

1/2 teaspoon cayenne, optional

1 1/2 cups long-grain enriched parboiled rice

1 1/2 cups low-sodium chicken broth

• Blend the bell peppers, onion, tomato, garlic and habanero pepper, if using, in a blender or food processor until puréed, about 30 seconds. You should have about 2 cups.
• Heat the oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the tomato paste and cook, stirring, until it separates from the oil, 3 to 5 minutes. Reduce the heat to medium low and add the bell pepper purée and stir to combine. Add the curry powder, granulated garlic, smoked paprika, thyme, adobo seasoning, bay leaves, 1/2 teaspoon salt, bouillon powder, if using, and cayenne, if using. Stir to combine and season with more salt if needed (if you don’t use the bouillon powder it may need more). Cover and simmer until a thin layer of oil appears on the surface of the stew, about 10 minutes. Taste and add more salt if needed.
• Rinse the rice with cold water. Repeat the rinsing process twice, then completely drain all the water from the rice. Add the rice to the stew and stir to combine. Stir in the chicken broth. Tightly cover the pot with foil and cover with the lid. Cook over medium-low heat, without stirring, for 20 minutes.
• Use a wooden spoon to stir or turn the rice without scraping the bottom. Cover the pot again tightly with the foil and the lid. Continue to cook, stirring or turning the rice occasionally, until tender, an additional 10 to 20 minutes. Remove the bay leaves and serve.

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• 27 Comments

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Classic Nigerian Jollof Rice – The Tastiest Simplicity

Rice dishes are very common in most West-African cultures and the Nigerian jollof rice is one of many great variations. Jollof rice itself is popular in countries such as Ghana, Nigeria, and Senegal. Like I said in my food in theory article Nigerian Jollof 101 – Extras & Essentials , the debate on which country makes the best Jollof is one that could go on forever. As a Nigerian, I can say that aside from the taste and flavour, a beautiful thing about the Nigerian Jollof rice dish is how it varies. From the classic Jollof to party style Jollof and a recent favourite that is basmati Jollof and more.

This recipe is the more common and classic recipe, used by most home cooks. I wouldn’t go as far as calling it the most traditional, however, it upholds the desired standard of the classic dish. Which is:

• vibrant in colour,
• use of fresh ingredients,
• rich in flavour,
• spicy and aromatic,
• Classic long grain rice (which arguably holds on to flavour better)

Complex not complicated

A dish that requires simple steps, but is seemingly complicated. To some people, it comes naturally whilst for some others it’s a journey to master just the basics. However, I say it’s a journey that is worth it all! A delicious dish that encompasses: Blitz, fry, simmer, and steam, no more, no less. This recipe will guide even the novice of novices to embark on this delicious journey. One of the many Jollof rice variations that I promise you will enjoy. If you want a little cheat sheet, you can check out how I make Nigerian Jollof rice using pasta sauce .

How to make Classic Nigerian Jollof Rice:

What you’ll need:.

• Red bell pepper
• Fresh ginger
• Scotch bonnet pepper
• Sunflower oil
• Paprika powder
• Dried thyme
• Vegetable stock

The Cooking Process:

• Chop tomatoes, onions, bell pepper, ginger, garlic, scotch bonnet pepper and puree in a blender/food processor.
• Cook the pureed mixture in a pot with hot cooking oil over medium-high heat. Stir together and place a lid over it, reduce heat to low, and simmer for 20 minutes.
• Stir in the spices and seasonings (Paprika, thyme, nutmeg, bay leaf, and salt), then add the rice and vegetable or meat stock and stir together.
• Place a piece of aluminium foil into the pot, covering the entire surface of the rice, then place a lid over the pot. Cook for 20 minutes on low heat (stirring occasionally).
• Remove the lid, bin the aluminium foil and give the rice a gentle stir, then return the lid and cook for another 5 minutes.

Classic Nigerian Jollof Rice

Ingredients    1x 2x 3x

• ▢ 4 plum tomatoes
• ▢ ½ bell pepper
• ▢ 1 red onion
• ▢ 1 thumb-size fresh ginger
• ▢ 2 garlic gloves
• ▢ 1 scotch bonnet pepper
• ▢ ¼ cup sunflower oil
• ▢ 1 cup long-grain rice (Washed)
• ▢ 1 tsp paprika powder
• ▢ 1 tsp dried thyme
• ▢ ¼ tsp nutmeg
• ▢ 1 bay leaf
• ▢ 1 ½ tsp salt
• ▢ 1 cup vegetable stock

Instructions  

• Chop the tomatoes, onions, and bell pepper into chunks. Place into a blender/food processor together with the ginger, garlic, and scotch bonnet pepper. Then blitz into a smooth paste.
• Place a pot over medium heat, pour in the sunflower oil, and add the blended mixture. Stir and allow to sizzle, then place a lid over it, reduce heat to low, and simmer for 20 minutes.
• After simmering for 20 minutes, remove the lid, then add the spices and seasonings (Paprika, thyme, nutmeg, bay leaf, and salt). Stir altogether.
• Also pour in the rice and vegetable or meat stock and stir together.
• Place a piece of aluminium foil into the pot, covering the entire surface of the rice (this will keep the steam in), then place a lid over the pot. Cook for 20 minutes on low heat (Stirring occasionally to cook the rice evenly and also to prevent it from burning at the bottom).
• Remove lid, bin the aluminium foil and give the rice a gentle stir, then return the lid and cook for another 5 minutes.
• Now the rice should be ready to serve. Serve hot with your favourite sides and enjoy!

Some of the ingredients used in this recipe are a list in my 10 Essential Ingredients in a Nigerian Kitchen , where you can learn more about Nigerian food.

27 Responses

Jollof Rice is what I intended to type!

Thanks for bringing this to my attention! Bay leaf was originally included in the ingredients list but there must have been some mishaps due to recent updates. However, I am very glad you love the recipe!

Well you tried, u suppose to mention names of the ingredients used one after the other on the video, because i couldn’t learn anything.?

The video is a virtual representation of the written recipe. You can make use of both. Thanks

Even if is listed already, you suppose to be shown on the video one after the other.

Ok. Thanks for your feedback.

Nice recipe ma, but ma pls if tomato paste is not used will it still come out well

Hello. Thanks for your question. Yes, it will come out well. This recipe does not need tomato paste but you can add it if you desire.

Have you tried Liberian jollof rice.

No, I haven’t but would love to try it someday.

Is it advisable to add green beans while adding spices?

I suggest you add the green peas in the last 5 minutes because they don’t take long to cook.

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I'm Immaculate, a trained chef that enjoys all that encompasses food. Exploring a variety of local international cuisines with the aim of ‘Breaking Global Culinary Boundaries’.

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Thursday, March 5, 2009

• Jollof Rice

• 1 can (29 oz) tomato sauce or 8 medium tomatoes
• 2 medium-sized onions

• small-sized ginger root (see pic)
• 1/4 cup of vegetable oil
• 1 tspn of nutmeg powder
• 1 can of corned beef
• 1 Maggi cube
• 3 cups of basmati / jasmine rice
• 2 tbsns of salt
• Wash and peel onions; dice one of the onions
• Place the other onion in a blender, add ginger, pepper and tomato sauce and blend well
• Heat oil in a cooking pot, on medium heat
• Add diced onions and let simmer for 3 minutes
• Add nutmeg and let simmer for 1 minute
• Pour in blended tomato mix
• Let sauce cook on medium heat for 20 minutes
• Mash Maggi cubes and add to cooking pot after 10 minutes of simmering
• After the 20 minutes, add and stir in the corned beef until it is evenly mixed into the sauce
• Let the sauce cook for another 20 minutes
• Wash the rice (twice) and add into the cooking sauce
• Stir well until all the rice is completely mixed in with the sauce
• Let the "Jollof" cook for about 45 minutes on low heat
• Stir every 15 minutes so all the rice cooks evenly
• You can use any long-grain rice for this dish
• You can add frozen peas and corn to the sauce(5 - 10 minutes) before adding the rice...makes the dish more colorful
• Break the corned beef with your spoon when you add it to the sauce
• Keep the lid on the cooking pot at all times...this helps retain the steam which also helps cook the rice.
• Ginger size varies - you can use a small-sized or medium-sized ginger root.

6 comments:

How cool is that!?! Cant wait to try ur version... I noticed no other liquid is added to cook rice? Is the sauce enough to cook the 3 cups of rice??? Hmmm.... Tina xox

Hi! yes...the sauce is enough to cook the rice. Just make sure to stir every 15 minutes so all the rice gets cooked evenly. Let me know how it turns out!!!

This is really cool

I am happy to find this post very useful for me, as it contains lot of information. I always prefer to read the quality content and this thing I found in you post. Thanks for sharing. Buy Hemp Gummies

I recently came across your blog and have been reading along. I thought I would leave my first comment. I don’t know what to say except that I have enjoyed reading. read more

Enter your comment...good

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How to Cook Jollof Rice

To prepare a delicious jollof rice, you need to buy necessary ingredients such as white rice, chicken, pepper, salt, tomatoes, onions, and seasoning. Firstly, you prepare tomato stew by cooking the tomato blend and adding vegetable oil and onions. Then you pour chicken stock and tomato stew into a pot and boil. Next, add parboiled rice, salt, and pepper, and make sure the water level is the same. Lastly, cover the pot and cook on low to medium heat until the rice is cooked. The jollof rice can be served with fried plantain, salad, or coleslaw.

To make tasty jollof rice, follow these instructions. Firstly, buy the required ingredients from the market: two sticks of long grain white rice, chicken (drumstick and chicken breast), salt, pepper (to taste), tomatoes, onions, and seasoning (three maggi cubes and thyme). Next, prepare the tomato stew by putting the fresh tomato blend in a pot and cooking it on high heat until all the water evaporates.

Begin by combining the vegetable oil and chopped onions in a pot. Cook over low heat, stirring occasionally until the oil separates from the tomato puree. Once finished, allow it to cool. Then, transfer the chicken stock (prepared by washing and cutting the chicken into pieces and cooking it with seasoning and two chopped onions) along with the tomato stew into a large pot. Let it boil.

To prepare jollof rice, combine thoroughly cooked and drained parboiled rice with salt and pepper according to preference. It is important to maintain the water level equal to that of the rice, ensuring complete evaporation during cooking. Lid the pot and cook on a low to medium heat setting in order to prevent scorching. Accompany the prepared jollof rice with fried plantain, salad, or coleslaw.

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