There are different types of Jollof Rice. The idea is that you have rich rice that you can eat without the need for stew or sauce. Jollof Rice is also called Red Rice, African Red Rice, African one pot rice and many other variations of the name.
Rice is a common and regular part of many African Menu. Jollof rice in particular is popular at weddings, naming ceremonies, birthday and other parties. There is a special “party” taste that accompanies jollof rice served at parties. This is as a result of the burnt part of the rice at the bottom of the pot. When cooking for a large number of people, one usually uses a much larger pot and as a result the rice at the bottom of the pot gets burnt giving the rice a special taste which many Nigerians have come to love and has become part of the “recipe”.
The Recipe below is just one of hundreds of different variations of Jollof Rice recipes. You may experiment with other variations.
- 4 cups | 500g (1.1 lbs) long grain rice
- Crushed Tomato 400 mls
- Chicken (drumsticks or chicken breast)
- 2 medium onions
- Seasoning – 3 Maggi/Knorr cubes & Thyme (2 teaspoon)
- Chilli Pepper and salt to taste
First Prepare the Tomato Stew
- Dice the onion and set aside.
- Add ⅓ of a cup of canola oil to a hot pot.
- Let is heat up briefly and then add the onions.
- Add the crushed tomatoes.
- Add some Thyme and curry powder.
- Add 3 cubes of maggi and a little salt. Let it cook for about 3 minutes stirring occasionally to prevent it from sticking to the pot.
- You may add some chilli pepper at this time if you want your jollof rice hot.
Prepare the Chicken
- Cook with the seasoning and 2 bulbs of onions (chopped). The cooking time depends on the type of chicken. (Do not dispose of the chicken stock)
- Place cooked chicken on aluminum pan and grill in an oven. You may also fry it (however, grilling is considered more healthy).
- Parboil the rice.
- Wash the parboiled rice and put in a sieve to drain.
- Pour the chicken stock and the tomato stew into a medium sized pot and leave to boil.
- Add the drained parboiled rice
- Add more salt and pepper to taste. The water level should be the same level of the rice. You would not want the rice looking soggy and mashed.
- Cover the pot and leave to cook on low to medium heat.
- Parboiled rice should be done by the time the water is dry. You may add some water if needed as long as you reduce the heat so that the rice is not burnt. Some people like the slightly burnt taste.
- Serve with your choice of side dishes
Also see my post on 5 Best Jollof Rice Recipes Videos With My Reviews