Party Jollof Rice (Nigerian) Recipe

There are various recipes for Jollof rice  and they all depend on which country you’re from. Some of the variants include the Senegalese Jollof Rice (Jollof Rice originated from here). There’s also a Ghanaian version and then we have the Nigerian version.

There are three main methods of cooking party Jollof rice; the hob, firewood and the oven method. The hob and oven methods are more common in these parts but the hob is a better method for cooking party Jollof rice.



  • 4 Cups Parboiled Rice
  • 3 Large Red Bell Peppers 
  • 1/2 Can of Plum Tomatoes/ 2 Medium Size Tomatoes
  • 11 Scotch Bonnet
  • 2 cups Beef or Chicken Stock
  • 120g Tomato Paste
  • 2 Onions
  • 100ml /6 Tablespoons Cooking oil
  • 3 Tablespoons Butter
  • 1/2 Teaspoon Curry Powder and Thyme
  • 3 Knorr Chicken cubes
  • 3 Bay Leaves

Salt to Taste



  • First blend the red bell peppers, tomatoes, scotch bonnet and 1 onion to a smooth paste and set aside.
  • Add the cooking oil into a large pot, place on the hob on medium heat, add half sliced onion into it and let it fry till fragrant. 
  • Add the blended pepper, tomato paste, knorr cubes, curry powder, bay leaves and butter. Cover and let it fry till oil begins to float to the top. This should take 15 to 20 minutes.
  • While that’s frying, wash your rice thoroughly to rid it of starch and set aside. 
  • When oil floats to the top, add the chicken/ meat stock, cover and let it fry for a further 8-10 minutes.
  • Now add washed rice.
  • Combine thoroughly, ensure the stew is only about a cm over the rice when combined, it’s better to start with little liquid and add as you go)
  • When that’s fully combined, cover and let it cook till the rice softens. 
  • Stir every now and then with a WOODEN spoon; this prevents clumps and doesn’t break the rice up. 
  • Add little bits of stock or water as you go, be careful not to add too much. Jollof rice needs steam to cook and not water, don’t be alarmed if/when the rice begins to burn, it will definitely burn a little, this is what gives it the much-loved smokey flavor.
  • When the rice is soft enough, add the onion rings and stir. 
  • Switch off the heat and leave to steam with the residual heat for another minute or two and your Party Jollof Rice is ready.

Serve with any protein of your choice (beef, chicken, fish or turkey)

1 Comment

  1. What a nice article. It keeps me reading more and more!

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