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.

As a Nigerian, I can say that aside from the taste and flavour, a beautiful thing about the Nigerian Jollof rice dish is how it varies. From the classic Jollof to party style Jollof and a recent favourite that is basmati Jollof and more. This recipe is the more common and classic recipe, used by most home cooks.

Jollof rice from Nigeria is renowned for having a tasty blend of tomatoes, peppers, and different spices. Jollof rice from Ghana, on the other hand, has a distinctive flavor that frequently combines a harmony of flavors with a definite smokiness from the cooking process.

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.

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.

Ghanaian Jollof rice is often fluffier and less moist than Nigerian Jollof rice, which tends to have a softer texture. Both versions of Jollof rice are delicious and have unique flavors and characteristics. The debate over who makes the best jollof rice is a matter of personal taste and preference.

It is this diverse mix of spices, combined with a mastery of heat control, that gives the dish its signature taste. The tangy tomatoes, the spicy peppers, and the aromatic blend of herbs all contribute to the delectable its taste.

There is this untold battle between Nigerians and Ghanaians on whose jollof rice is better. The Ghanians tend to have a softer and mushier rice; while the Nigerians enjoy their version steamed, a little dry and in single grains.

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.

What side dishes go with 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.

The days of the dispute between Nigerians and Ghanaians over who makes the best jollof rice are officially over. Gambian jollof has been declared the best jollof West Africa has to offer, after defeating 15 other countries at the West African Food Festival.

Jollof rice is a common staple dish loved by many different cultures in Western/Sub-Saharan Africa. It is most commonly considered a Nigerian or Ghanaian recipe but is also common in Mali, Senegal, Gambia, Liberia, and many other countries in the region.

§ Richness of Ingredients: Jollof Rice typically includes vegetables and protein, while Biryani traditionally features succulent meats and fragrant basmati rice. The fusion allows for the incorporation of a diverse range of ingredients giving the dish an enticing textural diversity.

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.