Jollof Rice

SPICE
WORLD
NIGERIAN PARTY JOLLOF
RICE
R E C I P E S A Y S S E R V E S 4 , B U T M O R E L I K E 6
WHAT'S IN
THE KIT?
In each spice kit, you will receive all the spices and unusual
pantry items to make this particular dish. Please tag us on
Facebook and/or Instagram with pictures of your recipes or email
them to us at info@acplwy.org.
This kit includes:

2 maggi cubes
1/2 teaspoon cayenne pepper
1/2 teaspoon white pepper
3 bay leaves
1/2 teaspoon curry powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon thyme
1/4 teaspoon ginger
You will need:

4 1/2 cups parboiled rice
Canola oil
butter
salt and pepper
14.5 oz canned tomatoes (unsalted)
6 oz. canned tomato paste
2 red bell peppers
3 red onion (whole)
1 cup chopped red onion
1-4 habanero peppers (based on how spicy you
want)
chicken stock
A BRIEF
HISTORY...
The most adopted theory for the expansion of the dish explains
Jollof Rice as having its origins in Senegambia region of West Africa,
in the ancient Wolof or Jolof Empire, during the 14th-16th century.
The former empire is located in what is considered to be parts of
modern-day Senegal, The Gambian and Mauritania. With rice
farming becoming prominent across the Senegal river, this region
became known as the grain coast. In 1448, the Portuguese
developed trading posts by the river, and introduced goods,
including tomatoes, which would become essential to the
development of the dish. Today, the significance of Jollof rice is not
only felt in West and Central Africa, but also in the American South,
where millions of West African slaves from rice-growing regions
brought with them the regions agricultural techniques and rice
influences to the New World (Hadero).
Typical in Ghana, Senegal, Nigeria, Cameroon, and
Liberia
Pureed tomatoes, habaneros, red bell peppers and
onions, along with parboiled rice are common in Nigerian
Jollof
The party version of Jollof is also cooked in cast iron pots
over firewood, giving it a smokey flavor served at parties
with fried plantains and moin moin (steamed bean
pudding
An exploration of the world's spices....

RECIPE
4 tbsp canola oil
1 tbsp butter
14.5 oz canned hunts tomato unsalted
6 oz canned tomato paste
2 red bell peppers
3 large whole red onion
1 cup chopped red onion
1-4 Habanero peppers (based on how spicy you
want)
4 1/2 cups long grain parboiled rice
2 cups chicken stock
1 Maggi cube
tbsp salt
1/2 tsp cayenne pepper and black pepper
1/2 tsp white pepper
3 single bay leaves
1/2 tbsp curry powder
1/2 tsp garlic/onion powder
1/2 tsp thyme
1/4 tsp ginger

RECIPE
1. Blend tomatoes, red bell peppers, habanero peppers, large
red onions until consistency is smooth and set aside
2. Wash the rice thoroughly to rid off starch and set aside.
3. Parboil rice and set aside (see instructions for parboiling)
4. To a medium-sized pot on medium heat, heat canola oil and
butter Throw in chopped onions and allow to fry for about 5
mins or until redness starts to fade
5. Pour in tomato paste and allow to fry for about 10-15
minutes, stirring continuously to avoid burning.
6. Add in your blended mixture, Maggi, cayenne & black
pepper, white pepper, bay leaves, curry powder, garlic,
thyme. Mix and fry for about 30 minutes, continuously stirring
to avoid burning.
7. Add chicken stock and salt. Mix and allow cook for an
additional 10 mins
8. Add in washed rice and a bit of water (if necessary), and
reduce heat to low.
9. Cover pot with aluminum foil, to avoid heat from escaping
through lid
10. Cook rice on low heat for about 30 mins Once cooked, mix
thoroughly to combine ingredients
11. Cover and let cook for an additional 10 mins.
12. To get the party Jollof flavor, turn up the heat and let the rice
burn for about 3 mins. (Be careful with this step, so you don't
burn the whole rice)
Sources:
Hadero, Haleluya. “How Jollof Rice Became West Africa's Iconic Dish and a Point of
Banter between Africans.” Quartz Africa, Quartz, 10 Sept. 2019,
qz.com/africa/1689421/the-history-of-jollof-rice-in-west-africa-and-the-banter/
Ajoku, Author Eleanor, et al. “The Best Nigerian Party Jollof Rice Recipe You Can't
Resist.” Eleanor's Blog, 28 May 2020, elleyajoku.com/food/jollof-rice-recipe.

Jollof Rice

Uploaded by

Copyright:

Available Formats

Jollof Rice

Uploaded by

Document Information

Original Description:

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Jollof Rice

Uploaded by

Copyright:

Available Formats

SPICE

pantry items to make this particular dish. Please tag us on

Facebook and/or Instagram with pictures of your recipes or email

This kit includes:

1/2 teaspoon cayenne pepper

1/2 teaspoon white pepper

1/2 teaspoon curry powder

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon thyme

1/4 teaspoon ginger

You will need:

salt and pepper

14.5 oz canned tomatoes (unsalted)

6 oz. canned tomato paste

2 red bell peppers

3 red onion (whole)

1 cup chopped red onion

1-4 habanero peppers (based on how spicy you

Jollof Rice as having its origins in Senegambia region of West Africa,

in the ancient Wolof or Jolof Empire, during the 14th-16th century.

The former empire is located in what is considered to be parts of

modern-day Senegal, The Gambian and Mauritania. With rice

farming becoming prominent across the Senegal river, this region

became known as the grain coast. In 1448, the Portuguese

developed trading posts by the river, and introduced goods,

including tomatoes, which would become essential to the

development of the dish. Today, the significance of Jollof rice is not

where millions of West African slaves from rice-growing regions

brought with them the regions agricultural techniques and rice

influences to the New World (Hadero).

Typical in Ghana, Senegal, Nigeria, Cameroon, and

Pureed tomatoes, habaneros, red bell peppers and

onions, along with parboiled rice are common in Nigerian

The party version of Jollof is also cooked in cast iron pots

over firewood, giving it a smokey flavor served at parties

with fried plantains and moin moin (steamed bean

An exploration of the world's spices....

4 tbsp canola oil

14.5 oz canned hunts tomato unsalted

6 oz canned tomato paste

2 red bell peppers

3 large whole red onion

1 cup chopped red onion

1-4 Habanero peppers (based on how spicy you

4 1/2 cups long grain parboiled rice

2 cups chicken stock

1/2 tsp cayenne pepper and black pepper

1/2 tsp white pepper

3 single bay leaves

1/2 tbsp curry powder

1/2 tsp garlic/onion powder

1/2 tsp thyme

1/4 tsp ginger

1. Blend tomatoes, red bell peppers, habanero peppers, large

red onions until consistency is smooth and set aside

3. Parboil rice and set aside (see instructions for parboiling)

4. To a medium-sized pot on medium heat, heat canola oil and