Jollof Rice

I have read lots of Jollof Rice recipes on the internet, this was my fist time to try it out and I concocted this recipe as an my personal improvisation because I lacked a few spices and skipped a few steps. This was impressed with the final product because it looked too close to the truth. This being the first attempt, I intend to try it again when I am better equipped.


1 Cups SWT rice (not necessarily basimat)
1 1/2 Cups water
2 Fresh tomatoes
1 Red bell pepper
1 Onion, chopped
1 Scotch bonnet peppers (I used two and almost died)
3 Tbsp vegetable oil for frying
1 Tbsp tomato paste (Used roasted tomatoes but I think tomato paste would have given it a deeper colour)
1 Tsp. curry powder (this has to be the first time you’re seeing curry powder in my
1 Tsp. thyme (Fresh is always best in my experience)
1 bay leaf
Some butter or ghee for extra flavour
Salt, to taste.


1. Boil the rice till it’s about 80-90% ready, set aside.

2. Blend the tomatoes, pepper and chili to a paste, set aside.

3. In a large pan, heat oil and add the onions, tomato paste, curry powder, dried thyme and bay leaves.

4. Stir for a minute or two before adding the blended tomato-pepper-chile mixture, stir, and set on medium heat for 10 to 12 minutes.

5. Reduce the heat to low, add the butter, and then add the parboiled rice, stir to mix thoroughly and cover to seal the heat from escaping.

6. Keep on heat for another 5 or so minutes until the rice is completely cooked. Serve with chicken or whatever you fancy. Enjoy


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