Jollof rice Recipe – Best African Red Rice Recipe!

If you are like me you are looking for the easiest ways to make the most delicious Jollof rice. Is there such a thing as an ultimate jollof rice recipe? You be the judge of that. I have decided to compile the recipes that have enhanced my Jollof Rice cooking skill. This is a go to list that will help you. Not only will you see this nice videos, you also have my reviews on the recipes. I have also highlighted some tips to make your cooking experience short and successful. If you are just trying to cook Jollof rice for the first time or you want to sharpen your skills as a professional chef this will help.

These videos are good, however, number 2 stands out. Sit back.

1. Fast and Easy Assembly Line Kind of Jollof Rice Recipe

This recipe is by All Nigerian Recipe. If you don’t like spending too much time cooking. You will need to do some work ahead though. You will enjoy this the most if you make food in bulk. I call this the assembly line cooking style because if you have already made chicken broth, sauce and grilled chicken you are ready to go. These are all ingredients that you can make in bulk and store in your freezer.  Whenever you are ready you just assemble the ingredients and voila! in a short time, you have a delicious meal. This video is 2.33 minutes long.

2. Easy to Try Jollof Rice Recipe

Here is another good recipe by Saiprojects. She is a very good teacher and shows the steps in an easy way to try out for a beginner or someone cooking Jollof rice for the first time ever. She has a nice accent too. What I would add is that in order to avoid some mess, I would use the foil paper to cover the pot before putting the lid on as against putting it inside the rice. It will bring out the same result with less mess. Also she forgot to mention that the chicken is fully cooked and likely seasoned too. The Peri-Peri chicken is a really nice complement to any rice meal especially Jollof Rice. This video is 13.48minutes long.

3. Best Pots for your Jollof Rice Recipe

Afrofood in the video displays the kind of authentic pot used in the local villages of Africa. The cast iron pot is usually the best to cook any African meal. The food actually tastes better in this pot. If you have some extra I will recommend that this kind of pot is an essentials for your kitchen. The best Jollof Rice does not need so much water to cook, its better steamed. The cast iron pot cover is heavier than the ordinary pot cover so this pot will help keep the steam inside the pot doing what it should. You might also enjoy her music too. Hmm hmm..All this talking about yummy food is making me hungry, I think I need to get cooking too. This video is 9.06 minutes.

4. Parboiling The Rice in Your Jollof Rice Recipe

Africanfoodtv proves in her video that even if you vary the recipe you can still come to the same end product as long as you have the correct ingredients. One major difference here is that she parboiled her rice for 7 mins. This is another additional process that does not really affect much, but if you are used to it, its ok. I wished that she actually added some good music or voice to the video. You will notice that she actually improvised with her old rice cooker at the beginning and changed the pot. I have never tried cooking Jollof rice in a rice cooker. I might actually add that to my to do list :-) This video is 5.00 minutes.

5. Ghanaian Style Jollof Rice Recipe with Vegetables

Maatweety’s recipe is a lot more complex and has more steps. She shows that you can add other vegetables to your jollof rice recipe. She added carrot, you could try green peas of green beans and corn. The video is enriched with a nice Ghanaian Reggae music. You will see a rich and tasty home made chicken broth recipe as part of the video. A hand blender will do the job too. I love using wooden spoons for Jollof rice too. This video is 11.31 minutes.

View full recipe for the Ghanaian Style Jollof Rice here.


Jollof rice is one of the common dishes in West Africa, consumed throughout the region including, Senegal, Gambia, Nigeria, Sierra Leone, Liberia, Togo, Cameroon, Mali, Ghana. There are several regional variations in name and ingredients, with non-local versions regarded as inauthentic. The name Jollof rice came from the name of the Wolof People, though now called theibou dienn or benachin.

Jollof rice which is also called Benachin, is a dish that is enjoyed by virtually anybody who comes across it. In Ivory Coast it is known as riz au gras or simply fried rice. In America, we can acknowledge Jollof as a progenitor of the famous Louisiana rice dish, Jambalaya. The Aroma of this awesome meal hovering around the air where it is being cooked or served can hardly go unnoticed.

World Jollof rice day is always celebrated on the 22 August. This delicacy is associated with many other names. It can be reffered to as or called Jolof Rice, Joll of Rice, Djolof Rice, Osikapa Jelof, Red Rice or Party Rice. Whichever name you chose to call it, you are correct.

According to short history written by an online publication, Bonjour Paris, Kiratiana Freelon writes about the origins of Thieboudienne: according  to oral tradition, Thieboudienne is the creation of one woman from saint Louis, Senegal. Penda Mbaye, a cook at the colonial governors residence, created a dish of fish and vegetables first using barley. Amid a barley shortage, she decided to use rice. At the time still a luxury good, having just arrived in Senegal by way of Asia in the 19th century. Eventually Thieb became a favored dish throughout Senegal and was elevated to national dish status.

The origin of this dish is mostly debated among Ghanaians and Nigerians. Both countries claim to be the originators of Jollof rice. Jollof rice is seen as a culturally sensitive issue between Nigerians, Ghanaians and Senegalese people. Based on its name, the origins of the Jellof rice can be traced to the Senegambia region that was ruled by the Wolof Empire. Food and Agriculture historian James McCann considers this claim plausible given the popularity of rice in the Upper Niger Valley, but considers it unlikely that the dish could have spread from Senegal to its current range since such a diffusion is not seen in the Djula trades people who dispersed widely to the regional commercial and urban centers, taking with them economic arts of “Blacksmithing, small-scale marketing, and rice agronomy”.

There are multiple regions in Africa who debate over the geographical origins of Jollof rice, however, one of the most longstanding and popular debates between two regions, has typically been between Nigerians and Ghanaians. The main argument over this debate is surrounded on which country invented Jollof rice, and whose taste better. The reason for this debate is due to the huge popularity of Jollof rice, in regards to West Africa cuisine. Both Ghana and Nigeria have shown consistent competitiveness over the debate as to who can serve the dish the best. The debate has gone so far as to even having organized contest shows, in order for famous critics from all over the world to taste, examine the differences, and give their overall judgment on either forms of the dish. Recently, social media has also become a popular tool for people to share pictures, and opinions over who serves the dish best.

From History Jollof Rice as a dish which on its own migrated across regional, cultural and ethnic diversity that soon manifested itself in local cooking cultures.


  • HOMES: In West Africa mostly, families has made it a culture that jollof rice as a special dish that it is, is never left out of the Sunday menu. From research it is not just enjoyed in West Africa alone now but most part of America and Europe
  • WEDDING CEREMONIES: Jollof Rice is one of the most important menu in a wedding ceremony. Every guest that attends a wedding ceremony expects to see the serving of Jollof rice, which they become disappointed when it is not served or the serving doesn’t get to the guest. Usually in this type of occasions, it is usually best served with chilled bottles of soft drink or juice.
  • ANNIVERSARIES: People are always looking forward to having a plate of delicious Jollof rice in an anniversary celebration. One reason people mostly go for Jolof rice on occasions is that, it is relatively cheap compared to any other type of dish.
  • BIRTHDAY PARTIES: Guest too in this occasion looks forward to a serving of jollof rice
  • PICNICS: When friends get together, Jollof rice is definitely part of the menu.
  • BABY NAMING: The joy of having a baby makes it mandatory that Jollof rice will be ever present to caress the tummy of the guest who has come to rejoice with the parents of the baby.
  • RESTAURANTS: This is a delicacy people crave for and as such can easily walk into a restaurant, have a plate or more of Jollof rice in exchange for money. Therefore, the owners of the restaurant make a profit from the sale of the dish.
  • HOTEL: Most Hotels have Jollof rice on their menu.
  • BURIAL CEREMONY: Some people argue that Jollof rice cooked in this event is the sweetest which is quite debatable


World jollof rice is celebrated on the 22nd of August, across the world. First celebrated in 2015, no one is sure of its exact origin but no one has an issue with it either. In fact, majority of people are thrilled that a day has been set aside to celebrate the special almighty Jollof rice. Though it has not been officially included on the United Nations List of international holidays.

World Jollof rice day or international Jollof rice day, as it is  referred to then is a day to celebrate Jollof rice and its stories. Whether you are rich or poor, man or woman, boy or girl, eating Jollof rice seem something like a tradition of some sort. Nigerians eagerly attend parties with the hope of having a plate of Jollof rice.

Every culture has a sacrosanct recipe passed down from generation to generation. But few cause as much controversy as Jollof rice, West Africa beloved staple dish.

A rich orange-red delicacy made from rice and a spicy stew mixing tomato, onions, meat or fish, its origins and how best to prepare it have been the subject of fierce dispute over the years.

Every country has its own version, and abhors “inauthentic variations”. In Ghana, Jollof is eaten on its own or with fried plantains and the addition of green, leafy plants doesn’t go down well.

In Nigeria, when preparing chefs talk of adding garlic, carrots, green beans or cabbage and, in Liberia, a stunned silence would greet anyone adding seafood to Jollof rice. So, on the occasion of world jollof rice day, this is being celebrated by Africans at home and Diaspora. Read more on


  • The rice cuisine that is now called Jolof rice is originally from the Wolof tribe that cuts across the Gambia and Senegal but now synonymous with Nigeria and Ghana
  • The rice cuisine is originally a fish based recipe, but it quite normal to find it as beef, chicken, pork or goat meat garnished
  • The Wolof rice which is now called Jollof rice does not have a time table as at when is the perfect time to have this meal. It can be served as breakfast, lunch or dinner
  • The major ingredient for the meal is the Tomato sauce. Either the tomato paste or fresh tomatoes which gives it, its redness
  • Many of us don’t know that palm oil and other leaves which are synonymous with a culture are also part of the ingredients used for the preparation of this rice.
  • Any country can prepare their own kind of jollof rice using ingredients best known to their environment.
  • There are 107 calories in one cup of cooked Jollof rice
  • There is a dance that is done in honor of this cuisine
  • The bottom of the Jollof pot is more delicious than the top
  • Home made Jolof rice is not as delicious as the party rice because it is over spiced with lots of condiments.
  • Jollof rice is better eaten when it is hot. Its more tasty when its hot.
  • Jollof rice is on a class of its own, in essence doesn’t have comparison.