How to make Nigerian Jollof rice


2 Cups of long grain Rice

1/4 Cup of Vegetable Oil

2 Tbsp Tomato paste

1 Tbsp Butter (optional)

2 Cups of Chicken or Turkey stock

1 to 1-1/2 cups water

1 Teaspoon of Curry Powder

1-1/2 Teaspoon of Thyme

2 cloves of Garlic1 bay leaf

1/2 Tbsp minced Ginger

Salt to taste

1 Medium size Onion (sliced)

1 Large size Tomato (sliced)Cayenne pepper or black pepper to taste

2 Pimento Peppers, 2 Plum Tomatoes, 1 Habanero pepper, and 1 medium Onion. (All blended together)


Preheat the cooking Oil and butter (if you choose to use butter) in a pot

Saute the Onions, Garlic, and Ginger for about 1 minute

Add the Tomato Paste. 

Fry for few seconds then, add the blended peppers.

Allow the pepper to cook until the water is totally reduced and the oil is seen floating on the fried pepper.

Season with Thyme, Bay leaves, Curry powder, Cayenne pepper, salt to taste and bouillon Cube

Stir in the Rice until it is well coated with the sauce then add the Chicken stock and water then cover it with a tight fitting lid and allow it to come to a boil.

Once it starts boiling, reduce the heat immediately to medium low and cook until the rice is done. 

Turn off the heat and add the sliced Tomato and Onions, stir together briefly and cover it up immediately so that the heat remaining in the Rice can steam up the vegetables a little bit.

You can serve with Plantains, Chicken, Vegetables or as desired. ENJOY!

Author: Lola’s Kitchen (www.chef Lola’s

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes