Nigerian Jollof Rice

What you find below is the image of delicious plate jollof rice plus grilled chicken, I did add parboiled peas just to improve the appearance of the meal. Enjoy!

Ingredients for Making Nigerian Jollof Rice (for 6 persons)

4 cups of rice
2 kg of Chicken (I just like to use chicken but you can use any kind of meat that suits you)
1000ml of Ground Fresh tomatoes (your blender is calibrated, 1000ml = 1 liter)
40 to 100ml Ground Fresh peppers
Spices (Curry, Thyme, Delice, Nutmeg, chicken spice)
2 cubes of knorr of maggi
2 cups of sliced onions
300ml vegetable or groundnut oil
salt to taste.
5 cloves of garlic and 3 finger of ginger

Rice seeds

There are different kinds of rice in Nigeria, some are cultivated locally while about 60 percent of the rice eaten in Nigeria are imported.

Parboil the chicken (or any meat of your choice) with the spices listed above. I like to use lots of them so as to end up with a very tasty fried chicken. And then prepare the main food with the meat stock (meat water). Then I use very little or no extra spice while doing the main cooking.

Add water so that more than half of the entire chicken (or meat of choice) is submerged, then add sliced 1 cup of onions, 3 cubes of knorr, one tea spoon of salt, one sachet of chicken spice and a teaspoon each of curry/thyme.

Peel of the outer back of the ginger/garlic, pound or grind.

Parboil the rice the normal way, boil about 7 cups of water in a pot, add the four cups of rice and allow to cook for 10 minutes. Then pour out and wash thoroughly with clean water then set aside in a bowl or plastic sieve as you will see in my jollof rice videos below.

How to Make Nigerian jollof Rice.

Pick out the parboiled tasty chicken and deep fry, this wouldn’t take more than 10 minutes.

Or grill your chicken (as in my case). The recipe for grilling chicken is on page 18 of the

Once you are done with frying the chicken, just add the remaining one cup of sliced onions, stir for 1-2 minutes and add the ground tomatoes. I like to commence cooking jollof rice with the same oil I used in frying the chicken, Using a fresh oil is just the same as cooking without the chicken stock (meat water) which actually hold over 70 percent of the ingredient that is used in making most Nigerian foods, the end result is a tasteless meal.

Frying the tomatoes would take about 30 minutes. Fry until when you lift a portion with your frying spoon you will notice the oil continues to boil in the spoon. You also notice the tomatoes turning dark.

Once the tomato is well fried, add the meat water, the ground ginger/garlic, a teaspoon each of curry and thyme, two teaspoons of salt then about 1 or 2 cups of water, (you can add a little more water later), add a cube of maggi or knorr. Stir and taste, it should taste overly spiced. Don’t worry, once the rice is added the taste would balance.

Then add the rice and cover to cook.

Then just cook till the rice is soft for consumption, Remember that you can add water occasionally.

Voila!!!

This is just how to make jollof rice, you can serve with the fried meat, salad and maybe a bottle of your favorite drink