Nigerian Jollof Rice – Made Quick and Easy

This is an African Dish everyone loves but no one can agree on. It is believed to originate from the Wolof tribe of Senegal. It is a special dish made by most West African countries. Whether you add fish, vegetables, meat of plantain comes down to regional preferences but all varieties are delicious. I haven’t yet met anyone who does not like Jollof rice.

I have modified the traditional method for those on the go and still want to have that delicious meal. I have prepared this version for many African friends and family members and they have loved it. I have also prepared it in the traditional way but to be honest I have not noticed much difference.

Jollof rice can be served with salads, Grilled chicken, Fried plantain

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Author:  African Pot by Rebecca

Menu: Main meal

Difficulty medium

Serves: 2

Total time: 25 minutes


1 Tablespoon of vegetable oil of choice

1 cup of uncooked easy cooked rice

1 medium onion sliced thinly

2 large fresh garlic cloves minced

1/2 Teaspoon Italian mixed herbs

1 Teaspoon Ground Fenugreek

1/2 teaspoon Grated Nutmeg

1/2 Teaspoon of Curry

1/2 Teaspoon of ground Coriander

1/4 Teaspoon of ground Ginger

1/8 Teaspoon Cinnamon

1 Chicken Stock cube (vegetable stock cube if vegetarian)

1 and 1/2  Tablespoon Butter (I prefer- gives better taste)

1/2 Teaspoon Chopped scotch bonnet or chilli of choice (adjust to taste)

¼ Teaspoon Black pepper

1 Tablespoon of Tomato puree

1/2 Teaspoon of white Sugar – optional

1/2 cup of Frozen mixed veg (optional. cooked chicken, prawns, beef can be used)



For the blended pepper

3 small pieces of Fresh ginger

1-2 Scotch bonnet- adjust to taste

1 Red sweet bell peppers

1 Red medium sweet  peppers

1/2 cup of chopped tomatoes or 2 whole tomatoes or 6-8 roma cherry tomatoes




Boil rice in your normal way – making sure it is not completely cooked- (leave a bit of hardness

While rice is boiling blend one clove fresh garlic with the sweet peppers, half onion, fresh ginger, tomatoes and scotch bonnet – and set aside

See link below for video version

Put a pan on fire- on low to medium heat and heat up the vegetable oil

Add the remaining half sliced onions and minced garlic – let brown for 1-2 minutes

Add  the Italian mixed herb and Ground Fenugreek

Add the grated nutmeg and ground cinnamon

Mix and let simmer for  30-60 seconds

Add  the Butter

Snapshot 2 (15-01-2017 19-03) a

Once melted  Add  1 cup of  the blended  pepper

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Add  1 large Chicken Stock cube (or Vegetable stock if vegetarian)

Add  the Curry powder, ground Black pepper, fresh thyme and Chopped  scotch bonnet  or chili of choice optional

Let simmer for 1 minute

Add the ground Coriander, ginger and Tomato puree

Snapshot 6 (15-01-2017 19-05)

Add 60mls of water , mix and let simmer for 3-5minutes

Add the frozen mixed vegetables – or Cooked  chicken, beef , or prawns can be added ( Optional)

Snapshot 8 (15-01-2017 19-06)

Add 80mls of  water

Cover and allow to simmer for 3-5minutes

Add  the Sugar – ( helps to give a slight crunchy taste) optional

Add the parboiled  Rice and 50mls of water if necessary

Snapshot 13 (15-01-2017 19-08)

Cover and let simmer for  10minutes on low heat

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Serve with Grilled  Chicken, Salad or Fried Plantain


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