Jollof Rice is one of the best-known, loved, and iconic dishes in West Africa.
Our Facebook Community Forum contributor learned this traditional recipe from her mother in Nigeria.
“There are many different ways of cooking the Nigerian Jollof Rice, but I’m happy and proud to share this recipe with you because it’s one that is always popular.”
Benedicta was born in Rivers State, Nigeria. Her mom passed on her passion for cooking to her. Currently they enjoy running their own eatery together called Geeb’s Kitchen. (GEEB is an acronym of the first letters of her name, her two siblings’ and mother’s name.)
Ingredients
For the chicken:
- •1 kg (2.2 pounds) fresh whole chicken, cut into serving pieces
- •Half a small onion, chopped
- •2 Maggi seasoning cubes
- •5 ml (1 teaspoon) dried thyme
- •2.5 ml (½ teaspoon) ground pepper of your choice
- •2.5 ml (⅓ teaspoon) salt
- •Oil for frying
For the Jollof rice:
- •100 ml (7 tablespoons) vegetable oil
- •1 large raw onion, minced in a blender or food processor
- •210 grams (7 ounces) tomato paste
- •3 Maggi seasoning cubes
- •15 ml (1 tablespoon) curry powder, optional
- •30 ml (2 tablespoons) dried thyme, optional
- •Salt and pepper, to taste
- •1 kg (2.2 pounds) long grain rice
- •Fresh spinach or lettuce leaves, chopped, for garnishing
- •Coleslaw, for serving, optional
Preparation
For the chicken: In a large wide flameproof pot, stir together the chicken, onion, seasoning cubes, thyme, pepper, and salt. Place the pot on low heat, and cook, stirring for about 5 minutes. and add about 100 ml (1/4 cup) of water. Cover and cook for about 10-15 minutes. Using tongs or a long fork, transfer the chicken to a plate and pat it dry with paper towels.
Heat the oil in a large skillet. Add the chicken pieces and fry, turning as needed, until golden brown on all sides.
For the jollof rice: In a large saucepan over medium heat, combine the oil and onion. Allow it to sit until it changes color and looks like it is about to brown — do not let it brown. Add tomato paste, and stir to mix. Add reserved marinade, seasoning cubes, curry, thyme, and salt and pepper to taste. Add 1.2 litres (4 1/4 cups) water and stir well to mix.
Bring to a boil, add the rice and stir. Cook over medium heat, stirring occasionally to prevent it from burning. Once all of the water in your rice is absorbed, your classic Nigerian jollof rice is ready! Garnish with lettuce or spinach leaves, and serve with the chicken and, if desired, coleslaw.
