Jollof Rice with Chicken a Nigerian Recipe (2024)

FAQs

What is the secret ingredient in jollof rice? ›

Tomato paste is the secret to the signature reddy Jollof Rice colour. So, for every 3 cups of Jollof rice, you'll need 3 Red Bell Peppers, 2 Small Tomatoes and 70g of tomato paste.

The dish is then served with the protein of choice (which in theory may be any meat but often beef, turkey, chicken or croaker-fish; much less commonly lamb, pork, etc.) and very often with fried plantains, moi-moi, steamed vegetables, coleslaw, salad, etc.

Cooking methods vary between Nigerian and Ghanaian jollof, but the main difference is the type of rice used. In making jollof, Nigerians use long-grain rice, which is sturdier and provides good flavor absorption, while Ghanaians use the more-aromatic basmati rice, which itself adds an extra flavor to the dish.

The smoky heat from the charcoal adds a unique and unforgettable flavour that many people love. Here are 3 steps for preparing it. The essential ingredients for jollof rice are tomatoes, peppers and onions which can be found in any good market.

It consists of starchy foods—such as cassava, yams, or plantains—that have been boiled, pounded, and rounded into balls; the pounding process, which typically involves a mortar and pestle, can be laborious. Fufu is often dipped into sauces or eaten with stews of meat, fish, or vegetables.

In Nigeria, fufu (akpu) is made solely from fermented cassava giving it its unique thickness compared to that found in other west African countries. It is eaten with a variety of soups with vegetables and lots of beef and fish.

Jollof rice is also rich in vitamins and minerals, including vitamin A, vitamin C, iron, and magnesium. Vitamin A is important for eye health, while vitamin C helps to boost the immune system, especially important when traveling.

Frequently asked questions about jollof rice

To get the best out of your jollof rice, it's advisable to get a good brand of basmati rice. It makes a huge difference in the final texture. I personally prefer to use the sella parboiled Extra Long Basmati Rice. It works so well.

After tastings of the different versions of the rice dish, it came down to the eaters, not the cooks, to vote on the best version. Nigeria garnered 24 votes and Ghana won the competition with 47 votes.

Is biryani better than jollof rice? ›

What kind is the best? The preference between complimentary jollof rice and biryani ultimately comes down to individual taste, as both dishes are delicious but quite distinct in flavor, preparation, and cultural significance.

Heat & Steam

When you check on the texture of the rice and it is not soft enough to your liking, cover tightly and leave to steam further. The steam is all that is needed to soften the rice. When ready, you can cook on high heat for a few minutes to infuse that smokey flavour jollof rice is known for.

Not washing your rice properly can also cause your jollof rice to be sticky. Be sure to wash until water runs clear. Also overcooking the rice could also be the factor.

And the winner of best jollof rice goes to The Gambia!

Unique Flavors of Jollof Rice

The rich and complex flavor profile of jollof rice is a testament to the range of spices and ingredients used. It is this diverse mix of spices, combined with a mastery of heat control, that gives the dish its signature taste.

Tomatoes give jollof rice its unique reddish colour. Fresh tomatoes are best used to prepare large quantities of jollof rice as they are cheaper than processed purees. Along with tomatoes, scotch bonnet also contributes to the colour of the rice.

While the white pepper and bay leaf give your Jollof rice a prominent flavour and taste, butter gives it a rich look and taste. Jollof rice needs steam and not liquid to cook perfectly. You'll need to trap in as much heat as you possibly can to achieve the perfect consistency.

A tip is to make sure the pepper is more than raw tomatoes used. Using more raw tomatoes will water down the colour of your Jollof rice. Tomato purée is the secret to the signature red Jollof colour. Substitute the rest of the needed tomatoes for tomato purée.