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.

Moin Moin/Moi Moi. This savory steamed bean pudding is a popular accompaniment to jollof rice in nearly every Nigerian home. It's made with peeled black-eyed peas, a pop of onions and peppers, and enriched with tasty add-ins like fish, crayfish, boiled eggs, or liver.

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.

There are different types of jollof rice in Africa, such as the Ghanaian Jollof, Thieboudienne (Senegalese Jollof) or the Benachin by the Gambian people.

The way jollof rice can be garnished with different proteins only adds to the deliciousness of this dish. Not only does it taste good but it's very nutritious. Most people love eating it with assorted meat cooked with a spicy sauce.

Nigeria, Ghana, Senegal, Cameroon, and The Gambia all claim to have the best jollof rice recipes. So do Sierra Leone, Cameroon, Togo, Côte d'Ivoire, Liberia, and Mali. In 2023, the United Nations Educational, Scientific, and Cultural Organization (UNESCO) recognised Senegal as the origin of this culinary delight.

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.

Chefs, caterers and homemakers are settling for Terra Jollof Seasoning Cube for the plethora of benefits they derive from using it. Whether at party occasions, restaurants, hotels or at home, it is increasingly becoming the go-to seasoning for that smoky, bottom-pot taste and flavour that delights the taste buds.

From the NY Times: Cover pot and let cook until rice is al dente, about 45 minutes. Check after 30 minutes; if rice is sauce-logged, remove the lid to cook off the excess sauce. If rice seems dry, stir in 1 to 2 cups water. Allow the rice at the bottom of the pot to char a bit to infuse it with a smoky flavor.

TIP – Doing this and starting off your jollof rice this way really makes a difference and adds such a delicious in-depth flavour. Frying it also removes the bitter taste of uncooked purée and gives a smoky, sweet and distinctly rich flavour instead.

What is the secret ingredient in jollof rice in Nigeria? ›

Jollof Rice Secret Ingredients

1000ml of Ground Fresh red tomatoes. fresh red pepper to taste. salt to taste.

Serving Suggestions

Plate your jollof rice with sweet, ripe fried plantains and Nigerian salad—a mix of coleslaw— for a popular accompaniment.

Seasoning for taste

While in the pot, the tomato-pepper mixture is seasoned with curry powder, thyme, seasoning cubes, and jollof rice spices. The tomato-pepper sauce is finally mixed with pre-washed and pre-boiled rice. Everything takes place in the cauldron, which contributes its unique flavour to the rice mixture.

Ingredients: Tomato (33%), Red Pepper, Tomato Puree, Onion, Shallot, Sunflower Oil, Scotch bonnet chilli, Salt, coriander, turmeric, onion, cumin, ginger, garlic, galangal, lemongrass, white pepper, cayenne, Smoked Paprika, Ginger, Thyme, Nutmeg, Bay Leaf.

The butter adds a special flavor and also “greases” the rice so they don't stick together. The onions sweat and create steam to further cook and flavor the rice.