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The Classic Nigerian Jollof Rice

For Nigerians and most west African countries, Jollof rice is bae. No party or gathering is complete with Jollof rice. It is easy and immeasurable goodness. It the most sort after because of its very unique taste because Jollof Rice isn’t just sweet, but also delicious and very unique in its own way. The good thing about this delicacy is that it can be eaten at any time, serve during parties and all season. According to Julia Child “No one is born a great cook. One learns by doing”

The most import aspect of this food is that, you can also customize the recipe to your taste.


4 Tablespoons of Canola oil

1 Tbsp butter

4 Fresh tomatoes or one 14.5oz can of diced (no salt) any brand If you decide to buy canned

1 6oz can Tomato paste

4 Red onions

2 Red bell peppers (tatashe)

crayfish (optional, but I love to use it)

4 Habanero pepper (scotch bonnet) (put as much or as little as you want, depending on how spicy you want your rice)

4 1/2 cups of long-grain parboiled rice

2 cups of chicken or meat stock (not necessary for vegetarians


Maggi or Knorr cubes


Cayenne pepper and black pepper

White pepper

Bay leaves

Curry powder

Garlic or onion powder


Thyme leaves


- Heat about 4 tablespoons of canola oil and butter in a medium-sized pot on medium heat and throw in some chopped red onions. Allow the onions to fry until the redness starts to slightly fade off.

- Next, pour in your tomato paste and let it fry with the onions. Make sure to stir the paste consistently to avoid burning. Do this for about 10 mins, or until the paste fully fries in the oil. Add in your crayfish for an extra tasty flavour.

- Blend some tomatoes, onions, habanero peppers, and red bel