Chicken Jollof Rice African Recipe - Recipes From A Pantry (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.

You are not using enough tomato/pepper blend

You blend 2 pieces of tomatoes, 1 chili pepper, 1 red bell pepper and half an onion and hope to make enough rice for a small wedding. Ko le werk. The key to an awesome Jollof rice experience is that each grain of rice is saturated in the delicious Jollof sauce.

Two other kinds of Jollof are popular, Party and Native Jollof. Party Jollof, also called Party rice, is imbued with smoky flavors and commonly cooked outdoors, over firewood.

White pepper and Bay leaves are added alongside spices and seasonings when frying the tomato puree, while butter is added at the end; a few minutes before the rice is ready. While the white pepper and bay leaf give your Jollof rice a prominent flavour and taste, butter gives it a rich look and taste.

It takes time to get the right consistency of the fried stew for Jollof rice. After frying your stew, it should look a little dark and dry before adding your rice to the mix. Errm I cannot stress it any more than I do already. Your rice should not come out dripping with water or stew.

Each country has its own unique style of preparing and seasoning jollof rice, and the debate over which is best largely comes down to personal preference. Some people prefer the spicier, tomato-based jollof rice from Nigeria, while others prefer the milder, smoky flavor of Ghanaian jollof rice.

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 of African origin, particularly of the West African countries of Nigeria, Gambia, Senegal and Ghana. It's common in US African restaurants because of immigrants from the above listed West African countries. August 22 has been dedicated to celebrating 'Jollof Rice'.

What to serve with Jollof Rice? Jollof rice is traditionally served with coleslaw/Ghanaian salad, a side of sh*to and grilled protein.

What is the name of the leaf they put in jollof rice? ›

All Jollof Rice variations have a tomato base. However, due to variations in recipes, you can find different flavors in different countries. For example, Nigerian Jollof Rice features bay leaves.

Jollof is typically made with long-grain rice, though in Nigeria, parboiled rice is the norm. Most jollof is prepared over an open flame or on a stovetop.

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.