how to make

Jollof Rice

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Jollof rice is a beloved West African dish renowned for its vibrant flavors and cultural significance. Its exact origins are debated, but it is widely believed to have originated from the Wolof people of Senegal, hence the name "Jollof." However, variants of the dish are found across West Africa, with each country adding its own unique twist to the recipe.

Nigeria, Ghana, and Senegal are among the countries where Jollof rice is most popular. In Nigeria, it is often considered the country's national dish and is a staple at celebrations, parties, and gatherings. In Ghana, it holds similar cultural significance, often served at weddings, festivals, and family gatherings. Senegal also boasts a rich tradition of Jollof rice, where it is a centerpiece of many meals, particularly during special occasions and social gatherings.

The popularity of Jollof rice stems from its deliciously spiced flavor profile, vibrant color, and versatility. It's a dish that brings people together, symbolizing unity and celebration. Its widespread popularity also reflects its adaptability, as it can be customized with various meats, vegetables, and seasonings to suit individual preferences. Beyond its culinary appeal, Jollof rice serves as a cultural emblem, representing the rich heritage and shared traditions of West Africa.

Image of dish Jollof Rice


For Concentrated Meat Broth/Stock

  • Turkey
  • Beef
  • Chopped onions
  • Curry leaves
  • Fresh thyme
  • Scotch bonnet pepper
  • Bouillon cubes
  • Salt
  • Curry powder
  • Garlic powder

For Peppers

  • Onions
  • Garlic
  • Tomatoes
  • Bell peppers
  • Oil

For Jollof Rice

  • Tomato paste
  • Rice (specifically basmati rice, Tropical Sun Golden Sella Pure Basmati was recommended)
  • Seasonings (thyme, white pepper, bouillon cubes, curry powder, salt, bay leaves)
  • Butter or margarine
  • Chopped onions
  • Vegetable oil
  • Ginger

For Roasted Peppers

  • Peppers
  • Garlic
  • Oil

For Blender Mixture

  • Garlic
  • Ginger

Additional Seasonings

  • Knorr Aromat or Knorr chicken cubes
  • Chicken stock (preferably homemade)
  • Butter with at least 70 grams of fat (Anchor or Lurpark recommended)


  1. Prepare the Concentrated Meat Broth/Stock: Combine chopped onions, curry leaves, fresh thyme, Scotch bonnet pepper, bouillon cubes, salt, curry powder, and garlic powder with turkey and beef. Simmer for 15-20 minutes until flavors intensify. Add water if needed to cover the meat. Cook until the turkey is softened, then transfer the meat into a bowl.

  2. Roast the Peppers: Preheat the oven to 180°C. Arrange peppers, onions, garlic, and tomatoes on a baking tray. Drizzle with oil and roast for about 40 minutes until charred.

  3. Blend the Roasted Peppers: Transfer the roasted peppers and garlic into a blender. Add ginger and blend until smooth.

  4. Fry the Meat: Heat vegetable oil in a pan. Fry onions, thyme, and garlic until fragrant. Add turkey and beef, frying until browned on all sides. Transfer the meat into a bowl, leaving the oil in the pan.

  5. Cook the Jollof Rice Base: In the same pan, fry chopped onions until translucent. Add tomato paste and fry for about 15 minutes until sweet and pebbly. Add the blended pepper mixture and fry for another 2 minutes.

  6. Season the Jollof Rice: Stir in seasonings like thyme, white pepper, bouillon cubes, curry powder, salt, and bay leaves. Fry for 45 minutes until thickened, adding more oil if necessary.

  7. Add Rice and Broth: Add washed rice to the pan and fry for 5 minutes. Pour in enough broth to cover the rice by about a centimeter. Cover tightly and cook for 20 minutes until three-quarters done.

  8. Finish Cooking: Stir in butter, chopped onions, and tomatoes. Cover and cook for an additional 10-15 minutes until the rice is fully cooked and flavorful.

  9. Serve: Enjoy your Super Smoky Party Jollof Rice hot, garnished with fresh herbs if desired.