5 Easy steps to cook Jollof like a PRO

5 Easy steps to cook Jollof like a PRO

Jollof Rice is a favorite West African party dish thought to have originated with the Wolof tribe in Senegal. However, the constant banter between some countries throws some uncertainty about its originality and who cooks it best. Cooking the best Jollof Rice can be a bit tricky and a skill that needs to be mastered and perfected. I didn’t like cooking Jollof until I formulated a recipe that is a no foolproof recipe. Ever since then, I’m always happy to cook Jollof even in my sleep! The recipe is so easy to follow you won’t believe how quickly you’ll transform into a Jollof PRO. Follow my 5 easy steps to turn into a pro.

SERVES: 4 – 6


COOKING TIME: 60minutes

5 Easy steps to cook Jollof like a PRO

  • 400 g Tomatoes blended
  • 500 g Passata
  • 2 Bay leaves
  • 15 g Fresh ginger, peeled
  • 100 g Fresh onion, peeled
  • 3 Garlic gloves, peeled
  • 120 ml Vegetable oil
  • 2 tbsp Aftrad Village Kitchen 10 Spice Blend
  • 1 1/2 tbsp Cayenne Pepper (or to taste
  • 1 1/2 tbsp table salt (or to taste)
  • 900 Long grain perfumed rice (plus 100g if needed)
  • 500 ml Boiling water
  1. 1.      Place blended tomatoes, passata andbay leaves in a medium sized heavy based pot. Simmer mixture into a paste. Oncedone transfer into another bowl.

    2.      Blend ginger, onion and garlic intoa paste. Add a splash of water to help with blending.

    3.      In the same pot used for simmeringthe tomatoes, heat up the oil until sizzling hot. Add the onion/ garlic/ gingerblend, use a splash of water to deglaze the pot if needed. Fry until it lookslike breadcrumbs then add 1 tablespoon of Aftrad Village Kitchen 10 SpiceBlend. Stir for about 30s to release the oils from the spices. Now add thetomato paste, stir and fry for about 5 minutes, then add the other spoon ofAftrad Village Kitchen 10 spice blend, add salt to taste fry for another 5minutes. Ensure seasoning is a little overpowering at this stage.

    4.      Wash the rice in a colander untilthe water runs out clear. Add the washed rice to the stew, mix well and let itfry for 3minutes. At this point the rice should be well coated with the stewbut if you find the stew to be extra, add 100g of washed rice and stir let iffry for a minute. Add the boiling water, check seasoning and add a bit of saltto taste if needed. Cover and let all the water simmer into the rice.

    5.      Now cover rice with two layers ofaluminium foil and pot lid. Lower the heat, preferably move to the smallest hoband on very low heat. Let the steam cook the rice. Only stir with a fork about30 minutes into the cooking time. Let the rice cook until soft.

    6.      SERVE:

    7.      Serve Jollof rice with your favoritemeat such as kebabs, garnish Jollof with chopped with coriander, onions, springonions and vine tomatoes.