LOGIN
SIGN UP
Your free recipe manager,
shopping list, and meal planner!
Learn more!
Go to Community recipes!
This is a foolproof recipe for cooking Jollof rice, West Africa’s most popular dish. I like to serve it as a side with my West African-style grilled beef (Suya), but it can also be a main course.

Prep Time: 15 mins|Cook Time: 30 mins |Stand Time: 12 mins |
Total Time: 57 mins | Servings: 8

Nutrition Facts:
Servings Per Recipe 8 | Calories 174 % Daily Value * | Total Fat 10g 12%
Saturated Fat 1g 7% | Cholesterol 0mg 0% | Sodium 456 mg 20% |
Total Carbohydrate 20g 7% | Dietary Fiber 2g 9% | Total Sugars 4g |
Protein 3g 6% | Vitamin C 41 mg 45% | Calcium 36mg 3% |
Iron 2mg 11% | Potassium 294mg 6%

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
Ingredients
  • subheading: Tomato Sauce:
  • 1 large, ripe tomato, cored and quartered
  • 1 large red bell pepper, seeded and roughly chopped
  • 1 whole habanero pepper, stem removed
  • 1 whole Fresno chili, or jalapeño, stem removed
  • 4 cloves garlic, peeled
  • 1 tablespoon minced ginger
  • 2 cups water
  • subheading: Rice:
  • ⅓ cup olive oil
  • 1 red onion, diced
  • 1 teaspoon salt, plus more to taste
  • ¼ cup tomato paste
  • 2 tablespoons smoked paprika
  • 1 teaspoon curry powder
  • 1 teaspoon cumin
  • 1 teaspoon dried thyme
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon turmeric
  • 2 ¼ cups basmati rice
  • 1 bay leaf
  • 1 tablespoon chicken bouillon paste
  • ¼ cup chopped green onion for garnish (optional)
  • ¼ cup chopped cilantro, for garnish (optional)
Steps
Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!
 

Page footer